Texas Hunting Forum

Another Pellet Smoker Brisket

Posted By: TPACK

Another Pellet Smoker Brisket - 06/09/21 03:24 PM

This was my largest brisket to ever smoke. It was 21 lbs. before trimming and about 15.5 lbs. after. It was also my first ever brisket to wrap with "pink butcher paper" instead of foil. It was choice instead of prime because that`s what I had in the freezer. Seasoned with kosher salt, coarse ground black pepper, garlic and onion powder and a lil bit of chili powder. It was on the smoker for 12 hours and wrapped @ 160-165 internal temp. Four more hours and it was probe tender on the flat at 205 and 210 on the point. I let it rest wrapped in a towel in a ice chest for 6 hours before slicing. It did have a more noticeable bark and a good smoke ring but was a little dry compared to the ones I have done in the past wrapped in foil. It was very tender and tasted great by the seasoning, but just a lil dry. I used a 50/50 mix of Rec Tec competition pellets and B&B Mesquite pellets. Temperature was checked with a Thermapen® Mk4 Thermometer.

My conclusion: I prefer a foil wrapped brisket over paper wrapped and prime is better than choice.

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Posted By: Blank

Re: Another Pellet Smoker Brisket - 06/09/21 03:39 PM

Looks pretty tho!! Nice ring.
Posted By: bill oxner

Re: Another Pellet Smoker Brisket - 06/09/21 03:45 PM

TPACk for the win. food
Posted By: Thisisbeer

Re: Another Pellet Smoker Brisket - 06/09/21 04:07 PM

I’ve noticed that if I rest for more than 4 hours mine starts to get a little dryer. I’m a big butcher paper believer.. I used to wrap in foil. The things I changed were a shorter rest time of 2-4 hours and cooking hotter at around 250-300. I like the bark I get on butcher paper and doing those two things I have no issues with dry brisket.
Posted By: Herbie Hancock

Re: Another Pellet Smoker Brisket - 06/09/21 06:10 PM

Originally Posted by Thisisbeer
I’ve noticed that if I rest for more than 4 hours mine starts to get a little dryer. I’m a big butcher paper believer.. I used to wrap in foil. The things I changed were a shorter rest time of 2-4 hours and cooking hotter at around 250-300. I like the bark I get on butcher paper and doing those two things I have no issues with dry brisket.


When I am going to have a long rest, I wrap it in a beach towel and put it in the ice chest.
Posted By: BigPig

Re: Another Pellet Smoker Brisket - 06/09/21 08:00 PM

I’ve never wrapped a brisket, never found a reason too. If I were going to wrap it as pull it off the smoker and toss it in the oven to finish.

Good to see the RecTeq putting out good table fare. I’m waiting on a quote for a Yoder, but will probably end up in RecTeq
Posted By: TPACK

Re: Another Pellet Smoker Brisket - 06/10/21 12:05 AM

Originally Posted by BigPig
I’ve never wrapped a brisket, never found a reason too. If I were going to wrap it as pull it off the smoker and toss it in the oven to finish.

Good to see the RecTeq putting out good table fare. I’m waiting on a quote for a Yoder, but will probably end up in RecTeq


This is my first REC TEC brisket I cooked last year after I got it. It was a prime brisket and better than the choice I cooked yesterday. It was also wrapped in foil instead of pink paper.

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Posted By: cannon88

Re: Another Pellet Smoker Brisket - 06/10/21 02:43 AM

What temp did you cook at?
Posted By: cannon88

Re: Another Pellet Smoker Brisket - 06/10/21 02:48 AM

Here is my RecTec brisket. Not dry at all. Smoked for 8 hours at 200 then wrapped in butcher paper and did another 8 hours at 250. Was right about 202 internal when pulled. Rested for 2 hours before slicing.

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Posted By: cannon88

Re: Another Pellet Smoker Brisket - 06/10/21 01:06 PM

I went by ol Malcom’s method as I had never done a brisket before, or used a pellet smoker. I was pretty happy with with it for a first try! It got eaten fast so that’s a good sign. smile

https://youtu.be/Dn5ZJz2Ta78
Posted By: Thisisbeer

Re: Another Pellet Smoker Brisket - 06/10/21 01:31 PM

Originally Posted by Herbie Hancock
Originally Posted by Thisisbeer
I’ve noticed that if I rest for more than 4 hours mine starts to get a little dryer. I’m a big butcher paper believer. I used to wrap in foil. The things I changed were a shorter rest time of 2-4 hours and cooking hotter at around 250-300. I like the bark I get on butcher paper and doing those two things I have no issues with dry brisket.


