Still learning this pellet grill

[tomhooper]

Still trying to get the hang of this pellet grill after 40 years using an offset. I'll get there eventually.
Picked up a trimmed brisket flat the other day.

Used spicy brown mustard as binder then rubbed with Himalayan pink salt, coarse ground black pepper, paprika, onion powder, and garlic powder.

Hit a stall at about 155 so I wrapped it. I think that was my downfall as far as the bark was concerned. Never developed much. Thinking I should have left it unwrapped to get better bark. Oh well, I'll try it again.

It actually turned out really good. Very moist and had a really good taste. I'll get it figured out eventually.
I've never wrapped before but started doing so because it seemed the stalls on this pit lasted a lot longer than on my offset. Guess I'll just allow for a longer stall from now on.

 

[chopsaw]

Looks great to me . I use pink paper . That helps with the bark . What did you use ?

 

[tomhooper]

Pink paper.

 

[Winterrider]

Looks mighty fine !

 

[tomhooper]

Had a great taste and texture. I just like more bark on my briskets. Just need to experiment a little.
I never wrap on my offset. I just think I need to plan on a 2 hour stall for length of cook. This one hit 205 in about 9 hours. Stall lasted about half an hour before I wrapped then pushed on through pretty quick after that.

 

[Fueling Around]

Nice looking flat. My last brisket cook was a trimmed flat.

What temp setting on the controller?
I see you used a smoke tube. I use one too. Sometimes more than 1.
Which side of the grate is the controller temp probe? Mine is on the right side and I learned to keep the tube well away from the probe.
I will smoke for awhile in the grill, but foil pan it until the stall. Once stalled, I foil cover and often move it to the oven.
After wrapping all you are doing is pooping pellets for heat.
Finishing in a foil pan gives air space that lets the bark develop.

 

[sandyut]

thats a win, i would eat that up! seems like you are getting the hang of it.

 

[SmokinAl]

That brisket sure looks good to me!
I would be proud of that!
We are all our worst critics.
Al

 

[tomhooper]

Controller was set at 250 to hold 215-220 actual pit temp. Smoke tube is over in the general vicinity of the TC but I've had the same variation without the smoke tube so that isn't the problem.