Brisket attemtpt #3 - choice of cookers

[bmillin]

So I thought I'd give it another shot. #1 was years ago, bleah. #2 was recent but it was pretty small and came out dry. I have been reading up on it quite a bit, and came across a nice looking 13 pounder Choice the other day. At least 2" at the end of the flat, probably 5-6" at the point. Time to go for it.

I have a Bronco, Weber 22/sns and an EX6 Pellet grill. Loving the Bronco, but not the idea of having to refuel. Same with the Weber, but for some reason I like the results better from these two. Ribs seem to come out better vs the pellet grill.

It will be my first time wrapping and resting. I have a fireboard, and will test the low temp alarm first. I don't have any injection gear so maybe just put some qsalt on it the day before.

Wish me luck.

[CHNeal]

Kettle for the win!

[Alan Brice]

Don’t have a Bronco, but love the results on the PBC!

[rickgregory]

Any of them will work. You can also combine approaches - use the kettle or Bronco for the first 6-8 hours and when it's time to refuel, just move to the pellet rig since most of the smoke effect will be done by then

[CandySueQ]

That's what I'd do!

[DaveD]

+3 for sure. Use both cookers for what they're best at: either your kettle or barrel to put the smoke on it and then the pellet cooker for stability the rest of the way. Lots of peace of mind that way!

[Huskee]

I've been doing that lately. Once it's wrap time I've been "taking it easy" by using my Grilla to do the rest of the work. You just can't tell in the end.

[bbqLuv]

Are fails stumbling blocks or stepping stones? Carry on Bro, your progress will grow. It has for me here on Amazing Ribs.
Being a pellet head myself, I like to "Traegerize" my meat.
My vote is for the pellet grill.
Don't forget the pictures.

[DaveD]

I chimed in with a comment but want to put it in its own post: I've done several cooks recently where I used the kettle for the first phase, with wood chunks on charcoal, then shift to the pellet smoker to let it ride. It's worked extremely well thus far and I intend to take that approach whenever appropriate (i.e. longer cooks).

[DaveD]

Also convenient for my current fuel situation: All I have are some Royal Oak Chef Select coals (got 'em on sale) and those burn way faster than the B&B I started out with when I first got the kettle - and to which I'll be returning as soon as I burn up this RO.

[nunyaz]

Sounds like an answer straight from the BBQ gods ... love the set n forget / low n slow of our new Char-Griller Auto Kamado but NOT so much the lack of smoke profile. It's VERY stingy on the lump but also on the smoke ... perhaps get a good smoke on the Weber Kettle (thank you CHNeal!) then let it finish out on the CGAK (talking butt / ribs here, have yet to try a brisket.)

[DaveD]

There ya go nunyaz, horses for courses. It's funny, when I was deciding what to get when I ended up with the SnS deluxe kettle, I iterated through all kinds of possible "use cases", none of which included using two cookers at a time. Forest for the trees...