On a pellet smoker I set it for 200 degrees. No water pan or smoke tube is needed. It’s a low enough temp that it won’t dry it out. I barely even spritz them anymore. Put it on at 8pm. It’s ready to wrap at 6 or 7am. Finished by 10am. Then I rest it until dinner time. No bitter smoke, nice smoke ring, great sweet smoky flavor. Full nights sleep is the bonus.
@maxlrubenstein2 жыл бұрын
I just cooked a brisket on the top rack like you did, and put a big pan on the bottom rack to deflect some of the radiant heat. But I recommend not putting any water in it but rather I used a small water pan off to the side for indirect humidity vs steaming the brisket from below. The bottom pan I used just as a deflector of the heat. Worked great, tasted great, and had a smoke ring.
@jlim94112 жыл бұрын
I feel like it’s a little unfair to compare the two using the same temperature and cook time. From what I’ve seen, pellet smokers excel at very low and slow cooking (it’s what they’re made for after all), the temperatures you were cooking at will always be better suited for a traditional offset. I’ve seen 16-20 hour brisket cooks at 200-225 degrees that result in amazing smoke rings and give offset briskets a run for their money in terms of flavor and juiciness. I don’t fault you for doing this test and definitely think people can learn a lot from this video. It’s also worth noting that I love offset smokers and still think that they produce the best bbq. However, I feel like the pellet smoker never really had a chance to do what it does best. Offset smokers and pellet smokers are different for a reason and shouldn’t be treated as the same type of cooker. They each require a different type of treatment.
@Disastrousmedia2 жыл бұрын
Temp is temp. How you achieve it might be different. You gotta go super low on pellet smokers because depending on the pellets you buy they are fake 'smoke' alot of them are oil based.
@Hankxiong Жыл бұрын
This is 💯 truth. With the offset i get great smoke profile. About half the cook time it takes on my pellet grill. A great smoke ring and bark and flavor from my pellet grill took 21hrs. Alot longer than i’d like but twas worth it
@abejoker2 жыл бұрын
Few things that can help you with the pellet smoker: - Pellets made from 100% wood (no fillers or oils). - Never go above 250F. It doesn't matter if you out a water pan on top, the convection in these grills will heat your brisket and burn it. - Try putting the water pan bellow the grates, right on top of the deflector shield. - Start at "super smoke" option then go up to 225, then 250F.
@gopackpdx2 жыл бұрын
I have wanted to try putting a water pan on the deflector plate after my last brisket cook. Also wonder if the play sand would work even better...
@Ericb19802 жыл бұрын
I’ve been having problems with the bottom Of my brisket getting over done as well and the fat not rendering 100% properly. I’ll try the water pan on my 885 next time
@abejoker2 жыл бұрын
@@Ericb1980 Try rotating the brisket also. But the main thing would be cooking fat cap down if your pellet grill cooking chamber is small. If you still wanna try fat cap side up, try the water pan.
@Ericb19802 жыл бұрын
@@abejoker I have an ironwood 885, so space isn’t my problem. I dunno.
@abejoker2 жыл бұрын
@@Ericb1980 Even the ironwood 885 has the same issue as most pellet grills: the firebox is in the cooking chamber below the grates. The only pellet grills that won't have as much of an issue are those that are wide like the Camp Chef 36" or similar. The best thing to try is cooking at 225F.
@bullybbqpit16772 жыл бұрын
You didn't get the smoke ring because you cooked it right over the water pan, that much moisture is the reason the chemical reaction didn't happen, your smoke wasn't rolling over the brisket with a big water pan under it, the bitterness is from the extra smoking pellets you put in cook chamber, those are notorious for making a bitter smoke flavor
@cameroncashatt6922 жыл бұрын
had the same thig happen wen i cooked on last time
@MakerMeraki2 жыл бұрын
I cook my briskets over the water pan on my WSM 22, and I always get a decent smoke ring. Maybe it's a distance issue with the water pan?
@bullybbqpit16772 жыл бұрын
@@MakerMeraki wsm totally different smoker and fuel source, and yes distance too.
@rogerdjs2 жыл бұрын
I did this about 4 years ago with the family as the judge. Hands down The Longhorn was Victorious. They all preferred the taste of the Stick burner vs the Pellet smoker..Hard work always pays off.....
@ChrisS-dc3pw2 жыл бұрын
I use a Traeger timberline 850 and the middle rack is perfect for your setup. You definitely went hotter than I would for a brisket. I find a lot of success going at 195 overnight for a 16 hour cook. Great dark bark and prominent smoke ring. I use a small water pan and spritz with a apple cider/beer mix. I also like to wrap in foil in an aluminum pan. Really helps with rendering the fat and keeping it moist. Plus you get some great au jus.
@SmokeTrailsBBQ2 жыл бұрын
Love it! That's a long time though haha!
@The_ZenTex2 жыл бұрын
@@SmokeTrailsBBQ it is a long time but I do almost the same as Chris and start mine about 9pm and it will be rested and ready by dinner time the next day.
@king_cheefer_42062 жыл бұрын
I just did my first brisket in my Traeger 3400 and I did fat side up over night. The bottom was slightly over done and the fat cap wasn’t completely cooked from my lack of trimming thin enough. I had beef tallow smoking with it the entire time. Taste wise it was awesome! I’m going to watch some more trimming videos and get a better knife for the next one. I’m also going to start it fat side down and flip it too.
