<![CDATA[Pellet Grill Brisket]]>83CB321C-A28B-4451-8EF0-D8A068897302.jpeg
Brisket on the Camp Chef Pellet grill using the Kozmos Cow Cover rub.

]]>https://waltonsdev.nodebb.com/topic/2673/pellet-grill-brisketRSS for NodeFri, 11 Sep 2026 08:47:09 GMTSun, 13 Sep 2020 23:13:38 GMT60<![CDATA[Reply to Pellet Grill Brisket on Fri, 18 Sep 2020 13:48:48 GMT]]>Jmac3388 You are a patient person! end results look well worth it.

]]>https://waltonsdev.nodebb.com/post/22310https://waltonsdev.nodebb.com/post/22310Fri, 18 Sep 2020 13:48:48 GMT<![CDATA[Reply to Pellet Grill Brisket on Fri, 18 Sep 2020 12:54:21 GMT]]>Jmac3388 That is an excellent method!

]]>https://waltonsdev.nodebb.com/post/22304https://waltonsdev.nodebb.com/post/22304Fri, 18 Sep 2020 12:54:21 GMT<![CDATA[Reply to Pellet Grill Brisket on Mon, 14 Sep 2020 15:59:05 GMT]]>Jonathon
I smoked it @ 195 for 9 hrs unwrapped, then wrapped it in butcher paper and turned up the smoker to 245 until internal reached 205, which took around another 8 hrs. Then it rested in the oven with the oven off for an hour and a half.

]]>https://waltonsdev.nodebb.com/post/22108https://waltonsdev.nodebb.com/post/22108Mon, 14 Sep 2020 15:59:05 GMT<![CDATA[Reply to Pellet Grill Brisket on Mon, 14 Sep 2020 15:50:22 GMT]]>Jmac3388 How long was that smoked for and did you wrap?

]]>https://waltonsdev.nodebb.com/post/22107https://waltonsdev.nodebb.com/post/22107Mon, 14 Sep 2020 15:50:22 GMT<![CDATA[Reply to Pellet Grill Brisket on Mon, 14 Sep 2020 01:47:20 GMT]]>Best reheating method I have found for leftover strips of brisket is boil water over a strainer with a lid and steam it for a couple minutes until warm. Keeps the moisture & texture as close as possible to when it was originally pulled off the smoker. Just add bbq sauce and the flavor is still there. Cheers!

]]>https://waltonsdev.nodebb.com/post/22070https://waltonsdev.nodebb.com/post/22070Mon, 14 Sep 2020 01:47:20 GMT