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Overall I enjoyed this brisket. Little more smoke flavour wouldn’t have been a bad thing.
How do you cook your pellet smoker brisket?
I did demos, and sold pellet cookers. They do everything well, but not one thing better than the other. Its an outdoor, wood fired , convection oven. I even made cookies, pies, and cakes on them. For bbq theyre great for sides, crutching or if you're not in the mood to control a fire all day. You can go to bed even. Great when the weather sucks too.
I prefer my charcoal smokers as well. When I do use my pellet smokers I make sure to use lumberjack 100% hickory or 100% mesquite. They will give you more smoke flavor than the blends. Also, you can add a smoke tube, or place wood chunks on top of the fire pot shield. It won't be the same but it might give you that little extra smoke flavor you were looking for.
Great first attempt!
Couple tips:
Use Oak, Pecan is too light
Use a smoke tube, should run for about 4 hours
Run it at 200 for 4 or 5 hours with the smoke tube so you can maximize smoke while it's cold
Then step it up as you did
Add a water pan on the side and spray a bit more often to attract more smoke
You can also run it at 200 for 12 hours and then step it up to 275 in the am until cooked
It won't match an offset, but you can get some decent smoke into it.
🍻
I do all my briskets overnight on my Traeger's set at 165 degrees then bump the temp up around 8am to 225-275 till done, plenty of smoke flavor.
Do some baby backs!!!!!
Great video… brisket looks YUM! Sold my offset back in 2015 when I stumbled upon a used MAK pellet smoker. Bought it to use when time was limited. It quickly became my preferred smoker which I did NOT expect. From clean flavor, to ease, to consistency… it was and remains my favorite smoker of all time… and I have had many go through my backyard over the years. All that to say, I do still think that a properly run stick burner puts out the pinnacle of BBQ. If tending a fire, all day, is your thing, 100% go for it! Otherwise, once you learn the in’s-n-out’s of a pellet smoker, it really does put out a fantastic end product, IMO. It lays down more of a smoke seasoning vs. “smoked”… which to me, balances very well, with the meat and seasonings applied. To each their own 🙂
Dude, don't mind the pellet snobs. Temp control is why i need a good pellet in my arsenal. Plus nursing a cook is too time consuming. Only thing I would change is hickory pellets. Results look good enough for a Saturday cook.
I do a hybrid. I cook on my offset at 200 to get that smoke and bark for the first 3-4 hours. Then I move to the pellet smoker at 250 and so on. If I have time I just do the offset the whole way but with kids this makes life easier.
Great Vid! I literally just put a brisket on my pellet smoker and saw this. A smoke tube (or two) can make a pretty big difference. I add a cold smoke with the tube, then progressively go up from there, 165, 185, 200, 225, 250… MAYBE 275 and get really good dark bark too. Another nice little trick is pre-loading the fire pot in the pellet smoker with some thin damp wood chunks to get some extra smoke at the beginning too.
Great video mate – thinking of picking up a Louisiana Grills pellet smoker from Costco as I'm done faffing around playing with the vents on charcoal cooks
Another great review and nice to see your open minded view.I have offsets(to many) and also an LSG pellet which is arguably the best pellet grill in the world.With nothing but praise from people with decades of offset use in the USA .No pellet tube is needed at all and cooks very close to an offset,you definitely wouldn’t want to bet your house on the difference.Sure an offset cooks better but Joe blogs wouldn’t tell the difference.
That’s the best pellet brisket I’ve seen.
When I get lazy I smoke on my stick burner pellet smoker I built. At one point I tried to emulate stick burner flavor on a pellet smoker, long story short still didn't work. But it does turn out a good product. Still a good looking brisket tho cheers 🍻
Dude. This is one of the best looking briskets off of a pellet grill.
Sorry but I don't get the "surprising" results. We all know a pellet smoker doesn't give out much smoke compared to an offset. Nothing surprising here.
Few tips. Use a smoke tube. Also, pecan is too light for beef. I use a combination of hickory, oak and mesquite. 60% hickory, 20% mesquite, 20% oak is the mix I use. Also, I mix a teaspoon of liquid smoke, smoked sea salt in a bit of water, vacuum seal it back up and let it sit overnight in the fridge. It works wonders. Doing the last part is optional if you’re willing to wait, but for me it’s definitely worth it. I’ve had people struggle to tell the difference from a brisket I’ve cooked on a wood pit smoker. Oh, and like many others have said, water pan underneath is a must. Dump some dark beer in it instead of water. Trust me, you won’t regret it. Good luck!
The lack of smoke flavor kept me away from pellet cookers until camp chef introduced the woodwind pro. I finally pulled the trigger on a pellet simply for the convenience. I won’t sell my offset, but the addition of burning real wood chunks is a game changer. I’ve eaten pellet briskets (with added smoke tubes) but they didn’t even come close. I’m telling you, camp chef has changed the game. Within a couple of years every company will have a model with a similar addition to burn real wood, it is that big of a difference.
Dude, I got my 885 from Socal as well.
I really enjoy it, my best brisket cook has been the exact or near to exact process you've just used.
I agree though smoke flavour, no where near cooking with a lump of wood.
I would have an offset every day of the week, but like you mentioned towards the end of the vid, I've a 2 year old, busy work and family life. Works a dream for that.
I use the app whilst at work, Mrs gets back and turns the grill on, I then control the temps from the app – this is not fool proof, as you don't get the feel and visual indicators – but it means we have bbq 3/4 times a week.
Try the search technique. That'll surprise you. I got some tomahawks from costco. Low and slow – off to rest – back on at full wack with bottom grate off its rest and slammed to the deck. Surprising results.
Sausage were surprising as well, although I'd like a lower temp that 75c. Maybe down to 60c would be nice. But again. Great results.
Watching you're videos, seeing your influences, tips, tricks, preferences- I'd be interested to see where the traeger takes you.
Offset everyday – but if time and money doesn't allow. Great addition to the garden and great addition for someone who wants some good flavour, to get to know how meats react and a good end product before going balls deep and getting an offset.
Nice vid. Liked the visual results.
Great, honest cook. Well done 👌🏻
We need a WSM brisket cook from you brotha
Put lumberjack mesquite pellets in hopper and get big square pellet tube off of Amazon and fill with b & b competition blend, post oak, pecan & cherry, get tube smoking good and put under rack food is on, you will get plenty of smoke flavor, keep smoker on low smoke for 2 hours, 170 degrees, bump up to 225 degrees, high smoke 2 hours, finish off at 275 degrees to render fat
Pellet smoker = Airfryer
Use a smoke tube at the start of your cook. It will add a ton of additional smoke flavor. You just fill it with pellets, light it, and let it go for 3 or 4 hours.