Recent content by oshawapilot

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  1. oshawapilot

    Well, that's not a brisket. What can I do with these?

    Oh, there are pics.   ;) Just as they went on at 8AM this morning.   As mentioned they were on the small side, a lot of the flat went elsewhere I think on these, btu the prices were right. About 3-4 hours in. Separated the point at about the 8 hour point and put the flats back on to...
  2. Well, that's not a brisket. What can I do with these?

    Well, that's not a brisket. What can I do with these?

  3. brisket7.jpg

    brisket7.jpg

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    brisket5.jpg

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    brisket4.jpg

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  6. brisket3.jpg

    brisket3.jpg

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  7. brisket2.jpg

    brisket2.jpg

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  8. brisket1.jpg

    brisket1.jpg

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  9. oshawapilot

    Well, that's not a brisket. What can I do with these?

    Happy to report that the first ever brisket was a success.    After having read so much about the process it seemed like second nature - I pulled the point and even did burned ends which came out awesome as well. I was a little unsure about when it was done - I didn't want to pull it early and...
  10. oshawapilot

    Well, that's not a brisket. What can I do with these?

    Well, I must eat crow. When I sparked up the pellet pooper this morning and went to retrieve the meat to rub it and get it ready, low and behold...they WERE briskets.   THey were just packed in such a fashion that while still wrapped on the styrofoam tray they didn't look like it.  But once...
  11. oshawapilot

    Well, that's not a brisket. What can I do with these?

    Sounds like a plan, glad I can still get some smoke into them at least. They're on the small side, a few pounds each...any idea on how many hours I should anticipate? And what should I be looking at for a finish temp assuming I want to get them into super tender pulling territory?   I'm seeing...
  12. oshawapilot

    Well, that's not a brisket. What can I do with these?

    I got all excited when my wife messaged me yesterday and said she'd found some nice briskets for what seemed like a song.  I should have known it seemed too good to be true given the price.   So, she picked up two.   She saw "Brisket" on the label, but when she got them home and I looked at...
  13. oshawapilot

    To pan, or not to pan. (The Butt)

    Thanks all - I ended up panning once it hit 160 but didn't cover it initially as I sometimes do...this seemed to help a lot with the bark formation (on the top at least).   I did eventually foil it later (as the stall was taking forever  on this particular butt it seemed) and it maintained the...
  14. oshawapilot

    To pan, or not to pan. (The Butt)

    I've been following Meowey's cooking method (smoke on grill to 160, place in foil pan and cover until 205) for my butts for a year or so now with generally good results, but I have noticed that panning and foiling the butt at 160 results in very little bark, but does result in perfectly tender...
  15. oshawapilot

    First butt in the new pellet pooper. (With pics!)

    Advice appreciated, no problem. I relied on the LS's built in temp probe to reach what was indeed 205 indicated IT. It's possible it reads a little high. I shredded by hand and didn't go out of my way to get it into particularly small parts, so that might have had something to do with it as...
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