Newbie barbecuer learning to make great food on gas and kettle grills. Hope to learn loads from the other members of this site. Attached is a half brisket (flat I think) I tried to smoke, decent smoke ring and bark, but it came out too dry. Think we can't get meat that is neither fatty/marbled nor big enough for barbecuing here in Denmark (My flat was only about 3 pounds). Love Meatheads book and this site because of the scientific cooking approach - if you understand why, then you can adapt the how. Cheers, everyone!
/Lars Axelsen
Attached Files
Last edited by Lars Axelsen; April 27, 2024, 01:17 AM.
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
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Welcome to the Pit from Dallas, Texas, USA! Yes, it does look like you cooked a flat, and they are a challenge to keep moist especially when compared to a point. I find that injecting with beef broth before you smoke it helps. Have fun and enjoy!
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