Sunday Brisket

[TX1911]

Up at 3 this morning for the first long cook on the pellet pooper. The kiddos requested a brisket today, so that's what we're having! All trimmed up. Will be one of the biggest I've cooked. 15 lbs roughly, after trimming.

In the vein of a rolling stone gathers no moss, tried a new brisket rub, Oakridge BBQ "black ops". I'm always up to try a new rub, but I still have my favorites.

All seasoned up and ready for the smoke. For perspective, that cutting board is 20x30. This thing is biiiig!

More to come!

[OldUsedParts]

I'll be watching this closely - - - mainly cause I have a mini-briskie (4#) defrosting as I type and will probably do ?something? with it around Thursday, if Life permits. I'm especially interested in the bark and flavor from a Pellet Pooper.

Good Luck and post whatcha know and learn, OK

[TX1911]

wilco!

Already learning I may need a bigger drip bucket!

[OldUsedParts]

duly noted - - - so much for set and forget, eh ?

[bondobill]

Looking forward to the results TX1911.

With that big ole hunk of meat, looks to me like your diving head first into smoking with a pellet

I was going to try my hand again today at throwing a 15 lber in the pellet that I had got from Costco the other day. Weather man changed my plans.....calling for snow, rain and wind today. So far this morn it looks like be right . Looks like a good day for a pot roast here

Anyways.... Good smoking to ya

Bill

[CaptJack]

one thing i learned about my pellet pooper is that you always cook the meat fat side down, towards the heat source
and i have a spritzer bottle with apple juice &a little apple cider vinegar that i spray with about every hour
and i have a water pan in the grill

[TX1911]

Got the color I was looking for on the bark at 174 (10 hrs and 15 minutes in) so I wrapped it. I typically use butcher paper, but decided to go with foil this time. Change it up a little. This thing is juicy. I have half an inch in my drip pan before it overflows. The foil liner is currently worthless. Oh well!

As far as method, I put the smoker on "hi smoke" which is around 225 for the first four hours to work on smoke flavor and ring. Then I cranked it up to 275 and let it ride. We'll see how it turns out!

[TwoGuysBBQ]

Looks good Sir

Ric G.

[OldUsedParts]

Yo Counselor and Capt'n - - is it necessary to use a drip pan - - - all I ever have is the large flat catch pan below the grate wrapped in foil that catches and routes the drippings/grease to a bucket that hangs outside under the exit drip spout.

[CaptJack]

I always try to make my clean up easier

[TX1911]

I should clarify. By drip pan, I mean the bucket hanging off the side.

[OldUsedParts]

I should clarify. By drip pan, I mean the bucket hanging off the side.

YIKES and you say it got to within a half inch of maxing

[woodenvisions]

SCORE !!!

Looks mighty tasty from the Poke a nose ...
( IN O.U.P 's words ) :)

[Russ]

I should clarify. By drip pan, I mean the bucket hanging off the side.

May I ask what the sides were?

Russ

[TX1911]

Sorry y'all. Things got crazy at the end. Didn't get a plate picture but we had salad and "crockpot corn" which was yellow and white corn, butter, half and half and cream cheese. My friends wife made it.

The brisket was, honestly, impressive. Smoke ring was unexpected. Exceedingly tender and moist. Would put this up against my best on the big pit.

Finished the night with the creme brulee. Doubled the vanilla bean this time, and it made all the difference.