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love quality smoke brisket...hate the lack of sleeplooks great
Did you do the recipe on the Green Mountain Grill web site? It's the Kansas-Style Beef Brisket recipe. That was the first thing we cooked when we bought our Davey Crockett GMG. We rubbed the brisket with Bad Byron's Butt Rub, which I highly recommend. The whole process took around 18 hours, but my oh my, was it worth it!
What temp probe are you using? I recently got the iGrill2 and it's great!http://www.amazon.com/iDevices-IGR0009P5-iGrill2-Bluetooth-Thermometer/dp/B00NC4KU42/ref=sr_1_1?ie=UTF8&qid=1441047391&sr=8-1&keywords=igrill+2$88 is a good price, too. I love the Bluetooth.Carl
Quote from: Southpole on August 31, 2015, 10:57:09 AMDid you do the recipe on the Green Mountain Grill web site? It's the Kansas-Style Beef Brisket recipe. That was the first thing we cooked when we bought our Davey Crockett GMG. We rubbed the brisket with Bad Byron's Butt Rub, which I highly recommend. The whole process took around 18 hours, but my oh my, was it worth it! That's exactly the recipe I used. I rubbed with garlic powder, green mountain beef rub, and Montreal. I was expecting 18-20 hours but once I wrapped in foil at 165 and turned up to 225 those suckers hit 200 in an hour! So I left them at 200 for another hour. I think the foil roasting trays I used blocked all the heat below them. Making them get hot fast