Brisket on pellet grill

[Floated_down]

Save the fat trimmings and make tallow

 

[johnnycake]

This makes me cringe.

Cringe all you want, in the end it just plain works (and it's way easier to avoid ever having a dry flat end). Almost 20 years ago now, I was a classical French trained chef and worked as the head line chef running either saucier or grill station on a wood fired grill in a 2 Michelin Star restaurant at a 5 Diamond resort. The thing I learned that has stuck with me the best from the head chef there was to not get stuck in the trap of "but that's how [X] has always been done" so long as the end result is still good.

Separating the point and flat increases the amount of bark, speeds up the cooking time, reduces the length of the stall, and simply cooks the point and flat better as they are differently structured and composed cuts.

It's the same principles for why parting out a large turkey, separating the legs from the breast will always produce a superior cook in less time than roasting the whole bird. The only price you pay is the lost visual impact. I'll pay that happily every time.

 

[bruno747]

But my favorite thing about smoked meats is that the flavors develop better if you rest it overnight in the fridge after it completely cooks. Then you just reheat it wrapped in foil for ~30-45 minutes in the oven or in the pellet grill at 350 before meal time. It tastes smokier, texture is every bit as good as the first day, and it's extremely reliable and controllable.

I have found this is more for the pit master than others. I have come to realize after smoking, mopping, checking in for bark and color before wrapping, and just generally hanging around the smoker outside gets me nose blind to the smoke pretty quickly. Getting a shower and overnight rest allows my senses to reset and pickup the smoke smell and flavor much more. I'm sure the flavor spreads in the fridge or cooler but I find its mostly no longer being nose blind.

I also love slicing the brisket and vacuum sealing it in dinner sized packs. Then I just throw the whole vacuum sealed pack in hot water in an electric pot such as a presto kitchen kettle. 10-15 minutes later its hot from frozen and has lost zero juices to evaporation since its all sealed in the bag. Slice it open, dump it out next to the sides. Perfect every time.

 

[Sacrvrrat72]

I would cook it the day before. 13 lbs should take 8-10 hours at 275 with a smoke tube if you like smoke. Pull when point feels like butter and flat feels like peanut butter when probed.

Vacuum seal it and sous vide @ 165 for 10-14 hours. Serve immediately after pull from sous vide.

Easier and shorter if you separate, but you choice on how you want serve it.

 

[mxgsfmdpx]

Every brisket and every pellet smoker is different. Generalities do work, but you'll need to experiment with a few briskets and your smoker and get it down.

 

[Nicodez]

I’ve followed the meat church videos from Traeger and always works out great. A good WiFi thermometer will help control internal and cook temp without opening the smoker


Sent from my iPhone using Tapatalk

 

[bruno747]

I would cook it the day before. 13 lbs should take 8-10 hours at 275 with a smoke tube if you like smoke. Pull when point feels like butter and flat feels like peanut butter when probed.

Vacuum seal it and sous vide @ 165 for 10-14 hours. Serve immediately after pull from sous vide.

Smoke till its got the bark and color I want, then sous vide for hours to get it tender sounds like a solidly winning combination. Unfortunately I just don't have the space, equipment, or container to do this short of the bath tub lol.