Hey guys! Today we are cooking a brisket on the pellet smoker and I'm going to show you the steps I use to nail the bark on it! No more wimpy briskets out of your pellet smoker. Follow along as I show you my secrets to a perfect brisket!
Bro, that is a beautiful bark on the brisket for a pellet grill. The fat is well rendered and it's super juicy. The key to getting good bark on a pellet grill brisket is the overnight cook on low temps. Good job my man, impressive results too.
Very nice! I'm going to try using a binder on my next brisket, the last one was good on my traeger but didn't develop the bark like I wanted. I think that might have been a big difference maker.
I’ve used binders before but I think the real difference maker was the time. Using a low temp gave me a ton of smoke since the fire burns less efficiently than a higher temperature on this smoker.
New sub here…dammm that bark looks legit afff! I have a 4 series Pit Boxx vertical smoker and I can never get bark like that. Tried slow long cooks but nothing ever comes that close. I see u rocking Texas! I’m down in Corpus. You ever do comps?
Yeah this is definitely the way to get it done if you’re not using a stick burner. I haven’t done any competitions yet but maybe some day. Thanks for watching!
I cooked it overnight at 175 then bumped it to 225 in the morning to finish. Definitely was the best bark I’ve gotten on a pellet smoker. Thanks for watching!
Wow that bark was amazing. Is it possible to get that brk using that technique on any pellet grill or is that because the type of pellet smoker you have?
I just made another video with a different pellet smoker using that same technique and it turned out equally awesome! From my experience , the time at a low temp is the most important on a pellet grill to get the best bark. They generally burn more efficiently than an offset smoker so you have to cook the brisket at a lower temp to get a bit “dirtier” smoke for the best bark development. Thanks for watching!
The binder was a 50/50 mix of mustard and Worcestershire sauce. The rub is a mix of pepper, salt, seasoned salt, and a few other ingredients but that was the majority of the rub. You can dial it in for whatever flavors you like. Thanks for watching!
I’ve got the best luck out of my pellet smoker not wrapping it during the cook. If you cook it low (225) I find the meat doesn’t dry out unwrapped. If you are in a bit of a time crunch to get the food out then upping the temp to 250 or even 275 and wrapping after the stall can keep your meat moist.
Yeah probably pretty similar. I went pretty low on the temp to really help the bark develop which can be an issue on pellet smokers. Gotta work with what you got!
