Bark and combo smoking

Former Member

I am a newbie to this forum. It looks great. I am a pellethead for the last 25 years but I am getting frustrated with electronic / computer boards bugs or auger jams. But stickburns say CS is like steaming meat and no barks or smoke rings! I am close to buying my 1st CS (045 supersmoker?) but here is my question: If a brisket does not take any more smoke flavor after 140 degrees why not take it out of the CS then and put it on my pellet grill to "finish"- to get that crust- maybe 275 degrees for 1-2 hours or some other combined smoke technique? The best of both worlds?!

2/4/129:12 AM

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cal 2Member

Guess you could buy the new pellet grill/smoker PG500 and have the best of two worlds...grill and smoker.

The cost of operating would be more than the 50 cents that the 045 will cost. Funny, I've not had any guests say anything bad about the brisket I cook in my SM020. Guess they never thought the smoke ring tasted that good?

Keep browsing around the sight and asking questions! There could be a reason the smokette was made almost 50 yrs ago as a brisket smoker!

2/4/129:46 AM

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idahomikeMember

Your new 045 will go up to 300 degrees. What would be the advantage to putting the brisket in your pellet smoker for several hours at 275 degrees? I have never used a pellet smoker, so i really don't know the answer to this.

2/4/1211:59 AM

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Former Member

To get a bark my pellet grill / smoker would be perfect. Moist smoke in the CS for 80% of the cook time then finish with indirect fire based heat (temp from 200 to 600 degrees). Just an idea and wondered if anyone has tried this approach.

quote:
Originally posted by Idaho Mike:
Your new 045 will go up to 300 degrees. What would be the advantage to putting the brisket in your pellet smoker for several hours at 275 degrees? I have never used a pellet smoker, so i really don't know the answer to this.

2/4/123:13 PM

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pagsMember

Why not just open the door of the Cookshack a couple times and dump moisture towards the end of the cook? May also want to turn the temp up to 300* towards the end.

2/5/1212:47 AM

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maxqMember

Couple of tricks:
Rub your brisket generously and let it set-up before smoking.
Place the brisket fat side down on the lowest shelf. Foil an empty shelf and place it over the brisket. This creates a hot zone. Keep a close eye on your digital probe as your cook time may be less.
Follow Pag's advice as to dumping steam.
If you MUST have a smoke ring, apply a light coating of Morton's Tenderquick to the top & bottom of the brisket. Set an 11 minute timer. Rinse and dry thoroughly. Do this before applying rub.

2/5/127:56 AM

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Former Member

Great advice from each of you. It is these tricks that will make me convert from a pellethead to a CShead. Thanks for your help and reassurance.

2/5/128:14 AM

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idahomikeMember

Chip:

I just took these briskets out of my CS45. I havn't cut into them yet. I had them in the smoker for 18 hours, I don't think that I will see a "smoke ring" when I cut them. The outside is sort of crispy, but when I pulled the temperature probe, the juice was running out. I will let you decide if these smokers will create a bark.