Looks good so far Randy. I have done small briskets and full packers. The small ones are much more difficult to get right I’ve found. I am going to be taking out a small one today so I can make some brisket Mac and cheese
This was real close to being a victim of the overcook as well. It was cold out and hard to keep temp at the low /slow roast that I like. I need to add the remote therm with phone app possibly to my grilling tools. When the temp came through the stall, there was a 15degree rise in maybe 20minutes.
Have fun with the new PB.
Do you always wrap at said temp? When I get close to that temp I make sure my bark is set as I don’t want to lose the bark once wrapped. What did you use for the wrap?
That's where it is.
At least let me slice it first !!!
So what do you think of the pellet grill? Very nice smoke ring for sure.
I'm digging it for sure. Super easy to control both heat, and smoke.
Well, welcome to the food channel thread!
Do you ever brine pork chops?
I haven't tried that yet, but I am always up for trying new things!
Im curious to this.
No more dry pork. Even a thick sliced loin is nice and juicy after brine. We soak for 12 - 24 hours, sear, then bake.
