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Brisket Prep Steps 1-3
Gonna try my best to document my brisket process. Couple of friends who usually just eat the finished product want my process. Here is what Im working with today: 6lb Certified Angus Beef (CAB) Brisket Flat from Sams. I buy these by the case for $3 per pound. Most are in the 8-10lb range. ...- tallboys
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- Replies: 13
- Forum: Meat Selection and Processing
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Purchasing a new smoker
I have both a pellet and a wood buring off set. Pellet smoke is a 100 times better than electric. I have had wonderful success on my Green Mountain Pellet grill. Talk about easy...it has a digital thermo and you set what you want. Not the low, med, hi that some have, this temp control is...- tallboys
- Post #2
- Forum: Wood Smokers
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Transporting a smoker while it's somking
since you have a reverse flow (right on) you should be good with ash. As long as your tuning plates dont move in transit> my concern would be the fire...i think you will lose your fire due to the coals scattering during the bumpy ride. Loose the heat...loose the meat. also, what will you be...- tallboys
- Post #12
- Forum: Wood Smokers
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Anyone here own a Green Mountain pellet grill?
Yes...I have the Green Mountain Daniel Boone model. I am actually cooking a bone-in turkey breat and a 5lb pork loin on it as I type. I went with green mointain over the others for temperture control. with a digital gauge I can set to any temp I want...from 175-500. Its been a work...- tallboys
- Post #8
- Forum: Wood Smokers
