Derek, I have a Weber SmokeFire EX6 Gen 2, I heard the Searwood is just as good if not better, but I do have techniques that would help. Definitely put a water pan under the brisket. No need for fat side down if you do the water pan. The water pan will give you three benefits: easier clean up, added cook chamber humidity, and the water will add as a heat sync stabilizing the temperature. First dry brine the brisket the night before, and take it from the frig to the smoker. Colder meat will take on more smoke flavor (yes extend the cook time). Dry brining will enhance the beef flavor and dry out the surface a little to help form bark. Next you can start the cook at 200 degrees for the first 6 hours. I do spray the brisket at the 3 hour mark, just to ensure no dry spots (edges, etc). Spray every hour. The fan in the pellet grill can create too much air circulation and cause the drying out of the brisket slowing down bark formation. Once six hours has passed at 200 degrees, increase the temperature to 225 for the next hour, then 245 until it reaches an internal temperature of 175 - 180 degrees. Foil boat the brisket and turn up the temperature to 275 to really render the remaining fat in the foil boat. The foil boat will keep allowing for further bark formation and allow the brisket to cook in its own rendered fat (flavor and keeping meat side protected). Once the brisket gets to around 203 or probe tender, wrap it in butcher paper pouring over it the rendered down fat inside the foil boat. Let the brisket come down in internal temperature a little before placing it inside a heated cooler (dump boiling water in it close lid, then dump out before putting brisket in). It should slowly bring down the temperature to around 145 (takes about 4 - 6 hours depending on the quality of the cooler) Take out of cooler and slice!
Thanks for the pointers I will definitely try that out. I did dry brine and took out of fridge straight to the smoker. I cooked at 180 for like 10/12 hours somewhere in there then boosted to 225 until I hit the stall at around 170 that’s when I wrapped it, but it was very over done and tuff. I think the biggest thing was not having a bigger water pan under neath plus it was a pain to clean. Everything you said makes sense and will definitely try your method out and thanks for the comment.
Did a second brisket just posted the video, went much better this time I tried the foil boat method like you said and will never go back to doing it another way. Thanks for the help.
Possibly just gotta tinker and find out the kinks. Just smoked some ribs on it today hopefully get a video up soon on that. But I got really good color and I think they came out perfect.
Did my second brisket did smokeboost for two hours and kinda bumped up the temp as I went along 5 to 10 degrees every hour or two went much better this time.
give Bear Mountain Wood pellets a go. When you're looking for other brands. See what you think. I have the Weber SmokeFire, they have a really good flavor.. Also ive seen that you have to run them a little hotter for more bark. Needs more heat... Smoke boost in the beginning. Im still learning my pit too. lol. Happy BBqn,,,,
Doing another brisket today everything has been coming out super good so far with this second try. So far I’m a lot happier with this brisket be posting another video soon
I like your review because you learned from you cook and that's what I'm looking for. No matter the cost, it's a pellet and all have a learning curve. Plus brisket is a hard meat to cook.
the heat source on the weber is from the bottom center so do fat side down, if not using a water pan if you use a water pan as i always do on my pellet grille do fat side up. you'll have great results. i have the weber smokefire ex4 and have great results this way
@@bradleyw6970 I did a second brisket. Used waters pans second time and had much better results. You should check out that video I had amazing bark I also did a foil boat method for the first time and really like it.
Thank you for comment and watch. Some people seem to think that just the water pan would be enough. I’m thinking there is a lot of heat coming from the bottom so it couldn’t hurt to try and see the results.
Check your temperatures with probes inside the smoker. There have been some people saying the temperature difference is 40-50 degrees below what the grill thermostat says. That’s probably why your brisket took so long to cook. I’ve noticed my grill runs around 40 degrees below.
I did check this yesterday and did see a temperature difference. The only way I can check is with the Weber probe next to the stationary probe and at one point is was 100 degrees difference I know that sounds dramatic but I have a video showing it I might upload it
Derek, I have a Weber SmokeFire EX6 Gen 2, I heard the Searwood is just as good if not better, but I do have techniques that would help.
Definitely put a water pan under the brisket. No need for fat side down if you do the water pan. The water pan will give you three benefits: easier clean up, added cook chamber humidity, and the water will add as a heat sync stabilizing the temperature.