@ericwillard23642 жыл бұрын
Great video. IMO, there’s no need for the water pan in the Traeger. I cook on a Rectec and just cook it fat side down. I don’t bother spraying. I just cook it on the extreme smoke setting (low) overnight and then bump up the temp in the morning to start rendering fat. When I need to wrap, I add tallow, and it comes out great.
@jrulison2 жыл бұрын
I cook mine similar on a Traeger.
@ericwillard23642 жыл бұрын
@@jrulison I find that the added benefit of cooking it fat side down is that you don’t need to deal with liquid pooling on the flat. Also, being exposed to that heat from the bottom helps render the fat really well. I swear that the people who complain of a lack of smoke on a pellet grill just aren’t doing it properly. Either the wrong pellets, or just treating it like it’s a stick burner. If you take advantage of the low temp, high smoke settings early on in the smoke, you can get fantastic smoke flavor. I’ve cooked on offsets, masterbuilt electrics, and pellet grills, and you can get really great results from all of them, it’s just a matter of dialing in the process for whatever you’re cooking on.
@chipsammich20782 жыл бұрын
The way you say Traeger.. Really annoys me lol.. cmon am I the only one?
@thehappyhogbbqs14502 жыл бұрын
I have got a Traeger grill as well, been smoking briskets since about 2015. I have often had the same acrid taste from the smoke. I built a reverse flow wood fired grill and the brisket that come off it are way better tasting.
@Drew-di6nt2 жыл бұрын
There’s no substitute for a stick burner. All the trouble of finding ways to come out with a brisket that is “similar” by not having to monitor it and it’s still not the same isn’t really worth it. Get a better smoker with thicker steel and the wood splits won’t burn as quick and the heat will last longer as well. Time is precious but sometimes the harder way is the best way.
@BuckK2 жыл бұрын
Agree. He spent 300 on a stick burner and probably close to a grand on a pellet. Get an old country brazos and you’ll be golden.
@ivorysamoan2 жыл бұрын
I agree, some things are worth the wait!
@robertconard85552 жыл бұрын
I sold my offset for $50 after I bought my Traeger. Quality of life my friend... quality of life.
@txfieros2 жыл бұрын
Key to dark bark on a pellet grill…at least in my experience. Cooking overnight, shooting for a 14 hour cook. I could not believe how black it came out after being wrapped in butcher paper and smoked beef tallow. Best brisket I have made in there. No smoke maze/tube. Just 190 about 9 hours then stepped it up a little at a time.
@zolsaschnitzel55552 жыл бұрын
Well said mate. I have a Traeger and overnight is the only way to go, even if just cooking a flat - lowest setting, sleep, reassurance, love it. Despite all the rhetoric, pellet grills are great when they suit your lifestyle. And when everyone else is happy with the food, I'm happy too ;)
@txfieros2 жыл бұрын
@@zolsaschnitzel5555 your absolutely right. Over time I’ve gotten used to what temps to start off at (usually 200 or less) and step it up later to get some smoke flavor. Anything big, you need an overnight cook. Anything smaller you can do the same with a bit longer time than using any other type of cooker since you will lose some time cooking at those low temps at the beginning. With practice you realize ways, temps, times to impart some smoke flavor in there. Oh, and on the brisket cook I mentioned, I was rendering its own beef fat into tallow all night as well, so I’m sure that smoked tallow in the wrap helped with the smoke flavor. Still it wasn’t like making a brisket on the kettle using real wood chunks. It was quite obviously smoked, had an amazing bark and everyone liked it, which is what matters.
@zolsaschnitzel55552 жыл бұрын
@@txfieros another great point regarding the tallow. Since it became 'a thing' I've been using tallow when wrapping (in butcher's paper) and I definitely think it helps, although I bought some commercial stuff from Tasmania (I'm in Australia btw) and whilst it's a beautiful product, it's almost too pure - if you know what I mean. So I will take a leaf from your book and smoke my own tallow for the next few cooks. Cheers!
@SmokeTrailsBBQ2 жыл бұрын
I'll give it a shot!
@txfieros2 жыл бұрын
@@SmokeTrailsBBQ I looked back at some pictures and notes. I actually put it on at 9 PM and finished it at 1 PM and rested for a few hours in the cooler. 16 hours total. I was actually changing the temp up and down from 225 to 275 later in the morning as we were at mass and I didn’t want it to overcook.
@duanehenicke66022 жыл бұрын
It took some time and money cooking on a pellet grill for me to get a exceptable brisket. First i threw away the wrapping technique. Then i reintroduced myself to making my sop mop and started mopping again. Then i went old school and started flipping and rotating the brisket to get a even cook. Water pan off to the side. All pellet grills are a little different. But a lot of them compliment a brisket if you use the smoke option for at least the first two hrs of the cook. Then finish it out on 225 or 250 depending on the grill. After all these things I finally have a pellet brisket i can be proud of. Almost forgot the most important thing. Pellets! The brand and wood used makes a huge difference. Try using mesquite, hickory, and pecan. One or all is your choice. Stay away from the fruit woods for smoking a brisket. If you can find B&B pellets buy them.
@tysonh4242 жыл бұрын
I use lumberjack oak pellets, highest smoke setting, and do it hot and fast, around 275-300, straight on the grate, fat side down. I always get a thick smoke ring. My bark isn’t what you would want, but the meat itself is always flavorful, juicy and tender. I would say go with a high quality, no filler pellet, and set the smoke setting as high as possible. That should get you the smoke ring you want without the bitter smoke flavor.
