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Old 03-24-2014, 07:48 PM   #1
chrisr
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Join Date: 08-12-13
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Default Brisket on pellet smoker

Ok I have been using an offset smoker for a long time and wanted to make it easy so I bought me a pellet grill. All the meats I have smoked on the pellet smoker has come out great except brisket. When it finished it taste like beef jerky or something funky. I have tried different rubs such as Oak Ridge. Black ops BBQ rub and something as simple as salt and pepper but it still taste funny. Last time I even wrapped it after just a couple of hours and still no luck. Also tried different wood pellets and different flavors but no change. Any suggestions?
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Old 03-24-2014, 08:12 PM   #2
hedge
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What temp are you cooking at? Brand of cooker? I add a water bowl in my pooper whilst smoking cuts of beef.
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Old 03-24-2014, 08:16 PM   #3
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What brand of pellets are you using?
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Old 03-24-2014, 08:24 PM   #4
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What brand of pellets are you using?
Trager on the west coast used alder as a base wood it may or may not actually have pure flavor wood it may be flavored oil.
I would recommend BBQ's delight.
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Old 03-24-2014, 08:38 PM   #5
chrisr
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Temps are at 250 to 275 and it is Char griller pellet grill I got from lowes. The last brand of pellets I tried was B&B pellets from Academy.
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Old 03-24-2014, 09:07 PM   #6
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Check for hotspots. My pooper runs hot at the opposite end of the firebox.
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Old 03-24-2014, 09:13 PM   #7
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What pellet smoker are you using?
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Old 03-24-2014, 10:26 PM   #8
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Build a UDS.
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Old 03-24-2014, 10:27 PM   #9
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Quote:
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Temps are at 250 to 275 and it is Char griller pellet grill I got from lowes. The last brand of pellets I tried was B&B pellets from Academy.

Quote:
Originally Posted by nucornhusker View Post
What pellet smoker are you using?


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Old 03-24-2014, 10:29 PM   #10
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hahahahahaha!
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Old 03-24-2014, 10:48 PM   #11
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Quote:
Originally Posted by SmittyJonz View Post
I saw that as the answer to the pellets being used. Time to go to bed I guess.
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Old 03-24-2014, 11:00 PM   #12
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Get a WSM enuff said.
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Old 03-25-2014, 01:00 AM   #13
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It may be something as simple as going higher heat. The higher the heat the cleaner/subtle the smoke. 325 and wrap at the stall oughta at least clear up the odd taste. But, I'm not sure about what you think of the smoke level...cause I ain't you.
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Old 03-25-2014, 07:01 AM   #14
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