When I am going to have a long rest, I wrap it in a beach towel and put it in the ice chest.


I do the same.


Pellet briskets always seem off to me. They always look dry and tough in pictures. I've had a pellet grill, so I know that's not actually the case. Below is an offset smoked prime brisket wrapped in butcher paper around 180°f and rested for about 4 hours.

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Posted By: Biscuit

Re: Another Pellet Smoker Brisket - 06/10/21 02:32 PM

Man you did good
Posted By: mohunter

Re: Another Pellet Smoker Brisket - 06/10/21 05:40 PM

I’ll throw in my 2 cents on what I have learned going from a stick smoker to a Treager 1 1/2 years ago, it takes time figuring the brisket cooking out.
Pink butcher paper wrapped around 160 is best for a good bark, I don’t like foil, it boils the meat and the bark falls off.
I used to trim fat 1/8 a 1/4 inch thick, best to leave at least 1/4-1/2 of fat to keep it moist, I have noticed a difference.
To get the best smoke flavor I smoke mine at 170 for 12 hours then bump to 225, takes me 20-24 hours to cook but way better result for me with good smoke flavor.
Posted By: Thisisbeer

Re: Another Pellet Smoker Brisket - 06/10/21 07:13 PM

There is a guy that runs a food truck down the road from me. He removes the entire fat cap. Says the fat marbling of a prime brisket is plenty to keep it moist. His brisket is phenomenal. I haven’t had the courage to try his method out. He seems to cook on the faster end. 18 pound brisket in about 10 hours. I got a feeling the longer and lower you cook the more fat you need to leave on it. Never tested it though.
Posted By: Herbie Hancock

Re: Another Pellet Smoker Brisket - 06/10/21 07:20 PM

Originally Posted by Thisisbeer
There is a guy that runs a food truck down the road from me. He removes the entire fat cap. Says the fat marbling of a prime brisket is plenty to keep it moist. His brisket is phenomenal. I haven’t had the courage to try his method out. He seems to cook on the faster end. 18 pound brisket in about 10 hours. I got a feeling the longer and lower you cook the more fat you need to leave on it. Never tested it though.


Yeah I have seen that as well done buy a guy in Atascosita.
Posted By: bobcat1

Re: Another Pellet Smoker Brisket - 06/11/21 03:24 AM

Originally Posted by Thisisbeer
Originally Posted by Herbie Hancock
Originally Posted by Thisisbeer
I’ve noticed that if I rest for more than 4 hours mine starts to get a little dryer. I’m a big butcher paper believer. I used to wrap in foil. The things I changed were a shorter rest time of 2-4 hours and cooking hotter at around 250-300. I like the bark I get on butcher paper and doing those two things I have no issues with dry brisket.


When I am going to have a long rest, I wrap it in a beach towel and put it in the ice chest.


I do the same.


Pellet briskets always seem off to me. They always look dry and tough in pictures. I've had a pellet grill, so I know that's not actually the case. Below is an offset smoked prime brisket wrapped in butcher paper around 180°f and rested for about 4 hours.

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That's the real deal! laugh cheers food
Posted By: QuitShootinYoungBucks

Re: Another Pellet Smoker Brisket - 06/11/21 04:26 AM

I suspect the 210 and Choice had more to do with the dryness than much else.
Posted By: topwater13

Re: Another Pellet Smoker Brisket - 06/11/21 12:01 PM

I have done around 8 briskets on my pitts and spitts 1250 pellet...every one is different it seems. Kinda like every cow in the pasture.
I haven't mastered the pink paper method, as I have done two and they both were on the dry side at the flat. I always use prime.
For those that have it available, I wouldn't spring for the akaushi brisket....dang thing had TOO much fat throughout.
Posted By: bobcat1

Re: Another Pellet Smoker Brisket - 06/11/21 12:45 PM

Back when I had a pellet smoker I did alright with Briskets. Added a smoke tube for extra smoke flavor and always used Hickory. They were never dry. This was on a Camp Chef. The smoker is still going strong. I gave it to one of my sons.

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Posted By: redchevy

Re: Another Pellet Smoker Brisket - 06/11/21 12:50 PM

Originally Posted by QuitShootinYoungBucks
I suspect the 210 and Choice had more to do with the dryness than much else.

