This one is for @caliberbob who want to learn how to smoke a brisket. 25lbs before trimming. It will be an all day smoke and we will eat it tomorrow at noon. I let it set in DR pepper all night. Then covered it with chupacabra.
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Brisket smoke
- Thread starter ClintC
- Start date
SoonerP226
Member
Isn’t using a pellet smoker cheating?
Beautiful Mulberry
Member
Beautiful Mulberry
Member
Dr Pepper? Never heard of it.
I would have thought it would ruin it
I would have thought it would ruin it
Only if you use YouTube
Beautiful Mulberry
Member
Apparently it’s a thang
Not if you can keep it from being a dried out piece of jerky
I wouldn't call it cheating using a pellet smoker. Maybe easier if you're not a retired boomer who can spend all day baby sitting an off set.
Flavor wise, they are close. Nothing beats an offset with post oak in my opinion, but I can't do one now
Flavor wise, they are close. Nothing beats an offset with post oak in my opinion, but I can't do one now
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Smoking a brisket is cool but have you ever used an Air Fryer to cook a brisket?
Ndenway
Member
It's a good thing I've got a chipper, I've got to chip up some more limbs for smoking chips that I use on the pellet grill/smoker.
My woman used the last of my pecan & apple tree chips for a bit of smoke last time she flame broiled/seared steaks.
Got a pile of split post oak fire wood with a little bit of black jack & red oak.
Funny she just knew it was fire wood, she didn't know the difference with it split,
Just that some burned longer than others hahahaha.
It's great campfire flavor smoke when she flame broil/sears steak, burgers & chicken & the occasional whole fish.
My woman used the last of my pecan & apple tree chips for a bit of smoke last time she flame broiled/seared steaks.
Got a pile of split post oak fire wood with a little bit of black jack & red oak.
Funny she just knew it was fire wood, she didn't know the difference with it split,
Just that some burned longer than others hahahaha.
It's great campfire flavor smoke when she flame broil/sears steak, burgers & chicken & the occasional whole fish.
Ndenway
Member
I rotisserie'd a small one in a air fryer we got, it looked great, but it was tough & chewy not anything like the pernil I rotisserie.
But smoked brisket & pernil is much better tasting to me.
I hope you step on a Lego
Need to see inside to really know for sure
That looks like a fucking pork chop
It’s that 70 hour smoke life. Cooked off 90% of the weight.
That's over cooked
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