I’m new to the pellet grill gang and in preparation/practice of making my first brisket for a family get-together in a couple weeks, took a swing at a chuck roast brisket style. Definitely learned a lot during this cook (time,temps,etc.)… Process was as follows:
- Seasoned the night before with Kinders SPG and Woodfired Garlic. Sat in fridge on wire rack.
- On the Weber Searwood at 225 for 3 hours… realized at that rate I wasn’t going to make dinner, so increased to 250 for another 1.5 hours until 150 IT.
- Forced myself to pull it and wrap at 150, back onto the smoker at 325 for another 2 hours and cranked again to 350 for the last hour to hit 200 IT.
- Rested for 45 mins and sliced.
Probably a bit drier than if I just let it cook low and slow, but maybe that’s just the lower fat content of the chuck? I’m not sure what the final product of these kind of cooks is supposed to look like (supposed to pass bend test??), but I was extremely happy with the smoke ring and flavor. Open to feedback/suggestions and any experience from similar cooks to share!
by TT_Rawwww
3 Comments
I’ve done 4-5 like this but when I’m done mine go in the fridge, then I cube the next day for chili.
Do you or have you tried putting tallow in the wrap phase?
Its not just lower fat content, cooking that high 100% dries it out
Hey, no worries. You can always bring the dry meat up slowly in some butter. Smart to learn this stuff on a chuck roast.
If you need a faster cook, I’d suggest a tri tip roast. Maybe more what you’re going for in terms of flavor but has a high enough fat content to cook at higher temps.