After the rest.
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What's going on the smoker/grill today?
- Thread starter 81433AD
- Start date
Who said you can't get a good smoke ring with a pellet grill?
Also did more smoked veggies.
Got up at 8 and checked on the brisket.
RT been running a steady 200 degrees all night (12hrs)...brisket probed at 163. Bark looked good.
Took it off, wrapped it in butcher paper, back on the grill. Increased it's temp to 225.
Target internal temp on brisket is just over 200
RT been running a steady 200 degrees all night (12hrs)...brisket probed at 163. Bark looked good.
Took it off, wrapped it in butcher paper, back on the grill. Increased it's temp to 225.
Target internal temp on brisket is just over 200
I like mine either broiled or grilled. Boiling seems like a waste. ;-)
Sou Vide to a perfect med rare then char the outside !!!! YUM
12 hours in @ 210. 1 probe at the bone reading 168 the other in thick muscle 177. Plenty of smoke…
Yup. Renders the fat, super juicy, beautiful crust
