100% agree! Lumberjack 100% Hickory is my favorite, but it's a little hard for me to get. I mostly run Bear Mountain because it's readily available in my area. Bear Mountain Bold BBQ is my go to.
Pellet cookers like to smoke more at lower temps like 225 or less. The higher the temp, the less smoke it produces. When I do ribs on my pellet grill, I do 3hrs at 225F, then wrap and pick up heat to 275-300F. Pellet cookers are great for overnight cooks on pork butts and briskets. Run them super low like 200F and when you get up in the morning you can wrap and pick up the heat to finish.
Great advice! I did my first brisket (video to come) and the fat didn’t 100% render on top. But I cooked it between 250-275 the whole time. The meat was cooked nearly perfect. But a little bit of the fat on top wasn’t done. Will have to try your method in the near future. Thanks for the feedback!
I guess you can't argue with success. I think I would miss the Primal aspect of a live fire. I remember a woman comedian that once said, men are willing to cook as long as there's danger involved. Another great video as always, thank you. Cheers!
You’re never taking the fire away from me! Those will be my go to’s for sure. But I’ve never cooked on one, and with so many people trying it, I may as well be educated on them! Videos on the Weber and the offset aren’t going anywhere either!
