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InsideTheSim 🎩🍪
@insidethesim.eth
Doing a brisket this weekend. Current head-plan is to start it Friday night and let it go overnight and into Saturday. Hopefully done Saturday afternoon for an early dinner in nice weather. Any tips for a first-time brisket smoker? Will be on a pellet smoker and monitored with 2x meat probes for temp monitoring.
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Iron Chef Leftovers
@irn-chf-lftovrs
The easiest thing to miss on is the moisture. So wrap early if you get the feeling bc you can’t un-dry a brisket. Best of luck. It’s gonna be awesome 😎
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Nevs
@schrypt0s
I love overnight cooks. Also this is not meant to be insulting but make sure it is a full packer brisket and not just the flat or point. Too many times I’ve seen first smokers run a flat like its a packer and get a mediocre final product (also me circa many years ago) You gonna do great 🥩
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Heeey
@heeey
Can I get some?
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Ben Broad | bbroad.eth 🎩
@bbroad
@jtnichol is the brisket guy, he must have some pointers!
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JT
@jtnichol
225 until the thickest part gets to about 160. Put it in a pan with some Worcestershire and cover. Some people increased the temperature and quickly get it up to about 202 and then let it rest for an hour. I like to keep it wrapped during the rest and wrap it with a thick bath towel. Bring that temperature down slow.
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Albert Hofmann
@acid
Szn well with a binder & use a dark seasoning like lava salt + a lot of pepper. On a pellet grill things tend to dry out so inject with beef stock before and during cook. Wrap with butcher paper when the temps stalls or else you're just cooking beef jerky. You can't over rest. I do it in a pre heated cooler.
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