I agree with what a couple others have already said. Start with the temperature low to get the smoke flavor and then crank it up toward the end. Doesn't work for me all the time but better than not at all.
I smoke whole packer briskets. Inject with beef stock and season the night before. Smoke at the 220 setting since my smoker is a bit hotter than what I set the temperature setting at. When internal temperature reaches the 160 - 165 range I wrap tightly in foil and then back on the smoker until...
Most of the pellets will be a blend of some type but you can get Hickory and Mesquite that are not a blend of woods for a stronger smoke flavor. I get my pellets at Walmart.
My 800 was pretty much the same way the first couple cooks I had on it. Huge temperature swings but by the fifth smoke it has settled down to a moderate ten degree swing either way and I can live with that. As for the temperature setting .. I found that if I set the dial one stop below my...
I just did a brisket this past weekend. Probably around 14 pounds after trimming. Smoke ring like DozeroofDoom has. I generally use the Pit Boss Mesquite or Hickory pellets as they seem to give the most smoke flavor. I wrapped in aluminum foil at 170 degrees internal temperature and it only took...
I've smoked "choice" brisket in the past and they aren't bad but I started smoking 'prime" brisket from Costco and the prime is definitely better .. and more costly. I try to maintain a cooking temperature of around 225 degrees and I smoke my brisket until I get it probe tender .. usually around...
I use the Pit Boss pellets as they are readily available. I have thought about trying the Lumberjack pellets but it would be a 45 minuet drive to get to a source to buy them.