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My pellet smoker skepticism finally died after a 14 hour brisket in Austin
I've been a stick burner guy for 8 years and always said pellets were cheating. Then my buddy dared me to bring my briskets to his house for a cook on his Traeger. I was ready to hate it, but that brisket came out with a bark that actually cracked and the fat rendered like butter. We ran it at 225 for 14 hours with a smoke tube and wrapped in butcher paper at the stall. It wasn't exactly the same as my offset, but it was close enough that I can't call it garbage anymore. Anyone else flip their opinion after seeing one in action on someone else's rig?
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paulperez21d ago
Ran a Traeger at 225 with a smoke tube for years before I moved to a stick burner, and that setup will get you 85 to 90 percent of the way there. The two things that made the biggest difference for me were keeping the smoke tube going the whole cook and never trusting the built in temp probe. Mine read 25 degrees off, so I clipped a good digital one to the grate and the bark got way better after that. The pellet brand matters too, some of the cheaper bags burn dirty and give you that ashy taste folks complain about. Try two hours on smoke setting before bumping it up next time, that window is where you pick up the most color.
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