Brisket on Pit Boss Pellet Grill

[axtyjeanieunicorn]

Mine came out very similar and i cant figure out why. Ive been smoking briskets for about 9yrs and just recently been having issues with em turning out dry and tough. I ran a 10pounder at 190-200 until thick part of flat was 168F(went longer so i could establish black bark). Wrapped it til it hit 201F. It never got tender n jiggly aka fat and collagen rendering. Please help. I feel like a pitcher who forgot to throw a baseball.

[kevink]

Want to know the biggest secret in the brisket game/bbq restaurant? How to repair any dry, over or undercooked brisket? Any poor grade beef?

Rather than resting for 2-3 hours wrapped in a cooler, find out a way to hold your brisket at 160-170F, wrapped, for 10+ hours after its done. Bbq restraunts commonly hold their briskets for 12-18 hours in an alto sham at 160-170f, this can be duplicated in an ovens warmer setting sometimes. But some ovens auto shut off so just watch it. Ive repaired many poor briskets this way. It adds a ton of time to an already long process, but its the way to do it, it breaks down a lot of that mid fat seam, yet infuses juices into overcooked briskets alike. Pull it out of the warmer when its done to your tenderness.

[gustavomata]

Im currently looking to buy me a pit boss soon, may i ask what temp you ran it at?

[delzotto]

what went wrong? I want to learn from everyones mistakes why did it turn out stiff and dry?

[mattg]

Ok you might’ve talked me out of getting a pellet smoker.. that’s an eyesore for a Texan.

[johnowens]

I just got me a pit boss 1150. I haven’t used it for a long smoke yet. I did a smoked queso dip yesterday and use the smoker for two hours and I tasted absolutely zero smoke. Do you use a smoke tube or is there some sort of smoke setting that I am missing on this grill?

[biggjune]

I’ve seen tires more tender than that 😂😅😊

[Justanotherdegen]

Try the S setting or start it at about 180-190 for the first 6-8 hours to about 170 internal.
Then 220-250 wrapped until it feels like you are poking into a baked potato. It will be around 205 internal.
The brown paper should be dripping with tallow.
You either pulled it too soon or trimmed too much fat on this one.

Look into the science of rendering fat. You have very little rendered fat here.

[Slink]

That wasn't tender at all, should have let it go til 205 and rest for 2 to 3 hrs

[TakeDeadAim]

I bet you can blow bubbles with that slice....

[GoAA]

I don’t think the brisket rested at all . Looked dry

[electronicsguru]

That does not look good at all. You did something or everything wrong.