Pellet Grill Brisket

[BGKYSmoker]

Daughter asked for a brisket before we leave.

Going with a slather of mustard/pickle juice and one of the 3 rubs.

 

[JLeonard]

Betting its gonna be fine!

Jim

 

[KimberlyO]

What are you smoking it on? how big a brisket? look at me and all my questions... sorry... hee.

 

[KimberlyO]

What are you smoking it on? how big a brisket? look at me and all my questions... sorry... hee.

Well, you already answered one in the title. DOH! well, that's embarrassing...

 

[Colin1230]

I think I'll hide in the bushes and watch.

 

[BGKYSmoker]

Got the pellet pooper all ready to go. Doing a second rack smoke.
Brisket at 4p.

Brisket is trimmed. I like to trim the large white fat off and most of the silver skin as I can.

Cube the trim for sausage later.

Going with mayo and spg. Cover with plastic and fridge until later.

 

[BGKYSmoker]

All rubbed and in the smoker.

 

[JLeonard]

Its gonna be good!

Jim

 

[jcam222]

Dukes and Kinder SPG, yessir!

 

[JIMSMOKES]

IFTF

 

[SmokingUPnorth]

Oh man off to a good start!

 

[BGKYSmoker]

Just under 5 hours in.
Temp set at 225*

 

[BGKYSmoker]

Ahhhh
The stall.

 

[Rafter H BBQ]

Lookin good Rick!

 

[BGKYSmoker]

Long overnight smoke.

Ready to wrap for couple hours.

 

[KimberlyO]

Man, that's looking good!

 

[KimberlyO]

What temperature was the meat when you wrapped? What prompted you to wrap, the temperature, the end of the stall, the bark? just trying to learn your process.

THANKS!

 

[chopsaw]

Looks perfect .

 

[BGKYSmoker]

What temperature was the meat when you wrapped? What prompted you to wrap, the temperature, the end of the stall, the bark? just trying to learn your process.

THANKS!

I normally dont wrap but being this is a new pellet dropper I needed to see the hot/cold spots. Wrapped at IT 197 so the flat dont over cook, wrap in towel and in the igloo for while, It will IT by itself between 200-205

 

[SmokinAl]

OK so how did it turn out?
It sure looks good in the wrap shot!!
Al