Saw this on the Food Network site. Didn’t think it was horribly written as an intro piece, other than lacking in-depth details regarding the hows and whys that we appreciate here. Your opinions?
did not care for the focus on pellet cooking as the only listed option, but that’s a quibble.
We assume everyone here has read the AR content. But it's sometimes good to know what the non-initiated are dealing with so we can improve our own game - and hopefully theirs as well.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Saw this on the Food Network site. Didn’t think it was horribly written as an intro piece, other than lacking in-depth details regarding the hows and whys that we appreciate here. Your opinions?
did not care for the focus on pellet cooking as the only listed option, but that’s a quibble.
Tell you what, though, from what I’ve read here, if you want to get that brisket right the first time, a pellet smoker gives you the best chance. It took me 3 tries to get a really good one with my BGE. I’ve seen several "first brisket, pellet smoker" successes!
Mosca I've had one or two briskets I was not happy with, but chalked it up to a worse piece of meat than other cooks.
Lately I've been getting USDA choice brisket when Kroger has it on sale for like $1.99 a pound, versus spending $3.99 or $4.99 or more at Costco or Sam's Club.
jfmorris I don’t do them any more because it’s just me and Mrs. When I was working, I would make a big one on my day off, and take it in for lunch. I have one in the freezer now, we were going to have a cookout this month but those plans got scotched and it’s put off until next spring.
Mosca I'll probably keep ONE intact packer in the freezer for the holiday family get togethers, but mostly my plan and process now is to break the briskets I buy down into point and flat, and then split the flat, and vacuum seal and freeze all 3 for future use. The wife and I had a half brisket flat a few months back, and while it was not quite as good as a full packer smoke, it fed us dinner on a Saturday, and lunch and dinner on a Sunday, and was gone. Much better for just the 2 of us.
I am ALWAYS surprised how many members are not familiar with the free content we have worked hard to share with you. WIth all due respect, that FN article contains errors and omissions IMHO and is aimed at pellet smokers.
Our go-to is the book or the free site. As you point out, we also see plenty of content elsewhere that serve as examples of why the AR content is superior. Awareness of what's out there that is mis-informative can only help make our own knowledge and skills (and advice offered to others) better.
I am constantly sharing links to recipes and techniques on the free side to folks in and outside the Pitmaster Club. I followed your "Texas brisket" guide when I did my first brisket a number of years ago, and it was a resounding success.
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