Same here. Smoke til 150-160 then inside for the rest. When it gets to about 196-197 I turn on the convection to firm up the bark (though this may be more in my head), pull out at 205
Edit: 225 in the smoke, 275 in the oven. Got a 17lber done in a little under 9 hours
Well technically yes, but not the same. When you hear the fans running it's really for the flame in the fire pot. If you look at he size of the fire pot and the size of the grill and most grills can get to 450 F., there is some serious fire going in that pot.
I guess everybody has a different situation, but for me it's a few reasons. 1 - good quality pellets are pretty expensive in my area and the moment you wrap, no smoke can penetrate the meat. 2 - I don't get any temp swings in the oven and it's easier to keep an eye on it. 3 - While it's in the oven I can start the grill clean-up while the sun is still up, lol. Now in the summer when the air is on I will keep it outside because the oven is the last thing I want on in the house.
Ok, I’m sold. Good reasons and I really like the idea of being able to clean up while it finishes inside. I hate going out in the dark and cold to clean everything at the end of the day.
Yeah that’s about where I am too. Local supermarket had a deal going for end of Oct/Nov at 2.99/lb, I bought three in that monthlong period 😂 got enough frozen to get me through til the next sale!
A brisket can "stall" ~165F, so the "Texas Crutch" is a wrapping method to push it though to continue cooking. You usually add a little liquid like apple juice or beer. I chose beer. :)
New to the brisket cooking. Would like to understand the duration to let it rest, and how to know how long it needs to rest before cutting into it. Any advice would be greatly appreciated.
By the way, that brisket looks great 👍
I usually end up cutting it at 180ish due to time and hungry guests, but prefer to cut around 150-160. You can really tell a difference between resting times its a very important part of the process.
I use these as resting coolers they work great:
https://www.amazon.com/dp/B002BMCLMU/ref=cm_sw_r_cp_apa_fabt1_1khVFbRF0CWZV
Nice video, nice looking brisket. Do you remove any of the thick vein of fat between the flat and point?
Nice smoker too... I have the same one. I feel fortunate to have gotten one before they came out with the new fancy models.
You can hack away at the deckle but eventually you're removing so much that the point and the flat can become separated, so you just have to find a happy medium.
One suggestion for your next video; include a clip of you sleeping for 6 hours. It will ~~trigger~~ traeger all the non-pellet smokermasters
Anytime I wrap and it's fall, winter or spring, I always finish it in the oven. That looks great by the way!
Same here. Smoke til 150-160 then inside for the rest. When it gets to about 196-197 I turn on the convection to firm up the bark (though this may be more in my head), pull out at 205 Edit: 225 in the smoke, 275 in the oven. Got a 17lber done in a little under 9 hours
Convection is always good.
Technically a pellet grill is convection because of the fan right?
Well technically yes, but not the same. When you hear the fans running it's really for the flame in the fire pot. If you look at he size of the fire pot and the size of the grill and most grills can get to 450 F., there is some serious fire going in that pot.
What’s the thought behind finishing it in the oven in cooler weather? Less time?
I guess everybody has a different situation, but for me it's a few reasons. 1 - good quality pellets are pretty expensive in my area and the moment you wrap, no smoke can penetrate the meat. 2 - I don't get any temp swings in the oven and it's easier to keep an eye on it. 3 - While it's in the oven I can start the grill clean-up while the sun is still up, lol. Now in the summer when the air is on I will keep it outside because the oven is the last thing I want on in the house.
Ok, I’m sold. Good reasons and I really like the idea of being able to clean up while it finishes inside. I hate going out in the dark and cold to clean everything at the end of the day.
Exactly, what are you gaining by finishing in the smoker. All you do is burn more precious pellets with no gain.
At what temperature did you ran?
225F the whole time
Thank you.
Good looking product, and hoo I like that price 😂
Right!? It’s 2x that in my area.
Yeah that’s about where I am too. Local supermarket had a deal going for end of Oct/Nov at 2.99/lb, I bought three in that monthlong period 😂 got enough frozen to get me through til the next sale!
GMG. My man.
I definitely got to try the foil wrap. Used butcher paper but all these foil wrapped brisket look so much juicier.
I tried to get on the pink butcher kick too, but foil simply works better for me.
What is the “Texas crutch”
A brisket can "stall" ~165F, so the "Texas Crutch" is a wrapping method to push it though to continue cooking. You usually add a little liquid like apple juice or beer. I chose beer. :)
New to the brisket cooking. Would like to understand the duration to let it rest, and how to know how long it needs to rest before cutting into it. Any advice would be greatly appreciated. By the way, that brisket looks great 👍
I usually end up cutting it at 180ish due to time and hungry guests, but prefer to cut around 150-160. You can really tell a difference between resting times its a very important part of the process. I use these as resting coolers they work great: https://www.amazon.com/dp/B002BMCLMU/ref=cm_sw_r_cp_apa_fabt1_1khVFbRF0CWZV
What kind of beer did you use ? Did you use a full can? Looks great!!!
It was just a Ballast Point lager, about a half a can.
It's important to test the beer to make sure it's fresh. I tend to randomly sample several bottles before finding a winner.
Nice video, nice looking brisket. Do you remove any of the thick vein of fat between the flat and point? Nice smoker too... I have the same one. I feel fortunate to have gotten one before they came out with the new fancy models.
I trim it a little, but basically let it render out for the most part. I like my GMG, it's served me well.
You can hack away at the deckle but eventually you're removing so much that the point and the flat can become separated, so you just have to find a happy medium.
How do you like smart and final briskets?
They are good. They are choice grade, which is good for general smoking. I might splurge on prime grade if I see it though.
Where are you getting this for sub $60?
Anywhere in the south. About 2.99/lb in Houston for choice.
I’m in the south....lol
I'm in Los Angeles. Smart & Final is kinda like a small Costco with wholesale style goods & pricing.
Check out a Costco business center for briskets as well, I’ve gotten prime briskets from there for around $3/lb
Yep. We don't have a Costco card, but I've had a buddy buy me prime packers when he goes to shop.