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Temp question
I had the same issue here two weeks ago. GMG sent me a new igniter and it was easy to replace, and I am not very handy. Apparently the igniters might last five cooks or 1,000 cooks, they are fickle things. once I got it replaced my auger jammed on the next cook. Not a fun couple cooks I had but... -
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Brisket Point
So I was on the right track it seems, or at least doing a method that can work. It sounds like if I let them cook longer in the foil pan they would have turned out tasty. Is the trick to just let the cubed brisket cook in the pan until tender, assuming at some point they’ll tenderize but it... -
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Brisket Point
Got it. That is helpful. So the thinking is at some point during the cook, whether at 225 or 350 like you cook the points, it will become tender and the probe will pull pull with ease? Essentially, I don’t want to keep cooking and further dry it out but the logic at those smoke temperatures is... -
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Brisket Point
I found a local spot that sells 5lb brisket points, which is nice so I don’t have to buy a whole packer for just the wife and I. I have never smoked a brisket but did some general read ups and gave it a shot. standard salt and pepper rub Got the pellet up to 225 Put the brisket on It reached IT...
