I am 3 hours in and things are looking good. Bark is forming well. It's a 11.46lb prime brisket with Meatheads Big Bad Beef Rub and low sodium beef broth injection. Dry brined night before last and injected and added rub last night. I have been intimidated to try a brisket after reading about so many people having problems. Till now I have been doing pork butts every weekend 3 weeks running. Along with beef/pork ribs, lots of ribeye steaks, burgers and chicken. I guess I am finally feeling confident enough to do this.
I Just bought my first charcoal grill (Webber 22" master touch) just over a month ago after my boss turned me on to this website. What life changer this site has been for me. Picked up the SNS, thermapen, and Igrill 2. I have grilled or smoked 31 out the 34 days I have had this grill.
Can't believe how much fun it has been. This forum and the regulars that have a lot of experience and comment all the time are a huge help to new guys like me and I can't thank you guys enough. What a great bunch of people.
Any tips on burnt ends? Or any recipes anyone could share would be greatly appreciated.
Thanks
I Just bought my first charcoal grill (Webber 22" master touch) just over a month ago after my boss turned me on to this website. What life changer this site has been for me. Picked up the SNS, thermapen, and Igrill 2. I have grilled or smoked 31 out the 34 days I have had this grill.
Can't believe how much fun it has been. This forum and the regulars that have a lot of experience and comment all the time are a huge help to new guys like me and I can't thank you guys enough. What a great bunch of people.
Any tips on burnt ends? Or any recipes anyone could share would be greatly appreciated.
Thanks
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