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Brisket On The Bronco…My Best Ever?
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Club Member
- Mar 2020
- 2166
- Near Chicago, IL
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Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
Joule
Akorn (Bandit)
Old (sold) Loves:
PBC
Weber 22" Premium
Thermometers:
Inkbird
Thermoworks POP
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Cave Tools Grill Light
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
- 2 likes
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I need to get some B&B charcoal, I’m not a fan of kingsford for a long cook. Thank you for sharing that tid bit as well!
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Here ya go Richard. I added some more detail about my experience on this post. Scroll to the bottom.
https://pitmaster.amazingribs.com/fo...ed#post1111671
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Club Member
- Nov 2015
- 3724
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
Old school big'ol Traeger w/Pro controller (Big Tex)
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet flatware by PJ Enterprises
Very nice John!! Question about finish temp, did you take it all the way to 203 or is that where it probed tender? The results are all that matters, and I might be splitting hairs, but I haven't had a prime brisket hit 200 before it was PT. Usually PT's around 197 - 198.Last edited by CaptainMike; October 18, 2021, 09:11 AM.
- 3 likes
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Founding Member
- Jul 2014
- 4535
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
Panhead JohnSorry my friend, no PBR allowed. Only Coors Light!
Nice brisket cook, even if you are a Coors Light drinker. And you're totally right about the Pit upping our game. It's been a huge impact, for sure.
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Laugh all you want Eric. When Stacy meets me and discovers I drink Coors Light…you’re history! She will soon leave you and move in with me….in my van down by the river.
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Panhead John oh god, please don’t tempt her
- 4 likes
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