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Smoked my first brisket on a Weber kettle yesterday, the flavor was way better than my pellet smoker
Picked up a 14 pounder on sale for $39 and ran it at 250 for about 11 hours with just oak chunks. The bark got this crunchy savory crust that my pellet setup never gave me, even with a smoke tube. Anyone else switch back to charcoal for big cooks after using a pellet for a while?
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taylorellis1mo ago
Is it really that serious though? Like, a crusty bark is cool and all, but 11 hours of babysitting a fire vs setting my pellet and going to bed is a whole different kind of commitment. I mean, I did the charcoal thing for years and I don't miss waking up at 4am to mess with vents in the dark. Plus, that pellet flavor is pretty consistent, even if it's not as in-your-face smoky. Maybe it's just me, but I'd rather have a slightly softer bark and an extra 5 hours of sleep.
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