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Brisket on a ex6

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    Brisket on a ex6

    Hi all. Fairly new to posting here. I’m normally a stick burner ( Lang 36). I just purchased a Weber ex6 for our summer place. Thought it would be a little easier. Smoking a brisket on it for the first time Monday 4th. Any recommendations with this grill? Should I follow my same cook that I do on my Lang? Appreciate any input. Thanks all Dan

    #2
    While I don't have that particular pellet grill, I follow the same general temps and timing on mine as I do on my stickburner, for what it's worth. Have a great cook!

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    • Danielp
      Danielp commented
      Editing a comment
      Thanks. That’s what I’m thinking.

    #3
    Welcome to the pit from Buffalo

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    • Danielp
      Danielp commented
      Editing a comment
      Thank You. New Jersey here.

    • rlozinak
      rlozinak commented
      Editing a comment
      What part of Jersey. I was born in Hackensack. Northern

    • Danielp
      Danielp commented
      Editing a comment
      Bedminster. Somerset county. And Toms River. Ocean county.

    #4
    Welcome from Nebraska! "Happy 4th"

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      #5
      Generally with pellet grills for the most smoke you want to do 225 cooks, or a variation of 150-200 (whatever the low smoke temp is) for a period of time and then 225-275. But the Weber from what I've seen generally likes to smoke better in the 250 range? glitchy had one and may be able to provide much better first hand experience. I will say that I very rarely wrap or spritz on my pellet grill, and I find some of the methods of non-pellet grills (such as water pans or foil boating) to produce results not as good as just going no wrap the whole way for my tastes.

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        #6
        Welcome to the pit! I smoked packers on the second shelf on the SmokeFire with a big foil pan under them on the main grate. 200-225 overnight, then bumped temps 250-275 in the morning. I’d recommend Lumberjack MHC or Weber Grillmaster blend pellets. If you don’t have a stealth, you probably want to remove the finger guard and use a remote thermometer to make sure it doesn’t flameout overnight.

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        • Danielp
          Danielp commented
          Editing a comment
          Hi Glitchy, Thanks for the info. I saw something online about removing the finger guard. I noticed when I did some burgers on it that the pellets did not slide all the way down and it gave me a warning of low pellets.
          So 2nd shelf No wrap after stall? I was thinking putting it on at 3 but I’ll try late evening low temp.
          Thanks again! Dan

        • glitchy
          glitchy commented
          Editing a comment
          You can always hold in a 160-170 degree oven if done early or wrapped in towels in a cooler for hours. I sometimes don’t wrap in pellet grill, but if I do it’s butcher paper.

        #7
        Welcome to The Pit.

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          #8
          Welcome from St. Cloud, FL.

          Don't have experience with that one but the cooking process isn't different than on an offset. Good Luck!

          Comment


            #9
            Watch out for grease fires.
            Do an overnighter. Check out Harr Soo on YouTube, or search Hoe to smoke brisket on a Pellet grill
            Texas Style Smoked Beef Brisket - Traeger Grills
            Happy BBQ to you and PBR too

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