Originally Posted by hominamad
I hear what you guys are saying about skill, experience, etc but I still have questions about that. Assume for a moment, that keeping consistent temp wasn't an issue and taken out of the equation. (I'm toying with the idea of buying a pellet smoker this season which supposedly can keep a pretty steady and accurate temp). If you use the same seasoning every time, the exact same temp every time, , the only variable thats left is the meat, right?
The times I made brisket I used a Weber kettle and keeping the temperature steady over the cook was a huge pain in the ass. I'm wondering if with a pellet smoker and a really good quality piece of meat, I could produce brisket of that caliber. What else do you need to pay attention to other than the temps when cooking?
I have no experience with a pellet cooker, but like what's been said before: It's the cook, not the cooker.. and every piece of meat (especially brisket) is a little different.