Pellet Smoked Pastrami

[Rick]

quote Jim” post=5382:

Hey Rick,

We are going to be smoking a small 5 lb brisket on a pellet grill tomorrow. Do you have any recommendations on temp (smoker and internal), time and method (open/ wrapped in foil, etc.)?
Have never smoked a brisket before (its flat as a pancake) afraid it will turn into a shoe sole. We put rub on it today and will hold it overnight in the fridge.

What brand of pellet grill do you have?

Normally brisket is 1.5 hour per pound but yours being a flat it will get done faster. Low and slow at 225*
A flat I would foil with Apple Juice at an IT of 165 then remove at 190 and rest.

You can pull at 190* and FTC which is OPT
Foil
Towel= wrap the foiled brisket in a towel
Cooler= place foil/towel wrapped brisket in an igloo cooler (no ice) from 1.5 – 2 hours

If your going to mop, I like 1/4 cup canola oil mixed with 4 cups apple juice but remember mopping=less bark on the brisket.

Hope it goes well for you.

Rick