First week cooks

[GromitInWA]

My Stampede arrived last week and after seasoning, I cooked brats.

Second cook was more interesting: bone-in ribeye cowboy steaks. Finished on my neighbor’s charcoal grill as I do not yet have the sear plates.

Third cook was a spatchcocked chicken, dry brined overnight.

Fourth cook was a 13lb brisket and more brats. The brisket was a little over 20 hours total time and used Malcolm Reed’s video with a bit of Mad Scientist BBQ thrown in.

 

[BethV]

You've been busy!!! Everything looks great. How did the brisket turn out?

 

[GromitInWA]

You've been busy!!! Everything looks great. How did the brisket turn out?

Pretty good Beth. I did a poor job trimming and took too much of the fat cup off. But it was moist and tasted good. It could have been more tender. a cut strip didn’t pull apart as easily as I expected.

 

[Infantryman]

Awesome pics, great job it all looks delicious. Next time you cook a Brisket consider not trimming it at all if you're inclined to try that to see if trimming is actually worth your extra time and effort. I don't compete in BBQ competitions and my family, friends and I are not overly concerned with the appearance of the finished product. Basically you don't eat with your eyes, it's what's on the plate that counts in my humble opinion (lazy BBQ'er). Of course as always........to each their own!

 

[ccmjr77]

Nice!

 

[Blues1]

Congrats on great looking cooks!