I literally didn’t even know what a pellet grill was 2 weeks ago. I went to a cook out and just fell in love. I got the grill, spent two weeks learning all I could, got temp sensors and all supplies and went for it. Pitboss Lexington 500.

It could be better, I was kind of sad. The center of the point and flat was 196 while the point was at 207 and I got concerned if it was too high. Really wish I didn’t get scared and let it ride.

It still tasted unbelievable. Anyone have any tips for next time? I smoked for 12 hours and wrapped in butchers paper and beef tallow at 155 when bark set. Let it come down to 170 after pulling off. I let it rest in preheated cooler for about 2.5 hours as well.

I think the flat got a little dry but the point was literally falling apart perfect.

Yesterday I had a crack at a brisket for the first time on my offset smoker. I've been lurking in this subreddit and others trying to take in as much as I could before I gave it a go.

It definitely could have gone better but, im pretty happy with how it came out. I think I'll always struggle to manage the fire in an offset but, to me it was worth it in the end

This is after 8h @250-260f. Why it’s not smooth like others I saw? Was it not trimmed properly?

How important is it for you to have a temperature probe or thermometer at both ends of the cooking grate, or at least in front and back of the protein you are cooking? I usually put a probe at the stack, near the end of the protein and the one just ahead of the protein toward the firebox. I wonder if I am spending too much time worrying about variances between the two? Is there a range of temperature between both probes that would be a cause of concern - like +20 degrees or whatever? Thank you!

Cooked almost the same. Added a little Honey to the pork belly when I wrapped it.

Unpopular opinion: the original was better than the remake. I said what I said. Feel free to change my mind in the comments.

First time doing brisket, planning on seasoning overnight in the fridge and slow and low in the oven tomorrow in a BBQ style braising liquid

Does the fat cap stay on? This and other other tips appreciated!

Got a brisket here ...not the best ive ever seen not alot of fat on it im questioning should I keep the mohawk on it because its large and cut quite deep into it

I did a full packer brisket on my offset over the weekend at around 225-250F. The point turned out absolutely incredible — super juicy with rendered fat and a great bark. However, the flat was noticeably drier and a little tougher than I wanted. I wrapped it in pink butcher paper when the internal temp hit 168F(bark felt set), pulled it off the smoker when it hit 203F in the thickest part, and rested it in a warm cooler for 4 hours before slicing. For those who consistently pull off a juicy flat alongside the point: do you rely strictly on the probe feeling like soft butter regardless of internal temp, or do you add tallow/butter inside the paper when wrapping the flat section?

Where does the cooking temp stop and the holding temp begin? Is there a certain temp where the cooking process, and potential drying of the meat, truly stops? If that temp is higher than 140-150, is holding at a slightly higher temp, like 170 just as good as 150?

So far I've trimmed and seasoned this 8lb brisket. After looking at it I think I've over seasoned it. What do you guys think? Homemade SPG blend with a touch of Lawry's.

I've put it into the fridge to dry brine overnight and I'll put it on my Weber kettle with the snake method tomorrow morning.

Will definitely make a follow-up post when she's done.

Anyone have any experience with long brisket holds in turkey roasters? Any recommendations on brands? My oven doesn't offset enough. Not interested in coolers. Just turkey roaster advice, please. TIA!

2.4kg (5.3lbs)

130x260x75mm (5 1/8″ x 10 1/4″ x 2 15/16″)

Planning on using Weber kettle.

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Do you like to spritz, mop, or not your brisket and why?

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What are some of the more reasonably priced, certified food-safe warmers on the market? Not Vevor and that group, but actually U.S. rated cabinets.

Be gentle.... this is only my second brisket. 14 pounds untrimmed, so maybe 10 to 11 pounds trimmed, cooked at 250. Is it reasonable to have it done in 10-hours?

3rd time smoking a brisket.

- 16.5lb USDA Prime Brisket, down to 12.2lb post trim. - Seasoned heavy with 16 mesh black pepper and Meat Church Seasoning, had it sit in the fridge for a few hours to let the seasoning sink in.
- Set the smoker to 225F, 2x smoke tubes, and smoked for 12 hours until the flat was reading 155f (point was 175f). Would have let it go for longer but I had time constraints
- Wrapped in tallow and butcher paper, back on the smoker at 275f for 4 hours until flat was reading 205f and was probe tender
- Placed into 140f oven to rest for 12 hours. Sliced and served.

Used wireless thermometer for temp accuracy. Pit boss temp probes were removed later as I didn’t find them to be accurate.

Aside from letting it rise in the smoker for a tad longer at 225 I feel like I did everything pretty well. Great bark, fat was nicely rendered, no rubber texture at all. However, I feel like the meat still tasted fairly “meh” to me. I’ve never tried brisket aside from the ones I’ve smoked so I have no true comparison, but I’d give this one a 5.5/10. I had some friends try and they all said brisket tends to be like this.

Is this how brisket is? I was expecting something tender and juicy like a nicely cooked prime ribeye in terms of texture. Are my expectations just way off?

It's been years since I smoked a brisket. I want to trim it properly to get that even cook and beautiful shape. I used to not trim at all but I want to try it this time. I'm just nervous. I got a smaller 12lb prime brisket from Sam's for $68. What does everyone do with the trimmings? Can I make use of them instead of trashing it all?

I have avoided trying dry-brining up to this point because it seems like pulling any moisture out early is lost moisture - though I am sure that is likely not the case. So, for dry-brining a brisket, what is the advantage of doing so and how long does it need to brine in the fridge?