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SignUp Now!Please report how it turns out. What pellets are you using?Put it on at 2am, small, 9lbs before trimming. Wrapped at 155, and going at 225 until tender (202ish), then rest in veti for 2 hours
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Put it on at 2am, small, 9lbs before trimming. Wrapped at 155, and going at 225 until tender (202ish), then rest in veti for 2 hours
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Mix of hickory and cherryPlease report how it turns out. What pellets are you using?
Pellets make things a little easier, especially for a FNG like meRibs looked great. You’re doing better than I did my first couple of tries.
The dreaded stall. Watch it close cause it will move fast once all the collagen is melted.I’m sure glad this cunt is climbing 1 degree every 30 god damn minutes. 184 now
The dreaded stall. Watch it close cause it will move fast once all the collagen is melted.
Thanks, keep checking my phone, almost to 15 hoursGotta power through the stall. The meat is releasing a ton of moisture right now which is slowing down the cook. But it will push through.
Thanks, keep checking my phone, almost to 15 hours
God I hope I didn’t fuck this up, I know brisket can be a bitchIm so excited for the final pics. This is what my non-NFL Sunday has come to.
I can’t lie. I creeped in on Marshawn Lynch’s’ team in the virtual pro bowl. I really, really want to enjoy a drink with him one day. That guy is just everything ZFG have fun with life type of guy.
What temp are you running at?God I hope I didn’t fuck this up, I know brisket can be a bitch
Got 2 from ButcherBox recently, might smoke one next Saturday-Sunday for the SB, post pics when you’re done.God I hope I didn’t fuck this up, I know brisket can be a bitch
Got 2 from ButcherBox recently, might smoke one next Saturday-Sunday for the SB, post pics when you’re done.
They sent me one in December and one this month, I get the beef and chicken box and always add in some seafood.Wait. They have brisket?
I could never find it on their website but they sent those two in the last two months for some reason, I’m not complaining . The scallops, salmon and cod are all very good, recently they sent me some ribeyes and filets plus their perks are great.Where in the fuck have I been? Tired of running around trying to find it.
245-265What temp are you running at?
It is to my kids lolThat’s not a brisket.
That’s not a brisket.
It is to my kids lol
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One hour rest, fingers crossed
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Pretty good and juicy, only thing I would change is more salt on the rub
I’ve always heard a ton of salt and pepper and that’s itView attachment 4969
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Pretty good and juicy, only thing I would change is more salt on the rub
the bbq right video I watched was a slight dusting of a hot bbq rub then salt and pepper. some say a light coat, some say a ton. I think ill do a lot more next timeI’ve always heard a ton of salt and pepper and that’s it
I want your meat in my mouth.
I over-salted the last brisket I smoked. I wish there was a rule of thumb for that shit but I haven’t found it yet. I did equal parts black pepper and kosher salt - around a 1/4 cup each. I’m thinking 2-1 pepper to salt is my sweet spot.the bbq right video I watched was a slight dusting of a hot bbq rub then salt and pepper. some say a light coat, some say a ton. I think ill do a lot more next time
Ya, I just wanted mine a tad saltier, but wtf do I know?I over-salted the last brisket I smoked. I wish there was a rule of thumb for that shit but I haven’t found it yet. I did equal parts black pepper and kosher salt - around a 1/4 cup each. I’m thinking 2-1 pepper to salt is my sweet spot.
I'm surenyou do. You've never been the same post surgeryI want your meat in my mouth.
How’s it going? Being Canadian, I know pastrami sammies are the goatI'm now two days into a 5 day cure of a Pastrami OP. First time attempted.
Throw up some prayers for me.
That looks amazingJust made my first batch of deer sausage ever. Turned out great.