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[triplebq]

Triple do you know of any nuances relevant to the PG500 when making brisket? I am attempting one this weekend. Thanks!

I use to own a PG500 (loved it). I don't remember doing anything different. I would set my initial cooking temp (adjust the HHT/LHT) settings for 180 and let it go. I would put the point nearest the fire pot (left side). About 1/2 way you can rotate the brisket so the flat is nearest the point. This will make sure you get an even cook. After you get the smoke you like, raise the temp, wrap the brisket if you like, and let it go.

Good luck. I'm sure it will be AOK.

[Berniep]

Will putting the brisket in a foil pan and covering it work instead of wrapping in foil?  It never fails that I have a leak whenever I wrap something.

I had that problem until I bought some food service grade heavy duty foil from Cosco.  Much heavier and easier to work with.

Not saying not to use a pan but if you ever need to use foil you might keep that in mind.

[rdsbucks]

Triple do you know of any nuances relevant to the PG500 when making brisket? I am attempting one this weekend. Thanks!

I use to own a PG500 (loved it). I don't remember doing anything different. I would set my initial cooking temp (adjust the HHT/LHT) settings for 180 and let it go. I would put the point nearest the fire pot (left side). About 1/2 way you can rotate the brisket so the flat is nearest the point. This will make sure you get an even cook. After you get the smoke you like, raise the temp, wrap the brisket if you like, and let it go.

Good luck. I'm sure it will be AOK.

Thanks 3BQ...I chickened out and just did a smoky pot roast which was awesome. I was just cooking for my wife and I and saw no need to spend $40 for a packer.

[Ralphie]

I figured I would just slide this post into this existing brisket thread.

15 lb USDA Choice packer from Restaurant Depot.

Seasoned with Lane’s BBQ Brisket seasoning. It’s primarily black pepper, salt, garlic.  I just used the wood I had which was Lumberjack 100% Maple and Lumberjack 100% Mesquite. I mixed them together in the hopper and I’d say the maple was the majority pellet at approximately 4:1.

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Smoked fat side up at 210 degrees for about 10 hours with a water bowl sitting on my reliable hot spot in the back right corner of the grill.
Wrapped in butcher paper and bumped to 250 degrees until about 203 degrees in the flat and 200 in the point...approx 5 more hours. Then rested on kitchen counter for 45 minutes. Was still steaming when I sliced it.

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Chow time!

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Leftovers last night!

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Thoughts:
- this is the second brisket I’ve made on my pellet grill. I’m excited that I’ve so quickly been able to surpass my prior results on my old stick burner.  Brisket was the lone holdout in this regard. Thus, I’ll never buy a stick burner again although I may build a pig cooker someday.

- simple is best for my beef tastes. My brisket seasoning will only be salt and pepper and sometimes garlic moving forward.

- I’ll be using butcher paper from now on. The juiciness, bark, and mess containment were great.

- beef, it’s whats for dinner.

[rdsbucks]

Well done Ralphie! Having had a stick burner, are you happy with the smoke content from your pellet pooper?

[Ralphie]

Thrilled with the smoke output.  I have a Rec Tec Stampede and it's my first pellet grill.  I was nervous about smoke output before I bought it, mostly due to not knowing what to expect.  It has surpassed my hopes relative to all meats I've cooked so far and I basically use the same temperature and timing methods I've always used, give or take the tips I've learned on this site. 

[Flboy76]

looking good Ralphie, did you make burnt ends ?

[Ralphie]

No burnt ends this time.  I just kept the brisket together and sliced it up.  I guess that's called Texas style from what I've read.  And I must say, I loved the simplicity of it all.

[yorkdude]

That looked awfully good, would have indulged in a couple of the leftover brisket tacos also, yum!

[triplebq]

Nicely done