- Jan 6, 2011
- 26,255
- 4,705
Glad to help, you need any more just PM meThank you for the help. Newbie here all help is appreciated. We have a local cook off this weekend and need all the help we can get.
Gary
Glad to help, you need any more just PM meThank you for the help. Newbie here all help is appreciated. We have a local cook off this weekend and need all the help we can get.
Thanks, Disco I wish you guys could get Brisket at a decent price, Like us in East Texas and Pork Bellies
Terrific looking brisket but I hate you for being able to get it at that price.
You hardly ever see a brisket around here at all and when you do it is the cost of a luxury vehicle.
However, this looks great.
Points.
Disco
ok I gave this a try today. It was my first brisket ever and only my second time smoking. I had a 5 lb flat and planned on being ready to eat in roughly 8 hours. However, I know how things go for me so I wanted to give myself extra time. I got up at 0600 to get my charcoal started. I threw the brisket on at 0700 with an outside temp of 35 degrees out here in Utah. I had a tough time keeping the temp at 225 today. It mostly hovered closer to 200. I figured low and slow so no biggie it'll just take longer. When the internal temp hit 155, around noon, I threw on the beans and pulled the brisket for to wrap on butcher paper. When I got the brisket back on it read an internal temp was at 147. It decided to stay there for about 2.5 hours when it finally decided to climb. Pulled it off at 205 degrees at 1730 and let it rest on the counter still wrapped until 1830. It was AMAZING!!! Not sure how it racks up to your guys standards but wife loved it too. While I was cooking I was on here reading about mods to smokers. I have a char griller Duo with the added smoke box. Alot of smoke comes out around the bottom of the lid and I saw alot of guys modifying their smoke box racks. I need to do that as my fresh air intake gets choked out by ashes.
Thank you for your posts and awesome recipes.
-Ryan
LILY
That was my three year old she wanted to type her name. lol
Congrats Ryan!!
ok I gave this a try today. It was my first brisket ever and only my second time smoking. I had a 5 lb flat and planned on being ready to eat in roughly 8 hours. However, I know how things go for me so I wanted to give myself extra time. I got up at 0600 to get my charcoal started. I threw the brisket on at 0700 with an outside temp of 35 degrees out here in Utah. I had a tough time keeping the temp at 225 today. It mostly hovered closer to 200. I figured low and slow so no biggie it'll just take longer. When the internal temp hit 155, around noon, I threw on the beans and pulled the brisket for to wrap on butcher paper. When I got the brisket back on it read an internal temp was at 147. It decided to stay there for about 2.5 hours when it finally decided to climb. Pulled it off at 205 degrees at 1730 and let it rest on the counter still wrapped until 1830. It was AMAZING!!! Not sure how it racks up to your guys standards but wife loved it too. While I was cooking I was on here reading about mods to smokers. I have a char griller Duo with the added smoke box. Alot of smoke comes out around the bottom of the lid and I saw alot of guys modifying their smoke box racks. I need to do that as my fresh air intake gets choked out by ashes.
Thank you for your posts and awesome recipes.
-Ryan
LILY
That was my three year old she wanted to type her name. lol