MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-10-2018, 11:01 AM   #181
utnorris
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My family likes a lot of smoke like what my stick burner produced, how is everyone getting more smoke and a good bark? So far I have done a brisket and pork butt on a LG Champion Pro I got from Costco and I am not satisfied with the level of smokiness of the meat. I a have tried Pit Boss competition blend, Traeger Hickory, B&B Competition blend and Pitt Boss Hickory. Any thoughts? I have read lower heat for added smoke (180) but higher heat for bark (225). Kinda frustrating to be honest.
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Old 06-10-2018, 11:18 AM   #182
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Originally Posted by utnorris View Post
My family likes a lot of smoke like what my stick burner produced, how is everyone getting more smoke and a good bark? So far I have done a brisket and pork butt on a LG Champion Pro I got from Costco and I am not satisfied with the level of smokiness of the meat. I a have tried Pit Boss competition blend, Traeger Hickory, B&B Competition blend and Pitt Boss Hickory. Any thoughts? I have read lower heat for added smoke (180) but higher heat for bark (225). Kinda frustrating to be honest.


Try lumberjack 100% hickory pellets. Strongest I have found. Run your butt or brisket around 180-200 for a couple hours then move to 250 for rest of cook. If that isn’t enough, try adding an amazen tube. If that isn’t enough, pellets are likely not for you


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Old 06-10-2018, 11:29 AM   #183
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Try lumberjack 100% hickory pellets. Strongest I have found. Run your butt or brisket around 180-200 for a couple hours then move to 250 for rest of cook. If that isn’t enough, try adding an amazen tube. If that isn’t enough, pellets are likely not for you


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+1 ... also if possible, you can always look to modify the firebox a bit to accept wood chunks. I've done that with my FEC-100 and I burn a few wood chunks next to the firebox.
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Old 06-10-2018, 11:40 AM   #184
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Should have read the whole thread. Sutherland’s on 21st had pecan last time I was in.
I buy from Atwoods, I didn't know Sutherlands carried them, will check them out. Thanks.
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Old 06-10-2018, 11:50 AM   #185
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+1 on the Lumberjack Hickory. They give the heaviest smoke profile of any pellet I have tried. Also invest in an Amaze-n-tube. Not sure what to say on the bark. I have never had any issues with that on the YS640. What kind of rub are you using, and are you wrapping?


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Originally Posted by utnorris View Post
My family likes a lot of smoke like what my stick burner produced, how is everyone getting more smoke and a good bark? So far I have done a brisket and pork butt on a LG Champion Pro I got from Costco and I am not satisfied with the level of smokiness of the meat. I a have tried Pit Boss competition blend, Traeger Hickory, B&B Competition blend and Pitt Boss Hickory. Any thoughts? I have read lower heat for added smoke (180) but higher heat for bark (225). Kinda frustrating to be honest.
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Old 06-10-2018, 12:03 PM   #186
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Originally Posted by utnorris View Post
My family likes a lot of smoke like what my stick burner produced, how is everyone getting more smoke and a good bark? So far I have done a brisket and pork butt on a LG Champion Pro I got from Costco and I am not satisfied with the level of smokiness of the meat. I a have tried Pit Boss competition blend, Traeger Hickory, B&B Competition blend and Pitt Boss Hickory. Any thoughts? I have read lower heat for added smoke (180) but higher heat for bark (225). Kinda frustrating to be honest.
For
On my YS640 I’ll run it at the lowest setting (150) for the first two hours. At this setting it pukes smoke like crazy. Then turn it up to 225 until the internal temp reaches 160 - 170, I then set it to 275 until done.

I’ve used the smoke tube already and it does add quite a bit of smoke flavor but the procedure I just explained works the best for me. Plenty of smoke flavor.
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Old 06-10-2018, 12:11 PM   #187
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Quote:
Originally Posted by utnorris View Post
My family likes a lot of smoke like what my stick burner produced, how is everyone getting more smoke and a good bark? So far I have done a brisket and pork butt on a LG Champion Pro I got from Costco and I am not satisfied with the level of smokiness of the meat. I a have tried Pit Boss competition blend, Traeger Hickory, B&B Competition blend and Pitt Boss Hickory. Any thoughts? I have read lower heat for added smoke (180) but higher heat for bark (225). Kinda frustrating to be honest.
With a brisket you should have plenty of time to achieve both.

