Swapped my offset smoker for a pellet grill on a brisket cook last month

I've been using a cheap offset for about two years now and fought with temp swings every time, so I borrowed my neighbor's Traeger for a 10-pound packer brisket. The bark came out way less crusty but the meat was so much more tender and even from start to finish with zero babysitting. Anyone else find that pellet grills just produce a more consistent product even if you lose some of that smoky edge?

2 comments

2 Comments

michael5197d ago

Yeah but then I tried reverse searing a steak on mine and it just didn't hit the same.

reese_singh877d agoMost Upvoted

Oh man, have you tried letting the steak come closer to room temp before throwing it in the oven? I had the same problem at first with my reverse sears. What finally clicked for me was using a wire rack on a baking sheet so the air got all around it, and patting it super dry with paper towels right before the sear. I also crank my cast iron up way higher than I thought I needed to, like almost smoking, then drop a tiny bit of avocado oil in. That crust gets way better than anything I got from just pan searing straight up.