First cook on my Grilla Alpha

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mijeepguy

Newbie
Original poster
Jan 28, 2017
4
20
SEMI
First cook on a pellet smoker, 11.5 pound brisket. Trimmed following Harry Soo’s backyard brisket theory. Smoked 6 hrs @ 235* using grillas comp blend pellets. Then wrapped in foil with 1 cup beef bullion, turned it up to 300* for 2 hrs ( it was probe tender). Rested for 1.5 hrs and sliced.
was super impressed with the smoke ring, never got a great one with my old BES .
 

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Nice
Not familiar with Grilla poopers or their pellets. What is the comp blend?
Grilla grilla is a direct sales company, I haven’t seen a lot of ads for them but they’re based in Michigan. However their manufacturing is in China, but please give ‘em a look before you discount them. I’m highly impressed with the build quality. Their competition blend is a mix of hickory, oak and cherry pellets.
 
That is a great looking cook!! Haven't cooked a brisket since last fall. Hmmm.......anyone have an issue with an Easter brisket?
None at all. If I'm throwing a pool party for my wife's huge family, they're eatin' what I'm cookin' or they can bring their own. Or better yet, stay home. There's too darn many of them and my pool wasn't built for 50. Full disclosure, I'm an only child.

Here in Austin, they have discouraged groups larger than 10 anywhere. One of my wife's family questioned on Facebook, "How do you have a Mexican family get-together?" :emoji_laughing:

True....so very true!
Last year pool party...there's more inside.
20190526_145747 (2).jpg
 
First cook on a pellet smoker, 11.5 pound brisket. Trimmed following Harry Soo’s backyard brisket theory. Smoked 6 hrs @ 235* using grillas comp blend pellets. Then wrapped in foil with 1 cup beef bullion, turned it up to 300* for 2 hrs ( it was probe tender). Rested for 1.5 hrs and sliced.
was super impressed with the smoke ring, never got a great one with my old BES .
DUDE - that is one AWESOME looking hunk of smoked heaven. :emoji_thumbsup:
 
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