Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokerjunky on August 27, 2017, 01:00:15 AM
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16 pound packer. The cook was an overnighter. Rubbed brisket with equal parts corse Kosher salt and black pepper. Put on smoker at midnight at 225 degrees with a pan of water - fat side up. Truly followed the steps and advice in the Franklin BBQ book. 15 hour total cook time. Wrapped in pink butcher paper when internal hit 175. Rested in FTC two hours after it came off.
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Awesome looking brisket SJ!
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Nice cook.
Love that smoke ring.
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Awesome. Heard his restaurant caught fire and is currently closed. Very sad. Best brisket I ever ate
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Who says you can't get a heck of a smoke ring from a pellet grill needs to look at your beauty :thumbup:
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Awesome. Heard his restaurant caught fire and is currently closed. Very sad. Best brisket I ever ate
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Dang that is not good news!
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Who says you can't get a heck of a smoke ring from a pellet grill needs to look at your beauty :thumbup:
Thanks smoke.
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Awesome looking brisket SJ!
Thanks. A fun cook for sure
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Nice cook.
Love that smoke ring.
Thank you!
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On his Facebook page he said it burnt down yesterday. No idea when it can be rebuilt.
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That is one good looking brisket right there!
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sj, I bet that is every bit as good as Aaron's. Looks beautiful.
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That is one good looking brisket right there!
Thanks!
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sj, I bet that is every bit as good as Aaron's. Looks beautiful.
Thank you. Unfortunately I have never tried Franklin's. Not my neck of the woods
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On his Facebook page he said it burnt down yesterday. No idea when it can be rebuilt.
I read an article this morning that said the fire was caused by an ember from the smoker that blew out and ignited a wall in the smokehouse. The restaurant and kitchen had smoke damage. He thought he could be open in a couple weeks.
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Man that looks sooooo good :thumbup:
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16 pound packer. The cook was an overnighter. Rubbed brisket with equal parts corse Kosher salt and black pepper. Put on smoker at midnight at 225 degrees with a pan of water - fat side up. Truly followed the steps and advice in the Franklin BBQ book. 15 hour total cook time. Wrapped in pink butcher paper when internal hit 175. Rested in FTC two hours after it came off.
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Looks excellent!
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Nailed it.
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Fantastic brisket cook! That 2nd pic you posted...DANG!! :)
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That looks incredible!