Came out really tender. Used Screaming Pig rub and cooked at 225 degrees until 165 degrees internal. Pulled and put them in the pan added honey, more rub, and some pomegranate juice. Covered tight and cooked until 201 - 205 degrees internal temp. It all was eaten before I got a picture of it cooked.
It lines the drip tray under your grates. It is already cut to fit. I am on the cook and scrape team. Drippings always got under foil and I had to scrape either way.
That is about the same price as I am seeing in Farmington, Missouri. Choice is anywhere from $3.99 - $5.49 a pound. Depending on where I am shopping. Paying as much for choice as I was paying for prime a few years ago.
I know there are conflicting views on this. I only had the lid pop 1 time and it was when I started with the lid closed and the pellets did not catch fire until gases and smoke had already built up. I have since started with the lid open until I see the first smoke start rolling then close the...
The brisket came out really good. Usually get one from Schnucks but they only had flats. So picked one up from Walmart. Came ou a lot better than I thought it would. Tender, juicy, andvgreat flavor.
How much trimming did you do before smoking? If you trim off too much of the fat it could dry up. Simmering in some beef broth and onions makes some really good chili, sandwiches, or tacos.
Asked my future SIL what he wanted for his birthday Saturday and he said a brisket. So, figured I'd clean the Bull up today. Haven't seen the light that bright in awhile
Busted out the GMG pizza oven. Got it to come out roundish this time! Homemade dough, sauce, pepperoni, mushrooms, black olives, onion, and fresh mozzarella.
Read an interesting article about smoking below 225 degrees in cold weather. The author suggested that in colder weather it takes longer than 4 hours for meats internal temperature to get above 140 degrees, the danger zone upper limit. And this could allow bacteria growth.
I have smoked at 200...