the Camp Chef with the Sidekick does this. It’s a pellet grill with a propane grill on the side. That’s what I have.
145* for about 90 minutes for large chunks. The point will reheat nicely. The flat will be edible but dry.
Just pray for WVU and eat. Also to clarify I just slice off what I want to eat. I don’t put in 9 pounds of flat and point to eat 10 ounces.
I generally only reheat non sliced frozen brisket. You’re right, it’s too long for refrigerated brisket. I do 140* for all reheating just to be safe.
I reheated some brisket from Lewis' my wife brought back from Charleston last week. 140 for 45ish minutes. Turned out excellent
Another option is the Masterbuilt gravity series. It is charcoal but is just as simple and easy as a pellet grill. It can easily go above 700 degrees as well.
I always use the crock pot to reheat brisket and it works great. Add a little bit of beef stock or bbq sauce
Sam's Club find today. Perfect for game 2 dinner. Gonna microwave on high for 45 minutes and then slather it in Sweet Baby Rays.
Doing it like pulled pork or leg of lamb? Did my last one like pulled pork and it turned out excellent.
Here's what I did. Trim off as much fat as possible (doesn’t render as well as beef or pork) Rub with ½ tsp of salt per pound the day before Rub with 2 tablespoons minced garlic 1 tablespoons oregano 1.5 tablespoons black pepper 1 tablespoon crushed bay leaf 1 tablespoon basil 1 tablespoon turbinado sugar 1 tablespoon rosemary 1 tablespoon thyme 1 tablespoon sage 1 tablespoon parsley Smoke at 225-250 F for 6-8 hours (1st time took 10 hours though). After 2 hours, mop with the below every hour 1/2 cup Worcestershire sauce 1/2 cup tomato sauce 1/2 cup water 1.5 tablespoons lemon juice 2.5 tablespoons dark brown sugar (or turbinado) 1 tablespoon butter ½ teaspoon cayenne Salt Pepper Remove when probe soft or bones pull out, between 195 - 203 F. Rest for 30+ minutes, preferably over 1 hr
Doing 10 briskets on mine (the war wagon) and 7 on BIL's pit starting tomorrow evening for a benefit deal on Saturday Gunna start trimming the briskets about noon tomorrow Selling bbq plates curbside and serving lunch to the teams in the benefit golf tournament. Luckily all we gotta do is cook and slice, others are handling the actual serving and sides
God damn I think lamb is my favorite and I never had any indication you could make it pulled. My family doesn’t share my taste but I always make it medium rare. billdozer is there a reason you wouldn’t wrap it? I’m also thinking PSB style would be worth a shot as well.
No reason other than I was basting it. This was how mine turned out. For a PSB style, you'd just have to deal with the bones unlike a chuck.
3 of us really Probably 10 more will have stopped by at some point and will tell people how they helped
Ordered a Kamado Joe 2 from amazon the other week and was just informed they couldn’t complete my order and are refunding my money. Is this a sign that I erred in my decision to purchase the Joe? Should I go BGE or a pellet? I have no prior smoking experience, so I’m thinking this is the universe correcting a poor decision.
What’s your budget and what are you most interested in using it for? Do you like a more hands on approach or do you want something you can set and forget temp wise?
no real budget, although I don’t particularly want to spend significantly more than the cost of the Joe. I think your second question is the main consideration here. Ultimately, I want the food to be delicious and I don’t want to sacrifice end product taste for convenience. However, if the pellet smokers produce delicious meats, and I don’t have to keep constant watch over it like I assume I would on a Joe/BGE, then maybe I should give more thought to a pellet.
My buddy has a RecTec and it’s fucking awesome. I haven’t had any experience with other pellet smokers, but the brisket and short rib he’s done on it are as good as I’ve ever had. I enjoy the “babysitting” aspect of the BGE because it gives me an excuse to start drinking early and whatnot, but I also don’t have kids and have plenty of time on my hands. The one downside to the pellet smokers is not being able to get sear temps (600+) but with sear plates my buddy can get his RecTec to 550ish.
In my head, the babysitting thing was a plus, in that it also gave me an excuse to sit outside on the new patio, drink and watch sports.