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Once you understand brisket, you can pretty much make a great one from any heat source. Usually my BBQ is done with an electric smoker, outside when it's -35. BGE's are nice, but a charcoal grill and an oven can be just as good.
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Jun 30, 2016 18:13
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| # ¿ Apr 27, 2024 18:34 |
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Hatebag posted:Do you inject a salty brine? Depends on what the other dishes are. If it's going to compete with pulled pork or ribs then yes. If it's going to be with mashed potatoes and corn and other more bland things then I stay to the more plain side. Same goes for the rub. But then again I do meals, not competition brisket.
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Jun 30, 2016 18:29
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Germstore posted:loving casual Let's see your setup.
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Jun 30, 2016 18:38
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I find that foil wrapping can be unpredictable where as if your brisket is around 12 - 15lbs, it's going to take 14 hrs on the smoker almost always, and the bark will turn out better. With foil I've had it come out way too early too many times.
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Jul 2, 2016 17:50
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