First Mammoth Brisket

[Thomassen]

I baptized my new Grilla Grills Mammoth Pellet Smoker by making an overnight brisket. A 12.7 lb choice Excel Angus brisket from Costco trimmed down to 8.5 lbs. Mustard slather with SPG rub. I used Almond Pellets from Knotty Wood BBQ. Smoked low and slow overnight at 200 degrees for 15 hours (began at 7:00 pm). Smoker raised to 225 for about 2 hours until brisket internal was at 175, then partially wrapped in foil using the 'foil boat' method popularized by Leroy and Lewis BBQ and Bradley Robinson from Chuds BBQ (my first time using the 'boat'). Smoker raised to 250 until done at brisket temp of 205. Probed like soft butter. Rested on the counter for 30 - 40 minute before holding for 3.5 hours in my smart oven at 150. Perfect fat rendering. Total cook time before resting was 19 hours.
So why did I spend 19 hours smoking a brisket? The answer is that my new smoker allowed me to let it cook overnight while I slept! I didn't check it until I was up at 7:00 am! I've made brisket in my Pit Barrel Cooker over the years but would wake up at 4:30 to have the brisket in the smoker by 5:30 for dinner at 6:00.
This was my first time using a pellet smoker for brisket. It was one of the best briskets I've ever smoked. We were more than pleased.

Sorry, no 'fatty' pics. That was an oversight

[Sid P]

That looks great, and wow, what a smoke ring! Unless I succumb to my intermittent MCS for an LSG offset, I’ll never babysit another overnight brisket because the Grilla does them perfectly. What rub?

[Sid P]

Pretty heavy on the black pepper. That’s how I roll.

[Steve B]

What’s that sound in the background?

LSG LSG LSG

[Sid P]

Steve B You don’t need to chant it - it’s pretty much always there anyway 😀.

[Mosca]

Nice brisket. Foil boat works wonderfully, it’s my new go-to!

When you titled this “Mammoth” I was looking for a 22 pounder!

[realdocBBQ]

Ahhhh yes I, too, thought he meant the brisket was a mammoth! I saw. 25.6 and a 26.1 at Costco a couple weeks back. I was soooo tempted. But I think they're leaving a big chunk of some muscle on the end of the point where it rounds off, some other muscle there, just so they can have 'giant' briskets to sell. Much of that would get trimmed off by me.

[Murdy]

I was thinking that they hadn't gotten around to cloning one of those things yet.

[bardsleyque]

I've gotten some of the 20lb. plus from Costco recently, the fat that I had to trim was excessive. I didn't weigh it but was probably 7.5-8lbs.

[Steve B]

That is purdy looking hunk o meat. Nicely done.

[mrteddyprincess]

Nicely done! Way to use the features of that smoker to your advantage!

Brian

[jlazar]

How was the smoke flavor? Did you supplement with any wood chunks?

[Thomassen]

I tried using chunks but they didn't light/smolder. Tried some wood chips - no go. I think 200 degrees was too low for them to catch. I need to experiment. The smoke flavor was moderate, not overwhelming. My guests liked it. One has a brother who caters using an offset. She said it was very good, so I'll take that!

[Jfrosty27]

Yum. Nice work Pitmaster!

[Oak Smoke]

That’s beautiful! Congratulations. Much like Sid P I want either an LSG or a KBQ. Good grief I hope I don’t get bitten by the pellet bug yet.

[Thomassen]

I'm 70, if I was younger I'd go for a custom offset but don't want to babysit one now. :-)

[Oak Smoke]

Thomassen I’m 72, go for it!

[Jerod Broussard]

The answer is that my new smoker allowed me to let it cook overnight while I slept!

I went from the PBC to a Pellet so I could either sleep or work (12hr shift).

[Thomassen]

I love my PBC for ribs and tri-tip. Can't beat it. What pellet do you run?

[Jerod Broussard]

Thomassen Blazn Grill Works Grid Iron since 2018

[Sweaty Paul]

Looks fabulous. Nicely done!

[Alan Brice]

I just did a choice Costco briskie at 18lbs. trimmed out at 11lbs. Prob 14 hours total n a rest in the oven for another four. The slices been in the fridge over the weekend.
SnSK holds it rock solid at 230.
BnB CharLogs round the outside of minion KBB base topped with BnB briqs n maple and oak hardwood.
It is usually just me n the puppa. The meat sits in the garage fridge salted at least overnight, then blk pepper, granulated garlic, crushed minced onion n smoked paprika. Turns out great everytime. I share w/neighbors n relatives. Make a pot of beans (RG) with most of the point then stay stuffed as a tick for a week.

[HawkerXP]

Good looking meat!


…, …, …!

[bbqLuv]

You done good--PBR Good 👍

[captainlee]

Perfect!!!

[yakima]

I saw this, thought Arctic frozen mammoth. In any event, great job!