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First Brisket at the New House
Wow, came out great! Even the flat wasn't too dry, but the point was dripping. Lots of slices, lots of chopped, and the dishwasher did her duty. -
First Brisket at the New House
Oh my... Into the cooler for a nap. Flat not really probing well but 75% of the rest of it is (200 degrees) so I went ahead and took it off. Man have I missed that smell - selling a house, packing, moving, unpacking - sucks but now it is worth it. -
First Brisket at the New House
I'm using that Kosmo's beef injection mix. Not married to it, just the first one I'm trying (I'm a noob... ) I like it fine, just haven't compared it to anything else yet. -
First Brisket at the New House
Picked up a prime packer at Costco and got it trimmed and injected tonight. I'll rest it in the fridge and put it on early am before I head to work. Tonight I'm running up the pellet grill to be sure all is in order - so far its working just as well as before the move - yay! -
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Adding a Gasket lining to a Camp Chef, worth it?
I put it on mine and have no temp issues (+/- 20 degrees on High Smoke) - just have to be sure to leave the lid open until it's good and fired up. 1) It keeps soot and gook off the front of the grill. 2) I wasn't getting the smoke flavor that I wanted, so I figured that the gasket would keep...- Shootr
- Post #5
- Forum: Pellet Smokers
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The final brisket...
She's a pit bull terrier we adopted from the shelter year and a half ago. (I think she's having her version of a meat coma lol!) -
The final brisket...
My best one so far! I think I'm getting better at trimming, just one small pad of fat in the point and that just made it all the better. Chopped some up and sliced the rest... And the grill guard got her payoff! If the house sells fast - I'm going to celebrate with some pork belly... -
Sealing up the GMG Davy Crockett
I sealed up the lid on my Camp Chef DLX with the Fireblack felt. Since I feel the need for a smoke tube to get the flavor I want - I figured that smoke leaking around the lid was better used by being contained to exit the stack instead. I also noted it keeps the area around the lid a little...- Shootr
- Post #5
- Forum: Pellet Smokers
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The final brisket...
... Before we list the house and move! On the pellet grill dark and early: Went to kill some time... About halfway there... (Pup gets the corner cutoff - she kept an eye on the grill while I was gone) -
Another help choose a smoker thread
Sportsmans Warehouse is where I got mine - $499. That's what they're showing now online (I have a local store and picked it up). I got the simple wire shelf thru Walmart online for about $25. And here in AZ, no blanket needed lol! Cover was a Walmart store pickup of a generic cover that fits...- Shootr
- Post #27
- Forum: Pellet Smokers
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Another help choose a smoker thread
I have, it works fine, just a little tricky to handle wiggly tender racks - with some good gloves it's not an issue. FYI - I have a separate temp probe clipped just under the top rack - the temp there is within a few degrees of what the grill probe reads, so it seems pretty even top to bottom.- Shootr
- Post #21
- Forum: Pellet Smokers
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Another help choose a smoker thread
You'll probably need a rack to do more than 2 racks of ribs at a time. On my DLX, I avoid the perimeter edges of the grates as fat/grease will miss the drip pan below and make a mess of the bottom of the grill + it puts flammable grease near the fire pot. I've done two racks of ribs flat on...- Shootr
- Post #19
- Forum: Pellet Smokers
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Another help choose a smoker thread
I've had a Camp Chef 24 DLX for going on a year now - love this thing. Mine holds temp extremely well, have used many different pellets - all with success in feeding and burning. I feel it's built good for a $500 grill that does as well as this one does. My patio ceiling came crashing down...- Shootr
- Post #12
- Forum: Pellet Smokers
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Whittle Baby Shoulder
I went 225 for 9 hours and it was still resisting the probe. Jumped up to 275, and after 2 more hours it was probing smoothly over 80-90% of it so I took it off and rested it for about 90 minutes in a metal bowl covered in foil. I didn't wrap it in paper this time - I wanted to do a full cook... -
Whittle Baby Shoulder
I like them. They fed and burned without a hitch and with minimal temperature fluctuations (My grill seems really good at keeping to 215-240 for hours on end on "high smoke"). Lots of smoke ring and the meat is full of flavor. Best butt I've done yet (not that I've done that many) - don't... -
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Whittle Baby Shoulder
Holy heck... 11 hours!? Went up to 275 for the last 2. Internal is under 200, but the fork glides in and out, so I'll rest it for a bit and see what I get. -
Pellet Grill Advice
I really like my Camp Chef. The ash dump is pretty handy, but I still vacuum out the grill every few cooks as ash also gets around the bottom. The pellet dump is also handy. I mostly use the Camp Chef pellets, but today I'm using Green Mountain (fruitwood blend). They were on sale at the...- Shootr
- Post #11
- Forum: Pellet Smokers
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Pork Butt - Temp/Time estimate?
I'm currently 7 hours in on a 6lb one at 225, it's still at 160F. Been stalled for almost 2 hours now. As above, you never know what the meat will do.
