World News – AU – Weber vs Traeger: A Backyard Brisket Smoke-off on Wi-Fi Pellet Grills

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There are few things in this miserable world more awesome than perfectly smoked brisket. This is doubly true when you travel to Texas because the real thing – or hell, even going to a restaurant – is either impossible or could kill you thanks to the spread Home Smoking Technology, we meat lovers have more ways than ever to reproduce this delicacy in our own backyards.

Since we’re definitely not making a trip to Texas Hill Country anytime soon, we’ve decided to pit two leaders in the barbecue world against each other on a virtual tour in one corner, the Traeger Timberline 850, and on the other hand, Weber’s Smokefire EX4 Grills These pellets make smoking easier than ever before but which one is really the best? To find out the answer, we smoked a full-bodied brisket, low and slow, and we’re doing our best to replicate the black gold bark-coated gold of the world’s best game makers below. We’ll continue our experiment and show you the final results Who wins comes back to you

Confession: This was the first time I smoked a whole brisket. I smoked a bunch of other things when I tested Smokefire earlier this year, from fish to whole chicken, to pork butts, to bacon. I smoked a lot in Weber’s reliable kettle grill over the years but the brisket is quite another thing. It’s almost legendary in my mind, and both the cost (about $ 80 ($ 110) for the piece I purchased) and the time it took to properly smoke it frightened me

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Before I could smoke I had to trim ground beef from the copious fat Well, the word « was » might be pretty strong – there’s a lot of debate in the brisket world about whether I should be trimmed at all but I’ve decided that roughly Three inches of fat on this pup was probably too much, so I punched the steepest knife in my kitchen and got to work, narrowing the fat down to about a quarter of an inch (or as follows) close to that as far as I can)

Part of the rim that’s a lot of fat (which I later turned into grease)

Trimming alone took about 40 minutes, which wasn’t as bad as I expected but maybe twice the time for a more experienced cook After that, I added the condiments: only kosher salt and freshly ground pepper, as dictates the traditional Texas Hill Country style to cover everything , I smoked a quarter cup of each. Once done, I filled Smokefire with mesquite pellets and set the temperature to 225 degrees Fahrenheit.

When I tested Smokefire over the course of a month this summer, one of the issues that sometimes surfaced was too high or too low in temperature This raised my particular concern about this cooker, because maintaining a consistent temperature of 225 is the key to ensuring that it deposits The fat in breast meat can decompose properly, which makes low, slow smoked breast meat extremely delicious (in fact, cooking breast meat very quickly will ensure that it is extremely tough) The thermometer on board Smokefire is not particularly accurate, I realized, so I used Also a Thermoworks Smoke thermometer to monitor the temperature and I’m glad I did

The chest chest went to the smoker at exactly 10:45 p.m. on a Saturday night, with a maximum expected smoking time of about 15 hours, plus two hours of rest after I pulled it off. I had a Smokefire probe on board monitoring the internal chest temperature, which I can monitor it via the Weber Connect app I also loaded the remote control thermometer into the Thermowork, which allowed me to monitor the internal temperature of the grill from the comfort of my favorite chair for the first few hours everything stayed nice and steady and started to relax a little bit around 1am I went To bed, I turned up the phone and the Thermowork screen sits under my pillow

You wake up several hours later in a panic with the brisket, don’t let it go all the way to the end instead, when the indoor temperature is around 165 degrees you want to pull it out, roll it and put it back on the smoker All this is done to speed up the ‘stall’ , Which is a point in the low and slow smoking process where it takes forever close to the meat to increase the temperature when I regained my consciousness around 7:30 a.m., after hearing exactly zero alarms from all my devices that seemed useless, the indoor temperature was 185 degrees I was on Sure I ruined everything

Turns out, not spoiled! In fact, when I pulled on the deck with my underwear and lifted the Smokefire hood, the chest looked Pretty cool just as I was supposed to be a bit of a knowledgeable hobbyist, but it looks like I’ve just slept in most of the booth I pulled and rolled (I picked up butcher paper, which helps release moisture for better « bark » development – the crusty outer layer – instead of Aluminum foil, which some chefs swear by) and put it back on, hoping for the best then Smokefire went crazy

The problem started when I started Smoke Boost in Smokefire, which works exactly as it seems unfortunately, also caused the smoker’s temperature to drop to around 150 degrees when I turned off Smoke Boost and set the temperature to 225, its temperature rose to 300 A degree this went back and forth for about two hours as I tried to get a stable temperature, which he would do for about 20 minutes and then go down or jump the more experienced chef knows how anxious about all this is; Meanwhile, I got scared the whole time.

