- Aug 21, 2017
- 1
- 10
i just purchased a Green Mountain Grill Daniel Boone pellet grill. I had a Masterbuilt Pro horizontal and was only able to cook a brisket once to the way that i liked - where it was like "butter" carving into it. So i tried out the GMG with my first brisket yesterday - started at 6 am, set the temp at 185 for about 6 hours, turning it a few times. I had prepped it with rub and stock injection. After about 6 hours i increased the temp to about 220 where the brisket was able to get to 165 internal temp after an hour, I had the brisket in a foil pan, and when it hit 165, I covered the pan with foil. Then i increased the temp to 240 and let the grill do the rest - after about another 4 hours (total cook time around 11 hours) it hit 195 internal temp.
After letting the brisket rest for about 90 minutes, i carved it up.
What i found was a piece of meat that had a nice smoke ring and had some bark - but not as much bark as what my previous smoker was able to impart on the brisket.
The brisket tasted fine - the only quibble, though, was that it wasn't like butter to cut...and probably could have been a bit more "smokier".
I see several variables in my cook that could have affected the brisket - possibly not cooking it longer at a lower temperature; not wrapping it in foil, (just covering the pan); cooking it in a pan, etc....there were several different approaches to cooking brisket that i may have mixed up the temperatures. Any advice would be appreciated to improve the next brisket cook.
Thanks in advance
After letting the brisket rest for about 90 minutes, i carved it up.
What i found was a piece of meat that had a nice smoke ring and had some bark - but not as much bark as what my previous smoker was able to impart on the brisket.
The brisket tasted fine - the only quibble, though, was that it wasn't like butter to cut...and probably could have been a bit more "smokier".
I see several variables in my cook that could have affected the brisket - possibly not cooking it longer at a lower temperature; not wrapping it in foil, (just covering the pan); cooking it in a pan, etc....there were several different approaches to cooking brisket that i may have mixed up the temperatures. Any advice would be appreciated to improve the next brisket cook.
Thanks in advance
