Couple briskets on the GMG for tomorrow.

[BULLBLASTER]

Couple brisket I'm smokin up for a bbq tomorrow. Started as 11# briskets from winco.
Rubbed them up yesterday and put on the green mountain at 5 today. Just a couple hours and I can get 2 hours of sleep.

[CoyoteChuck52]

love quality smoke brisket...hate the lack of sleep
looks great

[huntnnw]

Looks good! Can't wait to eat it.

[andersonjk4]

Dang! Those look delicious. Too bad I couldn't make it to give it a try. I hope it tasted as good as it looks. 

[lamrith]

How'd the brisket turn out?

love quality smoke brisket...hate the lack of sleep
looks great

Get a pellet grill and sleep like a baby, not constant tending needed...



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[BULLBLASTER]

They turned out great! No pics tho.  one got a bit dried out when I wrapped it in foil. But the other was perfect. There's definitely an art to doing 2 in there as they finished a lot faster than I was expecting.

[Southpole]

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!   

[BULLBLASTER]

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!   

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

[lamrith]

Both brisket I have tried were dry, OK flavor but dry.  1st one was a hair tough too.

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[Carl]

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
 

[BULLBLASTER]

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

I'm just using the one that came with my grill. It shows on the temp readout. I was too cheap to get the wifi grill to see on my phone

[Southpole]

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!   

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

Yeah, we didn't have any issues with heating up too fast. I think it took 2-3 hours to get to 200. We had the brisket wrapped tightly in foil and then set it in one of those throw away foil baking pans in case the juice leaked out. That brisket we had was a big, thick sucker so maybe that's why it took longer to get to 200. We also kind of skimped on the spritzing early on since neither me or the ol'man were willing to get up out of bed in the middle of the night to do that.

[BULLBLASTER]

When I only had one on the grill it took a while. But with 2 of the roaster pans it basically filled the grille all the way.

[Southpole]

That's good to know.

[blindluck]

Ive been smoking my briskets at 275, then when int temp hits 175 wrap in butcher paper back in smoker till int hits 200-203 rest 2 hrs awesome!!!!!