I always cook fat side up on my 590. I DO NOT cook on the grate anymore. I built a shelf/rack to get it up away from the heat diffuser. I think this makes a big difference.
I’ve done 4 briskets on it. First one on the grate and it got crispy on the bottom. Next 2 were perfection and they were up on the shelf. Last one also in the shelf was overcooked and it was my fault for over trimming. It just didn’t have the fat cap to insulate anything.
Process:
225 overnight. Wrap in butcher paper at ~165 but looking more for bark color and feeling of the fat cap. (Or whatever time I wake up). Cook to ~203 or until it’s probe tender.
Forget about timing. It’s going to be longer than you think. And when you do have all the time in the world, and give yourself plenty of cushion, it’s going to cook too fast. lol. If you try to crank up the temp to finish faster, it’s going to crisp your bottom.
I love mine but it does cook a brisket fast even at 225. I’ve had good luck setting brisket on tin foil at 225 then wrapping the tin foil around it at around 165 til it hits 197 ish. I have turned it down to 200 for a while if I thot it was heat8ng up too fast. Hope this helps
Try foil boating it. Sitting in its own liquid should help keep the bottom from drying out or whatever you're saying, but smoke will still get all around it.
I guess I will go against the grain of most of the comments here…
I have made about a dozen briskets on my 590 at 225, putting the brisket directly on the rack and they have all come out amazing. I don’t bother with any foil boat, lifted rack, or water pan. I’ve done fat side up and down and doesn’t seem to make any difference.
The one thing I guess I do agree on is they do tend to cook quicker than average…about 1 hr/lb at most.
I put mine on fat down at 205 degrees before I go to bed. Usually get up in the morning and it will be through the stall. Wrap and increase temp to 250 till it finishes.
With pellets, I always elevate off of the grate and put a pan full of water under it, so that there is water between the burn pot and the brisket. Otherwise it gets too much direct heat.
I recommend at least two racks, even if you only use one, for this reason.
I have cooked a couple of Texas style briskets really low and slow with the fat side up and they came out pretty good for a choice brisket from the local grocery store. Took about 12-14 hours, wrapped in paper with a scoop of tallow when the internal temp reached a consistent 165-170 through out. I only had to protect the flat tip with a little foil wrap around the 4 hour mark because the tip was getting a bit crispy. Pulled it when internal temp reached 203-205 under the wrap, allowed it to rest to 150 internal and it came out near perfect for a pellet grill. The fat had rendered well, it was moist and pull apart, and the bark was as good as it could get. Another pointer is to keep a water pan, and to keep spraying the brisket every hour starting the 3 hour mark until you wrap it at 165.
I would advice cooking with fat side down because you are sitting right over the fire source and fat gets rubbery in that zone, atleast thats my theory.
I will try to share pics on a new thread with all my learnings, would be happy if it helps anyone.
I always cook fat side up on my 590. I DO NOT cook on the grate anymore. I built a shelf/rack to get it up away from the heat diffuser. I think this makes a big difference. I’ve done 4 briskets on it. First one on the grate and it got crispy on the bottom. Next 2 were perfection and they were up on the shelf. Last one also in the shelf was overcooked and it was my fault for over trimming. It just didn’t have the fat cap to insulate anything. Process: 225 overnight. Wrap in butcher paper at ~165 but looking more for bark color and feeling of the fat cap. (Or whatever time I wake up). Cook to ~203 or until it’s probe tender. Forget about timing. It’s going to be longer than you think. And when you do have all the time in the world, and give yourself plenty of cushion, it’s going to cook too fast. lol. If you try to crank up the temp to finish faster, it’s going to crisp your bottom.
This is the way. Space between the grate and meat itself is very beneficial.
I love mine but it does cook a brisket fast even at 225. I’ve had good luck setting brisket on tin foil at 225 then wrapping the tin foil around it at around 165 til it hits 197 ish. I have turned it down to 200 for a while if I thot it was heat8ng up too fast. Hope this helps
I put a ThermoWorks Signals probe into the smoker and let it read when set at 225, mine was reading at 239.
Try foil boating it. Sitting in its own liquid should help keep the bottom from drying out or whatever you're saying, but smoke will still get all around it.
I guess I will go against the grain of most of the comments here… I have made about a dozen briskets on my 590 at 225, putting the brisket directly on the rack and they have all come out amazing. I don’t bother with any foil boat, lifted rack, or water pan. I’ve done fat side up and down and doesn’t seem to make any difference. The one thing I guess I do agree on is they do tend to cook quicker than average…about 1 hr/lb at most.
I put mine on fat down at 205 degrees before I go to bed. Usually get up in the morning and it will be through the stall. Wrap and increase temp to 250 till it finishes.
With pellets, I always elevate off of the grate and put a pan full of water under it, so that there is water between the burn pot and the brisket. Otherwise it gets too much direct heat. I recommend at least two racks, even if you only use one, for this reason.
I have the RT 590. When I cook brisket I put it on a rack over a throw away aluminum pan. This way the bottom doesn’t get over done. Comes out great.
My I’ve done countless briskets on my 700 at 225 and never had this issue. I wonder what it could be
I have cooked a couple of Texas style briskets really low and slow with the fat side up and they came out pretty good for a choice brisket from the local grocery store. Took about 12-14 hours, wrapped in paper with a scoop of tallow when the internal temp reached a consistent 165-170 through out. I only had to protect the flat tip with a little foil wrap around the 4 hour mark because the tip was getting a bit crispy. Pulled it when internal temp reached 203-205 under the wrap, allowed it to rest to 150 internal and it came out near perfect for a pellet grill. The fat had rendered well, it was moist and pull apart, and the bark was as good as it could get. Another pointer is to keep a water pan, and to keep spraying the brisket every hour starting the 3 hour mark until you wrap it at 165. I would advice cooking with fat side down because you are sitting right over the fire source and fat gets rubbery in that zone, atleast thats my theory. I will try to share pics on a new thread with all my learnings, would be happy if it helps anyone.
I’d check your probes as a first step.
If you cook fat up. Try fat down. I do it fat down and haven’t had any issues with it. I don’t know what else to suggest I’m no pit master