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After ribs friday, trying a brisket: prayer request
- Thread starter Simmer007
- Start date
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Please report how it turns out. What pellets are you using?
Ribs looked great. You’re doing better than I did my first couple of tries.
Mix of hickory and cherry
Pellets make things a little easier, especially for a FNG like me
The dreaded stall. Watch it close cause it will move fast once all the collagen is melted.
Im 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.
God I hope I didn’t fuck this up, I know brisket can be a bitch
What temp are you running at?
Got 2 from ButcherBox recently, might smoke one next Saturday-Sunday for the SB, post pics when you’re done.
Wait. They have brisket?
What smoker are you using
They sent me one in December and one this month, I get the beef and chicken box and always add in some seafood.
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Where in the fuck have I been? Tired of running around trying to find it.
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.
245-265
It is to my kids lolThat’s not a brisket.
That’s not a brisket.
It is to my kids lol
And I’m simply a big overgrown kid, so I’d cook the shit out of that 3” penis brisket.
What was your final internal temp reading?
I want your meat in my mouth.
I’ve always heard a ton of salt and pepper and that’s it
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
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.
Ya, I just wanted mine a tad saltier, but wtf do I know?
I'm surenyou do. You've never been the same post surgery
How’s it going? Being Canadian, I know pastrami sammies are the goat
That looks amazingJust made my first batch of deer sausage ever. Turned out great.
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