In order to get the smokiest output, put the brisket in the smoker cold, straight from the fridge, and wet with whatever binder you use for the rub — mustard, sauce, water, whatever. The cold temp and moisture will increase the amount of smoke the meat picks up. Then, as noted above, smoke it at 180 (or even lower, if possible) for the first 4-5 hours, because pellets smoke more at lower temp’s.

At some point in the cook you reach a point of diminishing returns, in that the meat picks up less and less smoke. So after 4-5 hours, crank the temp up to 225 or 250 to finish the cook, which still leaves plenty of time to set the bark. But do not wrap, which will help form the bark and permit the brisket to continue picking up whatever smoke it can for the rest of the cook.

It will work the same with pork butts, just compress the times a little.

Using this method, I haven’t needed any smoke tubes or other enhancers with my Mak, but I realize pellet smokers vary in the amount of smoke they produce so if the above doesn’t satisfy you, you can try the tubes, etc.
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Old 06-10-2018, 12:18 PM   #188
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Yep, some grills put out more than others but EVERY GRILL is subject to the quality of pellets used.

If I can help it I only use Cookin pellets or lumberjack in the flavors I'm needing.
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Old 06-10-2018, 05:40 PM   #189
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Old 06-11-2018, 10:23 AM   #190
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We've done briskets side by side with my GMG and an Amaz'n tube and my Humphreys. The Humphreys still had significantly more smoke. Nature of the beast with pellets. Cook lower temps with the strongest wood you can find. I don't want to say never, but pellets will almost never stack up to the smoke level that "traditional" smokers can produce.
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Old 06-11-2018, 01:02 PM   #191
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I don't want to say never, but pellets will almost never stack up to the smoke level that "traditional" smokers can produce.
Yeah, and some folks like very, very heavy smoke...the type that you burp smoke for a week after the meal. Pellet smokers definitely not for them.
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Old 06-11-2018, 04:49 PM   #192
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Originally Posted by Pedro7 View Post
We've done briskets side by side with my GMG and an Amaz'n tube and my Humphreys. The Humphreys still had significantly more smoke. Nature of the beast with pellets. Cook lower temps with the strongest wood you can find. I don't want to say never, but pellets will almost never stack up to the smoke level that "traditional" smokers can produce.
I have a box of Hickory Mojobricks out there and they say you can use them on the Pellet. Just throw them on.


Looking forward to getting my MAK 2 Star. Hopefully will be here this week!! Got some new Big Poppa Smoker Rubs (Money, Sweet Money) and two bags of BBQ’s Delight Hickory Pellets that came with it. Looking forward to trying the BBQ’s Delight Pellets. Cannot get them around here, curious to see how they burn and taste. Also bought a big Briskett. Never did one, but it is going on for my first cook!! Going to break it in right!!
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Old 06-11-2018, 07:18 PM   #193
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Yeah, and some folks like very, very heavy smoke...the type that you burp smoke for a week after the meal. Pellet smokers definitely not for them.
I don't know anyone, or remember reading on this or other sites, that like to burp smoke for a week.
Those who burp smoke, are new to the craft and don't know better, and are looking for help to eliminate the smoke burp.

I've got both a stick burner and a pellet grill. My stick burner will produce more smoke flavor, but I definitely will not burp smoke, nor would anyone who eat my food.
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Old 06-11-2018, 08:33 PM   #194
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Originally Posted by Rib Rub View Post
I have a box of Hickory Mojobricks out there and they say you can use them on the Pellet. Just throw them on.


Looking forward to getting my MAK 2 Star. Hopefully will be here this week!! Got some new Big Poppa Smoker Rubs (Money, Sweet Money) and two bags of BBQ’s Delight Hickory Pellets that came with it. Looking forward to trying the BBQ’s Delight Pellets. Cannot get them around here, curious to see how they burn and taste. Also bought a big Briskett. Never did one, but it is going on for my first cook!! Going to break it in right!!
Sounds like you got some big plans. Let us know how the new Mak and first brisket work out.

BTW, I like the BBQr’s Delight, works good in the YS640, plenty of smoke flavor. Lumberjack pellets are next to impossible to find around here.
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Old 06-12-2018, 08:52 PM   #195
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I don't know anyone, or remember reading on this or other sites, that like to burp smoke for a week.
Those who burp smoke, are new to the craft and don't know better, and are looking for help to eliminate the smoke burp.
Read: http://www.bbq-brethren.com/forum/sh...52&postcount=4

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