perfect day to have a smoke

Kyhl wrote:

<div class=”d4p-bbt-quote-title”>iowaboy1 wrote:</div>
Here ya go,started slicing it up this morning for packaging later today.

I want that burnt end! Yum!

I’m a bark shark and miss that with pork butts because I wrap them at 170F.

How much of the fat cap did you remove?

those burnt ends are better than candy arent they?
I trimmed the fat cap down to around an 1/8 inch as I was after more bark on the bottom also.
this is the first time I had tried it and it came out great !
in the past I have left a quarter inch of fat on to keep the meat moist and from burning,but I also keep a pan of water under it which helps that as well and I didnt notice any burning trimming it as thin as I did,in fact I will go even thinner next time.

my at the grate temp varied slightly from 204 to 225 but never over or under that.
the guide I use recommends anywhere from 195 to 245 so I am in the ballpark with where my temps are at.

I agree that once things get going there is no need to keep opening the lid unless you are adding water otherwise your smoker has to recover the heat you just lost opening the lid,trust your thermometers.

Tom,not only did the lid get gnawed off,one poor fellow chewed his fingers down below the nails !! lol

Thanks for the tip on trimming the fat. I’m going to try that next time.

Guy down the street just got an new pellet grill and did his first brisket Sun. Brought some up for me to try and it was great.Been wanting to try one on my egg but the wife is not a big meat eater and thats a lot of meat for one. Sheldon I kind of forgot about this site will be staying closer now.
Dick

Dick, a vacuum sealer is your friend. My wife and I can eat brisket for a few days, fixed a variety of ways and then freeze the rest for a later date of an easy dinner or a camping/fishing trip.

SuperDave1959 wrote:

Dick, a vacuum sealer is your friend.

Amen to that.

Richard Jorgensen wrote:

Guy down the street just got an new pellet grill and did his first brisket Sun. Brought some up for me to try and it was great.Been wanting to try one on my egg but the wife is not a big meat eater and thats a lot of meat for one. Sheldon I kind of forgot about this site will be staying closer now.
Dick

good to see you back Dick !!
like others have said,invest a few bucks in a vacuum sealer,your food bill will go down enough to pay for it as vacuum sealed food will keep for several years in a freezer believe it or not and it will still taste fresh.
you will be amazed at what you can save with a vacuum sealer,left overs,vegetables,meats,lasagna,nuts of all kinds,the skies the limit.

you dont have to buy a huge brisket either,when you go to your locker or favorite grocer,buy a small point or flat to do, that way there is not so much left over.
I only smoke larger briskets as my wife and kids are hogs when it comes down to it and it doesnt last long around here.
oh okay,I will tell the truth,I cant leave it alone either lol

Iowaboy1 wrote:

<div class=”d4p-bbt-quote-title”>Richard Jorgensen wrote:</div>
Guy down the street just got an new pellet grill and did his first brisket Sun. Brought some up for me to try and it was great.Been wanting to try one on my egg but the wife is not a big meat eater and thats a lot of meat for one. Sheldon I kind of forgot about this site will be staying closer now.
Dick

good to see you back Dick !!
like others have said,invest a few bucks in a vacuum sealer,your food bill will go down enough to pay for it as vacuum sealed food will keep for several years in a freezer believe it or not and it will still taste fresh.
you will be amazed at what you can save with a vacuum sealer,left overs,vegetables,meats,lasagna,nuts of all kinds,the skies the limit.

you dont have to buy a huge brisket either,when you go to your locker or favorite grocer,buy a small point or flat to do, that way there is not so much left over.
I only smoke larger briskets as my wife and kids are hogs when it comes down to it and it doesnt last long around here.
oh okay,I will tell the truth,I cant leave it alone either lol

Why would Call Mr. Richard Jorgensen a “Dick”??

And I used to think that you were a nice guy!

Humm Now it now seems that the emphasis for Richard Jorgensen is on “used to think”.

Denny O wrote:

<div class=”d4p-bbt-quote-title”>iowaboy1 wrote:</div>

<div class=”d4p-bbt-quote-title”>Richard Jorgensen wrote:</div>
Guy down the street just got an new pellet grill and did his first brisket Sun. Brought some up for me to try and it was great.Been wanting to try one on my egg but the wife is not a big meat eater and thats a lot of meat for one. Sheldon I kind of forgot about this site will be staying closer now.
Dick

good to see you back Dick !!
like others have said,invest a few bucks in a vacuum sealer,your food bill will go down enough to pay for it as vacuum sealed food will keep for several years in a freezer believe it or not and it will still taste fresh.
you will be amazed at what you can save with a vacuum sealer,left overs,vegetables,meats,lasagna,nuts of all kinds,the skies the limit.

you dont have to buy a huge brisket either,when you go to your locker or favorite grocer,buy a small point or flat to do, that way there is not so much left over.
I only smoke larger briskets as my wife and kids are hogs when it comes down to it and it doesnt last long around here.
oh okay,I will tell the truth,I cant leave it alone either lol

Why would Call Mr. Richard Jorgensen a “Dick”??

And I used to think that you were a nice guy!

Humm Now it now seems that the emphasis for Richard Jorgensen is on “used to think”.

Painter did some painting for us a week ago he said I just can’t call you Dick Ive used that derogatory to many times

With some really really good macaroni salad with chunks of cheese in it Sheldon. About the only thing Id want on it is maybe some au-ju with browned grilled garlic bread, it doesn’t come much better then the way yours looks, you can just see the juice running out of it, top table fare forsure.