Just smoked a 20 lb. brisket on GMG Daniel Boone. Members of this community have helped me learn techniques and things to watch out for. One of the best bits of advice was to get an Inkbird wifi thermometer so I know what the actual temp is inside my cook chamber.
The 20 pounder was started last night at 8pm after trim, seasoning and standing at room temp for an hour. According to math and the thickness of the meat, it should have taken roughly 18 hours. My target cook temp was 225-250°. The goal was to finish the cook sometime early afternoon and then rest for 3-4 hours wrapped in a towel in a YETI cooler.
The brisket actually finished cooking at 8am when it reached 205 in the flat— 6 hours ahead of schedule. It's now sitting in a 155° oven still wrapped.
The issue with my GMG is I couldn't really get it to hold the temp in the 225-250° window. For the first 4 hours I would check the Inkbird — one moment the cook chamber would be 235°, fifteen minutes later it was 280°. I checked the temp a number of times during the first four hours and every time it was all over the place. Only opened the lid once after 4 hours to spritz with apple cider.
I thought the whole point of pellet smokers is set it and forget it. Or at least set it and it stays around a general temperature. Even with careful observation the temperature swings were dramatic. At 3am when I spritzed with tallow and wrapped the outside temperature was 50°. Not too cold but surely that affected the grill. BTW, ordered a GMG blanket but it didn't arrive in time. Luckily, I caught it and pulled the brisket. Bark looks great. The bottom is a tiny bit burnt like jerky but not too bad. The tallow helped a lot.
How do we get these smokers to hold a more consistent temperature? This is the my biggest challenge with the GMG.
The 20 pounder was started last night at 8pm after trim, seasoning and standing at room temp for an hour. According to math and the thickness of the meat, it should have taken roughly 18 hours. My target cook temp was 225-250°. The goal was to finish the cook sometime early afternoon and then rest for 3-4 hours wrapped in a towel in a YETI cooler.
The brisket actually finished cooking at 8am when it reached 205 in the flat— 6 hours ahead of schedule. It's now sitting in a 155° oven still wrapped.
The issue with my GMG is I couldn't really get it to hold the temp in the 225-250° window. For the first 4 hours I would check the Inkbird — one moment the cook chamber would be 235°, fifteen minutes later it was 280°. I checked the temp a number of times during the first four hours and every time it was all over the place. Only opened the lid once after 4 hours to spritz with apple cider.
I thought the whole point of pellet smokers is set it and forget it. Or at least set it and it stays around a general temperature. Even with careful observation the temperature swings were dramatic. At 3am when I spritzed with tallow and wrapped the outside temperature was 50°. Not too cold but surely that affected the grill. BTW, ordered a GMG blanket but it didn't arrive in time. Luckily, I caught it and pulled the brisket. Bark looks great. The bottom is a tiny bit burnt like jerky but not too bad. The tallow helped a lot.
How do we get these smokers to hold a more consistent temperature? This is the my biggest challenge with the GMG.