- 150 Posts. Joined 7/2013
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- topicBriskettagged by Davidhef88, 11/10/13
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Just purchased this unit a few weeks ago have only used it 3 time and just the love the way to cooks. Real easy to keep temps and the smoke box is huge.
This is my first smoker and I've had some great success with it already. It was pretty easy to get some good results even on my first runs. I switched from chips to chunks for the wood and it...
Wanted a decent electric smoker that was almost setup, start and let it do its job with miminal intervention! Is it perfect no but as I live in Scotland weather is a challenge at times so had a...
Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
The smoker came packaged very nicely and easy to assemble. The construction of it is pretty solid. I have used it twice so far and both times the smoker itself was good. I did put on a gasket...
First brisket in yearspost #1 of 1911/9/13 at 9:17pmThread StarterI haven't smoked a brisket in over 5 years, because my old Chargriller Duo didn't hold heat well enough. I just got my new pit from Pits by J.J. and am throwing the brisket on over pecan wood around 1am. The lump charcoal is almost ready, & then I'll add the wood. I'm going to use a basic Texas rub of black pepper and salt but added a little brown sugar (my wife spent years in KC), some garlic and a little cayenne for some heat. It's a CAB brisket, & I trimmed the fat cap down to about a quarter inch. It's not the most marbled brisket, so I plan on cooking with the cap up. I'll post pictures along the way.
SmokingMeatForums.com Top Pickspost #2 of 1911/9/13 at 9:52pmpost #3 of 1911/9/13 at 9:59pmpost #4 of 1911/9/13 at 10:19pmThread Starterpost #5 of 1911/10/13 at 12:05amThread Starterpost #6 of 1911/10/13 at 1:25amThread Starterpost #7 of 1911/10/13 at 1:43ampost #8 of 1911/10/13 at 4:51ampost #9 of 1911/10/13 at 6:31amThread Starterpost #10 of 1911/10/13 at 6:53ampost #11 of 1911/10/13 at 7:22amThread StarterThanks...it's probably going to be done earlier than planned, but that just means we get a little snack before dinner which will be brisket & pulled pork poboys. I started a football season tradition a few years ago called "Eat the opponent" in which I grill something from the town of the team the Cowboys are playing. It's a great way to find new recipes, & the wife seems to enjoy it.post #12 of 1911/10/13 at 10:59amThread Starterpost #13 of 1911/10/13 at 12:21pmpost #14 of 1911/10/13 at 5:20pmThread Starterpost #15 of 1911/10/13 at 5:53pmpost #16 of 1911/10/13 at 6:40pmThread StarterI was wondering something similar today. This one cooked faster than planned, so I put it in the cooler wrapped in foil & towels at 190 IT around 1:00 but didn't cut it until a little before 7. It was still nice and hot, but I'm not sure how much longer it would've stayed that way.post #17 of 1911/10/13 at 7:05pmgreat looking brisket.
When holding meat you want to keep it above 140 degrees. i have held pork butts for 7 hrs in a cooler wrapped in towels and they were still at 160 when i pulledpost #18 of 1911/10/13 at 7:37pm
- First brisket in years
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