Recent content by foxvalleysmoker

Mesquite or a pit master blend.

I smoke it at 180 for 1-1/2 hours then up the temp to 245 until brisket temp reaches 165 then I triple wrap my t and place back in smoker at 275 until temp hits 200. Then I take it off and put it in a cooler Til ready to eat. Usually 1-3 hours. Total time has been 8-10 hours pending size.

false Thanks. I'm loving the new GMG it's so easy to control now vs my old propane unit. Looking forward to smoking more. Now need to find a good insulating blanket for cold weather smoking.

Yes it's actually real pink salt. No cure salt here. Been using it for a couple y are now on other foods. Wife gets mad when I use it since its pricy.

Pretty basic Black pepper Himalayan pink salt Onion powder Garlic powder Also injected some beef broth

well after 2other not so successful tries I think I hit it long My new GMG is amazing Tender pull apart brisket. Look at the smoke ring! :sausage:

Greetings all Finally quit lurking and decid d to officially participate. Have been smoking for several years with electric and propane cabinet smokers but finally broke down and got a Green Mountain Grill smoker Daniel Boone and it has taken me to new heights. Turkey, wings, beef ribs and...