The Texas BBQ Forum

Hey all thanks for having me. First time poster from Down under!

I have bought a GMG Daniel Boone and I'm about to kick off with a Brisket cook. Can anyone shoot me a link to a good tried and tested pellet brisket recipe. I've searched here but cannot find a good "beginners" recipe.

Thanks.

I cooked on a GMG once doing a demo. I think you will enjoy it a bunch.

I don’t think the brisket knows that it is on a pellet pooper, Kamado, stick burner, Weber, electric smoker, gasser, or in an oven (OVEN?! - forgive me for I have sinned).

Welcome and good luck with it amigo.

The current (or maybe ongoing) debate is if brisket should be cooked low and slow or hot and fast.
I've done both and I'm starting to lean towards hot and fast.
One of the best briskets I've cooked was on a new upright that had a tendency to run hotter than my target temp of 275.
In fact the average cook temp was probably 325/350 and when done the flavor and tenderness were outstanding.
Since that "mistake" I've been aiming at low and slow and so far have not been able to match the one where the temps ran away.
I've got four briskets cooked and sliced in the freezer now (vac bag sealed of course) so it's going to be months before I cook another but next time it's going to be a hot and fast test.

ivangough wrote:Hey all thanks for having me. First time poster from Down under!

I have bought a GMG Daniel Boone and I'm about to kick off with a Brisket cook. Can anyone shoot me a link to a good tried and tested pellet brisket recipe. I've searched here but cannot find a good "beginners" recipe.

Thanks.

Order a bottle of 1836 rub from sucklebusters, if you order it today you should have it before the holiday weekend. Rub that brisket down with that, cook until probe tender, and enjoy. Like EH said, that brisket doesn't know or care what it is being cooked on or in. Give the 1836 a try, I think you will like it.

Salt and pepper for me, I LIKE the taste of beef.

GRailsback wrote:Order a bottle of 1836 rub from sucklebusters, if you order it today you should have it before the holiday weekend. Rub that brisket down with that, cook until probe tender, and enjoy. Like EH said, that brisket doesn't know or care what it is being cooked on or in. Give the 1836 a try, I think you will like it.

I agree with G'Rails on the 1836 for any large piece of Beef - - - I'm sure that lots of satisfied customers can verify that also - - BTW, Howdy and Welcome to the Forum. Good Luck with your Brisket and be sure and post up any pics and data when you're finished

Welcome!

Welcome

SPOG - 1/2 cup kosher salt, 1/2 cup black pepper, 1 Tbs. garlic powder, 1 Tbs. onion powder. Coat the brisket well, and let it rest for an hour as the cooker comes to temp. Cook at 225 F until probe tender in the thickest part of the flat (usually between 198 F to 204 F). Depending on the size of the brisket, it could take 12-18 hours. I use supplemental smoke with an A-Maze-N smoker. I don't find the pellet pooper gives enough smoke flavor by itself. Have fun.

Probably a "how long's a pice of string" type question but should I be injecting some beef broth/stock first? Also I have some hardcore carnivore salt and black pepper rub which works great on beef, I'll likely start with that..

Chasdev wrote:The current (or maybe ongoing) debate is if brisket should be cooked low and slow or hot and fast.
I've done both and I'm starting to lean towards hot and fast.
One of the best briskets I've cooked was on a new upright that had a tendency to run hotter than my target temp of 275.
In fact the average cook temp was probably 325/350 and when done the flavor and tenderness were outstanding.
Since that "mistake" I've been aiming at low and slow and so far have not been able to match the one where the temps ran away.
I've got four briskets cooked and sliced in the freezer now (vac bag sealed of course) so it's going to be months before I cook another but next time it's going to be a hot and fast test.

Sone good advice there. Question though.. You have brisket in the freezer. How do you warm the slices up when you want to eat them? Low oven? Thanks

Reheating brisket:
IMHO the best way is to seal in a plastic bag (if you froze in vacpak bags.....perfect) then put sealed bag in simmering water in a pot, do not boil simmer is all.
This warms without drying or diluting any of the flavor.

Yep that's a good plan with the simmering water. FWIW I've just ordered a Foodsaver so we should be good to go after it arrives..

Thanks for all ya posts. Now to cook..

What PT said. Brisket and pulled pork come out just like they were taken off the pit. I don’t do it with ribs though. They don’t seem to come out as well.

I just microwave (after thawing) whatever amount of meat I plan on eating.
It's never going to taste as good as fresh off the smoker anyway and I'm hungry dang it!