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Author Topic: Just can't help myself - Briskets in the smoker  (Read 3072 times)

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Offline muralboy

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Just can't help myself - Briskets in the smoker
« Reply #-1 on: September 26, 2015, 02:41:17 PM »
Picked up a couple of brisket flats - first time doing briskets using the pellet grill...trimmed thick areas of fat cap to even out, prepared with Salt Lick's Dry Rub and into the smoker, supplementing with the Smoke Daddy cold smoker adding a little mesquite and apple to the mix. 

Also making homemade tomato sauce that will go into the smoker for a couple of hours to season.

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Offline RAD

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Re: Just can't help myself - Briskets in the smoker
« on: September 26, 2015, 02:51:27 PM »
looking good.
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Offline muralboy

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Re: Just can't help myself - Briskets in the smoker
« Reply #1 on: September 26, 2015, 04:24:11 PM »
3 hours into the smoke - added tomato sauce about 1/2 hour ago.



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Offline smokeasaurus

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Re: Just can't help myself - Briskets in the smoker
« Reply #2 on: September 26, 2015, 04:32:43 PM »
Watching this one.............
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Offline sliding_billy

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Re: Just can't help myself - Briskets in the smoker
« Reply #3 on: September 26, 2015, 06:02:08 PM »
Should be good.  FWIW - I don't like to wrap brisket, but standalone flats I do.  The braising helps a lot.
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Offline spuds

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Re: Just can't help myself - Briskets in the smoker
« Reply #4 on: September 27, 2015, 03:19:56 AM »
Watching.....
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Offline CDN Smoker

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Re: Just can't help myself - Briskets in the smoker
« Reply #5 on: September 27, 2015, 04:23:16 AM »
Looking good so far, good luck
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Offline muralboy

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Re: Just can't help myself - Briskets in the smoker
« Reply #6 on: September 27, 2015, 06:44:44 AM »
Pulled the briskets when they reached a IT of 203.  Let them sit for about 1 hour before serving up.

Didn't wrap at all during cook.  Hoping to get a nice heavy smoke and bark - not quite there yet.  Might push the cold smoker a little harder next time.

Tonight (Sunday), its the smoked tomato sauce with brisket and pasta - maybe a little bacon for added flavor.





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Offline HighOnSmoke

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Re: Just can't help myself - Briskets in the smoker
« Reply #7 on: September 27, 2015, 09:45:22 AM »
Great looking brisket! I found out that if I want a heavy smoke and bark then I need to use one of my charcoal smokers. Pellets,
even with my smoke tube will not put out a heavy smoke. That is the way mine is designed and actually we prefer a lighter smoke.
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Offline muebe

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Re: Just can't help myself - Briskets in the smoker
« Reply #8 on: September 27, 2015, 10:21:21 AM »
Mike is right about the pellet grill having a lighter smoke flavor.

A Hickory blend of pellet will give you the deepest smoke flavor IMHO.

They do look really good!
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Offline muralboy

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Re: Just can't help myself - Briskets in the smoker
« Reply #9 on: September 27, 2015, 10:25:47 AM »
I might try starting out at a lower temp - 160-170 for the first 3-4 hours - then turn up the heat.  That seem to help with my last batch of baby backs.
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Offline muralboy

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Re: Just can't help myself - Briskets in the smoker
« Reply #10 on: September 27, 2015, 09:46:23 PM »
Had the smoked tomato sauce with the left over brisket tonight.  Sauce had an awesome earthiness.  Add the brisket and a little bacon over pasta....yum!   Definitely will do again.



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Offline IR2dum

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Re: Just can't help myself - Briskets in the smoker
« Reply #11 on: September 28, 2015, 02:52:04 AM »
Quote from: HighOnSmoke on September 27, 2015, 09:45:22 AM
Great looking brisket! I found out that if I want a heavy smoke and bark then I need to use one of my charcoal smokers. Pellets,
even with my smoke tube will not put out a heavy smoke. That is the way mine is designed and actually we prefer a lighter smoke.

Quote from: muebe on September 27, 2015, 10:21:21 AM
Mike is right about the pellet grill having a lighter smoke flavor.

A Hickory blend of pellet will give you the deepest smoke flavor IMHO.

They do look really good!


MB, those are some beautiful briskets. Both Mike and Mike are right, a pellet pooper won't give that heavy smoke taste. I have been using mesquite pellets (GM Texas Blend) for a little stronger smoke taste and they have given me the most smoke flavor so far, but it is still not as much as you would get from a stick burner. I just smoke for an hour or two at around 180 and then bump it up to my desired cooking temp until finished. I even quit using my extra smoke generator. I'm liking this mesquite more and more every day.
« Last Edit: September 28, 2015, 02:57:16 AM by IR2dum »
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Offline muralboy

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Re: Just can't help myself - Briskets in the smoker
« Reply #12 on: September 28, 2015, 06:46:12 AM »
Thanks everyone for the input and feedback.  I've smoke for years using an elcheapo electric smoker.  Got this for Father's day this year.  Still learning the nuances. 

Having fun though.
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Offline drholly

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Re: Just can't help myself - Briskets in the smoker
« Reply #13 on: September 28, 2015, 10:06:44 AM »
Sounds great. Would you share your tomato sauce recipe?
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