Hello to all,
Just joined the forum in hopes of learning a bit of the art of smoking from all you old hands.
I've been grilling on a Chargriller for a number of years. Just high heat, fast cooking. At the beginning of this summer I wanted to step it up some so I boutght a Chargriller Outlaw with an SFB.
I've been reading a few books, and nosing around here for a while, but there's only so much reading you can do. I had to get out there and try my hand.
I've been getting pretty good results doing baby backs. Each time they get better and better. I tried a small (3-lb) brisket this past weekend. Smoked for around 4-1/2 hours and got to 180 degrees. I rubbed it the night before, mopped it every hour and let it rest for a while. When I cut it open, the smoke ring was beautiful. I thought, "Hey, that wasn't so bad. What was I scared of." The flavor was fantastic, but man was it it dry and tough.
Oh, well, I gotta try that again. Can any of you give me some insight into where I may have gone wrong? Should I have left in on longer? Was it on too long? If I'm posting this in the wrong thread, sorry. Please let me know and point me in the right direction.
Thanks,
Bill
Just joined the forum in hopes of learning a bit of the art of smoking from all you old hands.
I've been grilling on a Chargriller for a number of years. Just high heat, fast cooking. At the beginning of this summer I wanted to step it up some so I boutght a Chargriller Outlaw with an SFB.
I've been reading a few books, and nosing around here for a while, but there's only so much reading you can do. I had to get out there and try my hand.
I've been getting pretty good results doing baby backs. Each time they get better and better. I tried a small (3-lb) brisket this past weekend. Smoked for around 4-1/2 hours and got to 180 degrees. I rubbed it the night before, mopped it every hour and let it rest for a while. When I cut it open, the smoke ring was beautiful. I thought, "Hey, that wasn't so bad. What was I scared of." The flavor was fantastic, but man was it it dry and tough.
Oh, well, I gotta try that again. Can any of you give me some insight into where I may have gone wrong? Should I have left in on longer? Was it on too long? If I'm posting this in the wrong thread, sorry. Please let me know and point me in the right direction.
Thanks,
Bill