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)
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.
Charbroil Red infrared gas grill, 3 burner
Cookshack AmeriQue electric smoker
New Braunfels Bandera charcoal/wood tower smoker
Weber portable kettle charcoal grill
I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.
I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!
I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.
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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