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Let’s talk BBQ...again


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8 hours ago, DBut82 said:

Looks amazing!  Do you use a water pan for your brisket?  Also, do you fat side up or down?  The best results I've had regarding brisket is no water pan and fat side down.  I've done some pretty amazing cooks but can honestly say I haven't had one jiggle quite like that.  Also, did you wrap or let it ride?  I tend to wrap in butcher paper when it hits the stall.

I own a BGE (large) btw...

And I agree with @J.B. TexasEx, we gotta see the ring bro! LOL!

I’ve been getting better results with a water pan with fat side up and I definitely wrap with butcher paper. 
Unfortunately I wasn’t able to get any good pictures since everyone was ready to eat but this is all I was able to manage:

 

C017BA1E-B50E-4480-851C-0C23CAA053B9.jpeg

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Also, here's my setup. Not the best pic. I'm saving for a stick burner tho. Thinking of going reverse flow...we'll see

This weekend I smoked tri-tip, some spare ribs and pork belly burnt ends.  What was on your pit? I’m curious about what some of y’all have as a specialty. Post ‘em if ya got ‘em!   Some

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9 hours ago, BruiseLee said:

I’ve been getting better results with a water pan with fat side up and I definitely wrap with butcher paper. 
Unfortunately I wasn’t able to get any good pictures since everyone was ready to eat but this is all I was able to manage:

 

C017BA1E-B50E-4480-851C-0C23CAA053B9.jpeg

That looks pretty amazing bro!  I'll try a water pan and fat side up on my next brisket cook; which should be Wednesday.  I'll post results.  Thanks @BruiseLee!

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On 11/18/2020 at 11:09 AM, Aaron Carrara said:

All this talk makes me want to buy a new smoker.  The wife won't approve the expenditure at this point though....  Maybe next year.

lol, one day you will learn what so many before you have come to know . . you must develop a reason for this expenditure. In a few months, she should be making you buy one. lol

 

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