Hey Everyone,
My new RecTeq is on the way and this will be my first pellet grill. Previously I was using a Char-griller flavor pro (gas & charcoal/wood combo). The Char-griller is great, except it's completely manual process, so my rib/brisket smoking was limited to 6 to 8 hours. A lot of manual work keeping the smoke going and maintaining the temp...hence I went pellet. With that, since I have (one week to go) a pellet grill, I want to do an overnight smoke. Looking at Youtube BBQ Labs below is what I took away. Mostly it's the notes I took from his video, but in some areas I put "My suggestion"
Can I get your opinions, please?
Does this seem like a good plan?
My new RecTeq is on the way and this will be my first pellet grill. Previously I was using a Char-griller flavor pro (gas & charcoal/wood combo). The Char-griller is great, except it's completely manual process, so my rib/brisket smoking was limited to 6 to 8 hours. A lot of manual work keeping the smoke going and maintaining the temp...hence I went pellet. With that, since I have (one week to go) a pellet grill, I want to do an overnight smoke. Looking at Youtube BBQ Labs below is what I took away. Mostly it's the notes I took from his video, but in some areas I put "My suggestion"
Can I get your opinions, please?
- 1030PM: Put brisket fat side down, and 200F. No wrap. My suggestion: throw some of the fat trimmings on top so it oozes the fat juices on top
- 8AM: Pull out the meat, wrap in butcher paper. Place back in smoker at about 250F. My Suggestion: Again, keep the fat trimmings on top
- 1045 AM (once it reaches about 205): Pull out the meat. Wrap the meat, with butcher paper still on it, in saran wrap to help keep in the juices. Place in cooler (are towels really needed)?
- 5PM : Pull out of cooler. The meat should be around 165. Slice and serve
Does this seem like a good plan?