Grillin' and Chillin'

[gint2]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




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[clark123456]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




Sent from my iPhone 6 using Tapatalk

Nice ring!  What didn't you like about it?

I go to internal temp of 203.

I wouldn't inject. 

What was in your rub?

Did it rest after the cambro?

- Torg

[tcdawg]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




Sent from my iPhone 6 using Tapatalk

The smaller the brisket the harder it will be to make it awesome.  Yours looks real nice though.

Another comment on brisket, the grade of the meat makes a big difference based on my experience.  I did high grade brisket two weekends ago and it came out amazing.  I won't go back to average grade brisket.

[clark123456]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




Sent from my iPhone 6 using Tapatalk

The smaller the brisket the harder it will be to make it awesome.  Yours looks real nice though.

Another comment on brisket, the grade of the meat makes a big difference based on my experience.  I did high grade brisket two weekends ago and it came out amazing.  I won't go back to average grade brisket.

high grade was Prime OR Choice?

- Torg

[tcdawg]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




Sent from my iPhone 6 using Tapatalk

The smaller the brisket the harder it will be to make it awesome.  Yours looks real nice though.

Another comment on brisket, the grade of the meat makes a big difference based on my experience.  I did high grade brisket two weekends ago and it came out amazing.  I won't go back to average grade brisket.

high grade was Prime OR Choice?

- Torg

Prime

[clark123456]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




Sent from my iPhone 6 using Tapatalk

The smaller the brisket the harder it will be to make it awesome.  Yours looks real nice though.

Another comment on brisket, the grade of the meat makes a big difference based on my experience.  I did high grade brisket two weekends ago and it came out amazing.  I won't go back to average grade brisket.

high grade was Prime OR Choice?

- Torg

Prime

OOOHHH!!!! 

Where did you get it and how much did you pay per pound?  Was it a packer, flat, or point?

[tcdawg]

Prime

OOOHHH!!!! 

Where did you get it and how much did you pay per pound?  Was it a packer, flat, or point?

Full packer, if you can fit one of them on your grill it is the best way to go. 

I stopped in to a new place that has only been open for a few months. http://www.mitchsmeats.com/

$7.99/pound I think. May have been $8.99/pound.  Worth it IMO

They also had Wagyu grade but I wasn't up for the $14/pound investment

[gint2]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




Sent from my iPhone 6 using Tapatalk

Nice ring!  What didn't you like about it?

I go to internal temp of 203.

I wouldn't inject. 

What was in your rub?

Did it rest after the cambro?

- Torg

The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.

Are used a homemade butt rub. After the Canbro it went in the fridge.


Sent from my iPhone 6 using Tapatalk

[clark123456]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




Sent from my iPhone 6 using Tapatalk

Nice ring!  What didn't you like about it?

I go to internal temp of 203.

I wouldn't inject. 

What was in your rub?

Did it rest after the cambro?

- Torg

The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.

Are used a homemade butt rub. After the Canbro it went in the fridge.


Sent from my iPhone 6 using Tapatalk

Next time, try using salt and pepper for your rub...let the smoke and meat shine!

[tcdawg]

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.




Sent from my iPhone 6 using Tapatalk

Nice ring!  What didn't you like about it?

I go to internal temp of 203.

I wouldn't inject. 

What was in your rub?

Did it rest after the cambro?

- Torg

The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.

Are used a homemade butt rub. After the Canbro it went in the fridge.


Sent from my iPhone 6 using Tapatalk

Don't trim all the fat AJ. Leave 1/8 inch of the smooth soft fat.

Trim ALL the fat that feels real hard. That stuff will not soften up.

[gint2]

Thanks for the tips. 


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[8lugLJ]

Bacon wrapped chicken with more bacon, onions, & chopped garlic smoked for an hr @ 325f




the spread.. Bell's Hopslam double IPA 10%. killer. a lil taste of whiskey to wash it down