rman, 165 seems a bit on the high side (?), I pull it out around 135, 140 max and wrap in foil, let it set. The temp creeps up about 10 degrees and I let it cool down to about 110-120 or about 15 min, open, slice and serve.got home from wetting our lines just as it hit 165. Wrapped in parchment paper and she's back in. Getting excited. View attachment 142797View attachment 142798
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I was told smoke @ 225 until it hits 165rman, 165 seems a bit on the high side (?), I pull it out around 135, 140 max and wrap in foil, let it set. The temp creeps up about 10 degrees and I let it cool down to about 110-120 or about 15 min, open, slice and serve.
Interesting as meat at about 140-145 is going to run toward the rare sideI was told smoke @ 225 until it hits 165
wrap
back in @ 225 u til it hits 205
rest in cooler 1 hour
hmmm....
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The large number of WTH? that followed this post tells me that I'm not the only one here who knows waaay less about pellet grilling than rman. I'm interested in learning though. Anyone got a link for beginners pellet grilling?my first brisket. suffered a catastrophic traeger failure. 12lbs
went in at midnight sat/sun. checked at 2:30am and it had gone flame out, 90* grill temp, 110* internal temp. after reading of recent traeger fires, I decided to roll the dice and relit without cleaning out. by 3:00am we had ourselves a bonfire.
went to the trash since it sat in the danger zone for an unknown amount of time. Didn't want to risk sending my wife and 4 kids to the ER.
I know what caused it (rookie mistake, P10 smoke at 225*). Will try again soonView attachment 142349
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I bought a used one, no instructions, rebuilt it with aftermarket parts and an upgraded controller, and joined a Facebook page called "Pellet Grill Enthusiasts"The large number of WTH? that followed this post tells me that I'm not the only one here who knows waaay less about pellet grilling than rman. I'm interested in learning though. Anyone got a link for beginners pellet grilling?
View attachment 142323 that'll do.
It don't suck.
I douse it with Woo Sauce for moisture and then add my rub which is a local Texas product made here in Beaumont, TX. https://www.texjoy.com/store/p/65-Bar-B-Q-Special-Seasoning-32-oz.aspxAnd another beautiful brisket! The smoke ring looks perfect. How are you getting that nice bark? Are you wrapping the brisket? I wrap in parchment paper (or foil). I've read that can ruin the bark.