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 10-15-2018, 08:54 AM   #31
LordRiffenstein
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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.
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Old 10-15-2018, 10:26 AM   #32
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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
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Old 10-15-2018, 10:31 AM   #33
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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.
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Old 10-15-2018, 01:40 PM   #34
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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.
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Old 10-15-2018, 03:23 PM   #35
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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.
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Old 10-15-2018, 08:52 PM   #36
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Originally Posted by smoke ninja View Post
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
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.
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Old 10-15-2018, 10:04 PM   #37
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Originally Posted by BKING! View Post
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.
Which cooker are you buying?

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Old 10-15-2018, 10:46 PM   #38
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Quote:
Originally Posted by BKING! View Post
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.

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
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Old 10-16-2018, 10:24 AM   #39
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Quote:
Originally Posted by smoke ninja View Post
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
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.
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Old 10-16-2018, 04:33 PM   #40
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Which cooker are you buying?

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I’m getting the mak 1 star with full upper grate. Ordered it from bps yesterday
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Old 10-16-2018, 04:42 PM   #41
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Quote:
Originally Posted by smoke ninja View Post
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
When I first started smoking meat I over smoked everything. Nobody complained but when I started producing TBS on the offset and pellet smoker people started asking me to cook for events. My wife also stopped complaining about having smoked food all the time and began craving it. I think people are so desensitized to smoke they complain of no smoke flavor on pellet grills or even clean burning offsets. All wood and a clean and hot burning fire is the ultimate in flavor in my opinion. Pellet smokers just make it easy. Baby back maniac did a vid of his mak 2 star and actually said it had a stronger smoke flavor than his stick burner.
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Old 10-16-2018, 05:03 PM   #42
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This is what I keep tryin' to tell everyone!
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