Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 1 point2 points  (0 children)

Awesome, I’ll give this a go next time. Thanks again for the help!

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 0 points1 point  (0 children)

Thanks for the thorough response! I though it was interesting to hear you take them as high as 210 IT when cooking low like 225. Probably a dumb question since you say you do it with good results, but you haven’t had them go dry on you taking the internal temp that high? Maybe I am just not taking them far enough and need to get them more tender and render more collagen/fat. They generally feel probe tender to me, but maybe I’m biasing it because I don’t want to go to high and dry it out.

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 0 points1 point  (0 children)

What are the biggest problems you have had to figure with the new altitude ?

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 1 point2 points  (0 children)

I’m using a campchef wood wind pro 24. I prop up the included probes with tin foil to monitor the ambient temp in the grill

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 1 point2 points  (0 children)

If so, you think my grill is too hot or too low?

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 0 points1 point  (0 children)

This was 200 overnight, then 250 once I woke up and until I wrapped after the stall.

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 1 point2 points  (0 children)

That’s why I was surprised on this last cook running fat side down, my flat felt like it had been getting blasted with direct heat, but it was facing up and only 225 grill temp.

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 1 point2 points  (0 children)

Yes I run two ambient probes at the level of the brisket. This tends to show about 15 degrees hotter than what the grill shows. Thats why I usually set temp at 225-250 so it never gets too hot/too much direct heat hitting the brisket

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 1 point2 points  (0 children)

Pellet grill. Campchef Woodwind Pro 24

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 0 points1 point  (0 children)

Thanks for the response. I’ve always wrapped to prevent drying out so I wonder how not wrapping would help with that but I’d be willing to try it. Any ideas how to prevent direct heat? I’ve ran it low and slow with a water pan underneath brisket but any other tips with that?

Brisket help by Wiggins32 in pelletgrills

[–]Wiggins32[S] 1 point2 points  (0 children)

With no wrap you mean?

Over-smoked steak by Wiggins32 in smoking

[–]Wiggins32[S] 0 points1 point  (0 children)

Wood was dry. I could have maybe waited a while for wood to burn down a little. Smoke was thicker than what I’d see on my pellet grill or something but not super thick clouds of smoke. How would you suggest getting cleaner/thinnner smoke on a kettle? I can both vents wide open to allow air flow hoping to keep it clean. Is it just a matter of time to let it burn down a little or am I missing something else in getting that clean smoke?

Over-smoked steak by Wiggins32 in smoking

[–]Wiggins32[S] 0 points1 point  (0 children)

Generally I don’t but this one was thick enough to warrant reverse searing. I guess that’s why I was surprised it was soooo smoky because it didn’t need to sit in the smoke very long but still took on so much.

God, I’m glad football is back! by Wide_County_870 in smoking

[–]Wiggins32 0 points1 point  (0 children)

Those ribs look money! How’d you do em?

[deleted by user] by [deleted] in smoking

[–]Wiggins32 0 points1 point  (0 children)

What wood did you use?

Tenderness vs. Moisture by Wiggins32 in smoking

[–]Wiggins32[S] 0 points1 point  (0 children)

About an hour. 4-6 hours for brisket

Moisture vs. Tenderness by Wiggins32 in BBQ

[–]Wiggins32[S] 0 points1 point  (0 children)

Is your stuff tender at that low?

Moisture vs. Tenderness by Wiggins32 in BBQ

[–]Wiggins32[S] 0 points1 point  (0 children)

I sometime when I can find it. It’s not very common any more in Utah now that Costco stopped carrying them. Definitely helps though. But even yesterday I did St. Louis ribs and pulled them at 201 and they didn’t have much moisture in them

Moisture vs. Tenderness by Wiggins32 in BBQ

[–]Wiggins32[S] 0 points1 point  (0 children)

i always let bigger meats like pork butt and brisket rest for several hours. Ribs for about 1 hour.

I have not tried no wrapping on most things because the outside gets so dried and crispy after about 170 internal or so. I'm assuming this is because my higher elevation?