@tysonh4242 жыл бұрын
I also use a cheap, members mark pellet smoker, so I don’t have the luxury of super smoke like the traeger.
@squeegied3rdeye7132 жыл бұрын
The Treager one mightve been over done because you finished it in the oven at 300 degrees. Maybe woulda been better to finish at 250? And that grill gun is frickin sweet! If I had that thing I'd never use my chimney starter again lol Team offset smoker here. I get the convenience of pellet smokers but I'm old school and every single piece of smoked meat I've ever had on a pellet smoker just never had the real smoke flavor of a real smoker
@SmokeTrailsBBQ2 жыл бұрын
300 in my oven is only about 250 in the middle of the oven. Runs a bit colder
@squeegied3rdeye7132 жыл бұрын
@@SmokeTrailsBBQ Hmm ok. Maybe that's why the last pork butt I finished in my oven at 250 wasn't where I wanted it to be. Maybe my oven runs a lil lower in the middle too
@AntsBBQCookout2 жыл бұрын
Imo temp was too high. I smoke briskets on a traeger at 190 - 205 (depending on my time) all the way until wrap and I get a perfect clear smoke ring everytime.
@SmokeTrailsBBQ2 жыл бұрын
Could have been!
@Megabear902 жыл бұрын
You really need to try a gravity smoker with a fan it. The Masterbuilts and Chargrillers are awesome. They have the convenience of pelletgrills and produce results that an offset would give you. I stick wood splits in the hopper and line them with charcoal. Real woodsmoke and no hassle.
@lukeabram16742 жыл бұрын
Im dumb as fuck, can ypu explain this for like a 10 year old please?
@chrism57682 жыл бұрын
I have a master built 1050 and as long as you use the upper grates You can almost get away with just setting it and forgetting it. I accidentally ran one all the way up to 200゚ before wrapping. It was still great.
@firghteningtruth71732 жыл бұрын
@@chrism5768 Franklin says sometimes he doesnt wrap at all. Id assume it leaves the bark quite nice.
@RumandCook2 жыл бұрын
That's the challenge with a brisket, so much time involved! Good video. Since time is your challenge, let me share an easier way to cook a brisket on a pellet grill: Put the brisket on the top like you did so it can get the most amount of smoke, get rid of the pellet maze (personally that's ok for a short time, but it's dirty smoke and over a long cook it will have a negative effect). Set pellet grill to 190 and let cook overnight 12-14 hours Wrap it Set Pellet grill to 250 and cook until done (3-4 hours) Rest Brisket as you normally would. Great brisket that you didn't have to babysit 😁 Less work and I bet you it turns out better.
@openureyes9292 жыл бұрын
By adding the pellet box you introduced bad smoke. Ive done it myself. That has happed every time I have used a tube or box burning pellets. Its just a bad smoke taste.
@jerrybusby88872 жыл бұрын
If you’re having to feed wood often and fluctuating temperatures, you need to step up your smoker. Thicker Pitt and fire box will solve that problem.
@TrulyUnfortunate2 жыл бұрын
The better solution is to line your smoke chamber and your fire box with fire bricks. They're thin enough so they dont take up a lot of room in you box or smoke chamber. They hold the heat if you have a cheaper offset with thin wall steel. Hell,I use them in my Lang and my Pitts and Spitts to keep the temps even and they're plenty thick.
@TwoGoatsRacing2 жыл бұрын
Two observations, from my own experience with pellet smokers and BBQ. 1) pellet grills are not pellet smokers, and won’t do the job nearly as well as a proper vertical pellet smokers. 2) Pellet trays/tubes create “dirty” smoke, and impart harsh smoke flavor. Try it again without that tray….you don’t need it. If you want a great pellet brisket, you need to use a vertical smoker….the pellet grills don’t have the volume of an offset, and won’t work the same way.
@jimbopetrella2 жыл бұрын
Those additional pellet things are just a shit show for dirty smoke I can’t comprehend why anyone would want to use one. It also fucks with your grills computer which is what dictates the cook.
@BrisketMedic2 жыл бұрын
That flow of air from the off set really makes an amazing unique flavor, even though the convection from the pellet smoker fan is there, it isn’t the same as the draft from an offset. Pellets have come a long ways, and I’ve found that companies such as lumberjack, that make pellets out of lumber that includes the bark and knots ext. give a more true wood fire flavor. I believe the pellet smoker cooked over because the consistency in temps that you get over that in a stick burner. The trade off for the difference in flavor, is a faster cook time. Good comparison video man. Lots of good info.
@davidbueso38402 жыл бұрын
The reason you have to be there 24/7 on putting wood checking for fluctuations is because you have an Oklahoma Joe which is not big. Nothing wrong with that offset, but it's just too small my man. Having a bigger offset with a bigger firebox helps a lot I tell you making things easier. Owning a workhorse 1975 offset was a life changer for me and easy to use with the beauty of actual wood flavor and bark that Traeger cannot give in my opinion. Of course it's not cheap, but it's actually not that bad of a prize for all around 3/8" steel. Traegers are actually expensive too. Nice video though man!👍
@SandroBBQ2 жыл бұрын
The acrid taste is likely given by the pellets undergoing primary combustion in the smoking accessory, you'd have better luck starting the brisket at 165f with SuperSmoke, then bump to 225 or 250 after 3 hours. Still, there's no challenge to the offset smoker flavor, cheers!
