Well I just smoked my first brisket in the smoker my wife got me for my birthday on Friday. Not too bad for a first timer, it turned out well. I think I have a lot to learn though. I will be following this thread now.
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Well I just smoked my first brisket in the smoker my wife got me for my birthday on Friday. Not too bad for a first timer, it turned out well. I think I have a lot to learn though. I will be following this thread now.
Operators are standing by ;)Quote:
Originally Posted by cmailliard
What jer or i don't know , maybe google can help.
Rumor has it DFBrews is a grill master extraordinaire.
I have yet to master the beef brisket man. Not only was it expensive the last few years (still is even though you can find sales more recently it seems) but my previous smoker was taller than wide making it less-than-ideal for smoking a packer. I'd sometimes hack like 4" off of one end so that it would fit sideways but it seemed wasteful & I wasn't happy with the performance when I did that.Quote:
Originally Posted by Great-Kazoo
I appreciate the vote of confidence but I'm far from a master. I do enjoy practicing though. [Lick] [Dinner] [Pot]
I have a whole brisket going on either tomorrow or Monday. I love this hands-on training program to BBQ perfection. Just picked up some "Gourmet" Traeger pellets at a Costco 'road show'. I'd never heard of them before. It's a 33lb. bag of a blend of Maple, Hickory and Cherry.
http://www.costco.com/Traeger-Gourme...100238807.html
Next time you need a bag of pellets check out 'Cookin Pellets' perfect mix. They're highly rated & inexpensive compared to some of the other popular options and seem to produce a high degree of thermal energy (read: less pellets for the same cook) as compared to others. Amazon has the 40lb bag for $34.25 w/free 2-day shipping for instance if you have a Prime account.Quote:
Originally Posted by Gman
I found smaller cuts off the flat. Like 5lb pcs makes a good (Nay) excellent finished product. One also needs to trim the end cap.Quote:
Originally Posted by Jer
I'm more of a traditionalist I guess since I'd rather do a packer in it's entirety and then separate/trim after the fact. My new smoker (GMG Daniel Boone) is gigantic compared to my last one so I'm good now & none of this is an issue for me.Quote:
Originally Posted by Great-Kazoo
Just hung 2 racks of ribs in the new Pit Barrel-already smells great with the Pit Barrel rub. Will report back in 3 hours !
Did stuffed bacon wrapped jalapenos last night, fixin to fire up some wings this afternoon...
Awesome! PBC rules!Quote:
Originally Posted by StagLefty