Smoked Brisket on the Green Mountain Grill JIM BOWIE PRIME PELLET GRILL

This episode we go back into our time machine and show you our first take on a brisket using a green mountain grill and going fat side up. Using these seasonings.
Chubacabra Brisket Magic
Heath Riles Pecan Rub
Johnny T's All Purpose Seasoning
I am Eddie Wright!
A sworn southern food advocate who enjoys the best of smoked and grilling a variety of foods while entertaining and sharing my world with others. Here on my channel, we believe in one simple ruling.
You too, can cook amazing food, the WRIGHT way.
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[@EddieWrightBBQ]

I am a FAT SIDE UP GUY FOR LIFE. This was an AMAZING brisket. Let me know what you think. Thanks for all the support, and as always, #keepSMOKING

[@Robbbybobby3]

Hey Eddie, I was wondering how you still like the GM, Im shopping for a smoker, was thinking a high end one like a Yoder, but i am hearing great things about this one, can i ask you to email me to let me know your thoughts. my other possibility is a Rec Tec.Louisana Grill, Yoder. I appreciate any input that you may have in helping me make a decision,. I have a Treager Select and the tem is just all over the place. Thanks!

[@EddieWrightBBQ]

@@Robbbybobby3 hey robert. When making the decision on this or a yoder it simply came down to budget and time. I am very happy with my decision to grab the gmg and fully understand the pros and cons of the more expensive brands. Mainly metal gauge thickness and features. All in all, this was a great purchase and very easy to love when I got into it. I stopped using my smole hollow vertical all together since owning this and now an ole hickory pit. I hope this helps. Hit me with any other questions that you may have.

[@Robbbybobby3]

@@EddieWrightBBQ I totally appreciate your feedback and I pretty certain i am going to pull the trigger on the Jim Bowie. I think your pretty awesome getting back to me so quickly as well! many respects to you!

[@EddieWrightBBQ]

@@Robbbybobby3 Not a problem brother. I appreciate each and every person that drops a like and sends me comments and questions. lets me know my work isnt going unnoticed. good luck and roll smoke.

[@mridahokrieg6114]

Older video, but I like it. Fat side up is definitely the way to go for me as well, nice job my friend

[@EddieWrightBBQ]

Thanks for tuning in

[@lindseyadams5339]

That's an art bro! Salute!

[@EddieWrightBBQ]

Thanks bro. Means a lot

[@anthonyscott3659]

Looks great! .... my last brisket on my GMG I ran 225 till 195 IT , it wasn't probe tender so ran it a bit longer 205ish IT still wasn't probe tender , turned out Dry and had like 1/4 of tough leather on the grate side .... might try wrapping next time (my offset smoker I usually never wrap) guessing the pellet grills are a bit different or it was just a bad cut of meat since it never got probe tender and just dried out

[@EddieWrightBBQ]

No, its different. THe gmg heat diffusor runs a tad hotter than the temp setting. Running it on the upper rack if you have one helps, and wrapping is most definitely my go to. I have dont one unwrapped on the gmg and it came out good as well. I always use a maverick probe to compare with the gmg probe.

[@surette56]

You forgot to invite me looks great

[@johngrafen7591]

Looking at a gmg prime plus Jim. Let me know what you guys think yes or no first time smoker.

[@EddieWrightBBQ]

I would say yes. Coming from a cheap offset, to a vertical propane and wood chip smoker into this one. This was the best upgrade in my route to where I am now. Going in, I wish I would have gotten this before my Smoke Hollow 44 Vertical.

[@gazoo5059]

Go with GMG. I looked at both, GMG and Traeger pellet smokers construction. Over all, GMG are built like battle tanks compare to Traeger. Open the lid several inches on a Traeger and twist your wrist left and right, you will see the lid bend, GMG will not. GMG uses a thicker gauge metal.

[@dbz24]

I hear the GMG Jim Bowie when the lid is closed has a bit of smoke coming out of it. Making it seem like there will be some uneven temps. Any way to prevent smoke leakage on the Jim Bowie with the lid closed?

[@EddieWrightBBQ]

In my experience I would say no. I've tried gasket seal and a few other tricks but when it retains more smoke it runs even hotter. Well it did for me. Also toward the exhaust end is a natural hotter zone. But once you known it you just adjust to the process just like any other pit. I hope this helps

[@TheTeamrawdawg]

Yea upgrade on knives video but great job on brisket

[@DMACK1981]

What was the total cook time?

[@EddieWrightBBQ]

14 hours

[@plainsman97]

@@EddieWrightBBQ Did you have to put in more pellets? I doing my first smoke on a pellet grill (Jim Bowie Prime Plus).

[@EddieWrightBBQ]

@@plainsman97 yes I did

[@trpeters67]

poor fat rendering otherwise looks pretty good. fat should go between meat and heat

[@EddieWrightBBQ]

AGREED. we have learned so much since then.