this is my setup for today,half heat deflector with griddle opposite may add other griddle half if i need room. makin french fried onion burger dogs
I need to spend some time with someone with one of those ceramic cookers. The more I see & talk to folks the more interested I get, They seem to be very "flexible" in the different arrangements available to cook.
i use that one 4-5 times a week very versatile and efficient,and if i get a hankerin can do crazy stuff like this too...
Gordon food supply "GFS" had a brisket at a decent price. I've never smoked a brisket before and wasn't going to spend a lot of money on an experiment. The price was right so I brought it home and cut it in half, seasoned it and put it in the smoker. I smoked it till 165, that is where it can stall and get dry. I wrapped in foil with a little bit of broth and put it in the oven at 250. I figure that I'll save my pellets for smoking other things.
Skeeter is that the "egg" or the Komando (or something like that)? I've only heard of 2 names for the ceramic cookers. When you have a minute, tell us about it . Sell it man, sell it!
The brisket got to 202 degrees. I took it out and wrapped it in a towel and placed it in a cooler to rest. I will post pics once I cut into it.
Skeeter, The wife and I did your recipe tonight! Yea, buddy!!!! We used a minor variation of rub but "DAM" are they good! AWESOME shipmate!
We cheated tonight and stopped by the local BBQ restaurant. I had a brisket Reuben and the wife had a pulled pork Cuban sandwich. Man, it was awesome. Should have taken pics. Sorry.
Both sound great !! What time you plane on eating? My pork butt smokes take 2 hours per lb. The temp stall while rendering the fat takes forever
