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Smoker Cleaning Question
I do the same as Jrod. I place all my racks and everything into the gas grill and put it on high. After everything burns off, the smoke clears, and the fire department leave, I easily brush off the racks with my grill brush. Everything is dust at that point anyway.Can't get much cleaner the...- rodw
- Post #11
- Forum: Food Safety
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Brisket - Dividing?
It came out very good for my first attempt. I pulled it at 193 with no foil along the way. Next time I would pull it at 180 so that it's a bit less dry. Everyone was scarfing it down, so it must haev been good. Made some brisket BBQ with one of them. I don't have any pictures of when it... -
Brisket - Dividing?
- rodw
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Brisket - Dividing?
Well, I divided, trimmed, slathered and rubbed it down last night. It's sitting in the fridge until I put it on at around 6am tomorrow. Should I foil it while I'm cooking? Do you think it will finish up by 6pm? (12 hrs) Any last words of wisdom? -
Brisket - Dividing?
I'm told (haven't see it yet) that it's 3-4 inches in height from one end to another. I'm also told it's fatty. Do I cut all the fat off or do I leave some on? I was also just told its between 2-3 feet long, so I'm gong to have to cut it anyway to get it in my Brinkman. I'm going to prepare... -
Brisket - Dividing?
I'm new to smoking and have made my way through ribs and chicken so far, and things have been going well. My wife bought a 17 pound brisket today, for which I have yet to attempt in my smoker. With what I'm reading on the forum, and the time it takes to smoke a brisket (1 1/2 - 2 hrs per lb?)...
