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Started By
Message
re: First brisket this Sunday (pellet grill)
Posted on 4/12/20 at 2:59 pm to The Donald
Posted on 4/12/20 at 2:59 pm to The Donald
Can I get a slice for posting your pics? 
1
Posted on 4/12/20 at 4:26 pm to Lsuhoohoo
Next time take the point. Your BIL put one over on you.
Posted on 4/12/20 at 5:40 pm to Chucktown_Badger
Yes he did.
Posted on 4/12/20 at 7:18 pm to Chucktown_Badger
quote:
Next time take the point. Your BIL put one over on you.
Ha! He paid for it and it was my idea....my crew wanted some lean meat. All good here
Posted on 4/12/20 at 7:26 pm to The Donald
quote:
Seasoned
LINK
First Cut
Sliced
Looks great
Posted on 4/12/20 at 7:38 pm to The Donald
Just put together my Traeger this morning! Got the Eastwood 22. What should I cook first on it next weekend? Was thinking either pulled pork or doing smoked chickens.
Posted on 4/12/20 at 8:45 pm to LNCHBOX
quote:
Looks great
Many thanks! It was awesome!
Just got a box of pork shanks; thinking that’s my next grilling venture.
Posted on 6/2/20 at 8:33 pm to The Donald
Felt like this was a really good video to go here. Also, all of Chuds videos are good, great personality and even better cook.
Chuds Brisket Cook
Chuds Brisket Cook
Posted on 6/3/20 at 9:19 am to ruger35
Liberal kosher salt and cracked black pepper rub, fat side down, Pit 230-240F, allow enough time for stall to be overcome without wrapping (usually near 1 hr/pound total, plus an extra hour or two if I have a deadline to get it ready, and I go 205F internal temp. When it hits 203-205F, I pull it off, double wrap in pink butcher paper, ice chest with towels and rest for at least an hour or up to four. Works for me every time, always has a good bark, and I get a "lean" portion and a "moist" portion (which is what I prefer). I use a BGE, with low-tech vent manipulation.
I'll add I'm using a BGE with low-tech manual vent manipulation, quality lump (BGE brand) and dry smoking wood of my choice early, ie I don't replenish after it burns off. I use a pit probe and a meat probe.
I'll add I'm using a BGE with low-tech manual vent manipulation, quality lump (BGE brand) and dry smoking wood of my choice early, ie I don't replenish after it burns off. I use a pit probe and a meat probe.
This post was edited on 6/3/20 at 9:22 am
Posted on 6/3/20 at 10:54 am to BigPapiDoesItAgain
Didn't realize that the BGE had a pellet grill option. 
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