New to smoking and have a pellet smoker. Trying the clubs smoked beef brisket recipe. Does anyone use a pellet smoker?
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Club Member
- Jun 2018
- 4848
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
There are many of us here. Is this your first cook? Pulled pork is very forgiving for a first cook. Just be sure to follow the instructions and pull when you get up to temp then rest the brisket. Wrap or no your choice. Enjoy.
Take pictures.
Welcome to the Pit from the California Delta.
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Club Member
- Nov 2015
- 4688
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
I do briskets exclusively in the pellet pooper. They tend to become meteorites in my smokers if not wrapped (I don't like to wrap) and are often a little over-smoked for my tastes. They come out great and my family and friends rave about them.
However, I do pork in my smokers because I do enjoy the smokiness and added bark.
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Club Member
- Mar 2016
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- Sunny SoCal
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Cooking gadgets
Weber Summit Charcoal Grill Center
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Camp Chef Somerset IV along with their Artisan Pizza Oven 90
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Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I’m sure you’ll get several replies & recommendations before long. Quite a few people here have them.
The only one I’ve used is my father’s Traeger. It cooks quite well...but lacks the smoke profile that I prefer.
That was easily remedied by adding an A-Maze-N tube into the cooking chamber. Now getting that deeper smokiness is a breeze. So that would be my recommendation...but only if YOU find it needs a little "smoke lift."
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Those are some empty shelves you got there. Where's all of the clutter? I would expect waaay more clutter from a guy named Lazy Layne.Last edited by CaptainMike; January 27, 2020, 09:28 AM.
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Haha. Clutter is on other side
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Welcome new guy. Although there are a lot of guys who could go into much detail on how to prepare a brisket on a pellet smoker, I'd advise doing some research on your own as well. Up at the top of the page is a search box. You'll notice a down arrow indicating a pull down menu. The last selection on that menu is Advanced Search. In Advanced Search, type in the key words box words like "pellet" and "brisket". When I did it returned 100 posts with that name combination. Some may be helpful, others not.
Good luck in your search and with that brisket !!
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Club Member
- Jul 2019
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- Central IA
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MAK 2 Star General
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Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
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All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
All I can say is I watched Aaron Franklin's PBS show yesterday on brisket and he makes one most excellent point - only change one thing at a time. That probably applies to all BBQ, but is really important when trying to tune in tricky expensive pieces of meat.
I only cook 2-3 briskets a year, so I'm still learning the art. I cook mine on pellet grills. Biggest thing for me was actually when I started wrapping in butcher paper (when the brisket hits about 160 degrees). It really seems to help with consistency.
...and Welcome to the Pit!
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