I am also doing a 14 lb brisket tonight. I have never injected my briskets and they are always moist and tender. But you can also get the same result from injecting so its really just a personal preference. Good luck and happy smoking!! Jeff
You never know man! When i read this post I was thinking " Shoot, I've got exactly what this guy is asking for and been wanting to let mine go, but theres no way this guy is near me" Well I was wrong. Doesn't hurt to ask around. Good luck Buddy!
A fine bottle of Kentucky bourbon and she's yours. Even comes with a cover. She was one of my first smokers, but hasn't been used in a year or so. There ya go, merry christmas. I'm 2 hrs north from you (95 miles).
Holy cow, this brisket is cooking fast!! Probed in a few different spots with thermapen in the flat and point and we're already at 180. Its only been in a little over 7 hours. Ive heard Wagyu cooks a little faster than reg but wow!!
Pork belly is at 155 and looking great!
Heres the brisket 5 hrs on so far. You can see those drippings on top keeping it basted!
Decided I would use a small pork belly that i had in the freezer. Threw the skins on top of the beef cracklins' (which were delicious! probably because i seasoned them also). Probably going to take the...
Smoking a Snake River Farms American Wagyu brisket for this Labor Day 2015. Smoking on my 22.5" WSM @225 degrees for probably 20-24 hours. This behemoth barely fit in my smoker. Rubbed with 50% texas Salt Lick rub and 50% my own rub. Stay tuned!!
All the trimmings to drip down and baste...
Hey Joe, The vertical usually is 30-50 degrees cooler than the main chamber. Holds temp very well as it is also that 1/4" steel and is flange sealed on all 4 sides. I think im going to have 2 extra grates and 2 extra sausage hangers added to the vertical. One good thing about a 17 week lead...