Full Packer Brisket (Costco) & New Pellet Grill.....Don't Want to Screw It Up

[motolife313]

Pull it now, leave in foil and put in cooler for couple hours or more

 

[gifty74]

Thx, did just that! Neighbor came down and we were just salivating. Easily the best brisket I ever crafted, and the best I’ve eaten in modern recollection. It was friggin awesome. Pulled apart like butter, but yet held together if not pulled on. Just enough marbeling to make it just rich enough. Our two families downed the whole flat. Not as much meat as I expected, was just enough. I see now why the point is made into burnt ends, on the grill now at 300 in hopes of charring them a bit. But totally stoked.

 

[jaxgatorz]

Beautiful slices !!!

 

[mrad]

what i have found that works best with my pellet grill is to cook at 160 ( high smoke) for 1-2 hours along with an amps. I then bump temp up to 275. I am still experimenting with butcher paper vs. foil for best bark/moist meat. I can get bark with foiling, but not as much as with butcher paper. From what I gather on reading all of the threads on brisket, is that each grill has different tendencies, and you have to experiment with yours to find which works best. I have read Aaron Franklins book three to four times and fined that his method does not work with my pellet grill. I have also tried methods by other users on this forum that cook a lot more briskets than I do, and do not get the same results they get get using there methods. I do take pieces from each post and try to perfect my technique and find that with each cook, I get a little better result.