That’s what I figured. Bet it’s amazing. I’d throw some chipped beef, onion, scallions in there. One hell of a cheese ball.
User fish may be the best for advice on brisket on pellets in here He's on a rec tec, but they are all similar enough Just be sure and clean your grates before posting a picture
Clean grates are good. Also, there is entirely too much content out there from myriad experts on how to cook a brisket to go into it uninformed. It's up to you how much effort you want to put into research before you throw it on heat. Or just let it rip and learn by trial and error. Enjoy!
I'm planning on putting a rub on it for about 24 hours and throwing it in the fridge. Then stick a thermometer in and let her rip, after further studying, I will have clean grates and such
Also don’t forget to get a pic of your feet in the pics, especially late night or early morning for texasraider
You mean I shouldn't smoke it at 175 for 3 hours, crank it to 186 for 2 hours then put it at 200 for an hour, back to 195 for an hour, then wrap it then turn it upside down and smoke it at 163 for an hour then crank it to 225 for an hour then set it at 175 for an hour before putting it at 250 until the internal temperature is 195?
In my opinion the whole wrapping the brisket around 165 internal in butcher paper until done is crucial. I might have just had bad luck but smoked beef dries out on me if I skip that step.
Yeah, I always wrap brisket and beef ribs in butcher paper at some point, but it's more about when the bark is where I like it than a certain temp for me. Mad scientist BBQ is my favorite to watch for tips. He sniffs the hell out of his own farts, but he has some great info imo.
Bradley Robinson and Jirby are much easier to enjoy and more informative IMO Mad scientist is actually friends with them both and they collaborate on some stuff
Made some 6 oz cheeseburgers for dinner. Didn't feel like uncovering the blackstone so I threw my Lodge griddle on the Weber. Quite enjoyable.
Grabbed some mini pork butts to smoke tomorrow and save one to vacuum seal one to take up to the mountains for 4th of July. Just need to remind myself that it’s a more than a few hour cook and not get hammered
Started at 1:00 so pretty much Last time I drank way too many IPAs and fell asleep when it was resting and woke up at 3:00 am on my couch. 6 plus hours on the counter so I had to throw it away
Grilling some Peruvian marinated chicken that is getting a cilantro cream sauce. Sausage, onion, and cheese stuffed poblanos. Also have some smashed potatoes in the oven.