I guess this is another Practice Run, maybe every cook is practice until you taste it. I am gonna try running in server mode. Not bad outside @21* and supposed to get to the 40’s.
Adding to the Accessories I bought the upper Rack, it is a bit on the wimpy side but it is a good fit.
11:00 looking good internal @ 170* Has not stalled yet, not much Bark. Time will tell. Put on One Rack Baby Backs with MMD dry brined overnight with Kosher Salt. The other rack was dry brined using Smoked Garlic and Ghost Pepper Salt Overnight. Rubbed with Olive oil and crushed Ghost Pepper Flakes.
Although some may disagree, try spritzing your flat once an hour or so. May help set your bark. I use apple cider vinegar, good for those ribs as well.
Troutman Thanks, I will give it a try on the next one. I am hoping this is done a little early so it can spend more time in the Faux Cambro. Guests @ 18:00, hoping my timing is right.
JCGrill There is some talk of it helping with Smoke flavor,(Read it on the internet so it must be true) but it was also intended for catching drippings. I didn’t do it this time, I will try it next weekend with a Chuckie.
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.
A few things I learned on this cook. The ribs with the Memphis Dust were done 1/2 Hour sooner than the Ghost Pepper Ribs which are basically naked until I start basting them with the Bourbon Cherry Ghost Sauce. I Kept the Ribs warm in the oven Wrapped in foil till the Brisket was finished. The Brisket was good but not the best I’ve done. I usually get Prime, this one was Choice.
I'm not against brisket flat because I like a good lean piece of meat, but most flats are better served leaving a good quarter inch fat cap and just chopping all that crap up. Makes for some great sammiches.
This one had a bit of fat, I leave it on when cooking. It usually peels right off when you slice it. Bark was great on the Brisket, it got soft on the ribs Because I had to keep them warm in foil.
Hi ribs look ace. My GMG Jim Bowie arrives this week - looking forward to trying it out versus my manual bullet smokers. Did you crutch the brisket after stall? I heard that the wood pellets release alot of moisture, so was wondering if that would keep the meat more moist as my crutched vs non-crutched briskets usually turn out more moist.
No, I did not Crutch the last two I have done. I have always crutched when I cooked on my Weber Kettle. I am going to crutch the next one, this had great Bark but it was a little on the bitter tasting side. Not terrible tasting ,but definitely could be better. I am still learning on the Pellet Grill.
I am sure you will enjoy yours. Keep us posted.
Thanks Pirate Scott and CandySueQ First cook today (white toast!) To check out her heat distribution. I am christening her "Lizzy" after my Gran who is no longer with us, I give all my smokers names, I'm not a lunatic, honest!
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