About 3 months ago I SV'd a whole brisket. Smoked and ate the flat. Froze the point. I am defrosting the point now. Plan to put it on my Pit Boss Pellet Smoker this weekend. Any suggestions on how long to smoke and at what temp?
So the point is cooked and tender. I SV’d beef plate ribs and then refriged overnight. Next day smoked for 1.5 hrs at 250d. Came out hot with a little bit of smoke. Cooked meat does not take on smoke as well as raw meat. FWIW….
My guess, place frozen/ice cold brisket in the pellet at the lowest temp and highest smoke mode for an hour or so. Then kick the temp up to 250*F to finish.
Comment