@jimbopetrella2 жыл бұрын
Well what I’ve been hearing from the guys I respect is you’re better off on the raised rack for smoke absorption so not bad going fat side up and top shelf
@jamesgunn53582 жыл бұрын
I believe I’ve heard someone mention you don’t much of a smoke ring on fat up briskets on a pellet. I smoke my briskets fat down at 200 overnight and then up to 225 and 250 as others have stated. Doesn’t burn anything but renders the fat really well. Haven’t had one turn out well fat side up. Get just never renders well for me.
@MoonshineDrone2 жыл бұрын
I always tell people…as cool as the pellet cookers are…they’ll never be as good as an offset smoker.
@dondiesel11002 жыл бұрын
Kind of looks like a really good Sunday to me
@nicholasbourcier2 жыл бұрын
My offset made a better smoke ring and bark than the pellet I have now. I stay with the pellet solely because of convenience because I don't have the time to babysit a smoker anymore. The taste between the two is minimal that I don't even worry about it.
@hapcohen49632 жыл бұрын
I have been using Meater+ probes for a couple of years and have found that the ambient temperature reported is far below actual ambient. I have complained to Meater about this with no result. I have found that as the temp of the meat rises the ambient temp reported rises closer to actual ambient temp. It is almost like the cold meat fresh out of the fridge affects ambient part of the probe. Next time put another probe near the Meater that you can have an independent ambient measurement. When I first began using the Meater by itself I overcooked everything.
@KieranShort2 жыл бұрын
I've never ever found this with my Meater. Spot on every time and delicious results. Maybe yours if faulty?
@hapcohen49632 жыл бұрын
@@KieranShort actually I have two and the difference between them when side by side is greater then 50 degrees and nowhere close to other probes I use the compare. The meat temp is usually less than 5 degrees different. Next door neighbor has the same results I do.
@MaxFeken2 жыл бұрын
I agree. I've had a wired probe on the grate along with the Meater and the Meater is always lower (ambient). I mainly use the Meater for the internal which does work really well. So basically trust the meater for internal but have another method for ambient. If you think about it you wouldn't want to measure outside temperature with a probe right next to your skin.
@The_ZenTex2 жыл бұрын
I found using my pit boss that if i start out at 200F until i wrap with paper and throw back in at 225 till complete. Wont be as good as an offset but some of my friends cant tell which is which when i give em some.
@liamfebruary16222 жыл бұрын
Have you thought about using wood chips instead of pellets in the smoke tube? or connecting an external cold smoker to the grill. Love your videos keep it up
@nathanfolger55972 жыл бұрын
Check out the Masterbuilt Gravity series. Its a nice middle ground of stick burner and pellet smokers. It still uses charcoal and wood but electronically controls the temperature. Makes smoking super easy and still gets the smoke flavor.
@roberthoffman71569 ай бұрын
Hard work makes everything better including brisket. These comparison videos are cool but the bottoming is if you want it to taste best offset if taste isn't as important as your time go pellet. I prefer good or the best to be shoveled in my mouth.
@ehrenkrause98612 жыл бұрын
The find with the pellet smokers you got a really just keep it super low. I'm still learning mine. Old wood smokers are like hand cranking your car back in the day in the winter time it's a lot of work 😂
@ELVISRN12 жыл бұрын
Cool vid always.....off set are fun to operate ...old school at times is the real deal.
@SmokeTrailsBBQ2 жыл бұрын
They are a ton of fun!
@bryantacosta46122 жыл бұрын
I cut the fat pocket out that’s up by the point it’s a huge chunk of hard fat and the lean that’s on the bottom can sometimes get a little tough with over cooking we always go fat side up so as the fat renders it runs back through the meat but commercial smokers vs at home is always different lol my work smokers are set and forget digitally temp controlled. At home I’m just constantly baby sitting but I don’t mind it lol I grew up with homemade plywood indirect heat smokers
@SmokeTrailsBBQ2 жыл бұрын
Plywood? Never heard of that but I guess it could totally work! What did you burn the fire in?
@jasoncobb74272 жыл бұрын
not sure what happened. I get a really nice smoke ring on my Traeger. Though I don't wrap it and keep it at 225 through the whole cook.
@justyngaul36112 жыл бұрын
I get great smoke rings on my pellet aswell.
@mscrawford872 жыл бұрын
Same, likely too much moisture, or too much seasoning? People really screw that up most often. Presalt the thing and lightly add pepper. Let the smoke and salt do the seasoning people.
@carlovelasco18252 жыл бұрын
I have never seen a brisket cooked in a smoker fail to have a smoke ring. I'm used to seeing the fat side not have a smoke ring... That smoke ring on your off-set brisket is insane though. It's beautiful.
@AnaxofRhodes2 жыл бұрын
My Pit Boss has this same issue. Thanks for tackling the problem!
@conley8227312 жыл бұрын
One thing I have done when I didn’t want to babysit my offset was cook on the offset for 3 or more hours the finish on the Traeger. It’s kind of best of both worlds
@drewbentley5001 Жыл бұрын
Or the oven👍 gets rid of the babysitting too
@AnaxofRhodes2 жыл бұрын
In my personal experience, most people can tell you what bad BBQ is, but can't tell you what good BBQ is. My brisket is probably average compared to the pros, but when I have normies taste test it, they're blown away. And I use a dirty Pit Boss. My opinion is that if it's better than anything else they've had or can get, it's good enough. That said, always remain on the lookout to improve on things.