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The flight from 185 degrees to the target temperature of 202 degrees took about six more hours at 1:30 p.m. Sunday, Weber Connect told me the temperature reached 200 degrees I lost my patience and pulled in fear of the worst

When I dismantled the butcher paper, I ran into The tastiest thing I have seen in my life the bark was amazing The brisket shook a little, and it shook like a jelly – just like the pitmaster blogger I’ve read told me it must smell really great I quickly rolled it up in its greasy paper blanket and put it in a dry cooler, where you’d get a much-needed rest To the probe that I left to prevent the precious juices from spilling so I could monitor its temperature and not rip in it early around 5 p.m., I finally got to about 140 degrees and pulled it out of the cooler – which I was boiling with a bowl of water and surrounded by chairs hoping my dog ​​or wandering raccoon wouldn’t steal it. – I unscrew it for the last time on the kitchen table, grabbed a cutting knife and started cutting – the moment of truth

Here’s a paraphrase of the verbatim conversation with myself in my kitchen: Damn like what awesome oh my god oh my god oh my god wow damn it is perfect I think it might be perfect I don’t deserve this how? This is amazing

What followed was a feverish and frankly disgusting stuffing in my mouth while I was enjoying the taste of victory I ate a lot of meat in those few moments that made me nauseous from oozing fat, and made myself unable to eat anything for a good four hours worth it The trouble

I’m not sure how I could make this great brisket on my first try – especially not on this pesky smoke with all the temperature quirks Let’s call it beginner’s luck if I can get it close to this good the next time, I might be thinking Get some credit

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I’ve worked with pellet grills for a number of years now and this experience – combined with the quality of Timberline 850 – has made my brisket over Andrew’s while it wouldn’t admit it, in terms of phenomenal performance, I defeated Andrew easily but since we’re talking About the equipment, not the pitmaster superior, let’s find out what I’ve learned

The Timberline 850 is a grill body with a maximum temperature of 500 degrees Fahrenheit that makes it just as good at making burgers and sausages as it is when smoking whole breast meat While I originally assumed I wanted a gas grill and a pellet grill, the power and speed of Timberline made An old gas stove can reach 420 degrees or so in a matter of minutes, and it can maintain a temperature and smoke meat for hours in my case, I ran a standard recipe requiring smoking for six hours at 225 degrees and then quickly wrapping it in foil or paper for a period Three more hours until the indoor temperature reached 204 degrees because we wanted to have dinner at a decent time, I pulled the brisket at about 196 degrees

A brisket is an interesting cut that when properly cooked it turns into something like a lighter pastrami and has a large red smoke ring around the outer edges and a sharp, dark bark. Traeger in particular is good at all that and won’t let the meat dry and dry unfortunately, Cutting takes time, and pulling it off the grill early wasn’t the ideal – although it was the right decision.

Traeger includes a single thermometer probe that can be used to program the cooking process. You can send recipes from the Traeger app and simply press a button, and check things occasionally on your comfortable sofa Full disclosure: My grill, maybe because it doesn’t support Wi-Fi -Fi at 5GHz, it wasn’t connected to my Wi-Fi properly, so I couldn’t manage things from an app however, the built-in thermometer and timers are usually enough if you’re not cooking something complicated

Since this wasn’t my first release on Traeger, I was less concerned about timing and temperature than Andrew I knew this grill would spit out some nice beef no matter what I did, provided I monitor the internal temperature This is interesting One of the benefits of using a thermometer-based grill is understanding the internal temperatures of various meats and vegetables is essential to properly cooking them, and having this data on your fingertips is vital.

I was constantly amazed by the meat coming out of the Traeger I have used a number of smokers in my day, including the Brinkmann Charcoal Smoke I have used for a number of years Nothing has been as easy or fun as the Traeger regardless of pellet anxiety – worry about running out of fuel – The pellet grill is probably one of the best inventions of the last century

In the end, we loved this meat, it was a great cut cooked to perfection while Andrew had a better crust, I think our inner ingredients were more interesting than his crust, and despite the high price, I highly recommend Traeger to anyone with a space It’s a grill beast and well worth the investment

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Weber-Stephen Products, Traeger, Pellet grill

World News – AU – Weber vs Traeger: A Backyard Brisket Smoke-off on Wi-Fi Pellet Grills


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