Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: slothritis on November 18, 2016, 03:42:44 PM
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Hello all! I have a question. I am planning to make a brisket for a thanksgiving picnic. Its about 12-14lbs. If we are planing to eat lets say at 11am thanksgiving day, when should I start smoking it and for how long and what temp? I assume I'll be starting it the day before. I have a rec tec mini btw. Thanks.
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I'm no expert, but the few briskets I have smoked took an average of about 11-14 hours to get to an IT of 185-195.
I cook mine at a low temp. (220-225 F) You might have to adjust if you use a higher cook temp.
I apply 4 hours of smoke to mine.
You can FTC it for quite a while if it gets done early.
I hope that helps you a bit.
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I'm no expert, but the few briskets I have smoked took an average of about 11-14 hours to get to an IT of 185-195.
I cook mine at a low temp. (220-225 F) You might have to adjust if you use a higher cook temp.
I apply 4 hours of smoke to mine.
You can FTC it for quite a while if it gets done early.
I hope that helps you a bit.
So if I am serving at 12 noon, what time should I start? I assume the day before, but when?
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It will depend on what temperature you plan on cooking it. I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.
Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.
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It will depend on what temperature you plan on cooking it. I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.
Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.
That's when I was thinking of starting it. Since I have a rec tec should i set the temp to 250 or 275?
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You've gotten some very good advice already that should help you formulate your plan. I might add tho, that on pellet grills, the lower the grill temp the more smoke profile you will have. Good luck but I'm sure you'll do fine! :thumbup:
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It will depend on what temperature you plan on cooking it. I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.
Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.
that is some good advice Mike. Went camping and had a big cook planned what I didn't plan on was the flame out that happened :(. Although I caught it in time it could have been a disaster
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It will depend on what temperature you plan on cooking it. I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.
Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.
That's when I was thinking of starting it. Since I have a rec tec should i set the temp to 250 or 275?
I would probably set it at 250 and let it gather some heavier smoke. You can always bump up the temperature if needed in the early morning hours.
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It will depend on what temperature you plan on cooking it. I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.
Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.
That's when I was thinking of starting it. Since I have a rec tec should i set the temp to 250 or 275?
I would probably set it at 250 and let it gather some heavier smoke. You can always bump up the temperature if needed in the early morning hours.
Thanks! I really appreciate the help. By the way, does flame out happen often on the rec tec?
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It will depend on what temperature you plan on cooking it. I normally cook brisket at 250 to 275. If I was planning on serving it by noon, even at those temperatures, I would start it going no later than 8:00 PM the night before. You can always foil, wrap and towel if it gets done too early. If you do start it for an overnight cook I highly recommend that you use a remote thermometer with an alarm to alert you of the pit temp and the meat temp. The last one I did I used my Maverick ET-732. Next all nighter will be done with the Smoke Thermometer from ThermoWorks.
Even with the Rec Tec I would monitor your pit temp just in case of a "flame out" in the middle of the night.
That's when I was thinking of starting it. Since I have a rec tec should i set the temp to 250 or 275?
I would probably set it at 250 and let it gather some heavier smoke. You can always bump up the temperature if needed in the early morning hours.
Thanks! I really appreciate the help. By the way, does flame out happen often on the rec tec?
Really can't help you on that since I don't own the Rec Tec. I have used one quite a lot at our Augusta Gatherings and it didn't happen. I have a Blazn Grill Works Pellet Grill and in the 3 years I have owned it I have not had a flame out. Now the Traeger I owned was a different story. ;)
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I have not had a problem with flame out on mine. But, I do vacuum out the belly of it every time I do a long cook.
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My flame out happened with my Traeger unit not the Rec Tec it was due to heavy ash left over from the night before. Normally I clean it but camping and just doing burgers I didn't think it needed it :(. But it did and I learned a BIG lesson that day
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I'll make sure my rec tec is free of ash before I start for sure.
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I'll make sure my rec tec is free of ash before I start for sure.
My Rec Tec seems to stay cleaner than the Traeger unit I'm thinking the cool down cycle has a lot to do with it. I heard the newer Traegers have cool down but not sure