Overnight Brisket/Smokin' Pecan Pellets

[masssmoke]

Here's what I do with our Pit Boss Pellet Grill:
First take the meat, apply your favorite DRY RUB, and wrap it back up in SARAN WARP only, please but not Pink Butcher Paper.
Put into fridge to marinate from 4 to 24 hours, Your choice. I sometimes put the meat into the freezer for later on use.
After marinating, unwrap the meat,
Open lid to grill and place unwrapped meat onto the grill, Don't turn grill on before hand to heat up, that's just not right.
Close the Lid, torn on smoker/grill and set it to SMOKE. Mine will indicate somewhere around 100-175 degrees while at the SMOKE selection. Leave it there and let it SMOKE from 2 to 4 hours.
Afterwards, remove meat from grill, close lid. Now double wrap in Aluminum Foil, and then place back onto grill.
Insert meat temperature probe into thickest part of (only go down half way the thickest point otherwise get false reading if too far down or up)
Note how hard it is to insert probe, important point later on in this message.
Now Close the lid and Set cooking temperature at 225 F.
Depending on meat thickness, altitude, outside temperature & oh yeah, Humidity - it might take up to a total time from placing the meat on the grill until internal temperature of the Meat, Important, reaches somewhere between 195 & 205F degrees.
Open grill up and remove probe, but reinsert it into a newer spot. THIS TIME THE PROBE SHOULD SLIDE IN LIKE A HOT KNIFE INTO BUTTER. If it doesn't, it's not ready yet.
If it does, remove from the grill, still not unwrapped from foil. Place onto stovetop or counter top, still wrapped in foil, and cover with dish towel or a regular towel.
Monitor meat with a temperature probe until the meat reaches 165F degrees. DO NOT UNWRAP THE MEAT UNDER ANT CIRCUMSTANCES UNTIL THE MEAT REACHES 165f DEGREES.
Now unwrap the meat, don't dive into because of the smell or looks and your starving by now>>> Start slicing and you will notice how thick the smoke ring is going to be, and most importantly point is this THE JUICE-N-EST & TENDER THE MEAT IS GOING TO BE.
Enjoy! Oh, don't forget to turn off the pellet grill.View attachment 738202

you are saying to wrap the brisket after 2-4 hours? well before the stall?

 

[crazymoon]

AKJ, Nice job on your brisket and a good looking plate!