So this is my 2nd time doing a brisket on a pellet grill.
12 lb choice before trim
This is on a grilla silverbac
Here is my tappecue chart:
I had it at 225, then wrapped it in butcher paper, bumped it to 275
Fat cap was down the whole time.
When it hit the stall at 150ish (6 hours into it?), the fat cap already felt like it was starting to get pretty hard.
After I wrapped it and put it back on and pulled it around 196-197, the butcher paper was basically melted onto the fat cap and was very hard. Could not separate some of the paper and the fat cap and most of the fat cap just got stuck to the paper and the rest of the beef got pulled off from the fat cap when trying to separate it.
My elevation is very high (7200 ft, Santa Fe, NM) and the humidity is VERY low. Would this be causing the problem? Would a water pan inside help it? Also, it seems to go VERY slowly after hitting 195; i feel that bringing it up to even 203 would be an extra 6 hours. There has to be some trick to this because I believe I am doing everything else correctly.
Thank you.
12 lb choice before trim
This is on a grilla silverbac
Here is my tappecue chart:
I had it at 225, then wrapped it in butcher paper, bumped it to 275
Fat cap was down the whole time.
When it hit the stall at 150ish (6 hours into it?), the fat cap already felt like it was starting to get pretty hard.
After I wrapped it and put it back on and pulled it around 196-197, the butcher paper was basically melted onto the fat cap and was very hard. Could not separate some of the paper and the fat cap and most of the fat cap just got stuck to the paper and the rest of the beef got pulled off from the fat cap when trying to separate it.
My elevation is very high (7200 ft, Santa Fe, NM) and the humidity is VERY low. Would this be causing the problem? Would a water pan inside help it? Also, it seems to go VERY slowly after hitting 195; i feel that bringing it up to even 203 would be an extra 6 hours. There has to be some trick to this because I believe I am doing everything else correctly.
Thank you.
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