@DoctorSess2 жыл бұрын
Traditional wood smoker always produces a better bark in my experience but the convenience of the electric pellet smokers is hard to eat especially because you can still get a fantastic brisket out of it
@Todd.T2 жыл бұрын
Haven't watched the full video yet, but as an owner of an offset and a Traeger, the solution is simple. An offset beats up a Traeger for flavor. It isn't about the smoke and flavor amount, but the type of flavor. Run the brisket in the offset and wrap at 160 and then put it in the Traeger and go to bed. As far as heating the offset in the winter, wood is hotter. If you take your sticks and cut them down into kindling it will light faster and run hotter than charcoal. My 1/4 in steel offset will be at 500 in the cooking chamber and untouchable in 30 minutes. If you want to add a smoking device to the Traeger, because it produces extra heat, it throws off the temp probe of the unit itself and makes it difficult for it to gauge the amount of pellets to add. I've had better results in a pellet grill buy putting a hot briquette or two on a small real piece of wood that slowly smolders and then bursts into a small flame. Burning extra pellets just gives more of the same flavor you already had. Always run the Traeger on smoke first as low as 145. Bump it up to 180 for a bit and then cook at 225. Time depends on what meat and how big. Gets a smoke ring and good balance every time,
@anthonysessoms22982 жыл бұрын
I absolutely love smoking on the Oklahoma Joes, I find it so satisfying and relaxing. Being a new father and a young small business owner it’s hard to get that spare time, I will probably invest in a pellet smoker for those days with no time on my hands but most definitely will never fully switch away from the offset
@SmokeTrailsBBQ2 жыл бұрын
I hear you! Sounds like you got your hands full!
@CoolJay772 жыл бұрын
Great video. I had been wondering whether A-Maze-In smoker maze would make a big diffrence in a pellet smoker. Thanks for the demonstration. Most top Texas BBQ joints cook in offset stick burners. That ought to give us all the hint. There are cabinet type commercial smokers that use logs with the help of either gas or electricity, but still yet offset stick burners rule at the top joints.
@KieranShort2 жыл бұрын
With my GMG I'll just put my brisket in at 66C for 3-5 hours. The smoke can penetrate waaaay better with cooler meat before the meat fibres tighten as it heats up (and then relax later once collagen gets hot enough to gelatinize). It produces a frarking massive spoke ring, and after 3-5 hours the meat only rises from 4C (fridge) to about 35-40C (from memory - depending on brisket size.. and midway between point and flat).
@KieranShort2 жыл бұрын
Once that smoke penetration nonsense is done, it's time to bark it up and gelatinize.
@KieranShort2 жыл бұрын
Also the GMG has a more comprehensive box around the pellet pit, and then 2 deflector plates above. I don't really find burning an issue. Maybe try a GMG to compare.
@LeonbergerG2 жыл бұрын
I find that in my offset it has the best smoke ring and flavor. I do not have a pellet grill, but do have an aKorn. On the aKorn when I cook at 225 I get the pot roast taste and no smoke ring. If I cook hot and fast maybe 300-350, I get a better smoke flavor and a smoke ring. I believe that complete combustion is key. Complete combustion is easily achieved in an offset, where my aKorn does not have complete combustion at 225. Harry Soo has some great videos on these theories.
@LeonbergerG2 жыл бұрын
Lignin IIRC is the compound released from the wood at complete combustion that gives you alot of BBQ flavor.
@pancholopez35382 жыл бұрын
Use a extra 1/4 inch cut out piece steel in the bottom it works great
@mnh44602 жыл бұрын
I have made one brisket on my traeger pro 22 and the smoke ring was insane
@DustySticks2 жыл бұрын
You got a bitter smoke flavor from the traeger because that smoke tray doesn't burn clean smoke. The water pan directly under the brisket a long with your cook temps pretty much guaranteed you wouldn't get a smoke ring. At the end of the day you can't really cook a brisket on a traeger exactly like you would with an offset. You have to cook lower to infuse more smoke 180-200 IMO. This avoids over cooking the bottom, guarantees clean smoke penetration, and once you wrap it you can bump the temps up to finish it.
@jimmyvanlandingham15022 жыл бұрын
Try it while using a thermal blanket for the traiger.
@tonybevilsizer23312 жыл бұрын
You need a big pit! I have the same request. I can cook up to 10 on my 250gal. I just line them all up for one weekend. And for the burning goes on your treager….. smoke them until wrapping in the offset then wrap them in paper and add a foil boat. Finish them in the treager. Saves you time and sleep!
@SmokeTrailsBBQ2 жыл бұрын
Where'd you buy your pit from?
@maamold2 жыл бұрын
Pellets mean a lot - certain pellets are garbage and the binders give 'off' flavors. There is a channel out there where they did a test and found the best manufactures of pellets out there.
@purpleheartbbq5762 жыл бұрын
Living in the Midwest US I can tell you I rely on the Traeger more in the winter but it just doesn’t cook the same. For your comment about not having a smoke ring it may have something to do with a different composition in the elements of pellets vs actual wood. Just my guess.
@SmokeTrailsBBQ2 жыл бұрын
I could try different pellets
@The_Loathsome2 жыл бұрын
@@SmokeTrailsBBQ I love the Traeger, but their pellets are garbage.
