New to the pellet life

[Coolchange]

Hello everyone. My name is Robert and I just purchased the Seerwood 600. I’m new to pellet cooking but have plenty of time with my Big Green Egg. I’m a union lineman for 20 years now and my wife is a nurse. We have 3 wonderful German Shepherds and 4 cats
For fun we enjoy traveling,camping,fishing, boating and of course eating. Glad to be part of the forum. My first adventure will be steak tips tonight with Mesquite pellets.

 

[primeone]

Congrats on the new Searwood and welcome to the forum!

Let us know how the first cook comes out:

🔥 What's cooking on your SmokeFire/Searwood? 🥩

Weber Searwood & Weber Grill Forum

www.weberforum.com

 

[Coolchange]

The steak tips with mesquite came out great. Just had an issue with the temps. Set to 325* and it went to 475 before I shut it down. After that it seemed fine.

 

[BrettJA]

Hello everyone. My name is Robert and I just purchased the Seerwood 600. I’m new to pellet cooking but have plenty of time with my Big Green Egg. I’m a union lineman for 20 years now and my wife is a nurse. We have 3 wonderful German Shepherds and 4 cats
For fun we enjoy traveling,camping,fishing, boating and of course eating. Glad to be part of the forum. My first adventure will be steak tips tonight with Mesquite pellets.

Welcome and enjoy

 

[Slapshot]

You bought the right pellet grill/smoker. Well done!

 

[Coolchange]

I’m having a blast so far. Pork Schnitzel was so awesome. The 6lb brisket will go on tomorrow morning at 06:00.

 

[Capt Ruff]

I’m having a blast so far. Pork Schnitzel was so awesome. The 6lb brisket will go on tomorrow morning at 06:00.

Tell me about your brisket cook?
I’m putting on a 6.5lb A++ Wagyu Brisket tonight. My cook plan will be
225 degrees - smokeboost for initial 120 minutes
Hickory pellets
Separate flat and tip at about 180, wrap flat put back on smoker, cut the tip up into .5” to 1” cubes, baste cut ends with bbq sauce, put rub on cut ends, put cubes in foil pan and back on smoker.
Will pull everything when flat reaches 200 internal
Place in cambro box to rest for an hour before plating.

Plan on using a rub Heath Riles - competition bbq, will mix in a little Holy Gospel.

 

[Capt Ruff]

Ah right - not happy about my 7lb brisket cook. I’m not entirely sure what went wrong as this should have been a great piece of meat. I separated the flat from the point and stuck both on top rack of the Searwood at 1am with a rectangular foil water/drip pan underneath. Ran smokeboost until 4am (180 degrees) then 225 degrees until internal temp hit 170 degrees. Then wrapped in butcher paper until internal reached 195 - 200 degrees. Put in cambro box for 2 hours to rest before slicing.

Normally this would yield excellent smoked meat around noon / 1pm. Instead the point yielded chewy/ tuff burnt ends around 3 and the flat yielded semi-moist flat that I had to finish in the oven at 250 degrees around 8pm. The smoke ring, flavor, bark, rub looked and tasted great. However there just wasn’t enough moisture left in the meat and the cook took much, much , much longer than it should’ve. This cook burned through 18lbs of Hickory Pellets, crazy, almost $20 worth of pellets.

My theory is the smoker isn’t actually reaching 225, add a water pan and that’s why it’s taking longer. The brisket was too small and didn’t have enough fat content. However being Australian A5+++ Wagyu I’d expected the complete opposite.

I’ll be investing in a meat probe and oven thermometers to test the heat so I can get the temperature down.

The flat will be “good” chopped brisket, it’s a shame as the seasoning and smoke is perfect. Open for thoughts and opinions. @primeone @Txbart@Coolchange