Oh the wrap or not question on a pellet pooper

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G8trwood
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Oh the wrap or not question on a pellet pooper

Postby G8trwood » Sun Mar 11, 2018 11:59 am

So doing my first brisket on a PP. Got old and lazy and retired the stick burner.

So my question is wrap or not? I can’t believe you can oversmoke on a pellet cooker, what say ye
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Papa Tom
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Re: Oh the wrap or not question on a pellet pooper

Postby Papa Tom » Sun Mar 11, 2018 1:00 pm

Run it naked on "Smoke" for a couple hours.
Crank up to 275° (or whatever your controller has that is close) still naked until it reaches 160° IT.
Foil (foil pan covered with foil) until it reaches 205°IT, done.
Some will insist on the poke method test for doneness but this never fails for me.
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G8trwood
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Re: Oh the wrap or not question on a pellet pooper

Postby G8trwood » Sun Mar 11, 2018 1:05 pm

Thank you

Just wrapped and put the ribs on
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spacetrucker
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Re: Oh the wrap or not question on a pellet pooper

Postby spacetrucker » Sun Mar 11, 2018 2:46 pm

what papatom said....+1

I dont do the foil pan, I double wrap in foil, the reason for the double wrap is because the brisket usually sticks to the grill and tears a hole in the outer layer of foil.
I wrap to seal in the juices and help steam or stew the bisket to a tender state. I have cooked them open, wrapped in butcher paper and in foil, each person has thier own preference. Learn all the methods then you can choose the method you like given the situtation you are cooking for.
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Re: Oh the wrap or not question on a pellet pooper

Postby Chasdev » Tue Mar 20, 2018 5:15 pm

Papa Tom wrote:Run it naked on "Smoke" for a couple hours.
Crank up to 275° (or whatever your controller has that is close) still naked until it reaches 160° IT.
Foil (foil pan covered with foil) until it reaches 205°IT, done.
Some will insist on the poke method test for doneness but this never fails for me.



I just followed your directions today and it came out perfect.
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Papa Tom
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Re: Oh the wrap or not question on a pellet pooper

Postby Papa Tom » Tue Mar 20, 2018 5:23 pm

Chasdev wrote:
Papa Tom wrote:Run it naked on "Smoke" for a couple hours.
Crank up to 275° (or whatever your controller has that is close) still naked until it reaches 160° IT.
Foil (foil pan covered with foil) until it reaches 205°IT, done.
Some will insist on the poke method test for doneness but this never fails for me.



I just followed your directions today and it came out perfect.


:cheers:
tarde venientibus ossa....
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rms827
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Re: Oh the wrap or not question on a pellet pooper

Postby rms827 » Thu Mar 29, 2018 8:29 am

G8trwood wrote:...I can’t believe you can oversmoke on a pellet cooker, what say ye


Semi-old topic now and while I'm not qualified to comment on brisket specifically, I can add something on the "too much smoke" end. You can indeed get too much smoke with a pellet pooper. Keeping in mind that cooking is an individual taste thing, I'll first clarify that "too much" anything for me is when that flavor drowns out the meat instead of complimenting it's flavor.

ANYWAY... One of my earliest Rec Tec experiences was doing tri-tip. It's cheap at Costco here and really good quality. First one or two turned out amazing, and I was in love with the smoke flavor. Decided to try for more and cooked it real low (200 degrees IIRC), until it was almost done and then reverse seared it. All we could taste was the smoke unfortunately. Lesson for that day; balance in all things.
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