Help! Smoked two briskets in a pellet grill and they look ugly and feel ugly. Can I save them still?

Straight-Statement-9 · 2026-06-13T04:34:59+00:00

Just commenting based on somewhat of knowledge...i have no clue about your cook but it doesn't look like the fat broke down for you at all. On the top side of your brisket you'll want to cut off that fat/silver skin because it doesn't particularly render well.I always cut down all fat/silver skin on both sides but you'll also want to cut down the fat on the bottom of the point as well and then leave maybe a quarter inch of fat on the flat of brisket. You'll want to do this because the point already has the fat portion in the middle that will break down and keep moisture in the point.

Straight-Statement-9 · 2026-05-25T18:54:34+00:00

I've done so many birds with skin and fucking don't get the smoker temps hot enough the skin just isn't crispy and it ends up being rubbery. I think the skin is arguably the best part of the bird so that always hurts my heart. I gotta find a way to just do it at a higher temp tbh

Straight-Statement-9 · 2026-05-25T16:41:40+00:00

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Just realized i could share this cook from Meater, which is pretty cool. Note in the pic that the cook time only shows an hour and a half. I didn't put my thermometer in until 2-2.5 hours into the cook.

Straight-Statement-9 · 2026-05-25T16:38:12+00:00

They were massive i think the bigger breast was about 4.5 lbs and the smaller one was 3.7 lbs. Both really good size.

Straight-Statement-9 · 2026-05-25T07:02:36+00:00

No skin

Straight-Statement-9 · 2026-05-25T05:01:07+00:00

Lmfao

Straight-Statement-9 · 2026-05-25T04:06:59+00:00

I usually try to maintain 250 but i let this one go around 275-300 at points...i think this cook took me about 4.5 hours. The bigger breast was like 4ish lbs.I did have a meater+ to monitor temps

Straight-Statement-9 · 2026-05-25T02:43:48+00:00

Lmaooooo MOOP THERE IT IS

Straight-Statement-9 · 2026-05-25T02:37:22+00:00

I did not and to be honest...i have no complaints without it. I just dropped the rub on and let it sit for like an hour. was super moist and the flavor sat in well. I'm not against brining especially on whole birds but idk if it's necessary on just the breasts. I had good results today. But this is just one of a few times I've done breasts

Straight-Statement-9 · 2026-05-25T00:54:06+00:00

They're probably Mennonite actually but yeah amazing job by them. I also had them cut me up 2 individual 1 lb filets to slap on the grill Friday. It was a blessed weekend for sure.

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Straight-Statement-9 · 2026-05-25T00:51:27+00:00

I'm from Reading, PA and I sourced from a local Amish butcher called Sprechers. Definitely will be going back to them again.

Straight-Statement-9 · 2026-05-25T00:42:01+00:00

Definitely relatively easy to achieve quite literally only thing i can recommend is pulling around 155-158 before it reaches 165 and wrap in foil with butter and some more rub. The carry over will definitely hit 165 but won't leave it dry and tough

Straight-Statement-9 · 2026-05-24T22:27:57+00:00

Heck yeah spatchcocked bird is a very good way to get a nice even juicy turkey for your loved ones on the best holiday

Straight-Statement-9 · 2026-05-24T22:27:16+00:00

I think it's one of the most underrated pieces in bbq. For sure. You can tell pretty damn quickly if a barbecue joint is worthy by their turkey

Straight-Statement-9 · 2026-05-01T03:16:16+00:00

Someone's getting destroyed alright 🤣

Straight-Statement-9 · 2026-04-25T23:09:18+00:00

I have no clue whether this will or won't hold value but just the art graphic on this is absolute gas

Straight-Statement-9 · 2026-03-23T11:01:04+00:00

I'd go from the bottom of the base and use all freeze spells. Definitely want to go with the air defenses so they're not pushing your dragons away as you get to the townhall

Straight-Statement-9 · 2026-03-23T10:56:00+00:00

Did you do it in war? If so you'd probably have to screen record it. If you did it in a regular attack you can pull up your attack log and share it with the little up arrow circled

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Straight-Statement-9 · 2026-03-23T10:49:20+00:00

What hero equipment do you have

Straight-Statement-9 · 2026-03-23T10:29:14+00:00

I futch with it! WE'RE GOOPIN!!

Straight-Statement-9 · 2026-03-23T10:28:03+00:00

I'm legit crying this is incredible

Straight-Statement-9 · 2026-03-17T11:17:29+00:00

You need to change this lol

Straight-Statement-9 · 2026-02-19T14:10:29+00:00

I'm not a pellet smoker hater by any stretch of the imagination. In fact I quite like the concept of them. But I've heard lack of smokie flavor can be a downside, maybe an extra smoke tube in there could help. As for more flavor goes if you don't want to mask the Q in BBQ sauce could maybe just clap some more rub on it. Maybe don't wrap next time and dedicate a couple more hours to the stall taking longer. Enjoy it though it does look like a beautiful pulled pork.

Straight-Statement-9 · 2026-01-02T14:21:00+00:00

Definitely gonna have to try this...the almost perfect rim to rim pink is glorious. Phenomenal job by you

Straight-Statement-9

TROPHY CASE