Glad to see another video. I’ve cooked 2 briskets with the 600 and they’ve been fantastic. Bark is insane for a pellet grill. Usually the point was around 207 degrees and the flat was 201 for both of mine. I would recommend checking the temp on your flat after the first 4 hours. On both of my cooks, it was running a bit higher than my point so I put a piece of aluminum paper underneath to help slow the process down and keep the temps even. I would let my point run a bit higher because it can take that little extra heat since it’s a big piece with more fat. It’s just more practice. Looking good!
I have the Searwood XL 600 as well, I've cooked 6 briskets on it so far. The issue with cooking with such a low temp for a long time is that it's the perfect conditions for drying out (kinda like jerky). I use 180 for a few hours, then maybe 225-250 for awhile, then when it's about 175-ish I foil boat (thanks Chud) and kick it up to 275 to render the fat, the higher temp near the back half of a cook helps with rending fat and not drying it out to a slow death. I always use one big throwaway roaster water pan underneath. Then to rest I use an electric turkey roaster 147-150 degrees with a little water (1/2") in the bottom and set grate in the water and put the foil-boated brisket on the grate for 6-16 hours.
Thanks for the info. Yeah the second time I only did smoke boost 2 hours then bumped it up to 215 for about 2 hours then 225 for about 3 hours then 230 until I hit 175ish I believe is when I foil boated took and set grill to 175. Sounds about right with what you’re saying the pellet grill fans seem to want to dry things out faster.
This has worked well for me too on the Searwood. 180 for two hours, 225 till the temperature stalls then wrap in butcher paper and crank it to 275 until tender (around 203 degrees), 2-3 hour rest in a dry cooler. Great bark and Soooooo juicy!
Nice adjustments on your second brisket. A couple more suggestions and explanations: Protein will only take in smoke flavor until its internal temperature reaches around 140 - 145 degrees. To maximize this you can extend the window of smoke absorption by going from the frig to the smoker. If you trim the night before and season the brisket (dry brine), you will introduce more smoke flavor. If the brisket is trimmed and seasoned, then put on the smoker you could loose 30 degree window. Example: Frig to Smoker = 44 to 140, vs room temperature to smoker = 70 to 140. The foil boat method is great for pellet grills, but timing of when to foil boat is important. If you foil boat too soon you run the risk of rendering too much fat & moisture causing the foil boat to overflow, if you wait too long the full benefits are lost. Yes 175 internal temperature of the brisket is a good average window, but really you want to foil boat after the brisket has pushed through the stall. Foil boat protects the bottom, cooks the brisket in its own fat (confit), and allows for further bark development. Lastly the “rest” is just as important as the cook. Once the brisket gets to desired probe tenderness, take it off and allow the brisket internal temperature to drop (stop cooking), wrap it with adding tallow and either place it into a warmed cooler or a holding device. 4 - 6 hours in a good warmed cooler or hold at 150 degrees in a device for 6 - 16 hours. The resting period allows for redistribution of internal juices and further collagen breakdown (tenderness). Your flat could have appeared dry maybe because it did not rest long enough, slow enough
Oh ok good info, the only problem I have with resting is I get one day off a week and really start having time issues cause family wants to eat. I just gotta figure out how to get it started earlier for the long rest period cause I do know that long rests really help briskets. Thanks for helping out I will read your comments to help me on the next one.
Good point about personal time. Let’s say you wanted to eat brisket on Saturday at 5 pm. You could trim & dry brine on Thursday, leave in refrigerator overnight. Put brisket on the Searwood at 6 pm Friday night at 200 degrees for 6 hours, then increase the temperature to 225 (and spritz), wait an hour then increase the temperature to 250 (and spritz), then once it pushes past the stall, foil boat and increase the temperature to 275 until probe tender (my guess around 12 noon on Saturday. Then wrap and hold in warmed cooler until 5 pm Saturday
Glad to see another video. I’ve cooked 2 briskets with the 600 and they’ve been fantastic. Bark is insane for a pellet grill. Usually the point was around 207 degrees and the flat was 201 for both of mine. I would recommend checking the temp on your flat after the first 4 hours. On both of my cooks, it was running a bit higher than my point so I put a piece of aluminum paper underneath to help slow the process down and keep the temps even. I would let my point run a bit higher because it can take that little extra heat since it’s a big piece with more fat. It’s just more practice. Looking good!
