Hi all, I'm a casual smoker who is transitioning from a somewhat cheapo Sam's Club gas/charcoal/offset combo grill to a pellet smoker. I just bought a Recteq RT 700 (Bull) pellet smoker and so far have only done chicken thighs (for seasoning) and an overnight brisket. The brisket turned out a bit drier than my last several and I'm not sure exactly why. I did go low (~180) for about 10 hours overnight without spritzing; and when I wrapped at ~165, I used butcher paper for the first time, instead of foil. Next up (this weekend): St. Louis ribs.
Anyway, I'm glad to be a part of this group as I have a great deal to learn!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Welcome to the Pit from the Florida Suncoast. There are myriad possible explanations for your brisket being dry. At least as likely as any other is the piece of meat was at fault - not enough marbling, for example.
The learning is here fer the takin. You get how
much you want & how much you use. There is a plethora (yea that is a bbq word fer bunch) of info & encouragement. Hope you make the most of it, cuz we all profit in the end. Don’t ferget the havin fun part, also critical. Welcome’
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
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