New RT-700 Owner from Sacramento, CA

[FastEddie]

@Waterboy
Thanks for the tip.

@Bull&BGE_Smoker
Thanks. Might try pastrami with the flat next time.

 

[Steele]

I smoked my brisket Flat on the Bull and it was a complete failure!

1. Trimmed the flat down to 1/4" fat layer
2. Started at 12am 225 degrees (Montreal Seasoning & Garlic Salt) and added a smoke tube with Apple Wood Chips
3. At 6am started spritzing hourly
4. It stalled at 155 and i wrapped with foil, added 1/2 cup chicken broth
5. Turned up the temp to 275 and removed it at 204 internal temp.
6. Let it rest covered in a cooler for 1 hour.

You can see in the photo it was overcooked and dry despite having a nice bark and smoke ring.

Every smoke is a learning process! Hoping to do my first brisket on my 700 this week.
What do you think you'd do differently next time?

 

[Bull&BGE_Smoker]

@Steele - I might leave a little more fat on the meat and will look into Waterboy's suggestion of checking for tenderness. Working with a pellet grill is different than the BGE I am familiar with but look forward to the next cook on the Bull. I am considering the High Temp Brisket approach that has yielded great results previously.

 

[Steele]

@Steele - I might leave a little more fat on the meat and will look into Waterboy's suggestion of checking for tenderness. Working with a pellet grill is different than the BGE I am familiar with but look forward to the next cook on the Bull. I am considering the High Temp Brisket approach that has yielded great results previously.

Agreed completely. Lots of learning for sure. Just got my 700 a week or so ago, certainly a while different game w/pellet smoker. Thanks again for sharing.