Brisket on pellet grill

[Team4LongGun]

I do mine in pellet grill. You need to put a tray under to collect drippings or you will have a fire. Other than that, follow all other pedigree rules and it will come out great.

 

[Mike D Texas]

Well the flavor of the brisket was amazing. But it shredded when I tried slicing it. Was still very tender and juicy but not what I was shooting for. It was more like pulled bbq. I had three different thermometers and they all was reading different so I took an average when I pulled it off. I'm gonna get a better probe thermometer and try again later on. Thanks again for all of the tips.


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That’s the difficulty in cooking briskets, most of them do not finish the same. That’s why the people who can make then the same day after day can charge so much for them.

It sounds like we all forgot to tell you to probe for tenderness starting around 198°.

 

[HiMtnHntr]

I use a camp chef pellet smoker and do all my briskets overnight. Start around 9 pm @ 225. Generally they’re about ready to wrap 7-8 am, finish up around noon, rest in a cooler until dinner time.

 

[tony]

Youtube BBQ with Franklin

I have a trager and their, times and temps in the recipes are so far off the mark its insane.

Trager is easy but, there is almost no "wood/smoke" smell taste in the meat. I really want to get rid of mine and get a real wood smoker. Coworker has a cheap smoker, and the taste/smell is so much better.

 

[chizelhead]

No worries on your first. It's a learning curve. The couple I've had crumble were either overcooked and/or over rested.

The brisket slicing knife I like to use is a Dexter-Russell 12" Scalloped Slicer. It works great.

 

[roadrunner]

Pulled mine at a probe tender that I liked at 201. Rested overnight and sliced at an internal of 110.