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Old 04-13-2015, 09:20 AM   #61
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Brisket is somewhat easy, remember low and slow. Start with fat side up. Rub/no rub your taste.
Sounds good!

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Old 04-13-2015, 06:46 PM   #62
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Brisket is somewhat easy, remember low and slow. Start with fat side up. Rub/no rub your taste.
I've smoked maybe three briskets and they were all a sucess, but these were on a greenegg, I have not tried it yet on my pellet grill. I use a salt/pepper/garlic rub, score the fat so the rub gets to the meat. The brisket will "stall" at about 160 and take a long time to complete so you run the risk of it becoming dry. At this point I wrap it in foil to hold moisture and complete the cooking, the brisket has been smoked enough at this point anyway. Brisket is hard to beat for flavor.
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Old 04-17-2015, 09:44 PM   #63
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Tomorrow is going to be another great day!
Especially when this is done smoking!

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Old 04-18-2015, 11:09 AM   #64
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Master forge smoker doing it's "thing"
Glenn she's getting her smoke ON!
Pulled beef should be outstanding tonight!

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Old 04-18-2015, 01:01 PM   #65
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Done smoking the roast, now to pan it and cover for another 2 - 3 hours in 2 cups of beef broth and 2 cups of red wine.
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Old 04-18-2015, 02:13 PM   #66
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Alot glenn!

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That's good I'm bringing 5 slabs for you to smoke and do your thing. That should take up about 3/4 of my little freezer. But then I will restock in Nashville. This is going to be GOOD.......Beer, Baby Backs and good people plus Nashville, how can it get better then that? And Folgers for my friend.
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Old 04-18-2015, 03:29 PM   #67
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Nice!!!
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Old 04-18-2015, 04:16 PM   #68
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Now let rest for one hour.
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Old 04-18-2015, 04:46 PM   #69
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Done smoking the roast, now to pan it and cover for another 2 - 3 hours in 2 cups of beef broth and 2 cups of red wine.
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Ron, What's the wine used for? Ms Amy?
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Old 04-18-2015, 05:17 PM   #70
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Pulled and ready to eat!
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