Looking to cook my first brisket on my Grilla OG.
Been doing some research and it seems people say they get more smoke flavor from a pellet smoker cooking at a lower temperature.
When I get my next brisket I’m thinking of putting it on around 9 or 10 PM at 200 degrees and letting it roll all night until the next morning at around 7 or 8 AM when I wake up to check it. If the bark is nice I’ll wrap with butcher paper and bump up the temperature to 250 degrees and go until probe tender. If the bark is lacking I’m thinking I’ll still bump it up to 250 then wrap when I’m happy with the bark.
Will smoking it overnight at the lower temperature give me a greater smoke flavor on the brisket or will it not make a difference. Will smoking it at 200 mess up the brisket some how?
Any pellet smoker first hand knowledge on this would be greatly appreciate.
Thanks
Steve
Been doing some research and it seems people say they get more smoke flavor from a pellet smoker cooking at a lower temperature.
When I get my next brisket I’m thinking of putting it on around 9 or 10 PM at 200 degrees and letting it roll all night until the next morning at around 7 or 8 AM when I wake up to check it. If the bark is nice I’ll wrap with butcher paper and bump up the temperature to 250 degrees and go until probe tender. If the bark is lacking I’m thinking I’ll still bump it up to 250 then wrap when I’m happy with the bark.
Will smoking it overnight at the lower temperature give me a greater smoke flavor on the brisket or will it not make a difference. Will smoking it at 200 mess up the brisket some how?
Any pellet smoker first hand knowledge on this would be greatly appreciate.
Thanks
Steve
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