Pitmaster T
Babbling Farker
On our way... my big brisket was "loaded" but I agree my Oak and Mesquite pellets look like they just might be enough. Very pleased with the smoke output right now not even using the smoke tube. Spritzing should help also
Popdaddy experiments with Pellets and needs input and advice
- Thread starter Pitmaster T
- Start date
rwalters
Quintessential Chatty Farker
Very much looking forward to seeing and hearing whatcha think of the end result of this brisket... especially in comparison to the non-pellet smokers that you have had over the years. Never thought I’d see you messin’ with pellets ;-)
For the record, I am pretty much a pellet head myself
For the record, I am pretty much a pellet head myself
mike243
is Blowin Smoke!
I am of the mind that a water pan in the unit stops the need for spritzing, just haven't found a good way to run 1 in my Austin LX, I do know that spritzing helps smoke stick or at least the more moist it is the more color is picked up ymmv
Pitmaster T
Babbling Farker
SmittyJonz
somebody shut me the fark up.
:thumb: Good to See You Q’n n Posting Again.
sleebus.jones
is Blowin Smoke!
So how'd it turn out?
Pitmaster T
Babbling Farker
Okay, we had to go home so we took them off early. My Brisket that had the little pit of TQ in the rub has yet to be sliced.
Joey's little 7 pounder, WITHOUT TQ is shown here so yes... there is NO need for TQ. As you can see.
Procedure was:
Tri-Level 1 - My LONG Rub was - 1/2 Knorr Tomate soup mix and 1/2 no salt brisket seasoning by Fiesta Texas
Tri Level 2 - ending up being Salt-Licks Garlic Rub with Extra medium Grain pepper (With actually - Calbelas Bacon Cure mixed in at 1 to 15-20 or so.
Tri Level 3 - Montreal
Most of these adaptations from normal were because I was too lazy to find my old ****.
Smoke 175 with load of Mesquite Pellets to cover the auger opening (I dump totally after each use) by 2 inches followed by Oak Pellets another 4 inches. This allowed for transition that worked wonders.
I used my Franklillen's Spritz (equal parts Aretha Franklin, Sir Duke, Thai Kitchen Fish sauce and too much Molasses - thinned with coffee and water to make it thin.) I used too much Molasses. I spritz was applied every 20-30 and even later whenever I opened the pit for any reason.
I cooked Joeys to 201 but didn't let it rest my normal 2 to 4 hours so it had a bit of a snap. Flavor was off the chart - as usual. Dang that Knorr is a beast.
Before Wrapping with Popdaddy's "Shiny Butcher paper." This is a real rare item not sold in stores. Regular White people's Butcher paper will do.
Joey's little 7 pounder, WITHOUT TQ is shown here so yes... there is NO need for TQ. As you can see.
Procedure was:
Tri-Level 1 - My LONG Rub was - 1/2 Knorr Tomate soup mix and 1/2 no salt brisket seasoning by Fiesta Texas
Tri Level 2 - ending up being Salt-Licks Garlic Rub with Extra medium Grain pepper (With actually - Calbelas Bacon Cure mixed in at 1 to 15-20 or so.
Tri Level 3 - Montreal
Most of these adaptations from normal were because I was too lazy to find my old ****.
Smoke 175 with load of Mesquite Pellets to cover the auger opening (I dump totally after each use) by 2 inches followed by Oak Pellets another 4 inches. This allowed for transition that worked wonders.
I used my Franklillen's Spritz (equal parts Aretha Franklin, Sir Duke, Thai Kitchen Fish sauce and too much Molasses - thinned with coffee and water to make it thin.) I used too much Molasses. I spritz was applied every 20-30 and even later whenever I opened the pit for any reason.
I cooked Joeys to 201 but didn't let it rest my normal 2 to 4 hours so it had a bit of a snap. Flavor was off the chart - as usual. Dang that Knorr is a beast.
Before Wrapping with Popdaddy's "Shiny Butcher paper." This is a real rare item not sold in stores. Regular White people's Butcher paper will do.
jstrand
Full Fledged Farker
Looks good! I've never had an issue with smoke rings on any of my pellet units. I've thrown brats on for an hour or so and they have a smoke ring.
sleebus.jones
is Blowin Smoke!
Looks like you nailed it! Starting off at 175° and staying there for ~2 hours really does the trick.
rwalters
Quintessential Chatty Farker
Fantastic looking brisket!
Lookin' good so far. I'm a fan of starting low with cold meat because the smoke ring reaction stops when the surface zone of the meat is ~140°, so in theory (and all conditions are good) the longer you stay below that the better of a smoke ring you should get. I don't always doctor briskets with TQ, but if I want some insurance that the ring will pop..... I will.
