What's on the grill or smoker?

its pre-heat....im gettin a nother set of wheels with studded tires next winter.

 

thanks,appreciate it

 

Is that called double smoked?

 

Baby backs saturday

 

Brisket yesterday

 

I'd be content just licking that plate SKEETER McCLUSKEY

 

Wish my brisket came out like that!

 

Brisket on Saturday and wings on Sunday.

 

looks good to me!

 

They always seem a little dry ,but also more chewy that I would like. Not sure what I'm messing up?

 

Do you wrap them once they 'hit the wall'? How much fat are you trimming off?

 

Piece of chuck after seasoning (have to go light or the Mrs. balks- she likes her food 'hold the flavor')


On the smoker at ~210- 220 for 30 min. I smoked it until it hit 165F internal.

The wrapped in foil, added a couple of cups of beef broth and left it on the smoker until it hit 200F internal.



It was excellent!

Brian

 

Prime tri tip gettin cooked like a brisket it smells soooooo good.

 

I don't trim any fat off, I always get the flat cut brisket from Costco. I wrap them once there's some decent bark on, around 170 degrees.

 

Maybe try wrapping at 160*....that's the only thing I could think of.

 

Tri tip

 

Thanks, I'll give that a try. I usually pull it at 205 then let is rest 60 minutes, not sure if that's right or not?

 

Sounds about right to me. I should place a caveat on my advice here though and state that my experience smoking meat is limited so take it for what its worth...

 

50/50 beef /chorizo ballz smoked wit apple

 

Here's a better pic