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  1. F

    Hello from Dallas, Tx

    I think your tip was right on. Smoked a brisket about a week ago and it came out really good. Cooked fat side down on my pellet grill, point toward the hot side, after the stall did the foil boat method with the fat side up. Pulled at temp and tenderness and let rest about 8 hours at 150...
  2. F

    Hello from Dallas, Tx

    Yeah. My buddy and I talked ourselves into getting offsets over the past few weeks. Just ordered them today. He cost me a bit of money. I was going to get a kamado style grill. I am also very susceptible to gadget recommendations. I will try the roasting pan method. Thanks! Phil
  3. F

    Hello from Dallas, Tx

    Sounds familiar but I have never been. I will have to check it out. Cheeseburger sound great.
  4. F

    Hello from Dallas, Tx

    I will give this a shot. Thanks!
  5. F

    Hello from Dallas, Tx

    That is great. Please do. I am always looking for good deals. Next Brisket I cook I am going to rest longer than I typically do.
  6. F

    Hello from Dallas, Tx

    I appreciate all the welcome messages. Seems like a good community here. This issue I have with my briskets is that I can't keep the flat from drying out while rendering the fat properly in the point. I am happy with the flavor with salt, pepper and garlic. I have tried a few different...
  7. F

    Hello from Dallas, Tx

    Hi all, My name is Phil and I am new to the forum. I work full time but do try and find time to work on smoking meats. I have two boys, one in college and one about to be in high school. I have yet to produce a great brisket that I consider great. The elusive perfect brisket has eluded me...
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