Slightly OT: pellet smoker brisket

StillH2OEgger

Looking for a little advice from anyone who has smoked brisket on a BGE and pellet smoker. Spending some time next week with a buddy who just got a Traeger pellet smoker and I'm planning to bring over a brisket to smoke. I'm comfortable with this cook on a BGE -- I usually run overnight at around 250 degrees, simple salt and pepper rub, post oak for wood, and don't wrap. I know there are some differences between these smokers and I don't have any experience using pellets. What, if anything, do I need to change with procedure/approach?

cookingdude555

The only difference I really experience when using my pellet cooker vs a BGE is the smoke flavor on the pellet cooker can be less intense.  Prepare for that by using a stronger peller flavor, a smoking tube in the cooking chamber, or even a smoldering wood chunk like you do in the egg.  Some prefer this lighter "kiss" of smoke and to that I would say just follow your normal process and it will be awesome.

StillH2OEgger

I definitely want to give it as much smoke as possible, but should I consider wrapping after the stall (or bark is set)?

StillH2OEgger

Just wanted to post a follow-up after a wonderful week with friends at their lake place. Smoked this brisket on his pellet smoker for the 4th and was pretty darn pleased with the results. The smoke was a little lighter in comparison to the BGE, but it was stress-free and everybody loved it, including the four Texans in attendance.

cookingdude555

cool firework pic, brisket looks awesome

lousubcap

Great weekend and if everyone liked the brisket, then a winner however you get there.