Recent content by slushie007

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    Resting/holding Brisket

    Thanks for the help everyone! You've all helped me tremendously :)
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    Resting/holding Brisket

    Hey everyone, If I want to eat a Brisket 1.5-2 hours after smoking it, is it best to rest it off the smoker wrapped in butcher paper and on the counter, or should I put it in a cooler wrapped in towels? Is there situations you should use one method over the other? Is the best temp to slice the...
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    Dry brining Brisket

    Thanks for all the replies everyone, much appreciated. Can't wait to get smoking!
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    Dry brining Brisket

    Hey guys, I have a few questions about dry brining a Brisket and need a little bit of advice. Do any of you dry brine your Brisket, is it quite the difference? How long is OK dry brining it for / how much kosher salt do you use per lb? What do you use for rub after brining? I'd like to go the...
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    First post! Can this Brisket be saved?

    Thank you chefjimmyj and everyone for the advice and help! I really appreciate it. The Brisket ended up turning out amazing, the best one I've smoked so far. And I was ready to throw it out. Thanks again everyone, hopefully I can give back to the community in some way shape or form :)
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    First post! Can this Brisket be saved?

    Temp during the night here was between -2C and +2C, no wind, no rain/snow.
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    First post! Can this Brisket be saved?

    Hey guys, Thanks for the super quick replies! :) The brisket was not injected. I used mustard as a binder and then salt and pepper for my rub. That should all be fine then, eh?
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    First post! Can this Brisket be saved?

    Hey everyone! Excited to be here! This is the first BBQ smoking forum I've ever been apart of, in fact any forum for over 15 years! I'm from Western Canada and own a GMG Daniel Boone Prime Pellet Smoker. I've been smoking since the summer of last year and LOVE it, definitely my new favorite...
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