Good Morning All!
Went to Sam's the other day and unfortunately the pickins where quite slim and my only choice was a 17# prime packer. The largest I have done before was around 14.5# and cooking on my pellet grill at 250, yielded less then stellar results. It wasn't bad by any stretch, just not quite as juicy as I had been shooting for. I figured I was either pulling to early, or that 250 was too hot... ran a quick test the other day and my Maverick probe was showing my 250 was actually closer to 300.
That brisket was on the smoker at 4 AM, wrapped in butcher paper at 10 AM then removed at about 4:30 with an internal around 203 and finally rested for about 1 1/2 hours. The supposed 250 was maintained throughout the cook. Again, not a disaster, but still slightly disappointing.
In any case, I figured I would back the temp down to around 200 and go from there. I figured a good plan of attack would be to throw it on at 11 PM and check at 7 AM or so to wrap then bump the temp to 250 and then take here til she's finished. If I plan on serving around 6 PM tomorrow does that seem like I won't be done in time because I'm having my doubts at the moment and wondering if 8 PM tonight may be a better plan. I know each piece of meat is different, but I would imagine that there are similar guidelines to follow. Haven't been able to nail the dang brisket down and this is the whole reason I bought one of these babies in the first place! Trying to knock some socks off tomorrow, so any advice is greatly appreciated. Thanks all and happy smoking!
Went to Sam's the other day and unfortunately the pickins where quite slim and my only choice was a 17# prime packer. The largest I have done before was around 14.5# and cooking on my pellet grill at 250, yielded less then stellar results. It wasn't bad by any stretch, just not quite as juicy as I had been shooting for. I figured I was either pulling to early, or that 250 was too hot... ran a quick test the other day and my Maverick probe was showing my 250 was actually closer to 300.
That brisket was on the smoker at 4 AM, wrapped in butcher paper at 10 AM then removed at about 4:30 with an internal around 203 and finally rested for about 1 1/2 hours. The supposed 250 was maintained throughout the cook. Again, not a disaster, but still slightly disappointing.
In any case, I figured I would back the temp down to around 200 and go from there. I figured a good plan of attack would be to throw it on at 11 PM and check at 7 AM or so to wrap then bump the temp to 250 and then take here til she's finished. If I plan on serving around 6 PM tomorrow does that seem like I won't be done in time because I'm having my doubts at the moment and wondering if 8 PM tonight may be a better plan. I know each piece of meat is different, but I would imagine that there are similar guidelines to follow. Haven't been able to nail the dang brisket down and this is the whole reason I bought one of these babies in the first place! Trying to knock some socks off tomorrow, so any advice is greatly appreciated. Thanks all and happy smoking!
