Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: knucklehead on March 16, 2013, 12:09:54 PM
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In order to continue playing with/breaking in the PG500 I decided to do an overnight brisket cook. I ran the cooker at 180 overnight to get some decent smoke on the brisket. The cooker seemed to hold pretty steady. This morning I decided to add a pan of beans.
(http://i19.photobucket.com/albums/b181/texasbrew/IMG_0401.jpg)
Brisket hit 165 internal so I decided to wrap. Unfortunately, full sized steam pan won't fit completely in zone 4. So time to split the point from the flat and wrap both.
(http://i19.photobucket.com/albums/b181/texasbrew/IMG_0402.jpg)
Running at 225 with beans in zone 2 to keep from scorching the bottom of the beans. We'll see how this works out.
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Staying tuned...
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right on. looks good so far. :)
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Looking good
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Good looking Brisket!!
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Just a quick update brought to you by the fine folks at Anchor Steam Beer...
(http://i19.photobucket.com/albums/b181/texasbrew/IMG_0404.jpg)
The flat is now in the towel/cooler stage.
Here is a pic of some relative simple spiced up pintos that just came off:
(http://i19.photobucket.com/albums/b181/texasbrew/IMG_0403.jpg)
more to come...
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Now back to you....
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Looking real good!
Anchor Steam is one of my favorites. A San Francisco classic ;)
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Here is what I would guess that I would call the money shot:
(http://i19.photobucket.com/albums/b181/texasbrew/IMG_0405.jpg)
The burnt ends and slices taste great and moist but the smoke ring isn't there. I suspect that is because I did not trim the fat cap and smoked this one fat side up due to the top down draft. Next time I will start it for a few hours fat side down to get the smoke ring before I flip it over for the night. Oh well it tastes good and is edible I just like to see a nice big ol' smoke ring.
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Looks great from Minnesota! Love me some of those burnt ends
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I see some smoke ring on the slices, Looks great!! I have been told cold meat right out of the fridge and into the smoker will produce a better smoke ring, not sure if that holds any truth, smoke rings are a special Extra if I get one :)
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I see some smoke ring on the slices, Looks great!! I have been told cold meat right out of the fridge and into the smoker will produce a better smoke ring, not sure if that holds any truth, smoke rings are a special Extra if I get one :)
That is true on getting cold meat in the pit will get ya more smoke at the beginning of the cook getting a smoke ring started. Could you get a water pan in there, cause the extra moisture used to help me get some killer smoke rings in my off-sets??
Then again, smoke ring or no smoke ring..that is a sweet looking briskie and I want some of those beans.......right now :D
Since switching from charcoal to pellets I have not had the smoke rings I used to have and frankly I am Ok if I get em or not..grub just tastes too good cooked with pellets ;)
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Thanks for the comments on the brisket and beans. It was weird that I noticed the smoke ring on the sides during the slicing. The beans did turn out well. I cooked them with cumin seeds, red onion, garlic cloves smashed, Ancho Chili powder and added Goya Sazon when I pulled them off.