Hi from Seattle's Eastside

[Jay(Seattle)]

Hi,

Completely new to DIY BBQ. Fell in love with Texas BBQ during a trip to Austin with a side trip to Lockhart. Got a GMG Daniel Boone recently and am currently attempting my first packer brisket. Fingers crossed that the results are edible.

Really liked the brisket at Franklin's, so I'm trying to adapt Aaron Franklin's tips to the pellet smoker. I may have gone horribly wrong, but here's what I'm trying:
Salt & Pepper Rub (50% each)
Let meat come to temperature on counter for 1 hour
GMG Texas Gold pellets (black oak, hickory, mesquite)
Smoke at 170* for 2 hours
Fat side down, since heat comes from the bottom (I'm hoping fat can percolate up?)
Brisket point on the flue side of grill chamber & water pot on grill
Raise temperature to 250* after 2 hour smoke is complete
Keeping brisket in same orientation on grill to reduce handling
Spritz meat & insert temperature probe into middle center of the brisket
After 2.5 hrs @ 250* IT was 150* (4.5 total hours on grill)
Spritz and repeat each hour
After 5 hrs @ 250* IT was 162*
Think I'm in the stall now & wondering when to wrap (going to try peach paper from the butcher instead of foil)

Will let you know how this turns out. Here's an in progress photo.

 

[kit s]

Hi,

Completely new to DIY BBQ. Fell in love with Texas BBQ during a trip to Austin with a side trip to Lockhart. Got a GMG Daniel Boone recently and am currently attempting my first packer brisket. Fingers crossed that the results are edible.

Really liked the brisket at Franklin's, so I'm trying to adapt Aaron Franklin's tips to the pellet smoker. I may have gone horribly wrong, but here's what I'm trying:
Salt & Pepper Rub (50% each)
Let meat come to temperature on counter for 1 hour
GMG Texas Gold pellets (black oak, hickory, mesquite)
Smoke at 170* for 2 hours
Fat side down, since heat comes from the bottom (I'm hoping fat can percolate up?)
Brisket point on the flue side of grill chamber & water pot on grill
Raise temperature to 250* after 2 hour smoke is complete
Keeping brisket in same orientation on grill to reduce handling
Spritz meat & insert temperature probe into middle center of the brisket
After 2.5 hrs @ 250* IT was 150* (4.5 total hours on grill)
Spritz and repeat each hour
After 5 hrs @ 250* IT was 162*
Think I'm in the stall now & wondering when to wrap (going to try peach paper from the butcher instead of foil)

Will let you know how this turns out. Here's an in progress photo.

Jay my boy lives up that way....Maple Valley actually.
I would have put fat side up so that it more or less bast meat...bottom side down most if not all of the fat will melt off.

 

[RiversideSm0ker]

Welcome to the forum Jay. I've got my fingers crossed for you on your brisket cook. Looks like you have a nice start on that.

George

 

[Hank R]

Welcome Jay from a bit north of you in Canada..

 

[GATOR240]

Welcome and good luck!

 

[KrisUpInSmoke]

Hello!
You're going to have to let us know how it goes!
Fat side up or down? I would have done fat side up, but I've seen people suggest fat side down. I recently read fat side down helps protect the meat from some high or direct heat, sometimes wood burning setups, but isn't necessary on pellet and electric smokers where they're not getting direct heat. Then you can have them fat side up and let the fat baste them. There is always something new and cool to learn with smoking!

 

[kruizer]

Welcome to SMF from Minnesota.

 

[gmc2003]

Welcome to the site. Glad you joined and are sharing your first smoke.

Chris

 

[SmokinAl]

Welcome to SMF!
It sounds like you have a solid plan!
Keep us posted.
Al