How to cook a Brisket on a Green Mountain Grills

[@GeauxTigers0107LSU]

Full packer takes me about 9 hours @ 250 on my Jim Bowie. I added a smoke tube filled with pellets to give it more smoke and it made all the difference in the world. I pull mine at 203. LOVE this smoker. And the customer service is like nothing I've ever had before. Had issues two different times...called the support line and left a message. This was on a Sunday. I was called back within two minutes, I explained my problem, and was told what the fix would be and they were getting the parts out to me right away.I highly recommend these grills. Thanks GMG.

[@micahroberts3564]

I find if I keep mine under 230 degrees I get much more smoke. Once it crosses over 250 my smoke gets much thinner. When I do chicken I use the Amazn tube, but as long as I keep it low and slow at 225 for the smoking period I find the added smoke isn't needed

[@jamesspivey6283]

Green Mountain Grills are the best. I carry my Davey Crockett with my when we travel in our rv. The recipies are easy and fool proof. Everything we have tried, from fish to steaks, has turned out great. And their after sale support goes above and beyond to keep their customers happy. What a great team!!!

[@wrektum]

I have used this recipe several times and it is always a crowd pleaser.

[@bigmike11676]

Just bought a Davy Crockett last week. It's my first pellet cooker and I've only done 1 cook so far. The babybacks turned out awesome. Brisket is next.

[@ricknewman2417]

This video rocks! I use this video for reference when I smoke brisket on my Davy Crockett. Comes out perfect every time...

[@aftashok1]

my very first brisket went in this morning at 9am in the Davy Crocket, i'm following this video, thanks for all the info. wish me luck!! signed, a happy GMG owner!!

[@whyme3286]

I bought the Daniel Boone with WiFi and just love it! I also bought the pizza attachment that works really well and it’s fun to have friends over and make pizzas. Buy your pizza dough and sauce at your nearby pizza joint and save yourself time and it’s cheap too.

[@Gquebbqco]

This dude knows what he's talking about! Nice job Andy That brisket Looked Great!

[@AzurinManagement]

What are the cooking temperatures and time?

[@32hothead]

Exactly what I was looking for ! Wanting to buy a GMG Davy Crockett but didn't know if a brisket would fit. I'm sold!

[@GMGrills]

Have fun with your new GMG

[@32hothead]

GMGrills I will once my local supplier gets them back in stock. lol I was hoping to have one for my 40th bday BBQ next week, but not many grill sales in Canada over the winter. Looking forward to it though. :)

[@mllm1]

Good video. I just bought the Daniel Boone a couple of weeks ago and I’ve been having fun learning it. I’m practicing on drumsticks 🍗. I love the way it holds the temperature steady and even. There’s no hot or cool zones. I can use the entire grill and everything is done at the same time.

[@jeffandlilmel]

3:30am, and I'm firing up my DB, brisket time!

[@jeffhudson9130]

Jeffrey Potter nice!!

[@spencerolson6175]

Temperature on the grill? For how long? Nobody mentions it

[@ir8342]

Just ordered mine. Cannot wait!!

[@ictkeith3730]

Link to the awesome spritz bottle?

[@dmmness]

His brisket looked pretty dry. I have a Daniel Boone and the first brisket I ever did on it turned out perfectly. Perfectly smoked and very juicy.

[@tomc7018]

what was the temps you set it at?

[@kenbehl2659]

Awesome job, looks delicious. Where did you get that cool sprayer

[@FullFlavorRetro]

its a solo, you can find on amazon

[@hickory40cattlecompany96]

Great

[@stephenfriend442]

Where’s the bark?

[@hillbillyhandyman8989]

Nice job. Not your usual cookie cutter video. I see a handful of meat hating vegetarians found this by accident. Ha!

[@javandermate]

Andy where did you get the spray bottle?

[@tiffenehanson3172]

Great video! Thank you!! Can you tell me if the vent holes on the trays should be opened or closed?

[@raymondolguin7550]

Aluminum no bueno. Personally I don't allow Aluminum to touch my food. Much less wrap my food in it and put it in high heat. I prefer butcher paper.

[@jonathanisrael7869]

A few weekends back a smoked my first brisket flat on my GMG and I'm not sure what I did wrong. It was a 4lb flat that I put fat side down until it reached a temp of 165 degrees. I foiled it and then pulled it at 200 degrees. It was like butter. I then put it in a cooler to rest for 3 hours. When I went to slice the flat it was tough and dry. Any ideas of what I did wrong?

[@johnmayberry7654]

From reading a lot on various BBQ forums online and watching videos on KZbin you brisket probably continued to cook in the cooler too long. I just cooked a brisket Saturday and I just let it rest on counter without a towel just wrapped in foil for 20 minutes. I've seen it where people even open the foil a bit to let the steam out. This might cool it down too quick though. After about 20 minutes FTC til ready to eat.

