On a different note, Wilson BBQ (a Wellington food truck) has opened the doors of their first restaurant in Johnsonville for breakfast, lunch and dinner. It's a 15 minutes walk from home...

Can't complain...

networkn: With brisket it's more important how it feels that it's temperature exactly. Should probe "like butter"

Roger that, will probe for feel as well

Forgot to mention I'm just going with a text style rub, salt + pepper + celery seeds

I think my grill came with an unreleased firmware, v1.8, and now I've accidentally downgraded it to the latest which is v1.6.. ah well

If it's your first ever Brisket, I'd just do salt and pepper honestly.

I haven't watched the video so I may be covering the same ground, but will you be wrapping?

Don't wrap until you get your "bark" that is what makes Brisket fantastic.

@freitasm

That looks really good! To make it better, it's walking distance, so you can kid yourself you are balancing out the calories there and back LOL.

freitasm:

 

On a different note, Wilson BBQ (a Wellington food truck) has opened the doors of their first restaurant in Johnsonville for breakfast, lunch and dinner. It's a 15 minutes walk from home...

 

Can't complain...

 

Hot damn, that looks good... it doesn't help that I haven't had lunch today either. Now I am super hungry for BBQ meat...

Boneface better not have changed their St. Louis ribs since I went down there last in February, I am supes looking forward to going there again in a couple of weeks.

freitasm:

 

On a different note, Wilson BBQ (a Wellington food truck) has opened the doors of their first restaurant in Johnsonville for breakfast, lunch and dinner. It's a 15 minutes walk from home...

 

Can't complain...

 

I know. I popped in for ribs the other day - it was surprisingly busy for a Tuesday lunchtime.

And it's 5 minutes for me :-)

networkn:

If it's your first ever Brisket, I'd just do salt and pepper honestly.

I haven't watched the video so I may be covering the same ground, but will you be wrapping?

Don't wrap until you get your "bark" that is what makes Brisket fantastic.

dfnt:

 

I’ll be wrapping after 8 hours yep

Use recipes as a guideline. Make sure you trim the "hard" fat off, even if it makes the meat look a bit weird. That stuff never breaks down and even if it doesn't, it tastes pretty poor.

Wrap when your temps "stall". I am not sure if you have a wireless thermometer that can stay in the meat the whole time, but over a period it should climb steadily, it will stop and seem to stay at the same temp for a while, that's when you wrap. It's called the Texas Crutch. One protip, once you wrap, I recommend put it in the oven, at the desired temp. Pellets are expensive, and you aren't getting more "smoke" once you wrap, so it doesn't matter the source of the temperature at that point. 

I am certainly no expert, no shortage of those around, but those are the ones I found most useful. Let it rest for at LEAST 1-2 hours.. :)

dfnt: Yeah I’m just starting off with the easiest cook I could find, then I’ll experiment from there

Yeah, probably will put it in the oven. BTU is BTU is BTU as Harry Soo would say

Easiest cook? Brisket? :)

Pork Belly is probably the easiest and most full proof thing you can find to cook. I *highly* recommend it.

If you are in Auckland, Ruebens Aussie Butcher in New Lynn has American imported skin off pork belly, which is exceptional for making smoked pork belly (I usually make bacon with it, because it's super thick).

Pork Belly you just season/rub and put in the Grill at 225F for 3 hours. Done.

Brisket is what I would term as one of the more advanced cooks, but don't let that put you off, you are onto a good thing. :)

dfnt:

 

Pellet grill arrived this week, set it up today.

 

Got a 5KG wagyu brisket for my first smoke, going all in..

 

Love those First Light briskets, they come up pretty good. 

For a second cook, Pork shoulder is a great piece of meat that is very forgiving, pretty cheap and tasty, feeds a few people too once pulled. 

I have still never cooked on a pellet griil, really like the set and forget aspect of them over my stick burner for sure. Will have to convince my better half we need another bbq. 

Yeah, I agree, Pulled Pork also very simple/easy :)

freitasm: And @johnk is our resident BBQ competitor/professional/award winner.

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