First brisket- pellet smoker

[Morry Sade]

Did my first brisket on a campchef DLx. I wasn’t to impressed with it but family was. Looking for some tips to try on the next one to get a better flat and to be more tender.

Prime brisket 10.5 lbs trimmed to 8.3.
Smoked at 225 with water pan inside.
Wrapped it at 165 IT (5.5 hrs)
Ran it for another 6 hours till 200 IT.
Rested 1 hour in cooler

The flat was good but somewhat dry including the bark was tough. The point was much better.

Some notes-
Unable to sustain temps without water pan. The smoker randomly has spikes to 260 and low to 195 but sustains a decent average of 225. What can I try next time to get a better cook.

Thanks!

 

[gmc2003]

Internal temps work well as a guide, but with each hunk of meat being a little different you'll need to probe the flat with a skewer - both side to side and up and down. When the skewer slides in and out with very little resistance your done. From your description it sounds like you under-cooked the flat.

Sorry I can't help with the smoker questions. I'll leave that up to someone more familiar with the campchef smoker. As for the bark being tough, was it really crunchy and/or burnt? If so foiling the brisket will soften the bark up. Also what did you rub the brisket with? The contents of the rub will contribute to the texture.

Chris

 

[SmokinAl]

Briskets can be tricky!
But yours looks pretty darn good from here.
And don't forget you can always cube up that flat & make some brisket chili!!
Al

 

[Bearcarver]

Looks Mighty Tasty from here, Morry!!
Nice Job!
Like.

Bear

 

[Morry Sade]

Internal temps work well as a guide, but with each hunk of meat being a little different you'll need to probe the flat with a skewer - both side to side and up and down. When the skewer slides in and out with very little resistance your done. From your description it sounds like you under-cooked the flat.

Sorry I can't help with the smoker questions. I'll leave that up to someone more familiar with the campchef smoker. As for the bark being tough, was it really crunchy and/or burnt? If so foiling the brisket will soften the bark up. Also what did you rub the brisket with? The contents of the rub will contribute to the texture.

Chris

Salt and pepper. Was more tough than burnt. I probably will try the probe test on the next brisket. I wrapped in butcher paper and spritzed it before wrapping

 

[Morry Sade]

Looks Mighty Tasty from here, Morry!!
Nice Job!
Like.

Bear

Thanks!!

 

[Morry Sade]

Briskets can be tricky!
But yours looks pretty darn good from here.
And don't forget you can always cube up that flat & make some brisket chili!!
Al

Thanks appreciate it!

 

[banjoman47]

I normally place my brisket in a foil pan so the juices won't be lost. I always use a thermometer. My unit has a built in thermometer read-out but any decent thermometer will work. You can chill the juice, remove the fat and have a nice au jus for dipping if you choose. I tent the pan at 165 degrees and continue to cook to 195 degrees then remove and let rest at least 1/2 hour. Given what you described, is it possible that you smoked your 8 lbs. brisket too long? 5.5 hours brought it to 165 but then you say another 6 hours brought it to 200 degrees? Seems long to me. Plus at 200 degrees, that meat continues to cook even off the smoker. Does you family prefer well done? If so, it appears that is what you have. It looks good though. I'd darn sure eat it! Just my thoughts. I'm not a pro, so just for what's it's worth.

 

[Shootr]

Did my first brisket on a campchef DLx. I wasn’t to impressed with it but family was. Looking for some tips to try on the next one to get a better flat and to be more tender.

Prime brisket 10.5 lbs trimmed to 8.3.
Smoked at 225 with water pan inside.
Wrapped it at 165 IT (5.5 hrs)
Ran it for another 6 hours till 200 IT.
Rested 1 hour in cooler

The flat was good but somewhat dry including the bark was tough. The point was much better.

Some notes-
Unable to sustain temps without water pan. The smoker randomly has spikes to 260 and low to 195 but sustains a decent average of 225. What can I try next time to get a better cook.

Thanks!

Late to the party but am researching briskets (I'm trying my first one for Christmas dinner).

I also have a Camp Chef DLX, but only a dozen-15 cooks on it so far. I've found it keeps pretty good temps at 225ish (205-240) now that it is seasoned. Was wondering what the climate is where you're at - perhaps chilly and/or windy was playing heck with the smoker?

I'm in AZ with mine on a fairly sheltered patio (minimal wind) and haven't cooked in temps less than 50 degrees yet.

Anyways, just thinking that might be something to consider with the large temp swings. Hope mine turns out as good as yours!

 

[coloradoadrian]

Looks good in the pics. Thanks for the post, I am trying my first brisket ever. RecTech pellet and you gave me some good tips.