How To Smoke Brisket on A Pellet Grill

Byamazingfoodstv



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47 Comments

  5. I'd love to know how the temperatures compare. Because what I found on my pellet grill, a broil King, is that when I set it to 350 the box is only going to be around 300. There's a huge discrepancy in the temperatures so I often end up using a far higher temperature than I should purely because the box is so much cooler than what I want.
    And I've tested this with other people's pellet smokers and they all pretty much behave that exact same way. They're measuring the temperature very close to the fire which is higher than what is actually happening in the pit and as such you get a drop off curve as far as the temperature you set and the heat you get.
    My smoker can supposedly get to 600 f. But it doesn't because the box only goes to about 520 with that setting.

  10. Just a generic statement; burning hunks of wood and pellets are two different animals; expecting to get the exact same results just isn't going to work. But that doesn't mean you can't get close!

    The surface are to mass ratio is much higher on pellets. On hunks, there's an interior that gets exposed to higher and higher temperatures, but is not burning; or better said, not being exposed to oxygen and combusting. That can't happen in pellets. So I think a lot of flavor-laden gasses are given off instead of burning immediately. Some may also burn, but will make different combustion chemicals than just the wood itself. Sometimes you can see the sap running out, and hear the gasses escaping. Pellets just don't do that; there's no interior to "cook". They burn up immediately, IF any of them are left after the pellets are compressed. And then when it does burn to that layer, it's now a very dry substance, more closely akin to a pellet burning. Perhaps at a different temperature, because those combustible gasses and some sap components certainly add a little to the heat produced, already gone when small pieces are burned. Same amount of heat, probably, but a different process.

    Different compounds burning at different times yields different flavor. You want burning wood hunk flavor, you have to burn wood hunks somehow. The way this smoker incorporates hunks does look like a good idea. Doing it in other pellet smoker is more of a challenge. One guy said he lays his smoke tube on a small slab of wood, which gets it going some without having to be right up against the burner chamber; I'm going to try that next in my ZGrill.

  21. I thought you (and Smokin' Joe) did a video on how not trimming a brisket was the way to go… I get the reasoning behind why, but for newer barbecuers, woulnd't not trimming, or very minimal trimming be an option worth considering?

  34. Just assembled my ne weber searwood and did the initial burn this morning. Going attempt my first brisket next Monday. Just trying to get the approximate time durations down so im not getting up 2 am to wrap etc. I do also have a warming oven, What is the approx time frame from wrapping the brisket at 180 degrees to 208 degrees. We are planning on eating at 4pm on Monday. Just trying to dial in the timing and I also understand all temps and timing is approximate. Love everything you do. Thank you

  37. Do you use coarse salt or table salt? Is the S/P a 1:1 ratio? thanks. I have an older Cookshack PG1000 that is wonderful. I use it weekly. The additional accessory for holding splits looks great. Thanks for the video.

  39. Hey Jeremy i just tried this it's in my oven currently.
    I took info from this and from a recent Bar A video on brisket on pellet grills.
    I laid a cold smoke for 13 hours and used your temperature increments when it was time to smoke.
    All i can say is not only is the bark insane for a pellet grill but it's so bloody dark i love it.
    I miss judged my timing and it's gonna be a 20 hour rest so I took it out of the smoker…wrapped it with tallow in butcher paper and put back in the foil boat.

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