The Texas BBQ Forum

Cooked at 325 until the color looked good. Then I panned it until it probed tender, which was around 203 IT. It didn't have any smoke ring at all, but some friends gave me a couple of tips to remedy that. Overall, I was happy with the flavor, tenderness, and moisture. I will definitely be giving it another go.

Looks like you nailed it.

Was the meat @ room temp or cold when you put it on the cooker?

Briskets have their bluff in on me but one of these days I'm gonna try ONE MORE on the Pit Boss 340 Pellet Grill - - - - if it comes out like Donk's then just ?maybe? I'll try another some day

Gator wrote:Was the meat @ room temp or cold when you put it on the cooker?

It was cold when I put it on. I've been told that the key to getting good smoke on a pellet cooker is to start out in low gear and take your time. I've been trying to run hot and fast, like I do on my stick burner. I'm still in the learning curve, but I'm going to master this darn thing whether it likes it or not.

Az. Jim turned me onto beginning with the low smoke, as you mentioned, and staying there a while along with Oakie's Amaze-N addition and my last ribs were very smokey and tender. Papa T and others have really helped me along also but it looks like you're catching on quicker than I have.

SD
you can add the nitrates on a pellet cooker by placing a (or two) charcoal briquette on the side of the fire pot at the top, this will help your smoke ring as will tender quick if you want to do it the down and dirty way, you can rub the brisket with tenderquick... then rinse the TQ off after about 15 minutes then apply your rub
but honestly I haven't seen a smoke ring I could taste yet, it is pure appearance... last but not least is just cook at the low & slow temp and you will eventually grow your smoke ring from exposure to the nitrates in the smoke.

Thanks y'all!

Swamp Donkeyz BBQ wrote:Thanks y'all!

I know this is an old post, but i must ask what have you learned since your first pellet brisket? Any tips you would share? Pit temp, placement in the smoker? I have done about ten briskets in my Pro 34 and have had mix results, the number one issue im having is juiciness, its not bone dry by any means but im looking or a competition entry. Have you done a competition brisket on your pellet smoker if so have you liked the results?

Drewlooker wrote:

Swamp Donkeyz BBQ wrote:Thanks y'all!

I know this is an old post, but i must ask what have you learned since your first pellet brisket? Any tips you would share? Pit temp, placement in the smoker? I have done about ten briskets in my Pro 34 and have had mix results, the number one issue im having is juiciness, its not bone dry by any means but im looking or a competition entry. Have you done a competition brisket on your pellet smoker if so have you liked the results?

I haven't done a competition with my pellet cooker. I have done many more briskets since and have had pretty consistent results. I now utilize a water pan during the cooking process. I start out at a cooking temp of 250 and pan according to color. Then I remove the water pan and adjust the temp to 325. I pull the brisket when it probes tender, which is usually an internal temp between 195 - 205. Hope this helps.

Oh wow! This from a pellet shooter?! Very nice sir!