Beef Brisket on a pellet grill – Help

My wife is having a girls weekend with a few of here friends and has requested that I make a Pork Butt on the Pellet grill for them. I thought I might as well do a beef brisket at the same time. It looks like both are done at a temp in the 225-250 Range so cooking both them together at the same time should not be a problem Correct ? I’ve done Lots of Pork butts but this will be my first time attempting a Brisket. What is the longest time it should take to cook a average sized brisket at 225-250 Deg. ? I’m open to any tips or tricks anyone here cares to share.

Not sure what ‘average’ is but yes if you do a similar weight say 10-12# of each they should come out pretty close to the same cook time. Obviously internal temp not time will determine that but should be darn close. I’ve done the same many times and have never had any issues.

party at fishthumpers!!!!!!!!

sorry cant help ya on the meat thing!!!!!!!!

Just trying to get a total possible cook time to determine what time I want to get the cooking started in the morning.

Use a stick burner, so it tastes great and fully smoked! Not kinda easy bake oven sorta smoked . Just kidding, easy bake ovens taste fine-ish. It will depend on the size (lbs) and type (Full brisket, point or flat). At 225 it’s about an hour to 1.5 per pound. There’s a ton of good info online if you want to research it, but simple is best imo with brisket. Trim and season it the night before with a healthy amount of S&P and Garlic powder and take out of the fridge well in advance so it’s close to room temp. A full brisket is usually 10ish hours depending on the size.

http://www.angrybbq.com/how-to-smoke-brisket/

You will have no trouble doing them at the same time. Each brisket is different so time is hard to judge. I have some done in under 8 hours but that is not very normal. For me Id bump the temp to 300. Ive done all my briskets and butts this way for the last several years. The meat can only take on so much smoke anyway and the higher temp gets you to the eating part faster.

BigWerm wrote:

Use a stick burner, so it tastes great and fully smoked! Not kinda easy bake oven sorta smoked

I wish I had the time and energy to go the Stick burner route. To be honest, I’m a lazy kind of BBQ man. I’m sure that the stick burner would make the smoked taste even better.

One thing to consider is brisket is best when rested for at least a couple hours after cooked wrapped and in a cooler with towels. I like at least 2-3 hours and prefer 6.

Justin riegel wrote:

One thing to consider is brisket is best when rested for at least a couple hours after cooked wrapped and in a cooler with towels. I like at least 2-3 hours and prefer 6.

I’ll have to try that depending on what time it gets done cooking.

If I/WE are not going to eat it right away after its done cooking ( Probably going to be later in the evening, Unless I want to get up real early to get it started. What is the best way to re-warn it to eat it?

Just the oven would work fine.

CaptainMusky wrote:

Just the oven would work fine.

At a real lo temp slowly or at a higher temp?

I would just do a brisket Flat. Much easier and cooks quicker. I can do a 7-8lb flat on my smoke in about 5 hours.

A little salt and pepper is all you need for brisket.

I wrap mine and keep fat cap towards heat source.

Need to let it rest wrapped. I have wrapped in foil then a towel in a cooler and has been warm the next day.

Slice thickness should be about the thickness of a pencil eraser. Can go thicker or thinner depending on how done it is.

Oh finally don’t buy crappy brisket from grocery store. May as well feed that to the dog.

I would not reheat it. An hour rest is fine imo, but if you do longer do it like Justin said and wrap it in towels and put it in a cooler and it will still be warm when it’s time to eat. I usually let it rest about an hour +/- under tinfoil, and that works well.

With both of those meats you can let rest for a very long time if one is done before the other. The last brisket I made I let rest for 3 hours wrapped in foil and towels inside a cooler and it was still piping hot when I took it out to slice.

I would start earlier than you think you want them done and if they are done a little sooner then it won’t matter. I believe it took about 4 hours for my last brisket at 250-275

I could only find the pork butt in a two pack so I decided to skip the Brisket this time. Will have to pick one up some other time and give it a shot. I was a little surprised about the cost of the Brisket. It was more expensive than I thought it would be. Then again, what’s not these days !!!!

I have seen the price tags and been shocked every time.

With both the Pork and brisket I use thermometers when meat temp reaches 160F I wrap meat in the brown butchers paper or in foil and put back on smoker until the meat temp reaches at least 205F. Then I wrap in old beach towel and put in cooler for several hours as long as 5 to rest then remove and slice. Pork is usually 8 to 10 hours on grill, briskets can be 12 + Go by temperature with both meats. Allow for resting time as in the cooler before serving . Before cooking On pork I put mustard then a rub on it overnight. for brisket I put mustard on then just use kosher salt and black coarse ground pepper for a rub, do not be afraid to put a descent amount on.

Mwal

There are a couple places around me that will have sales for 2.99 a pound for brisket. Just keep your eye out for a sale and throw it in the freezer if nothing else

Attachments:

1. 

   774A2B8C-43E5-45F4-BC96-E4B1FD6D5340-scaled.jpeg
   

What was the price of the brisket and how big? I havent bought one in a while and the last one came with us from TX. I paid $40 down there and it was a big boy.

Cooking my first Brisket on my pellet grill currently. followed the meat church youtube video pretty closely. put it on at 9pm last night and just wrapped it at 11am to get to the final temp hopefully in the next few hours. Will rest until dinner time. Excited to cut into it! Got about 3.5 lbs of ground burger from the trim and rendering the rest of the fat trim into tallow on the smoker.

Attachments:

1. 

   step-2.jpg
   

2. 

   step-1.jpg
   

3. 

   step3.jpg
   

Man that Brisket looks Yummy. I may have to do a brisket for Xmas this year