- 150 Posts. Joined 7/2013
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- topicBriskettagged by Davidhef88, 11/10/13
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Bought this at Menards after returning a Traeger Texan to Costco. The Pitt Boss is a little smaller, has the broiler feature, has a upper cooking rack, has a shelf under the cook chamber is $400...
Unless you are cooking for 1 or 2, don't get this as your main grill/smoker. On the other hand, if you already have a larger grill/smoker that you use for big cooks and want something to use for...
I've had mine for more than 6 years and I really struggled through the first year with it getting too hot and burning up food. I was ready to give up and just use it as a charcoal grill. Then I...
I installed this and it worked flawlessly.
I was able to make half a burger before the press portion of the burger maker broke. Had to finish the burgers using the machine and my hands, pushing manually. Push down handle and clip broke...
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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