Quote:
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?
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If you really want to push the hypothetical.... some of the top smokers; Tuffy Stone, Johnny Trigg, Myron Mixon, Pellet Envy, AND Aaron Franklin are a few - do not run a pellet cooker.
However... there are teams which do run a pellet cooker and win too.
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Bacon should be capitalized as a pronoun for pork!
A BBQ Servant; cooking for the Troops, Churches, and Charity
Operation BBQ Relief founding member
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP
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