Having used non-pellet smokers for several years, I gained experience from trial and error and keeping a journal of everything I've smoked in the process, I learned how to influence the flavor, moisture and tenderness of what I was smoking. After purchasing a Traeger Timberline 1300 pellet grill, I learned how to apply it's capabilities to achieve the results I was wanting. Three shelves allow for room for drip pans to add moisture from the bottom shelf (Equal parts; Apple Juice, Apple Cider Vinegar and Water). The middle shelf provides ample room for what I am smoking and the top shelf enables producing tallow/lard from trimmings to add flavor, either/or by dripping on the meat (Fat side Down) and/or adding during the wrapped portion of the cook. By keeping the temperature lower (180-225, depending on what I'm smoking) and turning SuperSmoke on for a longer period of time, I can get the desired results, more smoke into the meat before the bark develops, which reduces the entry of smoke into the meat. After the desired smoke time is achieved, I remove the drip pans from the bottom shelf to continue bark development. I wrap at about 175 degrees with tallow/lard added before placing the meat on layered Butcher Paper and increase the Smoker temperature to 275 degrees until the internal temperature is 200 degrees and poke for butter like tenderness, cooking longer until the desired results are achieved. I don't cook over 275 degrees to allow more time for the collagen to break down, providing additional tenderness. There are ways to get the same, or similar, results from a pellet grill/smoker, it just takes more time and knowing how to get the desired results from the equipment you have. I also use Lumber Jack pellets. I love the ease of use from the D2 controller and the ability of monitoring and controlling the cook from the Traeger app. I'm not a Traeger rep, I've just learned how it makes my life easier and the food taste better.

👍🏻

You son of a bitch, I'm in!

Replying to a 2 year old comment but here goes! I don't believe it would serve as much purpose because the fat will quickly melt out of the meat.

I was thinking the same thing. He likes to use Wagyu tallow when he wraps so why not use that.

Pretty sure he either is or used to be a teacher

@@TdSharp yup. Biology/chem teacher

Another Alton Brown without the humor

@Mad Scientist BBQ I'd be super interested how a tallow injection does too! Maybe with the wagyu tallow? Thanks!

Guga did it with wagyu tallow. Said it was amazing.

Great idea. I’ll have to try that

Where In ct are you? I can give you some suggestions.

I'm in MA, I just bought a prime packer at costco.

Does it add juicyness?

@@MichaelSmith-ny9qh yes it does

This is an incredible idea. I would love to know how it goes if you try it!

A larding needle would be interesting, I would use wagyu fat for the larding needle and wagyu tallow for the injection

@@MrRatFinkster check out atbbq, the guy injects beef tallow

yep. It took me forever to figure this out. I think the instructions mention it very briefly but doesn't go into much detail. i almost returned mine before realising the knob at the end was use to squeeze the plastic inside so that it expands and make a tight seal so you can actually draw up the liquid. I also realized the small needle is for the most part useless because the hole is so tiny, any mixture with any sort of rub will clog it up.

Yup that’s the one. I messed around with it later and realized I just screwed it up.

That holds in water vapor and speeds the cook time but I don’t think it actually makes a big difference in moisture

I agree, the best comparison is going to come from whole briskets, love the content!

im curious too

Having used non-pellet smokers for several years, I gained experience from trial and error and keeping a journal of everything I've smoked in the process, I learned how to influence the flavor, moisture and tenderness of what I was smoking. After purchasing a Traeger Timberline 1300 pellet grill, I learned how to apply it's capabilities to achieve the results I was wanting. Three shelves allow for room for drip pans to add moisture from the bottom shelf (Equal parts; Apple Juice, Apple Cider Vinegar and Water). The middle shelf provides ample room for what I am smoking and the top shelf enables producing tallow/lard from trimmings to add flavor, either/or by dripping on the meat (Fat side Down) and/or adding during the wrapped portion of the cook. By keeping the temperature lower (180-225, depending on what I'm smoking) and turning SuperSmoke on for a longer period of time, I can get the desired results, more smoke into the meat before the bark develops, which reduces the entry of smoke into the meat. After the desired smoke time is achieved, I remove the drip pans from the bottom shelf to continue bark development. I wrap at about 175 degrees with tallow/lard added before placing the meat on layered Butcher Paper and increase the Smoker temperature to 275 degrees until the internal temperature is 200 degrees and poke for butter like tenderness, cooking longer until the desired results are achieved. I don't cook over 275 degrees to allow more time for the collagen to break down, providing additional tenderness. There are ways to get the same, or similar, results from a pellet grill/smoker, it just takes more time and knowing how to get the desired results from the equipment you have. I also use Lumber Jack pellets. I love the ease of use from the D2 controller and the ability of monitoring and controlling the cook from the Traeger app. I'm not a Traeger rep, I've just learned how it makes my life easier and the food taste better.

