Re: What's in your smoker?
Smoking a smallish brisket, maybe 8.5-9lbs after trimming. Using the hot and fast method. 1.5 hours in, it was ready to foil. Unreal. It hit an IT of 200° in just under 4 hours. Point was removed, re seasoned and put back on to turn into burnt ends. Flat was FTC'ed and is waiting for dinner time. Loving this pellet grill.
This pic is before foiling.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
|