Mikhail
Babbling Farker
How was the smoke flavor?
the way of the brisket
- Thread starter smoke ninja
- Start date
it was mild. no major difference from the stick burner when I burn a clean fire. I dont care for a heavy smoke profile. I used lumberjack 100% hickory pellets.
I liked it. I'd do it again. pellets are not for everybody
sleebus.jones
is Blowin Smoke!
This is what I keep tryin' to tell everyone!
pjtexas1
somebody shut me the fark up.
lalalalalala.... can't hear you...lalalalalala
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BillN
somebody shut me the fark up.
Nice work... Good to see Bruno is keeping and eye on things.
sudsandswine
Quintessential Chatty Farker
I'm with ya. I almost always regret not wrapping. Theres been an outlier here or there but with few exceptions I've always preferred wrapping in some manner. I've resolved to not not-wrap again, but I know I will at some point. And then I'll regret it :becky:
yea it wasn't my thing. our friend said she did not like the different textures (for the record I find texture phobes weird). Becky liked the hard bark more but noticed I was out of black ops. everyone else just shut up and ate.
I too shall resolve to not-not wrap anymore.......until I do
Titch
somebody shut me the fark up.
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I hope the Brisket I cook tomorrow comes out as good looking as that.
As to wrapping? people I feed prefer the soft bark, maybe cause most dont have teef
As to wrapping? people I feed prefer the soft bark, maybe cause most dont have teef
Mikhail
Babbling Farker
I suspect one will be in my future as well. I just have to get My Favorite Redhead on board. :biggrin1:
lantern
is One Chatty Farker
I had a feeling this would end up this way. The amount of air circulating in a pellet cooker can really make a difference. I spritz and wrap now. Big difference. I THINK the smoke flavor is a bit more due to the spritz(smoke sticking and such) but it might be all in my head.
Oak and Cherry mixed is a fave for briskies.
I like your process! I love using my trimmings to make awesome burgers. Can't lose.:clap2:
Oak and Cherry mixed is a fave for briskies.
I like your process! I love using my trimmings to make awesome burgers. Can't lose.:clap2:
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I started wrapping briskets and am never going back, both on the pellet grill and offset, it's just what I like best. On my Traeger I always try to position the big cuts so they are not directly above the fire pot.
That is a really nice looking Brisket Steve Wish my wife liked it I don't cook them as I am the only one who likes it
GVDub
Full Fledged Farker
Looks very, very tasty indeed.
Coming from a background where pork (and sometimes chicken) is the flesh of "Q," and beef is for the grill, I've never attempted a brisket. Hanging around here has made me want to remedy that, but I need a few more cooks on the PBC before I dive into that particular pool, I think.
Coming from a background where pork (and sometimes chicken) is the flesh of "Q," and beef is for the grill, I've never attempted a brisket. Hanging around here has made me want to remedy that, but I need a few more cooks on the PBC before I dive into that particular pool, I think.
qnbiker
is Blowin Smoke!
Ninja, considering your first point, I agree there is something about the brisket. It's my favorite thing to cook even though it's one of the most labor intensive when you include burnt ends. People react differently when you say you're serving brisket. It's magic.
Quint
Full Fledged Farker
Great cook thanks for sharing, looks like it came out pretty good. I'm also a wrap fan myself, wrap and rest for a couple of hours, I've never been disappointed.
BKING!
is Blowin Smoke!
This is what I miss from my prior stick burner and pellet smoker. The smoke was clean (not bitter) and enhanced the meat rather than being a dominant flavor profile. I couldn’t tell the difference between pellet or sticks either. I mean I like my kamado joe but it doesn’t produce the best smoke flavor. I’m getting back into pellets for good I think. Still keeping the joe because it can do so much more than just smoke and do it very well.
pjtexas1
somebody shut me the fark up.
what's weird is the consensus seems to be pellets lack smoke and sticks can be too smokey. the way I see it is they are both all wood. I run a clean fire in the stick burner with almost no exhaust. I call this bbq not smoking. smoke is a byproduct of the process and adds flavor just like seasoning. too little and its missing something, too much and it tastes like an ash tray
darita
is Blowin Smoke!
I think what adds to the confusion, if there is any, is that different brands of pellet smokers produce different amounts of smoke flavor. I had a GMG that produced very little smoke flavor. Now I have a MAK that produces plenty of smoke flavor. Pellet smokers are not all created equal.
BKING!
is Blowin Smoke!
I’m getting the mak 1 star with full upper grate. Ordered it from bps yesterday
