Not for long @Outdormanlooks like you may have some left overs to share.............
Smoke ring isn't there, but it passed the pull test and tastes good . Burnt ends and homemade BBQ sauce. Served with baked beans, arugula and corn bread. Loved it!
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It was @stomp's best brisket yet! Truly was loved (and appreciated) by those at the dinner table tonight.Smoke ring isn't there, but it passed the pull test and tastes good . Burnt ends and homemade BBQ sauce. Served with baked beans, arugula and corn bread. Loved it!
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@ch312, thanks for that. With my gas grill, I can't keep the temp down low. I fell asleep for the first couple of hours and the whole smoke box burnt before I could replenish. There is a faint ring, but the taste is good, so lesson learned for next time.Viewing this thread made me pull a pork shoulder out of the freezer for next weekend for pulled pork. Looks good.
For the smoke ring you likely had the temp too high at first which cooked the outer parts of the meat before the ring had a chance to form. Start very low and ramp up the temp after a couple hours of smoke.
After you start increasing the temp baste the meat with a sweet sauce and cook to 202-203f for a yummy bark. Do not foil.
Using too much rub can also have a negative effect on the ring and bark
Got a late start but the brisket is on and doing well, everything looks good, had a sneak peak 2 hours ago when putting in the last load of cherry/apple wood. Try my best to take a few pics and post them up.Threw the brisket on shortly before 6:00 a.m. . Wondering about the need to do the Texas Crutch (wrap it up to finish cooking). Any opinions on if this is an absolute requirement?
Google Dutch’s wicked beans, didn’t make a batch today but hands down best smoked beans goin!!!What is the recipe for the beans, always curious about what people use when baking beans.
What is the recipe for the beans, always curious about what people use when baking beans.
Thanks and it was just that………fantastic!!That looks fantastic @CDNduckslayer ... you have given me (and mostly @Mrs. Stomp ) incentive and ideas for our next brisket!
Hey @Beagles, I wrapped the point at 165 and left the flat on the grill unwrapped. We let the point rest for a while after it hit 200 and then cubed it and did the burnt ends in a pan with the sauce. Both pieces finished up about the same time with the flat around 200.Hey Stomp. Did you wrap it at 165? I plan on doing a brisket this weekend, for the first time. I bought a new Pit Boss 850 pellet grill and it is fantastic. Everything that I cook on it, tastes much, much better than when using my propane grill. My venison sausage is outstanding, and venison strip loin is unbelievable!
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