wildwoody Report post Posted June 21, 2020 My great wife got me a new smoker, I hope for me but I think for her because she says there's never any left overs . There are now Well anyway decided to cook up a beef brisket, doing 2 flats to start gonna try doing an 18hr slow and low smoke with competition pellets. So if you want tag along and thru in some recipes, rubs, marinade, handgranades what ever you want. 9 Share this post Link to post Share on other sites
My Rights As An American Report post Posted June 21, 2020 Frys has them on sale. Just told someone two minutes ago I want to get one and long smoke it! 1 Share this post Link to post Share on other sites
wildwoody Report post Posted June 21, 2020 Gonna sleep on it, hopefully be up to 150° inside in the morning. Share this post Link to post Share on other sites
Delw Report post Posted June 21, 2020 2 hours ago, My Rights As An American said: Frys has them on sale. Just told someone two minutes ago I want to get one and long smoke it! Yeah wife bought a bunk of pork shoulder butts this AM, said they were like a buck a pound or something like that. she got all excited till she got home and I said remember the smoker took a dump a few months ago. guess I'm going to have to buy another one soon. we did it on the grill long ago before we had the smoker, took a full bottle of propane but dang it was good. grill took like 14-15 hours for 2 huge butts. On the bright side good thing our daughter wrote down the rub recipes and bbq ones that her and I made since she was 13. She loved coming up with different concauksions of bbq sauce and rubs. Share this post Link to post Share on other sites
Shane.A.Luke Report post Posted June 21, 2020 Put 6.5# brisket flat down at 4:30 am. Should be ready for afternoon feast. Love my Green Mountain Grill! 2 Share this post Link to post Share on other sites
Coffeeman Report post Posted June 21, 2020 The only thing I will put on brisket is equal parts kosher salt, coarse ground pepper, and fresh ground coffee. Soooo good 2 Share this post Link to post Share on other sites
oz31p Report post Posted June 21, 2020 So far I think I’ve gone thru all the pit boss seasoning and they are all good. If your like alittle kick to your brisket Pitt boss lone star is good. 1 Share this post Link to post Share on other sites
oz31p Report post Posted June 21, 2020 Just now, oz31p said: So far I think I’ve gone thru all the pit boss seasoning and all the tregaer they are all good. If your like alittle kick to your brisket Pitt boss lone star is good. Share this post Link to post Share on other sites
pwrguy Report post Posted June 21, 2020 mmmmm I gotta get me a smoker :)_ Share this post Link to post Share on other sites
wildwoody Report post Posted June 21, 2020 Got this pit boss from Lowes, $389 its so easy. At 140° inside now, after 12hrs, another couple hrs it will be Tim to steam for last 3hs at 350° to get inside to 195° 200° Share this post Link to post Share on other sites
wildwoody Report post Posted June 21, 2020 K I'm at 147° inside should I continue low and slow until internal temp is 195°, book says to wrap in foil and kick up heat to 350° for 3hrs. what do think? 1 Share this post Link to post Share on other sites
Shane.A.Luke Report post Posted June 21, 2020 I smoke for 4-5 hrs then wrap at ~165°. I use butcher paper but foil works. Take off at 205°. Rest in old cooler w towel folded over it for 1-hr. Nice and juicy. Foil will finish faster than paper. I generally leave smoker at 225° to 250° and don’t change even after wrapping. Temp depends on time to feast. 2 Share this post Link to post Share on other sites
Shane.A.Luke Report post Posted June 21, 2020 13 minutes ago, wildwoody said: K I'm at 147° inside should I continue low and slow until internal temp is 195°, book says to wrap in foil and kick up heat to 350° for 3hrs. what do think? What time do you want to eat? Then advise can be give for finish process from here. I doubt it will take 3-hrs @350° to get to 200°. I’d really watch it. Share this post Link to post Share on other sites
wildwoody Report post Posted June 21, 2020 Sounds good, I've been at 200° over night. I'll take your advise, wrap and bump up to 250° for 3-4 hrs 1 Share this post Link to post Share on other sites