First dry brine the brisket the night before, and take it from the frig to the smoker. Colder meat will take on more smoke flavor (yes extend the cook time). Dry brining will enhance the beef flavor and dry out the surface a little to help form bark.
Next you can start the cook at 200 degrees for the first 6 hours. I do spray the brisket at the 3 hour mark, just to ensure no dry spots (edges, etc). Spray every hour. The fan in the pellet grill can create too much air circulation and cause the drying out of the brisket slowing down bark formation.
Once six hours has passed at 200 degrees, increase the temperature to 225 for the next hour, then 245 until it reaches an internal temperature of 175 - 180 degrees.
Foil boat the brisket and turn up the temperature to 275 to really render the remaining fat in the foil boat. The foil boat will keep allowing for further bark formation and allow the brisket to cook in its own rendered fat (flavor and keeping meat side protected).
Once the brisket gets to around 203 or probe tender, wrap it in butcher paper pouring over it the rendered down fat inside the foil boat.
Let the brisket come down in internal temperature a little before placing it inside a heated cooler (dump boiling water in it close lid, then dump out before putting brisket in). It should slowly bring down the temperature to around 145 (takes about 4 - 6 hours depending on the quality of the cooler)
Take out of cooler and slice!
Thanks for the pointers I will definitely try that out. I did dry brine and took out of fridge straight to the smoker. I cooked at 180 for like 10/12 hours somewhere in there then boosted to 225 until I hit the stall at around 170 that’s when I wrapped it, but it was very over done and tuff. I think the biggest thing was not having a bigger water pan under neath plus it was a pain to clean. Everything you said makes sense and will definitely try your method out and thanks for the comment.
Did a second brisket just posted the video, went much better this time I tried the foil boat method like you said and will never go back to doing it another way. Thanks for the help.
I think running 180 F for maybe 4 hours would have been good then going up to 250f to get a better bark.
Possibly just gotta tinker and find out the kinks. Just smoked some ribs on it today hopefully get a video up soon on that. But I got really good color and I think they came out perfect.
Did my second brisket did smokeboost for two hours and kinda bumped up the temp as I went along 5 to 10 degrees every hour or two went much better this time.
give Bear Mountain Wood pellets a go. When you're looking for other brands. See what you think. I have the Weber SmokeFire, they have a really good flavor.. Also ive seen that you have to run them a little hotter for more bark. Needs more heat... Smoke boost in the beginning. Im still learning my pit too. lol. Happy BBqn,,,,
Doing another brisket today everything has been coming out super good so far with this second try. So far I’m a lot happier with this brisket be posting another video soon
Just did my second brisket video did much better this time thanks.
Try different seasonings to see what kinda bark they can produce. Worked for me and my pellet smoker.
Crack out my second brisket cook went much better this time
Derek, lesson learned in my shop as well. Thanks for the info!!
Welcome thanks for watching
I like your review because you learned from you cook and that's what I'm looking for. No matter the cost, it's a pellet and all have a learning curve. Plus brisket is a hard meat to cook.
Nice informative review thank u
Welcome
Did a second brisket cook went much better this time wanted to let you know.
the heat source on the weber is from the bottom center so do fat side down, if not using a water pan if you use a water pan as i always do on my pellet grille do fat side up. you'll have great results. i have the weber smokefire ex4 and have great results this way
@@bradleyw6970 I did a second brisket. Used waters pans second time and had much better results. You should check out that video I had amazing bark I also did a foil boat method for the first time and really like it.
Fate side down is most important on a pellet. I made same mistake. Enjoy your new BBQ. Experimenting/trial and error is half the fun.
Thank you for comment and watch. Some people seem to think that just the water pan would be enough. I’m thinking there is a lot of heat coming from the bottom so it couldn’t hurt to try and see the results.
Check your temperatures with probes inside the smoker. There have been some people saying the temperature difference is 40-50 degrees below what the grill thermostat says. That’s probably why your brisket took so long to cook. I’ve noticed my grill runs around 40 degrees below.
I did check this yesterday and did see a temperature difference. The only way I can check is with the Weber probe next to the stationary probe and at one point is was 100 degrees difference I know that sounds dramatic but I have a video showing it I might upload it
It took so long because he smoked at 180/225