Brisket on the Boss. Need Advice!

[nukeofficer]

Hey everyone, I finally decided to make a brisket on my Pit Boss.
Its a 12 pounder so any tips on making a brisket would be greatly appreciated.

Thank you to everyone in advance.


Sent from my SM-G973U using Tapatalk

[Ka Honu]

Some of the best brisket "primers" out there are by a Houston guy named Ricardo (handle "Pachanga") on the old (archived) Bradley Smoker recipe site. Go to the site and down to the beef section and look for his hamdle. The recipes and guides are somewhat geared to Bradley smokers but the basic information is all there from one of the most knowledgeable guys I know. Read them and you'll have no problem with brisket although there may be some minor adjustments that our pellet-headed brethren (and sistren) will undoubtedly contribute.

[GusRobin]

Also search Franklin BBQ or Aaron Franklin on You Tube. He has some good videos on briskets.

[stalag]

I have my own secret source here ...... not saying who ....... but he is good!

[nukeofficer]

Appreciate all the tips and advice.
Wish me luck.

Sent from my SM-G973U using Tapatalk

[nukeofficer]

Not too shabby

Sent from my SM-G973U using Tapatalk

[bamabob]

Not too shabby indeed, looks great.
what temp did you go with?  color looks great, what kind of wood?

[hd002]

Good job  Looks tastey, how was it

[nukeofficer]

Good job  Looks tastey, how was it

Thank you. Had great flavor but, only part of it was super tender.
When I probed it, in several places, I got an IT of 208 to 210.
Not too sure where I went wrong.
I did the Texas crutch method.
Will try again soon.

Sent from my SM-G973U using Tapatalk

[nukeofficer]

Not too shabby indeed, looks great.
what temp did you go with?  color looks great, what kind of wood?

Thank you. Was my first one on the pellet grill. It turned out flavorful but only part of it was tender.
I went with a competition blend.
Cooked at 250 for 2 hours and then wrapped for the final 2 hours.
IT was 208 to 210 throughout the brisket.
I also made sure to slice against the grain on both the flat and the point.
Not too sure why only some of the brisket was super tender.
Any advice is welcomed.

Sent from my SM-G973U using Tapatalk

[hd002]

Last time I did a 10 pounder or so , I smoked cooked for about 7 hrs , at 160-165 internal I wrapped for another 4-5hrs.  Your times seem a little quick for 250 degrees and 12 pounds.

[Pappymn]

Which part wasn't tender? The flat or the point?


Sent from my iPhone using Tapatalk

[bamabob]

Cooked at 250 for 2 hours and then wrapped for the final 2 hours.
IT was 208 to 210 throughout the brisket.
I also made sure to slice against the grain on both the flat and the point.
Not too sure why only some of the brisket was super tender.
Any advice is welcomed.

I've found that the point will read a higher temp and probe easy way before the flat.  At 250 for a total of four hours the flat probably wasn't finished.  Next time probe straight in from the side of the flat and check temp and make sure the probe slides in with almost no force required.  someone on here described it as probing a jar of peanut butter, probably more accurate a description than probing butter. 

[nukeofficer]

Which part wasn't tender? The flat or the point?


Sent from my iPhone using Tapatalk

The flat

Sent from my SM-G973U using Tapatalk

[nukeofficer]

Cooked at 250 for 2 hours and then wrapped for the final 2 hours.
IT was 208 to 210 throughout the brisket.
I also made sure to slice against the grain on both the flat and the point.
Not too sure why only some of the brisket was super tender.
Any advice is welcomed.

I've found that the point will read a higher temp and probe easy way before the flat.  At 250 for a total of four hours the flat probably wasn't finished.  Next time probe straight in from the side of the flat and check temp and make sure the probe slides in with almost no force required.  someone on here described it as probing a jar of peanut butter, probably more accurate a description than probing butter.

Oh ok. I will try that next time.
Thank you for the advice.

Sent from my SM-G973U using Tapatalk