outlaw wrote:bondobill wrote:outlaw wrote:I'll keep plugging along, I don't give up easily. I wish I had a picture of the first pitiful brisket I did on a stick burner. It was more charcoal than anything, but each one got a little better.
I've ruined more then my share of meat on a stick burner.
Pretty hard to ruin anything on a pellet spitter. Yea at first there was a few cooks that I wasn't extremely happy with the end results but after 2 years of using it the one big thing I've figured out is...don't get in a hurry. Low and slow along with a smoke tube will give you a lot more smoke flavour.
Your cook looked fantastic Outlaw
I used the same pellet you use Bill, but can you recommend a more "robust" one for stick burner type flavor?
I run strictly the perfect blend pellets in my hopper. For beef I add a couple smoker tubes with hickory.
I'm sure different flavour of wood pellets make for a stronger flavour of smoke but I think the amount of time at lower temps makes for more smoke flavour.
I've found with my RecTec any thing over 250 degrees doesn't create much smoke. I use my cooker for long slow cooks only. The last 2 18 lb briskets I did took right around 12 hours to hit the stall at 160 IT before wrapping. I had the grille set at 210 on xtreme smoke.
I've had Oink bones go 8 hours in the smoke before wrapping.
Will you ever get as strong a smoke flavour in a pellet that you get with a stick burner...probably not, but for me any how, I can get plenty of smoky goodness on my pellet spitter.