[@toplcame]

You needed to add moisture when you wrapped and waiting 3 hours was too long, plus the cooler retained too much heat and probably cooked/dried it out

[@onewheat]

Is wrapping to avoid drying it out or to avoid the stall and hasten cooking?

[@GMGrills]

It provides a couple few things, yes it helps with dryness and helps the brisket push through the stall, but it also helps keep smoke from over smoking and helps maintain your desired color. Then downside with wrapping is you will lose some of your bark. But I believe the positives outweigh the negatives.

[@dougfox8881]

I like a good bark on my brisket, and feel that wrapping it for the last half of the cook kind of impacts that. Thoughts?

[@kaduce]

I'd just reduce the foil time then, just cut it in half.

[@gmboardman]

Doug Fox you can also do a “finish” by an extra half hour without the foil at the end. I’ll sauce it on that last half hour because it sets up very nice

[@mictdave1]

I’m confused, theres a Kansas brisket recipe in the GMG handbook that calls for fat side up with the temp set at 185 for 4 hours. This will be my first brisket on my new Daniel Boone and I don’t want to screw it up.

[@toplcame]

Kasas style vs Texas style, I would guess.

[@Whodaleewho]

I just got a Jim bowie, and am having some issue's with correct temperatures. To achieve roughly 250 in my smoke chamber i'm only setting the controller to 180. I am checking the temp in the chamber with a Maverick two probe thermometer. Also my temps seem to differ by about 30 degrees left to right on my smoker is this normal?

[@travishicks6074]

Corn Starch. move your heat deflector around. Gmg is designed to be able to have a hot side if you want it. Moving it to the right should help equalize it all around

[@Whodaleewho]

So my Jim Bowie model's heat deflector only seems to fit one place directly over the fire pot right in the center of chamber. It's rectangle and has fitted placement. There's two large perforated heat shield/driptray/heat diffuser above that says to close holes off for smoking and open holes up for hi heat applications. Thanks for responding BTW appreciate it

[@chriswelds9889]

I'm having the same problem. Having to set it low to make up the difference

[@mattwallace4104]

I had a issue as well with it not wanting to heat up to the set temp. I cleaned the Thermal Sensor it worked correctly. I think when i was spritzing it got coated. Could give that a try

[@tomjohnson2508]

nice

[@thomasputt7760]

What temp. to set grill at?

[@SHENANIGANMEDIA1]

Looked like 240?

[@dustindownen216]

Do any of you use this in very cold weather? My dad has a treager and when its super cold it malfunctions and turns off. Thats why I am considering GMG

[@GMGrills]

Yes, frequently use GMG's in cold weather. If you get the wifi model there is a "climate control" feature as well to increase cold weather performance

[@Boxkicker34]

I wouldn't recommend it. I have tried in very cold weather and the build up of moisture caused the pellets to swell in the auger and not feed properly. I'm sure they might be a way around this but I'm not sure how

[@electricjohnnyor1632]

I bought and use the thermal blanket, HUGE difference. Smoking a brisket right now with outside temps at 42 degrees. I leave the blanket on all the time.

[@rabidDAWGfan82]

Where did you get that spray bottle?

[@GMGrills]

Amazon

[@johnmayberry7654]

+GMGrills BPA Free? What brand?

[@GMGrills]

+John Piekarski i dont believe they are BPA free, the brand is solo

[@normrubio]

There are two types of people in this world, half are fat side up and the other half are wrong. Just kidding, looked great bub!

[@myopenheartconz]

what size is gmg?

[@GMGrills]

This brisket was cooking on a Davy Crockett

[@willalot]

you said insert the meat probe, but don't really explain what temperature you want to see from the probe?

[@lordvader5706]

200°

[@willalot]

@@lordvader5706 thanks

[@thomasputt7760]

What temp.?

[@GMGrills]

Thomas Putt 250 degree's

[@mllm1]

It’s 250 like in the video you watched 😃

[@hollyrussell1548]

Can anyone tell me what item he was using to mist the meat with.

[@OriginalFloridamanforge]

Just a pump sprayer

[@david_reynolds3660]

That thing is dry

[@italianrelic]

Doesn’t really look as good as when they are smoked on a stick burner 🤔 kinda looked dried out on the pellet grill

[@frankiegbangemsful]

I cant get the smoke flavor i want out of my gmg jim bowie. something has got to be wrong with it .

[@GMGrills]

Try starting your cook at a lower temp, and always put the brisket on cold

[@dougfox8881]

You can also buy a pellet smoker tube to hit it with more smoke if you want. They're about $15.

[@commonsense3050]

CMG is not a true smoker, I use my Bradley for that. It will give a nice smoke flavor just not to the degree of a dedicated smoker. This is my opinion. Results vary.

[@stevew1643]

No bark :(

[@trickyynicky]

Nice gloves Nancy.