@purpleheartbbq5762 жыл бұрын
@@The_Loathsome yeah there’s a lot of different types of pellets that are all natural that will give you better flavor
@brandtmiles23732 жыл бұрын
For as much babysitting (get it? 😃) you did with the Treager you might as well use a Weber Smokey Mountain. Actually, I think a WSM requires even less work than a pellet 'smoker.' Side note: Jealous Devil charcoal will almost always produce a better flavor in the end, in my opinion. Question: Why finish in the oven at 300⁰? Maybe a 250⁰ oven would produce better results? Regarding temps: I've recorded a consistent temp discrepancy with the Meater' ambient temp, across charcoal smokers, electric, offset, and pellet. My conclusion is that the probe's ambient sensor is affected by the meat itself, and the evaporation along the surface of the brisket -- to the point that there will almost always be a 35⁰-45⁰ temp swing from your on-board gauges, regardless of location. My guess is that the probe is too close to the meat when inserted properly. Good vid, as always 👌
@SmokeTrailsBBQ2 жыл бұрын
Thanks Brandt! Yes I agree I think the meater is affected by being so close to the meat. Would be interesting to test. I finish at 300 because it's just faster. 250 takes forever.
@mscrawford872 жыл бұрын
I do brisket with my Traeger often. Here's what to do: nught before (about 10 pm) throw the brisket on at 180. Smoke all night, don't touch it. Wake up 8 to 9 hours later, wrap and adjust heat to 225. Smoke additional 6-8 hours. This method competes with the best stick burners. Traeger: always an A- even with an idiot running it. Stick burn: F to A+ depending on whos doing the smoking. Id take the ease of my Traeger any day. Use Texas beef mix pellets if you can find. If not, mix oak, pecan, and mesquite pellets to make the mix yourself. Oh, and I've ALWAYS had a serious smoke ring. But not always a dark dark bark.
@slingshotcrabbing2 жыл бұрын
I've been using my pellet or awhile now and I think your temp is way too high for pellet. I usually go lowest setting for 2 hours. it's actually marked smoke on my dial. After 2 hours I bump up the temp a little to about 215 -225. I put a water pan directly on my deflector, under the main grill. My biggest problem with the pellet grill is getting a decent bark. I also stopped using traeger pellets. They use hardwood oil infused pellets. I switched to pellets made by CookinPellets.
@ORIGINALJRL Жыл бұрын
I wonder if you were to use the pellet smoker, but use wood chunks in the smoker box instead of pellets? Might give it more of the offset flavor... Kinda like the camp chef woodwind pro, which is really tough to get in Canada btw
@SmokeTrailsBBQ Жыл бұрын
In the hopper? Unfortunately it will only work with pellets. Yes it is tough to get it up here which is too bad
@MrBootre19892 жыл бұрын
The bitterness was from the pellet tray you added, can't really fault the Traeger for that. Take the temp back down to 200-225 and no smoke tray, no water pan for the first 2-3 hours.
@SmokeTrailsBBQ2 жыл бұрын
It takes foreeeeever at that temp though
@JoeGraves242 жыл бұрын
It’s the price for the convenience. The smoke still will be less then an offset but it’s better than cooking it faster on the pellet grill.
@jaybailleaux6302 жыл бұрын
I been cooking on a pellet grill for 2 years have yet to match the flavor of an offset. I no longer own an offset. Only a Trager and Weber. Trager for briskets , butts and quarter to whole chicken. Weber for steak , bergers , and wings. Offset is plain too much work and time. Maybe some day a pellet grill can match an offset.
@efernandez22 жыл бұрын
You're onto something dude! potential business venture. Would you be willing to do a video on smoking a brisket inside of a vertical smoker and try to get the same bark/flavor as an offset?
@Mikey.50002 жыл бұрын
I would ditch both and go with the Weber smoky mountain. I’ve been using mine for 3 years now without fail. I actually get to sleep when I use it. The Oklahoma Joe shouldn’t need that much attention and the traegar wasn’t set and forget it. You had to modify and still didn’t get the results you wanted. Btw I’ve been smoking meats for about 20 years and used to use an offset smoker before the Weber. Just a suggestion. Good luck and happy smoking
@Mikey.50002 жыл бұрын
@@ramonalcantar24 some of it depends on your budget. The money spent on smokers is usually for the material and quality of the build. For smoking brisket and ribs etc you can get the 22” Weber Smokey mountain for around $400. It’s a vertical water smoker tho which I think is a better design than offset. But if you want a try offset the Oklahoma Joe isn’t a bad smoker in my opinion. With a charcoal and wood basket it should last a few hours without having to add fuel. If you have to add fuel to your smoker every 20 minutes like the dude in the video either your doing something wrong or your smoker is beyond inefficient. I smoke a brisket for 12 hours and I’ll sleep for a solid 6 while it’s doing it’s thing overnight. Sport such a long response but good luck
@KPHVAC2 жыл бұрын
No smoke Tubes. Better Pellets - watch Mad Scientist BBQ on KZfaq. I like a lower cooking temp for the first few hours to build up more smoke flavor. The most expensive option = get a bigger and better Pellet grill. Yoder, RecTeq , or even a large Green Mountain Grill will give you better results. Also, I don't think the water pan directly under the brisket is helping, too much steam.
@SmokeTrailsBBQ2 жыл бұрын
I'll have to try some different pellets!
