Got this 4lb brisket from Whole Foods. Didn’t need much trimming, smoked for about 6 hours at 225 then cranked it to 300 to finish it up. Had some issues lighting my GMG trek prime so had to restart it several times which cause the fire box to fill up and a huge fire once it did finally light. Had to place the meat in the oven while I waited for the smoker to cool so I could clean it.
All in all was delicious though, maybe a little over cooked but still tender and tasty.
by cleankid
19 Comments
Looks good. I’d eat some
Looks great 👍
Good work! Looks delicious!
Now squeeze it! Wring those juices out!
Why do people post videos of cutting it open?
What times dinner?!
Looks delicious! Great job!!
Daaaaamn she fine! I’ll bring the beers!
YES! & that’s all
That bark is fire.
Any vid of the fire? Interesting
Caught fire? How many smoked ago did you clean it?
You Sir are a champion
‘Light as a feather, stiff as a board’
Man… this looks phenomenal.
Smoking a 4lb brisket is no easy feat
I had a similar experience trying to BBQ a Vacio. And let me tell you when you see that they do it on a Santa Maria style grill there’s a good reason for it.
So I set my grill up. Get the charcoal heated up nicely and put the meat over the coals. I close the cover drink a beer. I come back 30 mins later and pop open the grill and phooosh I get a backdraft from hells gates and my entire Vacio is fricking fireball. I get the tongs pick it up get the fire down and decide to try again but this time I try putting the Vacio on the side of the grill where there are no coals. Goddamn I couldn’t even get the meat anywhere near the grates even without the coals before that thing would burst into a fireball. It was kinda like a magic show where you just put the meat near the heat and it would burst into a fiery ball.
So I said screw it I put it into a roasting pan and finished in my oven at 275 for 6 more hours and that MF’er turned out exceptional even with the charred black skin. Still nice and juicy inside.
So long story short. If you’re gonna BBQ a Vacio make sure to use a Santa Maria style grill (or similar) so you can get the meat and the leaky grease far enough away from the coals that it doesn’t turn into a fireball.
Now squeeze it hard and slap it on a dusty paper plate!