Brisket on a smoker?

[JRS]

Neal, I believe there's some Youtube videos on doing a brisket on a Ninja. Here's just one of many....

 

[Neal]

Thanks. I'll be doing this one on the Green Mountain Grill at home. Still have homework to do to prep for judgment day

 

[Texas Clodhopper]

We enjoyed wonderful brisket at the gathering in Deer Springs, but unfortunately, the cooks couldn't remember too many specifics of how, when, or where.

 

[Jim]

We enjoyed wonderful brisket at the gathering in Deer Springs, but unfortunately, the cooks couldn't remember too many specifics of how, when, or where.

Hey bud, we resemble that remark!

 

[Neal]

Once upon a time.... so I bought a 20 lb Brisket from Costco, sadly no Prime, only Choice for the pickings. Prepped it, didn't overdo the seasoning like I did once in the past and due to its size I decided it needs to go on the night before. So around 10 PM I fire up the Green Mountain Grill Daniel Boone smoker and being worried about pellets lasting through the night I put as many pellets in the hopper as would stay put and closed the lid down on the pellets so the lid was propped open about 45 degrees until the pellets burned down.

HOUSTON - WE HAVE A PROBLEM!!!!!

I woke up at 5 AM fearing pellets were out so I checked the app on my phone and saw the temp down to 211 from the 225 I set. So I ran down and discovered I was spared. I had a hopper fire!!!!!!! I'm lucky the deck and house did not burn down. Upon googling the situation, if the hopper lid is not closed, this can happen. Learn from me....don't do that!

Okay, so now what? This monster is not going to fit in the Ninja. @GlampDaddy isn't going to answer the bat phone prior to 10 AM. Am I going to have a 20 lb (minus fat trimmings) garbage ornament??? So in the gas grill it goes, on the same rack to prop it up over the foil tin with water in it. Now I need a source of smoke. Elli's tail is not going to cut it so I checked the nearest Lowe's for opening time so at 8:01 I was at Lowes to buy a smoker tube. Back home, fire that thing up which wasn't easy and I got smoke. This setup actually will work just fine.

I had a discussion with another Brisket engineer friend that says the latest thing is to not even wrap the Brisket and just let it cook until 203, or whatever your temp. I was surprised I even got the Brisket cooked in time but around 11 AM, at 275, the flat was already at 200 and point 175. Hmmm, okay, I'm taking the point to at least 200 as the last thing I want again is an undercooked Brisket. I missed it slightly and pulled the brisket off at 209 at the point. Felt like butter, all was doing fine. My friend told me to let it rest wrapped in foil in the cooler with towels below and on top so I did. I think this was a mistake as it trapped the heat and continued the cook.

In the end it was okay, not my finest brisket moment, it was too soft and falling apart almost as if you wanted to make pulled pork out of it. The family liked it, or lied to me, so all was good.

I don't plan to replace the GMG, I hardly use it now with the Ninja, but time will tell. If only I didn't have 6-8 bags of pellets...

The end.

 

[Neal]

 

[GlampDaddy]

View attachment 28010

Looks absolutely awesome!

 

[Jim]

Yeah, that's a good-looking brisket, Neal.

 

[Neal]

Today was Brisket 5 (or 6) and it came out perfect. I wasn’t going to take a picture but after everyone dug in I figured I’d grab a shot.

Second cook on the new Recteq flagship 1100 and absolutely love this thing. Stable temp and massive hopper. This cook started 9 PM last night with a full hopper that probably held 50lbs of pellets in the rated 40 lb hopper. The cook ended at 2 PM today and probably had 10 lbs of pellets remaining. Love the app. I could monitor both grill and food temp away from home.

I was concerned of the overnight cook at 225 and wondered if I should have done more around 185 but my history is undercooking. The entire cook was done at 225. I hit the stall early around 8 AM it seemed but I left it until around 10 as I was busy. I was tempted to try not wrapping it but I did at 10 AM and left it until 2 PM. I used the grill thermometer and my new Thermopro which worked great. Temp disparity probably from probe locations so I waited for the lowest to hit 205 and pulled it and wrapped in a towel and placed in a cooler until 5:45 PM for the slice.

Was perfect. Melt in your mouth good. I kept the rub simple just using a light coating of SPG in the bottle with a mustard binder.

Longer cook time was key.

 

[GlampDaddy]

Today was Brisket 5 (or 6) and it came out perfect. I wasn’t going to take a picture but after everyone dug in I figured I’d grab a shot.

Second cook on the new Recteq flagship 1100 and absolutely love this thing. Stable temp and massive hopper. This cook started 9 PM last night with a full hopper that probably held 50lbs of pellets in the rated 40 lb hopper. The cook ended at 2 PM today and probably had 10 lbs of pellets remaining. Love the app. I could monitor both grill and food temp away from home.

I was concerned of the overnight cook at 225 and wondered if I should have done more around 185 but my history is undercooking. The entire cook was done at 225. I hit the stall early around 8 AM it seemed but I left it until around 10 as I was busy. I was tempted to try not wrapping it but I did at 10 AM and left it until 2 PM. I used the grill thermometer and my new Thermopro which worked great. Temp disparity probably from probe locations so I waited for the lowest to hit 205 and pulled it and wrapped in a towel and placed in a cooler until 5:45 PM for the slice.

Was perfect. Melt in your mouth good. I kept the rub simple just using a light coating of SPG in the bottle with a mustard binder.

Longer cook time was key.

View attachment 30881

Congratulations @Neal! You have obviously earned your Brisket Master certification!