I have a Kamado and a gas grill. Recently bought a PBC. Have made wings and St. Louis ribs, I am really happy with how both turned out. I am preparing a brisket to try tomorrow. Dry brine early tomorrow, smoke to 160-170, split the flat and point. Make burnt ends from point and continue smoking the flat to 200 for smoked brisket. Keep wondering if I should have separated the flat and point before starting, I guess I will find out tomorrow!
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New member from Minnesota
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Club Member
- Sep 2015
- 4890
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
Welcome from TN. Around here we say no pics, it didn't happen. So post up those brisket pics. Since you are new, I'll try to forgive you and just take your word for it on the wings and wibs. Others may not be so charitable
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Club Member
- Apr 2018
- 4430
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Club Member
- Jul 2016
- 9085
- Virginia
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3 Weber Performers
2classic kettles
1 26" kettle
1 Smoky Joe
PBC
Thermoworks POPs
Dot and Chef Alarm
4 Slo n Sears
1 Smokenator
2 Vortex
Cold beer
Welcome to the Pit! Always need another barrelhead! PBC, PJC, PBC.
Don't worry, be happy. There is always time to try it the other way.
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