This and the 5.5 pounds you trimmed off would be my suspects. From the pre cook it looks denuded of fat and in the sliced pics there is no apparent fat left. Ive never cooked anything but a choice brisket and completely believe any of the dry/tuff ones were my own fault.
Posted By: Ol Thumper

Re: Another Pellet Smoker Brisket - 06/11/21 01:09 PM

I’ve never smoked a brisket in my life but after looking at these pictures I’m about to. Where can you buy a prime brisket at? Never seen one in a store before..
Posted By: redchevy

Re: Another Pellet Smoker Brisket - 06/11/21 01:11 PM

HEB will have some sometimes. I think costco has some as well.
Posted By: Herbie Hancock

Re: Another Pellet Smoker Brisket - 06/11/21 01:24 PM

Originally Posted by redchevy
HEB will have some sometimes. I think costco has some as well.


I usually get mine at Costco, but I usually check HEB first.
Posted By: 68rustbucket

Re: Another Pellet Smoker Brisket - 06/11/21 01:54 PM

Originally Posted by bobcat1
Back when I had a pellet smoker I did alright with Briskets. Added a smoke tube for extra smoke flavor and always used Hickory. They were never dry. This was on a Camp Chef. The smoker is still going strong. I gave it to one of my sons.

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Bobby that’s one good looking piece of meat!
Posted By: TPACK

Re: Another Pellet Smoker Brisket - 06/11/21 02:05 PM

My opinion is the choice brisket was just not as moist as the prime briskets I have cooked in the last year. The brisket had been frozen for almost a year and when it was thawed out I poured out a lot of liquid from the package it was in, which may have contributed to lack of moistness also. I have always trimmed my briskets the same and cooked choice and wrapped in foil before and always been happy with tenderness, flavor, bark and moistness. All briskets are just not the same. I`m still not sold on the pink butcher paper method and will go back with my foil. Lots of great BBQ place in Texas still using the foil method and have been for years. I didn`t cook the whole brisket till 210 degrees. The middle of the flat was 205 when I pulled and the point was 210. I pull it off when it is probe tender and not by temp anyway. Some briskets I have pulled at 200 and it was done.
Posted By: Ol Thumper

Re: Another Pellet Smoker Brisket - 06/11/21 02:10 PM

Originally Posted by Herbie Hancock
Originally Posted by redchevy
HEB will have some sometimes. I think costco has some as well.


I usually get mine at Costco, but I usually check HEB first.


We have neither of those places, this is a one horse town lol. Guess it’s time for a road trip
Posted By: Thisisbeer

Re: Another Pellet Smoker Brisket - 06/11/21 02:48 PM

Originally Posted by TPACK
My opinion is the choice brisket was just not as moist as the prime briskets I have cooked in the last year. The brisket had been frozen for almost a year and when it was thawed out I poured out a lot of liquid from the package it was in, which may have contributed to lack of moistness also. I have always trimmed my briskets the same and cooked choice and wrapped in foil before and always been happy with tenderness, flavor, bark and moistness. All briskets are just not the same. I`m still not sold on the pink butcher paper method and will go back with my foil. Lots of great BBQ place in Texas still using the foil method and have been for years. I didn`t cook the whole brisket till 210 degrees. The middle of the flat was 205 when I pulled and the point was 210. I pull it off when it is probe tender and not by temp anyway. Some briskets I have pulled at 200 and it was done.


That’s a common misconception. Most dry briskets are undercooked. It doesn’t sound like yours was but that is the usual culprit. When you cook a steak the myoglobin and other moisture is what is “juicy”. Myoglobin is the red liquid that people usually confuse with blood. When you cook a well done steak the proteins squeeze a lot of this moisture out of the steak which is why it’s dry.

Briskets do this too. We just cook past that point. A brisket with an internal temp of 175 is dry as a bone. The long cook relaxes the proteins which causes tenderness, but you can’t replace the liquid. When you get a hot enough internal temperature the marbled fat starts to render out which takes quite a bit of time that marbled fat is where the juiciness comes from. It takes hours to render. That’s why people say probe tender instead of temperature. If you cook at 275 and have little marbled fat your brisket may be probe tender at 200 degrees. If you cook at 225 and have a lot of fat it may be 212 degrees. This is also why people say to rest for hours in an ice chest. It keeps the temperature high enough to render fat but doesn’t cook the brisket anymore.

Remember wrapping wasn’t intended to give you a juicier brisket. It was to help push your brisket through the stall at about 160 degrees. I’ve had plenty of never wrapped briskets that were excellent. But I don’t like a four hour stall. Each wrapping method will produce a different brisket.

