Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Old Dave on March 14, 2013, 01:48:41 PM
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This is my first brisket cook on my Green Mountain pellet cooker and it came out great. It was also the first use of my A-MAZE-N-TUBE smoker in one of my cookers.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01538.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01539.jpg)
I started with a CAB full packer cut brisket that weighed in at just under 13 pounds. Was really a nice piece of meat but loaded with way too much fat.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01540.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01541.jpg)
I trimmed off about 2-3 pounds of excess fat and then made up my injection for this cook.
2 cups beef broth
1/4 cup worcestershire sauce
2 TBL SGH rub
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01542.jpg)
The meat was injected with the above liquid which will give me some additional flavor and help keep it moist in my higher temp cook.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01543.jpg)
The brisket was then rubbed with a generous amount of Smokin’ Guns Hot rub on both sides.
I loaded the A-Maze-N-Tube with some pecan pellets and placed it into the pellet cooker and fired it up with a propane torch. I then fired up the pellet grill and brought it up to 165 degrees which seems to be about the best temp for adding smoke to my meat.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01544.jpg)
Loaded the brisket into the cooker and then covered the cooker with my welding blanket as the ambient was at 33 degrees.
After about 75 minutes at the lower “smoke” temp, I raised the temperature up to about 315 degrees measured at the cooking grid for the balance of the cook.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01546.jpg)
I did check the meat at 3 hours into the cook and all looked good.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01547.jpg)
The cook went an additional 1 hr and 45 minutes for a total of 4 hours and 45 minutes and I pulled the meat at an internal of about 202-205 degrees.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01548.jpg)
Looked good just off the cooker. I then cut the point off of the brisket and wrapped the flat in foil to rest for about an hour. I cut the point up into some nice 1-1/2” squares for my burnt ends. I placed the burnt ends in a pan and added some more rub and cayenne pepper, poured in some beef broth mixed with some Blues Hog sauce and placed them back into the cooker for about 2 more hours to get them as done as I wanted.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01549.jpg)
I cut a couple of nice slices of my homemade sourdough bread and loaded up one piece with some sliced brisket. I then added some pink horseradish to the meat. I added the lettuce, the onion, and the tomato to the other piece of bread.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01550.jpg)
I then put the sandwich together.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01551.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01552.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01553.jpg)
All plated up for serving. Made for a tasty lunch.
The A-Maze-N-Tube did a nice job of adding additional smoke flavor to this higher temp pellet cook.
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Looks great!! And, it's lunch time, too. I wish I had a brisket sandwich right about now...
Art
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Looks great!! And, it's lunch time, too. I wish I had a brisket sandwich right about now...
Art
me too. looks great. :)
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How did you like this brisket compared to ones you have done in different pits?
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Very nice! Great pics.
David
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Great looking brisket
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Very nice!!
Sent from my iPhone 5 using Tapatalk
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you nailed it! How did the burnt ends turn out? I've never done a packer hot and fast.
DK117
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That looks awesome! Fine cook
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Great job on the Brisket and Sandwich, Now I'm Hungry :)
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Dave the plate looks great!
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A great looking brisket and like the sandwich!!! Don
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Smokeasaurus,
This brisket was pretty good in quality and taste as if cooked in any of my cookers using the same method. As most folks know, I do love wood and clean charcoal cooking but the pellet cookers do a nice job with most treats.
DK117,
The burnt ends were wonderful and one of my favorite treats. There is a better way to do a hot and fast brisket and that method is to do it on a raised grid over a direct fire so the drippings go into the fire. This gives you a more unique flavor and the meat will taste like a good steak! Try it sometimes and be sure to get the meat high enough in your cooker so the flames from the drippings won't flame up and sear the meat.
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A great looking brisket and like the sandwich!!!
x2
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That looks great Dave!
Would love to see the money shots of your Burnt ends if you have them.
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Nice cook and post.
When you do the brisket over a raised grid over a direct fire do you leave more of the fat on it to allow it to have more dripping? And no pic of the ends, really? :(