@nnoakl2 жыл бұрын
By using the trager with all the additional accessories, means, that you realy dont use trager , it should be put the meat and forget, i prefer offset or bullet more work but taste good
@SmokeTrailsBBQ2 жыл бұрын
I do love my offset!
@the72u7h42 жыл бұрын
The trick with pellets - start super low. I do 150-200 the day before, leave it and watch it until next day. It renders fine when it gets to that 205 spot. I do 150-200 until it's up to around 160-180 and wrap it - then I hit it at 225 until it hits 205. The bitterness is that extra smoke tube you tossed in there, all that smoke gets it dirty and bitter. I've done it several times and it's always bitter. Granted, my method is a long cook - 15+ hours or more for a 11-15 lb.
@SuperTurbocoupe2 жыл бұрын
You don't get a better bark with pellet tubes. Smoke it at lower temps for a longer outside of time. I do mine on low overnight (180 degrees) after the overnight smoke (I do fat cap up), I wrap it. The bark is just as good as my offset. And I don't get that dirty smoke flavor that you get with pellet tubes.
@michaelstewart33152 жыл бұрын
I would also check to see if the prob was accurate
@jackylsmith81382 жыл бұрын
Your bad smoke on the Traeger is due to your smoke pan. They give a different smoke flavor, that most do omit like. Just use the pellet smoker as intended. Also, why do you cook it in an oven, keep it in the smoker.
@craigsteven53432 жыл бұрын
I get great smoke rings on the Traeger
@danielploy91432 жыл бұрын
So what was the hardest? Fiddling around with the easy bake oven ( pellet grill ) trying to maintain the COS ( cheap offset smoker ) or editing that video?
@SmokeTrailsBBQ2 жыл бұрын
Making the thumbnail 😃
@FireandFroth2 жыл бұрын
Nice to see the side by side comparison of the smokers. I've got a couple of vertical feed Stumps Smokers but I'm intrigued about getting a stick burner. It's really nice to set and forget as I too have little kids and it's challenging enough now to baby a brisket cook. What's your favorite thing to cook besides brisket?
@SmokeTrailsBBQ2 жыл бұрын
Probably ribs. They might even be more challenging than brisket to get right
@FireandFroth2 жыл бұрын
@@SmokeTrailsBBQ yeah I’m a big fan of spares. Need to thaw out some short ribs and smoke them up sometime. I’m smoking 3 spiral cut hams right now for a Christmas party. Are you smoking this weekend?
@Rednef0882 жыл бұрын
Tragger
@23tails152 жыл бұрын
Both I start on reverse smoker for a few hours. Transfer to pellet grill same temp the rest of the way. Just being lazy but hey I can run to the gym lol
@madswinebbq2 жыл бұрын
A brisket and a wife have a lot in common. They both need a lot of attention. They both respond better when you take it slow. They both need their rest. They both want a big ring. However, if you're gonna put one of them in a Treager, it better be the wife! - The Mad Swine Backyard Barbeque
@franbarnaby76382 жыл бұрын
I think the steam and humidity in the cook chamber blocked the smoke ring. Smoked brisket? it was steamed
@berbeque2 жыл бұрын
You got to get a Recteq pellet smoker
@beasthunt2 жыл бұрын
Zero competition. There's no smoke with a pellet grill. I've got a Camp Chef and they are outdoor ovens and are basically worthless other than doing meatloaf or reverse searing a steak.
@kadincanup50742 жыл бұрын
You should try a Smokin Bro’s premier grill 👍
@mikehocking48362 жыл бұрын
I have traeger there the best my opinion nothing compares
@kenjohnson30012 жыл бұрын
I start mine on the offset and after 6 hours or so i move it to the traeger to finish save time and wood
@SmokeTrailsBBQ2 жыл бұрын
Now that's an idea
@plaspohlme2 жыл бұрын
Next time put some real wood chunks on the deflector plate. You'll get more natural smoke flavor from that as it smoulders.
@Ericb19802 жыл бұрын
So just like say oak chunks, put them on the deflector plate and it smokes fine? Doesn’t combust?
@plaspohlme2 жыл бұрын
@@Ericb1980 Yup. I have not had an issue with combustion but I always stay at 300 or below.
@Ericb19802 жыл бұрын
@@plaspohlme I’ll have to try this on my next smoke. I have an ironwood 885. Will put down a chunk of post oak. How many chunks did you go through?
@billpeebles53262 жыл бұрын
Where do you buy your brisket meat? Those cuts looked amazing compared to anything I find locally or order online.
@rodneygreen27052 жыл бұрын
Sorry but I from Texas and there's just no shortcut to perfect BBQ in my opinion. If you want to be a pitmaster you have to put in the time and the work . Take pride in the craft of taking a raw cut of meat and turning it into a masterpiece that everyone wants. I never finish in the oven because that's not what dad and grandpa did. You can't throw meat in the oven and smother it in sauce and call it BBQ. It's disrespectful to all those who roll the traditional way. Technology has come a long way and I applaud that. In my opinion you can't beat the taste of hard work and skill on open fire or offset with electricity or propane. That's like comparing a guy that plays NBA video game and having that same guy play MJ one on one 😆🤣😭
@piddlywiddly89402 жыл бұрын
I forget who makes it, but there is a Pellet grill out there that has a heavy smoke setting. Also, someone needs to make a pellet grill that cooks like an offset. I feel like it could be done, but it would probably be a $2,000 grill. Idk though.
