What are the downsides of pellet smokers?

Cleaner burning, so less smoke ring. Needs electricity. Pellets cost more than logs. Some struggle to sear hot.

How long can I leave pellets in my smoker?

A few days if dry. Empty the hopper and store in sealed bins to prevent swelling.

Don’t use wet pellets, block vents, ignore grease trays, or open the lid too much.

An electric auger feeds pellets into a fire pot. A fan circulates heat. The thermostat keeps temps steady.

Scale

10–12 lb beef brisket

Yellow mustard for binder

1/4 cup coarse salt

1/4 cup coarse black pepper

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1. Trim excess fat, leaving about 1/4 inch for moisture.

2. Rub brisket with mustard, then season all over with salt and pepper.

3. Preheat pellet smoker to 225°F.

4. Place brisket fat side up and smoke until internal temp reaches 165°F (about 6–7 hours).

5. Wrap in butcher paper and return to smoker until internal temp hits 203°F.

6. Remove, wrap in towels, and rest 1–2 hours before slicing.

Use oak or hickory pellets for classic flavor.

Keep the lid closed to maintain steady heat.

Slice against the grain for the best texture.