My first brisket on my GMG

herepiggypiggy · 05-07-2019, 04:29 AM

Looking for any tips on my first brisket. I have done almost every part of a pig. Now moving up to brisket, if any one can share smoke temps. times, resting techniques. Thanks

Ron_L · 05-07-2019, 06:56 AM

In general, cook it on the grate until the bark is the color that you like and then wrap (foil or butcher paper) and continue cooking until the thickest part of the flat is tender.

For a pellet smoker you can start it at a lower temp to try to get more smoke on it. I used to run my FEC-100 at 200 for the first couple of hours and then take it up to 240, and if I remember correctly my briskets took about 75-90 minutes per pound doing that. But, you can also get great results just running it 250-ish the whole time and you will reduce the total time, probably closer to 60 minutes per pound.

As far as rest, give yourself time for a two hour rest in a cooler or wrapped in towels. That will also give you a buffer in case the cook takes longer.

Finally, go through at least the first post of this thread...

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

Stlsportster · 05-07-2019, 09:21 AM

Also a big fan of BluDawg's KISS method... http://www.bbq-brethren.com/forum/sh...29&postcount=3

and the only complaint I have about the Bigabyte tutorial, is he doesnt show how to trim. But Big Mista does here! https://youtu.be/kLSLMsqyyEc

SonnyE · 05-07-2019, 09:46 AM

Quote:

Originally Posted by Stlsportster

But Big Mista does here! https://youtu.be/kLSLMsqyyEc

Weeeeeeee.....
That was a waste of time, Joel.

I spend enough time on L.A. freeways.

qnbiker · 05-07-2019, 10:17 AM

Just did a 17 pounder on my GMG Daniel Boone. 8 hours at 225, wrap in foil, 2 hours at 275, rest for 2 hrs.

miked125 · 05-07-2019, 12:56 PM

documentation and posting pictures to the forum is a must.

qnbiker · 05-07-2019, 02:51 PM

Quote:

Originally Posted by miked125

documentation and posting pictures to the forum is a must.

Posted in the pellet grill smoker thread.

Stlsportster · 05-07-2019, 02:57 PM

Quote:

Originally Posted by SonnyE

Weeeeeeee.....
That was a waste of time, Joel.

I spend enough time on L.A. freeways.

Ha, yeah forgot about that part...skip to 3:05, that is where he quits playing and actually shows you a trim.....

herepiggypiggy · 05-08-2019, 12:06 AM

Looking at getting a small brisket to get my feet wet maybe 4-6 lbs. Looking for any tips on smoking temps. I plan to wrap it in butcher paper. Thanks

sliding_billy · 05-08-2019, 08:30 AM

4-6 pounds is either point only or flat only. Very different advice. Which GMG cooker do you have?

herepiggypiggy · 05-09-2019, 08:48 PM

Going with flat. And i have a DB

DetTigersFan · 05-10-2019, 10:04 AM

The flat is definitely the most difficult part to cook...
You'd probably be better off getting a whole brisket. Then you'd get to trim it and if the flat isn't good you'll still have the delicious point to enjoy.

Anyhow, just one guy's opinion. Good luck either way.

Rockinar · 05-10-2019, 04:44 PM

Quote:

Originally Posted by herepiggypiggy

Looking at getting a small brisket to get my feet wet maybe 4-6 lbs. Looking for any tips on smoking temps. I plan to wrap it in butcher paper. Thanks

4-6 pounds will be just a flat and be harder to nail than a small full packer. Just get a smallish 8-10 full packer.

05-07-2019, 04:29 AM	#1
herepiggypiggy Is lookin for wood to cook with. Join Date: 05-20-11 Location: midlothian, Il.	My first brisket on my GMG Looking for any tips on my first brisket. I have done almost every part of a pig. Now moving up to brisket, if any one can share smoke temps. times, resting techniques. Thanks

05-07-2019, 06:56 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	In general, cook it on the grate until the bark is the color that you like and then wrap (foil or butcher paper) and continue cooking until the thickest part of the flat is tender. For a pellet smoker you can start it at a lower temp to try to get more smoke on it. I used to run my FEC-100 at 200 for the first couple of hours and then take it up to 240, and if I remember correctly my briskets took about 75-90 minutes per pound doing that. But, you can also get great results just running it 250-ish the whole time and you will reduce the total time, probably closer to 60 minutes per pound. As far as rest, give yourself time for a two hour rest in a cooler or wrapped in towels. That will also give you a buffer in case the cook takes longer. Finally, go through at least the first post of this thread... http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850
	1 members found this post helpful.

05-07-2019, 10:17 AM	#5
qnbiker is One Chatty Farker Join Date: 05-05-10 Location: Marietta, GA Name/Nickname : Lew	Just did a 17 pounder on my GMG Daniel Boone. 8 hours at 225, wrap in foil, 2 hours at 275, rest for 2 hrs. __________________ A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4

05-08-2019, 12:06 AM	#9
herepiggypiggy Is lookin for wood to cook with. Join Date: 05-20-11 Location: midlothian, Il.	My first brisket on my GMG Looking at getting a small brisket to get my feet wet maybe 4-6 lbs. Looking for any tips on smoking temps. I plan to wrap it in butcher paper. Thanks

05-08-2019, 08:30 AM	#10
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	4-6 pounds is either point only or flat only. Very different advice. Which GMG cooker do you have? __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

05-07-2019, 09:21 AM	#3
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Also a big fan of BluDawg's KISS method... http://www.bbq-brethren.com/forum/sh...29&postcount=3 and the only complaint I have about the Bigabyte tutorial, is he doesnt show how to trim. But Big Mista does here! https://youtu.be/kLSLMsqyyEc

05-07-2019, 12:56 PM	#6
miked125 On the road to being a farker Join Date: 05-10-13 Location: Regina, SK, Canada Name/Nickname : IG sask_bbq	documentation and posting pictures to the forum is a must.

05-09-2019, 08:48 PM	#11
herepiggypiggy Is lookin for wood to cook with. Join Date: 05-20-11 Location: midlothian, Il.	Going with flat. And i have a DB

05-10-2019, 10:04 AM	#12
DetTigersFan is one Smokin' Farker Join Date: 04-26-14 Location: SE Michigan	The flat is definitely the most difficult part to cook... You'd probably be better off getting a whole brisket. Then you'd get to trim it and if the flat isn't good you'll still have the delicious point to enjoy. Anyhow, just one guy's opinion. Good luck either way.