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Been cooking for quite a few years but figured I would drop in and say hello. Got a black grad wagyu brisket in the refrigerator to put on the smoker tonight and let it ride low and slow. Going to use the rendered fat and put it on the butcher paper when wrapping.
How is everyone else doing!!!
Attached Files
Last edited by MAE247; September 27, 2021, 09:29 AM.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
Welcome from the California Delta. I how done a few black grade briskets from SRF. Always have turned out great, even the one I let run to long and it turned into pulled brisket.
I find they usually finish at a lower temp. Start checking at 190. mine are usually tender by 195. The one I mentioned above rqn until 205 by accident.
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