Good idea David. I’m assuming that you meant wagyu and not a pasta sauce! Also I think a comparison between injecting fat vs a commercial injection would be a good test. Thoughts?

Funny, the first thing that ran through my head was "wonder if you injected bacon grease or rendered beef fat....."

No, it's about the concentration. He mixed as it is instructed, had the appropriate concentration, then only USED 4 oz when he had something over 16 oz of injection prepared. Probably discarded the extra or used it in another situation.

225 seems like to be the way to go, wrap with aluminum foil with some moisture inside then unwrap and cook more to firm up the bark maybe?

It’s possible but my fear was changing things from how I always do them. I thought that I should cook at the same temp just to see how the meat reacts. I could have changed things so that this could have been different but my goal was to test it under the conditions I normally use to cook.

I've cooked several brisket flats at 8 to 9.5lbs. I found if you cook them indirect heat (using Royal lump charcoal snake method) at 275° for about 7½ hrs its perfect. Once I reach 165° mark I wrap it in foil and use Swanson beef broth it comes out really moist and tender and the bark is set perfectly. Just cooked one this past weekend. I use the commissary in my area to purchase them and they run about $35 and come perfectly pretrimmed. Family loves them

RedbirdsJunkie I think venting the brisket is a complicated topic that depends on a lot of variables. When you wrap your brisket and put it in a cooler, it will hold the temperature for a long period of time which could over cook it. Especially when you have a big brisket that can hold a lot of heat. So keeping the brisket out to cool it a bit before wrapping it might be a good idea but I don’t know the numbers unfortunately.

@@lovesandwich8783 I appreciate your response! I smoked an 11lb brisket over the weekend and Harry Soo does recommend venting the foil for about 15 minutes so I vented it for 5 minutes and loosely closed it back up once I saw all of the steam escape. It rested for 3hrs in the cooler before we sliced it and it was delicious so I think I'll vent future briskets as well just in case.

I think the total time was 8-9 hours

Time and money. If you have the time and you don’t mind buying the injection, it’s probably worth it

Greg, there are only two of us, so offset just didn't make sense. I got a moderately large Pitt Boss. Watched a lot of videos on smoking. I can do pork baby backs to near perfection. I did a point brisket but wasn't happy. I usually do flat for my corned beef and cabbage but was worried it would be dry. On impulse I ordered Cosmos injection and mop sauce. Awaiting it's arrival. I experimented and injected Tony Casciere's garlic herb into one run rack. S&P prior to injection. The extra flavor was delicious! So, I'm not afraid to try any experiment. If the beef is tough I'll make it into soup or add shreds to baked beans. It won't go to waste.

Lol pellet smoker...

@@chriskozub8012 I'd put my bbq off my pellet against yours any day.

@@chriskozub8012 Pellets won the last Jack Daniel's BBQ... Sorry, 2018! I believe a Jambo was used by last year's winner.

Science, yes...but for entertainment value, I like Malcom.

Great question. 👍 Never thought of that 🤯 I’ll grab a cold one and await the the experts to weigh in.

Good idea. I like it

Wet brines are semi worthless, especially when folks waste time trying to use a bunch of seasonings and herbs,...dry brines the night before gives the salt real penetration. You can definitely taste the difference.

How do you get butter injected into a cold brisket, I've always wondered this? Doesn't it just congeal (I'm assuming it's melted butter) as soon as it hits the meat, partially clogging your injector, etc.?

tRdoc21 I melt the butter until it’s slightly warm and inject it with the brisket no so cold. I try to do it quickly to prevent clogging, but sometimes it still happens. When it does I heat the needle with a lighter for 5 secs.