This article details a head-to-head comparison of cooking brisket using two popular grilling methods: pellet grilling and charcoal grilling with a kamado. Two briskets of different weights were meticulously prepared with a simple seasoning, allowing the cooking methods themselves to be the primary flavor differentiators. The experiment involved maintaining precise temperature control on both a Louisiana Grills Kamado and a Louisiana Grills pellet grill, meticulously tracking the cooking process from start to finish. This comparative approach provides valuable insights into the unique characteristics each method imparts to the final product.The grilling process encompassed careful temperature monitoring, wrapping techniques to enhance moisture retention, and a crucial resting period to optimize tenderness. The results highlight key distinctions in bark development, juiciness, and overall tenderness between the two cooking styles. Ultimately, the article concludes by emphasizing that the superior method depends on individual preferences, weighing the rich smoky flavor of the charcoal-cooked brisket against the exceptional tenderness achieved with the pellet grill.
Pros And Cons
- Produced a more tender brisket.
- Easier to manage temperature than the Kamado.
- More pronounced crust flavor.
- Lighter crust coloration compared to the Kamado.
- Produces a nice crust on the brisket.
- Holds temperature well once set up.
- Brisket was slightly drier compared to the pellet grill.
- More complex to manage than the pellet grill.
Read more: Top 6 Charcoal Briquettes: A Buyer's Guide
Grill Preparation: Setting the Stage
The cooking adventure began with preparing two grills: a Louisiana Grills Kamado and a Louisiana Grills pellet grill. The kamado was fueled with hardwood lump charcoal, carefully arranged for an even burn. A chimney starter was used to get the coals going quickly and efficiently, ensuring a clean burn from the start.
Meanwhile, the pellet grill's hopper was filled with pellets, ready to provide consistent heat for the lengthy cook. Both grills were allowed to reach their target temperatures – 300°F for the kamado and 275°F for the pellet grill – before the briskets were added.
Brisket Trimming and Seasoning: A Simple Approach
Two briskets, one weighing 7.5 kilos and the other 5.7 kilos, were carefully trimmed of excess fat. A simple seasoning of kosher salt and 16-mesh black pepper was applied generously to both briskets, ensuring even coverage.
The goal was to let the quality of the meat and the smoke shine through, without overwhelming flavors from complex rubs. Once seasoned, the briskets were ready to be placed on the grills.
The Cook: Kamado vs. Pellet
The smaller brisket was placed on the Kamado, using a heat deflector and water pan to maintain even cooking and moisture. The larger brisket went onto the pellet grill, also using a water pan to catch drippings.
Both grills were monitored throughout the cook, with adjustments made to maintain target temperatures. The kamado consistently ran around 300°F, while the pellet grill remained steady at 275°F. Regular temperature checks were done using a meat thermometer.
The Wrap: Maintaining Moisture and Crust
Around the four-hour mark, both briskets showed good color and were starting to render fat. The pellet grill brisket reached 173°F in the thickest part, while the kamado brisket reached 168°F, indicating it was time to wrap.
A foil boat technique was used to wrap each brisket, carefully maintaining the existing bark while promoting further moisture retention. This wrapping step is crucial for ensuring tender, juicy meat.
The Final Stages and Resting
After wrapping, both briskets continued to cook. The pellet grill’s temperature was increased slightly to catch up with the kamado brisket, which had a faster cook time. Once both briskets reached an internal temperature of around 200°F, they were removed from the grills.
The briskets were then rested in a low-temperature oven (170°F) to allow the juices to redistribute and the meat to become even more tender. This resting period is crucial for optimal flavor and texture.
Taste Test and Conclusion
After resting, both briskets were sliced, revealing a significant difference in bark. The kamado brisket had a darker, more pronounced bark, while the pellet grill brisket had a lighter bark.
Both were exceptionally juicy and tender, but the pellet grill brisket had an edge in tenderness and overall juiciness. The kamado brisket offered a more intense smoky flavor. Ultimately, the best choice depends on personal preference: intense smoke flavor versus incredibly tender meat.