@craigsteven53432 жыл бұрын
Traeger timberline and ironwood models but have super smoke setting.
@gammabanky372 жыл бұрын
Trayger.
@SmokeTrailsBBQ2 жыл бұрын
Tr EH ger. That's my canadian accent
@The_Loathsome2 жыл бұрын
275 is too hot for a Traeger. I cook at 215 on mine. Someone else says 195 below. Either way, 275 is way too hot.
@SmokeTrailsBBQ2 жыл бұрын
Agree! It wasn't that hot at brisket level
@The_Loathsome2 жыл бұрын
@@SmokeTrailsBBQ My friend who uses an actual offset (a larger one) runs his at a higher temp because it's about 2.5x as large as the Traeger. Anyways, love your videos man! Keep up the good work.
@vandersgarage46822 жыл бұрын
Smoke rings are just visual anyway. They do absolutely nothing to change the flavor.
@tedmeurch5372 жыл бұрын
Trager smokiness is bitter? if that's the case, didn't need the extra pellet tray in the smoker?
@koryweaver58682 жыл бұрын
Do you think adding a heat deflector on the traegor water pan would reduce chance of burning? Tin foil over the water with holes venting to the side.
@SmokeTrailsBBQ2 жыл бұрын
Maybe! I think what would really help is an insulating blanket for the whole smoker so the burn pot isn't going full blast all the time
@koryweaver58682 жыл бұрын
@@SmokeTrailsBBQ I am currently using a pit boss. Not great but really enjoying barbecue. I am waiting for a humphries vertical smoker to be built. Kind of in between pellet grill and offset.
@itsajimithing2 жыл бұрын
Thanks for video! I was surprised that you didn't have a smoke ring with the Traeger. I have a Traeger Timberline and a custom made 60 gallon offset and have done similar tests comparing brisket on the offset vs the Traeger. I find the offset has better smoke flavor but the Traeger makes a crazy smoke ring even without super smoke mode or any other type of pellet tube assist like you had used. I see your point but I like cooking brisket at those hotter temps 250-275. Either way, strange? Could perhaps be how/when/what type of rub was applied & the temp of the brisket when you put in one, etc. Doesn't colder meat equal better smoke ring? Think I've heard that somewhere. And for whatever is worth, I also tried using a larger pan under my brisket with my Traeger and the grill kept going into error mode. Too much humidity??? Either way, keep the videos coming!
@itsajimithing2 жыл бұрын
Correction larger sized *water pan in the Traeger
@Drew-di6nt2 жыл бұрын
Cold brisket creates a “fake” smoke ring.
@MrDirtyolman25 Жыл бұрын
You have a Shiner Bock sign.I subscribed.
@Audac1ous2 жыл бұрын
Honestly i think putting pellet smoker brisket in the oven is a no no. plus im not the biggest fan of Traeger i personally like camp chef i get crazy smoke rings and never dry or hard brisket. Also could be ur pellets dont no what brand u use. I use either pit boss or bear mountain pellets. I think next time you should try putting on the main rack put ur temp to like 230 fat side up spray the brisket at like 160 and on till wrapping time every 30 min and u should get great smoke flavor not overcooked and tasty brisket
@SmokeTrailsBBQ2 жыл бұрын
That's a good suggestion. Lower temp could help! I don't get the whole not using the oven thing.
@Audac1ous2 жыл бұрын
@@SmokeTrailsBBQ I found doing any kind of meat even putting it in a oven at lowest temp its never steady temp. I rather just take the extra few hours and do the slower cook plus i feel like it renders the fat better. could just be me but i found it works for me best. But i have found best smoke flavor for me comes from Bear brand or pit boss so maybe try that as well see how it goes
@SmokeTrailsBBQ2 жыл бұрын
@@Audac1ous yea I need to experiment with some other pellet brands
@Audac1ous2 жыл бұрын
@@SmokeTrailsBBQ if it's any help I found fresh Bear pellets work best but soon as they get 3 to 4% moisture they don't burn well you get flame outs a lot. Pit boss holds up a lot more than Bear not as much smokey flavor as Bear but still more than traguar pellets. Plus price is not killer.
@takeflight46662 жыл бұрын
Ever think about upgrading to a better smoker?
@SmokeTrailsBBQ2 жыл бұрын
Suggestions?
@titofrost9582 жыл бұрын
Why not use wood chip smoker tray for more smoke ?
@bigstevessmokemchokembbq87462 жыл бұрын
Thx again,very entertaining. Do you think the bad smoke taste could come from using too many pellets ? The smoker plus refilling the tray 3 times seems like a lot. Once again the baby adding wood...😂
@dustindavid15802 жыл бұрын
Honest, any offset smoker is going to be better due to the effort into making the food. Lazy people like me use the pellet grill and make shit with really not much effort that tastes good.
@gopackpdx2 жыл бұрын
Love the Canadian pronunciation of TRAYGER...LOL Great videos dude. Maybe try play sand?????
@SmokeTrailsBBQ2 жыл бұрын
Could work! Or maybe just tge empty tray is enough of a deflector
@gopackpdx2 жыл бұрын
@@SmokeTrailsBBQ Yeah. thought about that too. I did some interwebs research the other day and some of the Weber Smokey Mountain & barrel smokers seemed to report that temperatures were harder reach and maintain with water pans filled with water as opposed to foil lined or sand. I am tempted to try since all the pellet smoker videos religiously have fat cap down to protect from underside overcooking as the go to method.