Mlmurrah
Well-known member
- Messages
- 110
- Grill(s) owned
- Bull
I put on an 8# brisket on my Bull at 2:45 AM this morning to meet a 3 PM meal time. I used my blend rub of heavy pepper, light salt (low salt diet here), cumin, garlic powder, onion pepper, and oregano with Frank's hot sauce as sticking agent. I used Lumber Jack Mesquite blend pellets and set the temperature to 225F. I was surprised how much smoke the pellets produced. I had previously used Rec Tec Competition blend on some beef country style ribs and bone-in beef ribs and was disappointed with the result. I like a heavy smoke, and it appears that the mesquite blend is what I need. Twelve hours later (1.5 hours per pound) I took the brisket off at 198F and fork tender. It had a nice bark and great smoke ring and was very tender. Everyone thought it was really good. It was as good as any brisket that I had done on my stick burner or Weber Smokey Mountain. I was beginning to worry that a pellet grill might not meet my taste requirements, but today's cook convinced me otherwise.