HELP! Can't get temps up in Pellet Pooper

B

BBQSamYesIam

Knows what a fatty is.

Joined

Aug 9, 2009

Messages

95

Reaction score

3

Points

8

Location

Plano, TX

• Dec 6, 2009

• #21

Candy Sue said:

Well, I went out to the warehouse and made my own blend with some cherry, pecan, sugar maple and mesquite all out of broken bags in one of Chris' jugs. Only pellets that I know of which will drop temps on any cooker are our apple blend. They tend to cook 10-15 degrees cooler (course with the fancy controllers, that just means they'll burn more pellets to keep the temp up). Working at a pellet plant has some advantages...I'll not hi-jack the thread any more than this!

Click to expand...

Feel free to send me some of your broken bags!! I'll pay the shipping!!!

 

B

BBQSamYesIam

Knows what a fatty is.

Joined

Aug 9, 2009

Messages

95

Reaction score

3

Points

8

Location

Plano, TX

• Dec 6, 2009

• #22

On to the next problem of the day!
So, with my delayed start, the brisket is looking to be done around 1am!! My question is "How long can I have the foil-wrapped brisket rest in the cooler after it is removed from the grill?". Am I going to have to stay up half the night to let it rest and then slice and package it, or can I let it rest until morning?
As always, THANKS!

 

B

BBQSamYesIam

Knows what a fatty is.

Joined

Aug 9, 2009

Messages

95

Reaction score

3

Points

8

Location

Plano, TX

• Dec 6, 2009

• #23

One other option......We've got a warming drawer in our kitchen. Could I just put the foil-wrapped brisket into the warming drawer and let it set until morning?

 

River City Smokehouse

is Blowin Smoke!

Joined

Sep 25, 2005

Messages

1,937

Reaction score

98

Points

0

Location

Jefferson City, Missouri

• Dec 6, 2009

• #24

Yea, make sure you have a good pellet like OHP and you"ll have all the BTU's you need.

 

Candy Sue

is one Smokin' Farker

Joined

Sep 3, 2009

Messages

882

Reaction score

977

Points

0

Location

Pine Bluff, AR

• Dec 6, 2009

• #25

You folks that use heating fuel are truly gambling with your food's quality. I work at a pellet plant and I wouldn't use our heating fuel to cook with.

 

B

BBQSamYesIam

Knows what a fatty is.

Joined

Aug 9, 2009

Messages

95

Reaction score

3

Points

8

Location

Plano, TX

• Dec 6, 2009

• #26

Well, this turned out to be my best brisket yet, even after the troubles! Sandwiches for lunch and brisket chili for dinner!!

 

KnucklHed BBQ

Babbling Farker

Joined

Oct 14, 2009

Messages

2,576

Reaction score

2,829

Points

0

Location

Kalispell, Montana

• Dec 6, 2009

• #27

Kinda late now but, Yes! Wrap that sucker up in foil really tight and line a cooler with a towel to wrap around it and that thing will stay hot for hours! I think letting them rest longer makes them more moist and tender... the bark suffers for it though.

 

WineMaster

Babbling Farker

Joined

Jan 16, 2007

Messages

3,026

Reaction score

775

Points

0

Age

56

Location

Southern MN

• Dec 6, 2009

• #28

Candy Sue said:

You folks that use heating fuel are truly gambling with your food's quality. I work at a pellet plant and I wouldn't use our heating fuel to cook with.

Click to expand...

I am in no way doubting the quality of your product, But on the other hand, I would love to see a analisys (sp) between Somerset Heating pellets and the oak that you sell. I have tried OHP and Somerset and my findings are that the OHP can have a lower temp because of the length of the pellet. But the Somerset pellets are short and deliver excellent results as a filler BTU source to stretch the yield of expensive flavour pellets.

Dan