If I had to guess, and it’s only a guess, I would say the freezer was your culprit. Fat doesn’t freeze well for more than a few months. I would suspect some of the fat hardened up and wouldn’t render during cooking which is why it came out a tad dry.
Posted By: redchevy

Re: Another Pellet Smoker Brisket - 06/11/21 04:12 PM

I wish someone would explain this stall. What is the scientific reason/proof why an object in a controlled heat environment would increase in temp to a set point and then stop for several minutes/hours and then start changing again? Also curious why the thickest part of the brisket the point would be 10 degrees hotter than the thinnest part.
Posted By: pertnear

Re: Another Pellet Smoker Brisket - 06/11/21 04:18 PM

Originally Posted by redchevy
I wish someone would explain this stall. What is the scientific reason/proof why an object in a controlled heat environment would increase in temp to a set point and then stop for several minutes/hours and then start changing again? Also curious why the thickest part of the brisket the point would be 10 degrees hotter than the thinnest part.


The Stall
Posted By: Thisisbeer

Re: Another Pellet Smoker Brisket - 06/11/21 04:51 PM

Originally Posted by pertnear
Originally Posted by redchevy
I wish someone would explain this stall. What is the scientific reason/proof why an object in a controlled heat environment would increase in temp to a set point and then stop for several minutes/hours and then start changing again? Also curious why the thickest part of the brisket the point would be 10 degrees hotter than the thinnest part.


The Stall


That's basically it. When I said you cook the juiciness out of it that's where it is going. To the surface of the meat, where it evaporates and cools the brisket back down. That's why it will hold temperature for so long. The same thing happens if you baste something with liquid continuously, it slows the cooking down.

Evaporation cools. Think about working outside. Your sweat is basically the same temperature as your internal body temperature. So how would sweat cool you down if you and the sweat are the same temperatures? Chemical reactions take ENERGY. Evaporating liquid sweat is a chemical reaction. When your sweat evaporates off of your skin it takes ENERGY in the form of heat with it. The actual evaporation is what is taking the heat with it. That's why it "feels" hotter in super humid areas. Sweat has a more difficult time evaporating when the air is saturated. That makes your body cool less effectively and you stay drenched in sweat. When the proteins tighten in the brisket and squeeze the myoglobin and water out it is effectively sweating and cooling down the brisket. When the liquids are gone it will keep on climbing.

Your second question has to do with fat content I believe. Fats thermal conductivity can change the cooking speeds and "doneness" levels. For example, a medium-rare on a venison steak is about 125°f versus a medium-rare on a ribeye is 130°f. I believe the fat in a slow cook will also help insulate the meat and make it cook slightly faster. The point has a much higher fat content than the flat.
Posted By: redchevy

Re: Another Pellet Smoker Brisket - 06/11/21 05:57 PM

Think that is the best explanation of the "stall" that ive ever read. I still dont cook with a thermometer in my brisket though. I just poke it.
Posted By: Huntmaster

Re: Another Pellet Smoker Brisket - 06/11/21 06:03 PM

Well—it’s complex, luck, one cow to the next, what type of cooker, pellet or offset, wood?, temps, about a thousand other things. I personally like offset, deep mesquite bark for six hours, wrap till tender. But, but, like a rifle choice, if you like it-that’s all that matters. It looked good!
Posted By: bobcat1

Re: Another Pellet Smoker Brisket - 06/11/21 08:45 PM

Originally Posted by 68rustbucket
Bobby that’s one good looking piece of meat!


It ate good. A tad over done but man it was tender. You can tell by the fall off and the thick slices. It was like jello when you poked it.
grin
Posted By: angus1956

Re: Another Pellet Smoker Brisket - 06/11/21 09:27 PM

I use a Camp chef pellet grill set to high smoke which is 225 degrees. I start at midnight and between 6-7 am I wrap in foil and contuin to cook till 203 degrees. Sometimes brisket will stall at 195-199 and never reach 203. At this time I pull it and rest in cooler till 140-145 then slice.
Good bark, tender and moist.
Posted By: Superduty

Re: Another Pellet Smoker Brisket - 07/09/21 11:08 PM

I use a Kamado, never used the "crutch" method. No foil, no paper until reaches 203 degrees, then foil, towel and ice chest for at least 4 hours.
Posted By: bill oxner

Re: Another Pellet Smoker Brisket - 07/09/21 11:20 PM

I never had one myself but the best prime rid I ever had was up in Kansas at a NSTRA trial .
Posted By: pertnear

Re: Another Pellet Smoker Brisket - 07/09/21 11:45 PM

I've only had my RecTeq a couple of months & I haven't done a brisket on it yet. Its hard for me to get away from my stick-burner for brisket. I did my first pellet grill turkey breast the other day & I'm always worried about it getting too dry. I injected it with Kosmos moisture magic & it came out fantastic. I've never tried the stuff on a brisket but my bro swears by it. He says its the cure/insurance-against a dry brisket(?)

Just FWIW... confused2

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