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BRISKET
Sept 17, 2020 11:52:05 GMT -6
Post by Hitch on Sept 17, 2020 11:52:05 GMT -6
Has anyone smoked a brisket on a pellet smoker? I've used offset, drum, and electric chip smokers on briskets but I've never used a pellet smoker. I'm gonna smoke one low and slow all day tomorrow while I'm at school. Any tips/suggestions/tricks would be appreciated!
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BRISKET
Sept 17, 2020 19:50:37 GMT -6
via mobile
Post by bugtruck on Sept 17, 2020 19:50:37 GMT -6
Nope only the Kroker
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BRISKET
Sept 18, 2020 6:44:40 GMT -6
Post by Hitch on Sept 18, 2020 6:44:40 GMT -6
need pics of said Kroker
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BRISKET
Sept 18, 2020 15:33:56 GMT -6
via mobile
Post by bugtruck on Sept 18, 2020 15:33:56 GMT -6
Currently the pictures of the Kroker are being evaluated. To see if they can be declassified. Standard procedure to keep classified material from the mid Tex coastal region. Can’t be to careful accidental release could cause a Memphis meltdown.
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BRISKET
Sept 21, 2020 6:40:38 GMT -6
Post by Hitch on Sept 21, 2020 6:40:38 GMT -6
LMAO!
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BRISKET
Sept 25, 2020 10:46:18 GMT -6
Post by Hands11 on Sept 25, 2020 10:46:18 GMT -6
Smoke it low until it reaches desired internal temp. Then, pull it out, pull apart or slice and eat.
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BRISKET
Sept 25, 2020 11:36:52 GMT -6
Post by xdipster on Sept 25, 2020 11:36:52 GMT -6
Smoke it low until it reaches desired internal temp. Then, pull it out, pull apart or slice and eat. What temp do you usually go for? And I second this method. Get a good thermometer for your smoking needs. I usually go 165 on chicken, 185-195 on brisket.
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BRISKET
Sept 28, 2020 6:23:45 GMT -6
Post by Hitch on Sept 28, 2020 6:23:45 GMT -6
I go 165 internal and then double wrap with heavy duty foil. I pull and put in cooler when internal hits 203. I do the same thing for pork butt. Smoked a pork butt yesterday and it was right on time.
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BRISKET
Sept 30, 2020 9:49:05 GMT -6
Post by Hitch on Sept 30, 2020 9:49:05 GMT -6
I smoked a pork butt on the Traeger Sunday. Set the temp at 250 and sat the warmer rack on top of the main rack to lift it up a bit. Left it unwrapped on smoke until internal temp hit 170. I hit it with my apple cider vinegar/apple juice spray every 45 minutes to an hour and then hit it again before I double wrapped in heavy duty aluminum foil. Pulled it off when internal hit 203 and then let rest in cooler for a good hour. Bone pulled out clean and it pulled using a pair of tongs. Very tasty.
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BRISKET
Oct 6, 2020 11:27:35 GMT -6
Post by Hitch on Oct 6, 2020 11:27:35 GMT -6
How about ribs? Thoughts on your processes...
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BRISKET
Oct 6, 2020 12:05:08 GMT -6
Post by Hitch on Oct 6, 2020 12:05:08 GMT -6
Store bought rubs that I like to use are: Head Country Championship Seasoning, Elk-Creek BBQ, Ham Grenade, and Buc-ee's rib rub.
I usually make my own pork and brisket rub, but the above are good go to rubs if I'm out of my rubs.
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BRISKET
Oct 6, 2020 12:23:47 GMT -6
Post by Lebowski on Oct 6, 2020 12:23:47 GMT -6
205 on brisket
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BRISKET
Oct 7, 2020 11:38:26 GMT -6
Post by Hitch on Oct 7, 2020 11:38:26 GMT -6
Back to ribs...
What's your process? Binders, rubs, sprays, mops, cook temp, time, etc.
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BRISKET
Oct 7, 2020 14:08:51 GMT -6
Post by givepullorpitch on Oct 7, 2020 14:08:51 GMT -6
Ok, new to this but getting better. Advise welcomed. I am not near as sophisticated at this as you guys. I have an electric Pit Boss. Turkey and chicken comes out pretty good. Pork tenderloin can’t seem to get tender, fall apart. Just got a great do on ribs yesterday, but until then average and tough. My wood tray is tiny. Too cheap to buy pellets, but have an old peach tree been cutting off of.
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BRISKET
Oct 7, 2020 14:24:06 GMT -6
Post by Hitch on Oct 7, 2020 14:24:06 GMT -6
I usually smoke baby back ribs. Those are my wife's favorite. I coat em up with Dijon mustard after I take the membrane off the back. I rub them up with my brown sugar based rub. Head Country seasoning works well as does Ham Grenade by War Pig BBQ. I smoke them uncovered for at least two hours at 245-250. (I have an electric Masterbuilt smoker, a Traeger, an offset smoker, and a drum smoker) I usually spray the ribs with 1/2 apple cider vinegar 1/2 apple juice about every 45 minutes. Helps add color. I then put some squeeze butter on the ribs, hit em with some more rub, spray a lot of the mixture on and then wrap with heavy duty foil. I let them go another hour and 1/2 to 2 hours covered. I then unwrap the ribs, save the juice, and put them back on smoke for 30-45 minutes until I'm happy with the color. Always a crowd pleaser.
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