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First Brisket on GMG

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mneeley490

mneeley490

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 23, 2011
3,772
2,245
Everett, WA
 Trying out a prime brisket from Costco. Came out to a little under 11 lbs after trimming; although not much trimming was needed.

Just some of Jeff's Texas Rub, and it's good to go.

20170630_210617.jpg

20170630_210617.jpg


Firing up the GMG. I have it set at 240°, although the Maverick says 223° at the moment. Using GMG Premium Gold Blend pellets; they came free with the grill.

20170630_210626.jpg

20170630_210626.jpg


Brisket went in at 9 pm. The GMG manual says that thermometers like the Maverick won't be reliable, due to the temp swings, and that the set temp will be an average. As you can see, the smoker probe is fairly close to the front, so I'm allowing for a little variance. 

Also have a small piece that I trimmed off the thin end. Hoping it'll be a treat for breakfast. 
smile.gif


20170630_212007.jpg

20170630_212007.jpg


It's 11:20 pm now, so I'm going to top off the hopper, and get some sleep.
 
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8:30 am. Had to get up at 4 am, and again at 7:30 am to refill the hopper.

IT is 178°, and smoker temp says 234°. I put in a water pan just before I went to bed, so I don't think I will wrap this one.
 
mike5051 said:
 
You had to fill the hopper twice in less then 12 hrs?  Is that normal for pellet smokers?  

Mike
Click to expand...
I'm not sure; I'm new to pellet smokers. It was pretty cool this morning, and probably some wind as well, so that might have affected it.
 
Pulled it out about noon. At 195° IT, it still wasn't quite up to the toothpick test, so I let it get up to 200°. That came out perfect, although it remains to be seen if it'll hold together during slicing after its rest.

20170701_121056.jpg

20170701_121056.jpg


I added a 1/4 cup of au jus to the meat before wrapping in foil.

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20170701_121154.jpg

 
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That looks good...I love brisket. Briskets are getting hard to find for a good price where I am.
 
Here is the sliced pic. Sorry, but it's a bit anticlimactic. I was in a hurry and didn't plate it very well. Suffice it to say, it tasted better than it looks. Very juicy and tender.

The bottom of the thin end of the flat was a little bit crispy (still tasted fine), so I think I may have found a hot spot on this grill. I'll try moving the heat shield a little bit next time.

20170701_173503.jpg

20170701_173503.jpg

 
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I've notice on my Daniel Boone that the right side of the grill is slightly hotter then the left.  So when i cook briskets on it, i place the point end on the right side.  The point is thicker and fattier, and can take the heat better.

The brisket looks good.  Awesome job.
 
Biged92 said:
 
I've notice on my Daniel Boone that the right side of the grill is slightly hotter then the left.  So when i cook briskets on it, i place the point end on the right side.  The point is thicker and fattier, and can take the heat better.

The brisket looks good.  Awesome job.
Click to expand...
That is exactly what happened. I'll do that next time. Thanks for the tip!
 
Looks good to me.  

Looks tender and has good bark.

No smoke ring thou?   Burning wood pellets I would think it would have one.
 
Looks great,last time I tried a brisket on my Daniel Boone it came out like beef jerky. The right side of mine also burns hotter as well. Wonder if they way it's designed?
 
Brisket looks great. Thumbs Up

Love my GMG DB. But I definitely dont buy GMG statement that a aftermarket temp sensor wont be accurate. If i set my temp to 230* my igrill2 is around 190. I attempted to cook ribs at that temp, and they took forever. My right side is about 15* hotter then the left.

I rotate my meats if there uniform thickness, or place the thicker end on the right.
 
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