I've had my Camp Chef 24" for about 2 years now and have looked in on this website many times. I really don't know why I've waited this long to join. A ton of info for a great price. I have done pretty well with my own trial and error and so far my only disappointment has been brisket. Looking to try for the second time next weekend. Looking forward to meeting some new friends and getting a bunch of new recipes.
Thanks,
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
> 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 Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
RainKing Huntington Beach welcomes you sir. My Brother is in Louisville. That's all I got. What's up with your brisket. There's plenty of fine folks to help you with that aroundd here. I'm not one of them fine folk but make a decent brisket.
Welcome to the pit from the Mitten! Luckily this forum is full of people ready to help with advice. We've all been there with some bad cooks, and most of us will have another at some point. Ask away and help is waiting!
Welcome to The Pit. If you give us all the details of your brisket cook and what you didn't like, we can help:
Cooker and fuel (Camp Chef with propane?)
Cooking temp
Cooking time
Did you wrap it - at what temp?
What temp did you pull it off?
How did you determine it was done?
Did you hold it in a cambro of some type - how long?
What grade did you cook - select, choice, prime?
Did you trim - how much?
Tough?
Flavor?
Dry?
Anything else you think might help.
Comment