Whats on the Grill or Smoker?

[stihl livin]

I burned up a brisket a few days ago on my big oil drum smoker. Brisket has been tough for me to get right.

So....I went and got a Pit Boss pellet smoker. Just put a 4lb half brisket on that I rubbed last night. We'll see.....

View attachment 408466

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

 

[nbbt]

Started just after 10 this morning.
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And 30 minutes later, added a few mushroom/cheese brats for snacking.
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Good for a mid winters grilling in Minnesota.

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.

I burned up a brisket a few days ago on my big oil drum smoker. Brisket has been tough for me to get right.

So....I went and got a Pit Boss pellet smoker. Just put a 4lb half brisket on that I rubbed last night. We'll see.....

View attachment 408466

Have fun with the new PB.

 

[stihl livin]

Just scrubbed down the smoker and vacuumed it out. With the sun beating on it things were coming clean nice. May need to get out a roast and do some jerky next week.

 

[Mastermind]

Wrapped the brisket at 165°, pushed past the stall and am crossing the 180° point now.

 

[stihl livin]

Wrapped the brisket at 165°, pushed past the stall and am crossing the 180° point now.

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?

 

[Mastermind]

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?

Yep.....at 165.

I used butcher paper.

 

[titanman6100]

Just take it up to 205 and wrap it in a towel then put it in a cooler for an hour

 

[Mastermind]

Just take it up to 205 and wrap it in a towel then put it in a cooler for an hour

That's where it is.

 

[titanman6100]

We need samples just to see if it was done wright lol

 

[Mastermind]

We need samples just to see if it was done wright lol

At least let me slice it first !!!

 

[Mastermind]

Almost forgot the picture.

 

[stihl livin]

Almost forgot the picture.

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So what do you think of the pellet grill? Very nice smoke ring for sure.

 

[titanman6100]

Looks good

 

[Mastermind]

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.

 

[nbbt]

I'm digging it for sure. Super easy to control both heat, and smoke.

Well, welcome to the food channel thread!

 

[Mycamaro_68]

I can't compete with brisket but I did turn out some pretty fantastic pork chops tonight. I am still learning charcoal but I am really liking the ability to sear over hot coals!

 

[Mastermind]

I can't compete with brisket but I did turn out some pretty fantastic pork chops tonight. I am still learning charcoal but I am really liking the ability to sear over hot coals!View attachment 408529

Do you ever brine pork chops?

 

[Mycamaro_68]

Do you ever brine pork chops?

I haven't tried that yet, but I am always up for trying new things!

 

[stihl livin]

Do you ever brine pork chops?

Im curious to this.

 

[Mastermind]

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.