New to the smoking world and forums

Discussion in 'Beef' started by mailbox98257, Nov 10, 2015.

  1. mailbox98257

    mailbox98257 Fire Starter

    I am new to all this smoking jazz and forums aswell. So here we go, I got a Daniel Boone Green Mountain Grill three weeks ago, 2 weeks ago I smoked 2 pork butts. I used about 1.5 bags of pellets, I thought that was a little much so I called the Green Mountain and they said try different pellets wit the sam kin of burn(time and temp). So this weekend I am going to smoke a brisket at 215 degrees. The reason I am posting is because I need to know if doing a brisket at this temp will be ok, thoughts?
     
    Last edited: Nov 10, 2015
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Unfamiliar with your grill or any pellet grill for that matter, but how long did your butts take and what temp did you smoke them at?

    A brisket may take up to 24hrs or more to finish @ 215F and you run the risk of drying it out.

    Also, welcome to SMF! Head over to Roll Call if you haven't already [​IMG]  
     
    Last edited: Nov 10, 2015
  3. mailbox98257

    mailbox98257 Fire Starter

    cooked the butts at 215 for about 9.5 hours
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Which thermometer are you using to gauge your smoker temp?
     
  5. mailbox98257

    mailbox98257 Fire Starter

    I used a couple, I used the grills digital thermometer and my own digital thermometer unit
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    I'm thinking your temperature at grill level is quite a bit higher than the 215F your grill digital therm is reading. Was your second probe at grill level or reading internal temp?

    Assuming you are taking your butts to at least 195F internal temp, 9.5 hours for a pork butt of any size seems awfully quick with a grill level temp of 215 degrees.
     
  7. mailbox98257

    mailbox98257 Fire Starter

    the probe was at grill level before I put it in the meat I checked the grill, the butts were small 4.5 lbs each
     
  8. mailbox98257

    mailbox98257 Fire Starter

    the's are the pictures from the first burn
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    I'd recommend getting a dual probe thermometer such as a MAV733 for your next smoke to keep an eye on that smoker temp during the cook. Take notes on dips and spikes.

    Even though those were small butts, I'm still leaning towards the possibility of heat spikes of 20 degrees or greater.

    Maybe someone with a better knowledge of your particular smoker can chime in.

    Looking forward to seeing your results with your brisket. Be sure to live post it!! [​IMG]

    [​IMG]  
     
    Last edited: Nov 10, 2015
  11. mowin

    mowin Master of the Pit

    I know my GMG DB grill temp is 30* higher than the set temp. When you say 1.5 bags, what size bags? I find the GMG texas or gold blend don't last as long as other brands I have tried. I mostly use Hickory for all my cooks.

    I did 3 chickens and a pastrami couple weeks ago. 5 hrs total, I probably used 6 lbs of bbq delight hickory pellets, pit temp was 225*
     
  12. mummel

    mummel Master of the Pit

  13. mailbox98257

    mailbox98257 Fire Starter

    my bags were 20lb bags, I was using bear mountain pellets, I'm going to try the green mountain fruit mix for this burn, jeeze 30 degrees sounds like alot, the digital reader on the grill says it stays within a degree or two of the set temp, I only know what I have read and had not heard of the Temps running high or low, I will be sure to get a thermometer to read the grill temp for this cook
     
  14. mailbox98257

    mailbox98257 Fire Starter

    see I do not know what a full packer brisket is and watch the difference is between that and a regular brisket, if someone could school me that would be great
     
  15. a packer brisket is untrimmed and contains both the point and the flat. these are the two muscles that make up a brisket. It is also possible to buy a brisket trimmed of fat, or split (the two muscles are separated and sold individually).
     
  16. mailbox98257

    mailbox98257 Fire Starter

    ok so being very green to the smoking community I'm probably going to have my butcher trim it right? I have never done this before and not many people in this area smoke meat, so I don't know anyone who can show me how to trim it
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    A packer brisket is just a whole brisket which includes both the point and the the full flat.

    If you get half of a brisket from the grocery store, you are either getting a piece of the flat, or the point end usually with some of the flat. It's usually labelled as flat or point.

    The point is where you get your burnt ends if you plan on doing them [​IMG]

     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    If you go for a packer, trimming is not hard. I personally do very little. Please don't be intimidated.
     
  19. mailbox98257

    mailbox98257 Fire Starter

     
  20. mowin

    mowin Master of the Pit

    My DB will hold its temp very well. Usually staying within 2* on the grills readout. The pit temp however will drop steadily when the fan is off(going by my maverick 732). I recently added the insulated blanket cover, and it works extremely well. Pit temp hold much better. It also reduces pellet usage considerably. Well worth the $$. You will get your money back in pellet savings if your using your grill in the colder months.
     

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