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Posted on 4/15/17 at 5:19 pm to bossflossjr
I'm familiar with the Primo and deflector plates. That's part of the reason why I answered the way that I did. With or without a deflector, your heat still comes from the bottom. I guess I'll have to get used to down votes when something makes sense. I'll read them as "I'm down with that reply" lol. Btw....good looking brisket.
This post was edited on 4/15/17 at 5:44 pm
Posted on 4/15/17 at 6:41 pm to Crawfish From Arabi
What's the best way/method to add wood chips/chunks to the grill with the heat deflectors?
Posted on 4/15/17 at 6:47 pm to bossflossjr
Great looking brisket, boss! 
Posted on 4/15/17 at 10:34 pm to JAB528
quote:
What's the best way/method to add wood chips/chunks to the grill with the heat deflectors?
Use a large chunk of your fruit wood (or several spaced out), soaked so it lasts. Adding to a Primo is a PITA.
ETA: Now I want some damn brisket....
This post was edited on 4/15/17 at 10:35 pm
Posted on 2/28/21 at 12:24 pm to Crawfish From Arabi
quote:
I always smoke with the fat cap pointing in the direction of the heat source. For this grill (Primo XL), I'd have it fat cap down. Basically use the fat cap and point as a heat deflector for the flat, which is leaner and needs the protection.
This is what I always learned. People think the fat on top means the juices soak into the meat, but they actually just run off the side. The fat is there to protect the meat from over cooking so you want it facing the direction of the heat source
Posted on 2/28/21 at 2:34 pm to VinegarStrokes
What a bump!
Posted on 2/28/21 at 4:24 pm to VinegarStrokes
That is a legit bump from the dead.
Do you Google phrases just looking to correct people?
Do you Google phrases just looking to correct people?
Posted on 2/28/21 at 6:34 pm to shawnlsu
My boy didn’t correct anyone. Gave his opinion. Right or wrong.
Posted on 2/28/21 at 9:33 pm to TheChefRob
quote:
Smoke with the fat cap up hommie. It keeps your meat moist.
No. Not if the heat is coming from immediately below.
Orient the fat cap as a heat shield. Fat cap up works well in an offset since the greater heat flux will be to the top.
Posted on 3/1/21 at 7:40 am to Sid in Lakeshore
quote:
soaked so it lasts
Soaking wood chunks does not make it last longer. I tend to use mostly fruit wood chunks with one hickory or pecan in the mix, and only smoke for the first 2 to 3 hours.
Posted on 3/1/21 at 7:42 am to JAB528
Laying down smoke the entire cooking process will produce an acrid flavor on your meat. Smoke only in the first few hours, and look for the thinnest amount of smoke visible to the eye. Looking for the "blue smoke" on a long duration such as a brisket cook.
Posted on 3/1/21 at 11:42 am to jmon
quote:
Laying down smoke the entire cooking process will produce an acrid flavor on your meat.
Not so sure about this. If your smoke is getting plenty if O2, your smoke will be high quality as you've described.
Why would it react with smoked meat to produce an acrid flavor?
Posted on 3/2/21 at 10:06 am to shawnlsu
So this thread was linked in another thread where a guy was asking about tips for smoking brisket. I thought I was responding to that newer thread not this one lmao
unintentional bump
unintentional bump
Posted on 3/5/21 at 10:13 am to VinegarStrokes
quote:
The fat is there to protect the meat from over cooking so you want it facing the direction of the heat source
Love the bump. That above theory still holds true today.
Oh the memories of TD. It's been a while since I've been active on here.
Posted on 3/5/21 at 6:07 pm to Crawfish From Arabi
I smoked a 10lb packer from Costco in my MB 560 today. Wrapped at 170 and sprayed with duck fat. Pulled it at 203. It’s resting now. Will slice in an hour. I smoke mine fat side up at 230 with a water pan and crank in to 250 after I wrap.
Posted on 3/5/21 at 8:23 pm to VinegarStrokes
4 year bump has to be a FDB record.
Posted on 3/5/21 at 8:29 pm to lsufan1971
quote:
sprayed with duck fat
duck fat works through a spray bottle? I would think it'd gunk it up
This post was edited on 3/5/21 at 8:30 pm
Posted on 3/5/21 at 9:14 pm to lsufan1971
Spraying duck fat on a brisket? What is happening
Posted on 3/6/21 at 8:40 am to Sherman Klump
Pit boss pellet grill yesterday. 11 lbs smoked for 14 hours 225/250. wrapped at 165 with butcher paper fat side down and sprayed with red wine/beef broth. I used the spray throughout the process on dry spots. pulled at 202
This post was edited on 3/6/21 at 8:48 am
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