A month ago I purchased an el cheapo cross flow stick burner just to see if I enjoyed smoking. I cooked brisket twice and ribs twice. The grill was a real struggle to maintain temps but out of that I got one brisket that was a disappointment and one that I'd consider a success. It had a real nice bark and smoke ring. The fat in the point was really well rendered producing a tender juicy point and a flat that while it didn't pull apart perfectly was tasty.
So now I went and bought a pellet smoker and as a test smoked two whole chickens. They were good except I think my temps were too low as the skin was rubbery.
I'm ready to try my hand at a brisket. I pretty much subscribe to the approach of cooking with post oak and salt/pepper at 250f until I hit the stall and the bark looks real good then wrap using pink paper and cook to 205f until a probe goes through like butter.
My question is do I need to adjust this for pellet smoker?
So now I went and bought a pellet smoker and as a test smoked two whole chickens. They were good except I think my temps were too low as the skin was rubbery.
I'm ready to try my hand at a brisket. I pretty much subscribe to the approach of cooking with post oak and salt/pepper at 250f until I hit the stall and the bark looks real good then wrap using pink paper and cook to 205f until a probe goes through like butter.
My question is do I need to adjust this for pellet smoker?