I’ve done it in foil and butcher paper and butcher paper so much better. Will never foil a brisket ever again.
I used craft paper because it was the only thing available, worked great imo... I’ve been successful with no wrap, but paper wrapped there was a lot more edible brisket and good bark
Apparently his real trick is the custom steam ovens/cambros that keep the briskets ready for service. IIRC, he pulls the meat off 8+ hours prior to opening.
I season them up like a brisket and smoke at 275 until 203 degrees than wrap and rest for at least 30 mins.
In the market for another grill and thinking about getting a pellet smoker (probably either rec tec or camp chef). On a few sites I’ve read about the meat lacking a smoke flavor when cooked with pellets. Some reviews I’ve seen refer to food cooked via pellet smokers as “cleaner” than something cooked on a ceramic grill or offset smoker. I realize the type of pellets plays a role, but is the difference between charcoal and pellets that noticeable? In a good way or bad way?
Depends on the size of the pellet grill, from my experience. My Davey Crockett almost gets things too smoky, whereas my home smoker which is much larger is the opposite. Likely due to the firebox being similar size despite the rigs being much different in size. I just add a $10 tube smoker to my larger one and the problem is solved.
Interesting, thanks. Currently in between a Rec Tec stampede and the bull, which is their biggest one, so I'll keep that in mind if I go that route.
There's an extra smoke setting on the rec tecs if you're at 250 or lower. They definitely don't reproduce the charcoal taste but you can get enough smoke
This is what I'm asking about before I buy. Does a pellet smoker cook like an electric smoker where you get the smoked meat texture but not necessarily the smokey flavor?
FYI, they just released one called BFG that's bigger than the Bull. I've got the bull and it's a perfect size that gives lots of cooking space and flexibility without being obnoxiously large.
Anyone have recs in St. Louis? My dad is headed down there and asked me to ask the board. Really any good food spots are cool.
I've seen Pappy's and Salt + Smoke. I don't know where he is staying, but he is like Uber elite at this point so it doesn't matter
While we are seeking suggestions, I will be in Austin for the weekend and need Q recs for Friday night. given options so far are Blacks, Terry Blacks, Stiles Switch or Salt Lick, but Salt Lick was cursed by two well known aficionados.
Franklin but that is a morning trip. Salt Lick is ok, cool experience, I call it the Disney of BBQ, show up bring beer and chill. Salt Lick is a sausage place imo.
Also, if you do not go to Valentina’s TexMex Bbq Saturday morning and get a taco then you are doing it wrong.
Got there around 7, I think there were maybe a dozen people ahead of me. Drank some beers and was in not long after 11. Well worth it if you have the time. Hard to hit any of the top, top places for dinner. Most close pretty early if they don’t just run out.
I did the same, took a sixer and landed on one of the tables on the deck and watched movies on my phone. Aaron himself was cutting, so that was cool.