@@peterbeagle5143 I thought about doing that foil trick myself, going to have to try that next time.
I have the Searwood XL 600 as well, I've cooked 6 briskets on it so far. The issue with cooking with such a low temp for a long time is that it's the perfect conditions for drying out (kinda like jerky). I use 180 for a few hours, then maybe 225-250 for awhile, then when it's about 175-ish I foil boat (thanks Chud) and kick it up to 275 to render the fat, the higher temp near the back half of a cook helps with rending fat and not drying it out to a slow death. I always use one big throwaway roaster water pan underneath. Then to rest I use an electric turkey roaster 147-150 degrees with a little water (1/2") in the bottom and set grate in the water and put the foil-boated brisket on the grate for 6-16 hours.
Thanks for the info. Yeah the second time I only did smoke boost 2 hours then bumped it up to 215 for about 2 hours then 225 for about 3 hours then 230 until I hit 175ish I believe is when I foil boated took and set grill to 175. Sounds about right with what you’re saying the pellet grill fans seem to want to dry things out faster.
This has worked well for me too on the Searwood. 180 for two hours, 225 till the temperature stalls then wrap in butcher paper and crank it to 275 until tender (around 203 degrees), 2-3 hour rest in a dry cooler. Great bark and Soooooo juicy!
Nice adjustments on your second brisket. A couple more suggestions and explanations:
Protein will only take in smoke flavor until its internal temperature reaches around 140 - 145 degrees. To maximize this you can extend the window of smoke absorption by going from the frig to the smoker. If you trim the night before and season the brisket (dry brine), you will introduce more smoke flavor. If the brisket is trimmed and seasoned, then put on the smoker you could loose 30 degree window. Example: Frig to Smoker = 44 to 140, vs room temperature to smoker = 70 to 140.
The foil boat method is great for pellet grills, but timing of when to foil boat is important. If you foil boat too soon you run the risk of rendering too much fat & moisture causing the foil boat to overflow, if you wait too long the full benefits are lost. Yes 175 internal temperature of the brisket is a good average window, but really you want to foil boat after the brisket has pushed through the stall. Foil boat protects the bottom, cooks the brisket in its own fat (confit), and allows for further bark development.
Lastly the “rest” is just as important as the cook. Once the brisket gets to desired probe tenderness, take it off and allow the brisket internal temperature to drop (stop cooking), wrap it with adding tallow and either place it into a warmed cooler or a holding device. 4 - 6 hours in a good warmed cooler or hold at 150 degrees in a device for 6 - 16 hours. The resting period allows for redistribution of internal juices and further collagen breakdown (tenderness).
Your flat could have appeared dry maybe because it did not rest long enough, slow enough
Oh ok good info, the only problem I have with resting is I get one day off a week and really start having time issues cause family wants to eat. I just gotta figure out how to get it started earlier for the long rest period cause I do know that long rests really help briskets. Thanks for helping out I will read your comments to help me on the next one.
Good point about personal time. Let’s say you wanted to eat brisket on Saturday at 5 pm. You could trim & dry brine on Thursday, leave in refrigerator overnight.
Put brisket on the Searwood at 6 pm Friday night at 200 degrees for 6 hours, then increase the temperature to 225 (and spritz), wait an hour then increase the temperature to 250 (and spritz), then once it pushes past the stall, foil boat and increase the temperature to 275 until probe tender (my guess around 12 noon on Saturday. Then wrap and hold in warmed cooler until 5 pm Saturday
@@SchoolHardKnocks yup that about what I would have to do.
Good job 👏🏽
Thanks glade it came out good this time wanted this smoker to be awesome and I’m finally settled in with it and producing good BBQ.
@MrPhoenix1800 I feel that. Felt the same way oh my 2nd brisket 😅