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Dinner complete...all 5 of us are stuffed.One of the best briskets had.Pulled off the smoker at 198°. wrapped in 3 layers of foil, placed in cooler with 6 towels and did not touch it for 6.5 hours. After 6.5 hours it was still too hot to carry more than 10 feet. I would totally recommend the long rest. Was also able to slice the brisket very well, as you can see. I will continue to take my brisket to the high 190s instead of the 160s and 170s for sliced. Way better like this.
Great job jrebel yes the wrap of foil in the cooler is for the rest. Do it with pork butt and even ribs. I average only a couple hours tho
Very Very nice 92xj! I agree on the temp. I have never had one pass the probe test under 199 degrees, and average between 200 and 205. Wghere do you get your packers from? Are they choice or select? Again nice looking Brisket!!!
That looks amazing. What kind of wood / smoke did you use? Can you explain more about the wrapping in tin foil and towels and placing in a cooler??? Is this so just so the meat can rest and not leak all the natural juices??
You are making me want to sell my grill AND smoker and buy one of those Green Mountains!!! Def interested in hearing where you got that packer, maybe put your rub recipe in the cookbook?I am gonna do up some Babybacks today might also try smoked twice baked potatoes with it..
Quote from: lamrith on May 11, 2014, 07:34:07 AMYou are making me want to sell my grill AND smoker and buy one of those Green Mountains!!! Def interested in hearing where you got that packer, maybe put your rub recipe in the cookbook?I am gonna do up some Babybacks today might also try smoked twice baked potatoes with it..I would recommend the GMG for sure! I wouldnt get rid of the normal grill for one though. I would have both. There are still some things I cook on the grill. Dont give yours up 100% for a pellet cooker. They are great but not a do all and everything. Packer was from Cash and Carry.Rub....that will go in my recipe book. Maybe one day you will see it on the shelves at some store.
nothing replaces a hot charcoal grill with big fat chunks of hard wood charcoal.