Recent content by red beard

Thanks Jimmy, where have you see 4 pound briskets at?  I will start looking today for some.

Do you all have lots of flies in your backyards too?  I know its a banner year for them with all the rain but its pretty crazy out there.

Figure on 1 to 1.5 hour a pound at 250 degrees.  I found wrapping in butcher paper on the stall is best (160-180).  Then back on till it hits internal of 200, pull it off.  let it cool for 30mins and then put it in a roaster/oven/or cooler till the internal gets down to 145ish.  then serve it up.

Ok I LOVE BRISKET!  but for a family of 4 its a ton of meat.  And it takes forever to smoke.  My smokes are doing about 15-20 hours. So if I want to feed just a family of 4 and want to smoke 4-8 hours, get that awesome bark and still get that awesome Texas Brisket taste.   Do you have a...

I should of said the rub was from Rudy's BBQ.  The bark on their brisket is awesome and spicier then what I got when using their rub.   I think they use something else.

Yah it was literally the best chicken I ever had. 

Chicken was almost 6 lbs. Rinsed chicken off, patted it dry. Rubbed with Jack Daniels Chicken Rub.  Injected with Butcher BBQ - Bird Booster Rotisserie. 3/4 can of Bud with some Jack Daniels rub, onion, and garlic inside it. Green Mountain Grill with cherry Wood pellets @ 300 degrees Took...

Here is my latest brisket flat. Came out great. Still need to do some tweaking 5pm out of the frig. Rubbed with olive oil, and Worcestershire sauce, and rub mix. 8pm brisket onto smoker at 225 degrees 1:30am brisket internal temp 150 degrees. Removed and foiled. Put 6 oz of beer in foil...

I had the wireless meat temp probe in the thickest part of the Brisket. http://www.icelsius.com/product/icelsius_wireless_bbq_page

Yep, can't wait to do it again.  Briskets from Costco are great.  not to mention they have Traeger 33 lbs pellet bags for $19.99

Looks awesome!  thanks for sharing. How important is the 8hours in the roaster (" roaster and set temp to 160") to the process? 

Bought brisket: Took it out of Frig at 5am to let it warm up.  (this didn't really work or I needed to do it longer) At 7am I rubbed it down with olive oil and applied a Prime Rib Rub.  Started smoker to 225 degrees At 8am Placed Brisket on smoker (internal temp 49 degrees) Basting...

Thanks here is a pic of them. Going to try again tomorrow

Thanks for the warm welcome :)