Just got a Pit Boss. What pellets are y'all using and what methods have produced successful cooks? TIA

I've used any combo of pellets and can't tell a difference. So I just stock up when I find some on sale.

Sometimes I wrap, sometimes I don't. I don't bathe it in beef tallow or inject beef broth, and I use a thin layer of mustard to help a super generous layer of coarse black pepper & Kosher salt stick to the meat. I go 1-1 by weight or 2-1 by volume on pepper to salt and my flats tend to dry out sorta but for people who don't want a lot of fat it turns out ok. I usually wind up chopping up flat for tacos anyway.

Figure 1hr per pound. I start mine 15lbs+ around midnight at 180F. Keep it there until internal 160F, then wrap in butcher paper, crank it up to 260F and leave it be until 204F. Then probe it like you're a gray alien.

Toss it in a cooler, (I put mine in a large Pyrex tray so its easier to remove later) and let it rest 2hrs before slice and serve.

I put mine on the night before, so the stall usually happens when I am asleep. I say I am gonna wrap it next time, but when I wake up, I am just past the stall. I do use an extension cord and drag the grill out away from the house, just in case. Probably ridiculous, but I don't play with fire.

Milwaukees Best Light said:

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I put mine on the night before, so the stall usually happens when I am asleep. I say I am gonna wrap it next time, but when I wake up, I am just past the stall. I do use an extension cord and drag the grill out away from the house, just in case. Probably ridiculous, but I don't play with fire.

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Nah. We do the same thing. It's out from cover and smoking all night. I do keep another remote temp probe and have it set to 300F, this way it'll wake me up if Temps are abnormally high.

Pit Boss's app is wildly weird sometimes, so I'd recommend during your cook to use a 2nd set of thermometers. Sometimes the app will randomly tell me my grill has reached the set temp and I'm like "oh great, finally. Its unplugged and been off for 3 weeks."

Just got one a few minutes ago.

Have you updated the app? Thankfully, mine has not been having that issue.

Yeah I've tried uninstalling and reinstalling. I just ignore it at this point.

Pellets: Lumberjack Competition Blend

Brisket:

* 200 degrees, fat cap down for 12 hours overnight
* bump temp to 225 until you have great bark, flat should be 175 - 180 degrees, and fat cap should be rendering nicely
* wrap in butcher paper
* bump temp to 250
* pull when probe tender, typically 200 - 205 degrees
* rest on counter for 1 hour
* wrap in towels and rest in cooler for 3 hours or longer
* slice and serve

Just thinking about it makes me want to do one this weekend.

Not directly related to pellet grill brisket but an old bookmark to a great brisket recipe;

https://arcadianexperience.com/2011/09/05/dad%E2%80%99s-mustard-brisket/

Milwaukees Best Light said:

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I put mine on the night before, so the stall usually happens when I am asleep. I say I am gonna wrap it next time, but when I wake up, I am just past the stall. I do use an extension cord and drag the grill out away from the house, just in case. Probably ridiculous, but I don't play with fire.

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The house about 10 doors down from me burned to the ground, back in October. Fire was started from an electric or pellet smoker, spread to the (cedar) fence and then to the exterior of the house. They just started rebuilding the house from the foundation last week.

I did a brisket last weekend on the Traeger. It was 17 lbs probably trimmed a good 3 lbs off.

200 degrees fat side up for 12 hours overnight
increased temp to 225 until 175 internal (about 2 more hours)
remove and wrap in butcher paper
back on grill at 225 degrees until 203 internal (about 2 more hours)
rest on counter or outside to stop cooking process (1 hour)
Yeti for 2-3 more hours.

Turned out great. For this brisket I seasoned liberally with meat church holy gospel and hardcore carnivore black seasoning. I also ran mesquite pellets.