My name is Tim and I am new to pellet smoking
Drum Smoking Big Poppa Smokers
Loyalty Program
Mak Grills
My name is Tim and I am new to pellet smoking
Results 1 to 6 of 6

Thread: My name is Tim and I am new to pellet smoking

  1. #1

    My name is Tim and I am new to pellet smoking

    I had and used an 18" Weber Smoky Mountain for probably 10 years, and was happy with it - smoked a lot of meat on it. But I decided to go to a pellet smoker (Mak 1) for the ability set it and forget it. The Weber required some baby sitting that was getting exhausting - especially for the overnight smokes.

    I learned about this site after searching for info on smoking brisket on a pellet smoker because I was not satisfied with my first and only attempt at a brisket on the Weber and wanted to learn tips and techniques from those more experienced. My wife has said in the past she didn't like brisket (not the one I did) because it was dry, and I've tasted my share of dry and tough brisket. So I understood.

    So, that was my long hello!

  2. #2
    Welcome to the forum!

    The last time I did a brisket I used Malcom Reed's method for easy home cooked brisket. Here's the link.
    Easy Smoked Brisket Recipe | How To Smoke A Beef Brisket with Malcom Reed and HowToBBQRight.com - YouTub

    When I followed these instructions my brisket came out very good, but it was also wagyu (a one time splurge).

    You won't regret getting a MAK!

  3. #3
    Thanks Judge! Looks like he smoked the flat only?

  4. #4
    Senior Member
    Join Date
    Jun 2014
    Location
    Indianapolis
    Posts
    287
    Welcome to the forum TBarg!

    The link to Malcom's video does show him doing full packer. He didn't trim any of the fat cap so visibility of the point wasn't as obvious. I can't stress enough what he said about the importance of probe testing for doneness, i.e. multiple places throughout the flat yielding little resistance to the probe going in like a knife into warm butter. BTW probing the point will always feel like its done due to the amount of fat contained in it, which is why you probe the flat in order to determine doneness.

    Great move on getting the MAK! You will not be dissapointed.
    MAK 2 Star #3623
    MAK 2 Star #1915 now w/another smoker
    Twin Eagles Gasser

  5. #5
    Welcome to the forum!



    Quote Originally Posted by mcschlotz View Post
    I can't stress enough what he said about the importance of probe testing for doneness, i.e. multiple places throughout the flat yielding little resistance to the probe going in like a knife into warm butter.
    Sound advice! This is also how I check for doneness with not only brisket, but also pork shoulders, ribs, etc. Anything where I'm cooking for tenderness rather than doneness (rare, med-rare, medium, etc.).
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  6. #6
    He did the whole packer cut.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •