Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muralboy on September 26, 2015, 02:41:17 PM
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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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looking good.
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3 hours into the smoke - added tomato sauce about 1/2 hour ago.
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Watching this one.............
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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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Watching.....
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Looking good so far, good luck
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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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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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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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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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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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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.
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.
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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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Sounds great. Would you share your tomato sauce recipe?
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Brisket looks great!!! Nice cook.
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Brisket looks great!!! Nice cook.
x2,thanks for sharing. ;)
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Sounds great. Would you share your tomato sauce recipe?
Hey Don
I can't remember which website I found this on, I think it might have been Yahoo foods. It is so simple and easy to adapt to your own taste. First time I made it people thought I added a bunch of cheese - nope. Served it at an event, had several people, including some of my Italiano friends, ask me for the recipe.
Something about how the butter renders with the tomato. Very fresh. For this smoke I added some whole cloves of garlic, basil, parsley and thyme.
The recipe even is tailored perfectly to a 28- ounce can of good-quality tomatoes -- or, for a change of pace, use the ripe, plump, shiny tomatoes that you can find this season. Whatever you choose, just add an onion, swirl in some butter, and simmer away.
Marcella Hazan's Tomato Sauce with Onion and Butter
Serves 6, enough to sauce 1 to 1 1/2 pounds pasta
2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half Salt to taste
1. If using fresh tomatoes: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut
them into coarse pieces. OR: Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.
2. Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
3. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
4. Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.
enjoy
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sorry, meant Doc - dang spell checker
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I concur with IR2dum (sorry - I don't know your/his name :D) - I use mesquite pellets in my pellet grill for brisket with hickory or cherry in the cold smoker box and have had pretty good luck - it gives me a great smoke ring and the best smoke flavor so far (I like a strong smoke flavor for brisket - it's the only time I use mesquite). I have had better luck with solid mesquite for flavor than I have with a flavored or blended pellet but they are hard to find. Experiment (a lot) and you will find a combo that works best for you and gives you the results you are looking for.
You made great looking brisket!!!!
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Thanks to everyone for the encouraging feedback
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Thanks, muralboy! I hate spellchecker too - but I got it and bookmarked.