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Brisket went on about 0730, should be ready about 1730.
First time for brisket on the pellet smoker, always had good luck with the old cabinet smoker, will see which is better.
If you're unarmed, you are a victim.
Turned out good. Tender and moist, Mrs bo was impressed.
Still prefer the old cabinet smoker for brisket and large roasts. Pellet smoker does well with smaller cuts and ribs and recipes that call for temp changes.
If you're unarmed, you are a victim.
Last edited by buffalobo; 05-28-2023 at 19:34.
I so want to try this.
https://youtube.com/shorts/sKqPcWCX65I?feature=share3
If you're unarmed, you are a victim.
I watched that last week and don't like it.
Too much meat cooked too slowly, too far from the heat.
My guess is much of it was still raw and by only turning it every four hours, there was plenty of time for insects to live life on the topside.
Had they build a rotisserie, it would have been much safer, from a food safety point of view.
However, I wouldn't hesitate to sample it and I am sure it smelled amazing.
Decided to give it a shot. The redneck in me loves it, though I'll score the next one more. Makes grilled cheese even better!
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David - CS, CO feedback
It's a measure of the civility in this country that no ones seems to fear constantly pissing off the people who own lots of guns.
Oh hell yes!
Originally Posted by 3beansalad
Decided to give it a shot. The redneck in me loves it, though I'll score the next one more. Makes grilled cheese even better!
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I know that as French Island steak! They are a lot of fun to make for a bbq and not tell anyone what it actually is until it’s been devoured.
The "k" is silent.
Damn, y'all been slacking this season.
Some bird for Friday nite party.
Competition blend pellets for chicken thighs.
Three will end up with hot wing buffalo style sauce, three will get basted with sweet heat bbq sauce for Mrs bo and three will get finished garlic/parm wing sauce.
If you're unarmed, you are a victim.
add a smoke tube into the mix, for larger cuts of meat.Turned out good. Tender and moist, Mrs bo was impressed.
Still prefer the old cabinet smoker for brisket and large roasts. Pellet smoker does well with smaller cuts and ribs and recipes that call for temp changes.
If you're unarmed, you are a victim.
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
Who's hungry?
Deplorable millennial born 30 years too late
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