Picked up my new Pellet Grill/Smoker on Friday, assembled it, burned off the oil and gave it a test run.
All Worked Good, so I ran to SAMS Club for a Brisket, to Break It In.
There's a learning curve to any new smoker, especially Pellet Smoker.
I figured learning with a brisket would be a great way to break it in.
I let the brisket get to 202° and should have pulled it at 195°. It was just starting to get dry, but dumping the Au Jus back in took care of that.
Overall, my 1st run on my New pellet Smoker was a success. Creating smoke in pellet smokers can be challenging. They only produce good smoke at very low temps. I added one of my A-MAZE-N-PELLET-SMOKERS for extra smoke, and it worked well. I have to experiment more!
New Pellet Smoker is Seasoned and Ready to Rock!
SAMS Club Brisket, Incl. Flat & Point Ready For Trimming & Seasoning
Covered With Yellow Mustard and Montreal Steak Seasoning Wrapped and into the Fridge Overnight
Into My New Pellet Smoker At 6:30 am
Smoking Away At a Steady 225°
Super Fast Thermapen Showing 147.6° Finally Hit 165° and Ready For Foil
Out of the Pellet Smoker Split the Point From the Flat
Foiled the Flat and Made Burnt Ends Out of The Point
Back Into My Pellet Smoker At 225° Until the Flat Hits 195°
Flat Hit 202° - OOPS! Burnt Ends Looking Awesome!
Sliced Off The End and WOW!....Nice Smoke Ring!!!
Sliced and Ready to Serve - Did I Mention The "SMOKE RING?"
And....The Amazing Burnt Ends!
Finally, The Finished Plate
Smoked Brisket, Twice Baked Potato With Blue Cheese(Thanks Gary!), Acorn Squash, Ciabatta Bread and a Sam Adams Light. I Have to Lower my Calorie Intake, So I was willing to Sacrifice the Beer.
I Hope You All Enjoyed my Q-View, Because I Sure Enjoyed the Meal!!!
Todd
All Worked Good, so I ran to SAMS Club for a Brisket, to Break It In.
There's a learning curve to any new smoker, especially Pellet Smoker.
I figured learning with a brisket would be a great way to break it in.
I let the brisket get to 202° and should have pulled it at 195°. It was just starting to get dry, but dumping the Au Jus back in took care of that.
Overall, my 1st run on my New pellet Smoker was a success. Creating smoke in pellet smokers can be challenging. They only produce good smoke at very low temps. I added one of my A-MAZE-N-PELLET-SMOKERS for extra smoke, and it worked well. I have to experiment more!
New Pellet Smoker is Seasoned and Ready to Rock!
SAMS Club Brisket, Incl. Flat & Point Ready For Trimming & Seasoning
Covered With Yellow Mustard and Montreal Steak Seasoning Wrapped and into the Fridge Overnight
Into My New Pellet Smoker At 6:30 am
Smoking Away At a Steady 225°
Super Fast Thermapen Showing 147.6° Finally Hit 165° and Ready For Foil
Out of the Pellet Smoker Split the Point From the Flat
Foiled the Flat and Made Burnt Ends Out of The Point
Back Into My Pellet Smoker At 225° Until the Flat Hits 195°
Flat Hit 202° - OOPS! Burnt Ends Looking Awesome!
Sliced Off The End and WOW!....Nice Smoke Ring!!!
Sliced and Ready to Serve - Did I Mention The "SMOKE RING?"
And....The Amazing Burnt Ends!
Finally, The Finished Plate
Smoked Brisket, Twice Baked Potato With Blue Cheese(Thanks Gary!), Acorn Squash, Ciabatta Bread and a Sam Adams Light. I Have to Lower my Calorie Intake, So I was willing to Sacrifice the Beer.
I Hope You All Enjoyed my Q-View, Because I Sure Enjoyed the Meal!!!
Todd
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