Smoker temp 225-250, wrapped @ 195 internal, pulled at 205, let it rest for 2 hours.
by WinCompetitive2783
11 Comments
WinCompetitive2783
Meant 165 not 195 when wrapped.
totally-not-a-cactus
How do you like that grill? I’ve been considering one as a replacement for my vertical electric and I don’t really want a full size offset plus my gas BBQ taking up all the room on my deck. I mostly only cook for myself and the wife, occasionally for a crow of maybe 6-8 people if it’s a special occasion. I like the quick convenience of propane for summer weeknights, but we also really like smoking on the weekends.
gingerhasyoursoul
I would encourage a longer rest. I usually do my briskets at 250-275 these days. 225 is a waste of time.
Photo_Jedi
I often see people do the mustard seasoning on their Brisket. I’ve not been brave enough to try it myself. What are the benefits and how is the flavor?
doogievlg
How are you smoking it in the gas side? Does the smoke go across the entire chamber?
11 Comments
Meant 165 not 195 when wrapped.
How do you like that grill? I’ve been considering one as a replacement for my vertical electric and I don’t really want a full size offset plus my gas BBQ taking up all the room on my deck. I mostly only cook for myself and the wife, occasionally for a crow of maybe 6-8 people if it’s a special occasion. I like the quick convenience of propane for summer weeknights, but we also really like smoking on the weekends.
I would encourage a longer rest. I usually do my briskets at 250-275 these days. 225 is a waste of time.
I often see people do the mustard seasoning on their Brisket. I’ve not been brave enough to try it myself. What are the benefits and how is the flavor?
How are you smoking it in the gas side? Does the smoke go across the entire chamber?
Aren’t you special! Green gloves! /j
Looks great! How did it taste?
Bravo!
How long did it take?
I rest over night. Rest as long as the cook
Did you render the trimmed fat into tallow?
I just wouldn’t use a binder but solid brisket