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Smoker: El cheapo Brinkman(not ideal but it was free)
Thermometer: Maverick ET-733
Fuel: Kingsford blue bag
Favorite Beer: World Wide Stout(Dogfishhead brewery)
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Hey man, the pictures would NOT load. You are just going to have to send me some, with plenty of that black bark. I mean, if there is any of that stuff....just so I know you cooked it is all.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
By way of an update, 5 of us neatly completely destroyed that 14 pound beauty. I think I might have put up enough for 3-4 brisket tacos tomorrow. Suffice it to say it was a big hit and tasted even better than it looked. Have a great weekend guys!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
By way of an update, 5 of us neatly completely destroyed that 14 pound beauty. I think I might have put up enough for 3-4 brisket tacos tomorrow. Suffice it to say it was a big hit and tasted even better than it looked. Have a great weekend guys!
That's some serious feasting for 5 of you. As good as it looks I wish I was invited. Have a great weekend too Mike!
I lied. We had brisket tacos for breakfast/brunch. There was enough for 4 of us to have 2 tacos and I've got maybe a pound or two left in the zippy bag. Seemed like we ate more than we evidently did in the first sitting. Maybe because I just felt like I'd eaten a whole cow...
Looks great, i've never had something cooked that long on a pellet smoker and would have assumed 18 hours of mesquite would be a ton, do they not impart that much smoke? I would assume not since you added apple chunks as well.
Pellets are generally 80% oak and 20% flavor-wood. I've noticed that they tend to impart milder amounts of smoke for similar weights of wood chunks on the BGE. The wood chunks sit next to the fire pit and smolder the whole time. Between the two, this brisket had really good smoke flavor, but I suspect after the first 4-6 hours, the pellets are just fueling combustion for heat not flavor. Haven't tried that scientifically, but that would be my assumption since by then the bark is pretty thick and crusty.
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