Got my first pellet smoker a few months ago a Pit Boss Rancher XL. Did ribs, chicken but even on the gas grill or oven, never tried a brisket. I watched like 30 videos and every post I could find here to gain insight.
Local meat shop had a 5.5lb brisket flat and decided that would be my first attempt rather than a larger full brisket. Night before I trimmed and seasoned with salt, pepper, garlic powder, paprika, ground peppercorns and a light touch of Cayan. Covered and placed in the fridge until morning.
5:30am, loaded the smoker with a mix of competition, hickory and cherry pellets, preheated and set the temp to Smoke. Added a water pan and placed the brisket fat cap up.
After an hour, bumped the temp to 225 and rechecked 2 hours later. Temp was 140 and gave it another hour. The scare happens here, IT was 179! What no stall? I decided at this point to wrap fearing I may have already cooked the juice out of it.
I was surprised that it cooked this quick at 225. The temp was 225, the hood dial gauge showed around 260. I connected the meat probe that came with grill and placed with a stand to check temp that way but it showed 310 deg, so not sure what to think about that. Maybe this probe has to be inserted to read correctly or I have a serious hot spot!
An hour later I was at 204 and the probe went in easily several places.
Pulled the prize and wrapped in a towel and placed in a cooler. So now I'm running a good hour and a half early, so ended up with a 2 hour rest.
Finally get to slice! OMG, moist, tender, bends easily and pulled apart like soft bread.
So happy it turned out in the end and everyone enjoyed it. Thanks to all who post their knowledge to help us noobs out.
Local meat shop had a 5.5lb brisket flat and decided that would be my first attempt rather than a larger full brisket. Night before I trimmed and seasoned with salt, pepper, garlic powder, paprika, ground peppercorns and a light touch of Cayan. Covered and placed in the fridge until morning.
5:30am, loaded the smoker with a mix of competition, hickory and cherry pellets, preheated and set the temp to Smoke. Added a water pan and placed the brisket fat cap up.
After an hour, bumped the temp to 225 and rechecked 2 hours later. Temp was 140 and gave it another hour. The scare happens here, IT was 179! What no stall? I decided at this point to wrap fearing I may have already cooked the juice out of it.
I was surprised that it cooked this quick at 225. The temp was 225, the hood dial gauge showed around 260. I connected the meat probe that came with grill and placed with a stand to check temp that way but it showed 310 deg, so not sure what to think about that. Maybe this probe has to be inserted to read correctly or I have a serious hot spot!
An hour later I was at 204 and the probe went in easily several places.
Pulled the prize and wrapped in a towel and placed in a cooler. So now I'm running a good hour and a half early, so ended up with a 2 hour rest.
Finally get to slice! OMG, moist, tender, bends easily and pulled apart like soft bread.
So happy it turned out in the end and everyone enjoyed it. Thanks to all who post their knowledge to help us noobs out.
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