Okay JRS you got my attention now. I’ve had a GMG pellet for 5-6 years now can cook great ribs, steaks, burgers, and chicken. Can’t get the brisket right , where do I get the peach paper? Also don’t get enough smoke flavor out of the pellet grill, how are you guys adding more smoke? Thanks!I wrap mine in Peach Paper. I wrap it at 150 degrees, put the probe back in and pull it at 200 degrees.
Edit: I also slice it with a bread knife
BBQ Smoker Grill, Build or Buy ??
- Thread starter mikeinct
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pirate ammo
Guaranteed to take the wind out of their sails
Amazon's the quickest,after your briskets up to 150-160 wrap and tie,cotton string only,throw it back on,pop another top. Butcher Paper.remember the bigger the brisket sometimes
the older the cow,10-12 pounders work great, prime is the best, choice is good, stay away from select,lower class,,
I’ve got to throw in a couple more meats that I love making. Ever have a bacon wrapped fatty or smoked shrimp? I make smoked shrimp as an appetizer. Large raw shrimp pealed. I put in a mixing bowl with a splash of cooking oil, then sprinkle with Cajun seasoning. Toss the shrimp to coat with oil and seasoning. I cook them in my Masterbuilt electric at 180* for 20 minutes on thin expanded metal for grilling veggies. The bacon wrapped fatty is the most amazing heart clogger that you ever tasted. Weave 13-14 strips of bacon into a mesh. A pound and half of breakfast sausage placed into a gallon zip lock bag with air removed. Press or roll sausage out to a thin square. Cut sides of bag and peal back top layer. Add layer of chopped green chili pepper and cheese. Roll sausage into a log like a Hostess Ho-Ho, they wrap the bacon weave around the sausage log. Three hours in the wood fire pit.
20-practical
Gold $$ Contributor
I can feel my arteries clogging just reading this. Must be amazing. 
pirate ammo
Guaranteed to take the wind out of their sails
the main thing to remember about good BBQ, you don't need no stinking sauce,,
Spoken like a True Texan...Mike
Agreed. I like a dry rub over a wet one anytime.
Smoking takes place at any temperature. Whats most important is the pull temperature of the meat. I debone and pound out chicken, then smoke it at 500 degrees.
My wife really likes the sticky & sweet Ribs...Mike in Ct
Any Texan will tell you that stuff you cook in North Carolina isn't BBQ. Barbecue is beef, plain and simple. Ask anyone from Texas.
If a Texan wants cooked pig meat, he's likely to slice and fry up a can of Spam.
"Pulled Pork"??? That sounds like something you do if you're a member of Sex Without Partners.
pirate ammo
Guaranteed to take the wind out of their sails
rebel
Gold $$ Contributor
A Pig is a magical animal. I like brisket, but butts be the best.Any Texan will tell you that stuff you cook in North Carolina isn't BBQ. Barbecue is beef, plain and simple. Ask anyone from Texas.
If a Texan wants cooked pig meat, he's likely to slice and fry up a can of Spam.
"Pulled Pork"??? That sounds like something you do if you're a member of Sex Without Partners.
Internal temperature is the key. Pounded-out chicken is very thin. Too many people don't get it. When I put a chicken or turkey on the smoker/grill, I separate the goodies. The breast, legs, thighs and wings cook at different rates. By the time the breast has reached a pull temperature, the wings and legs are boot leather. When the breast is ready to pull, the thighs are not ready.
Thanks Pirate,
Found 24 inch paper and the cotton string on Amazon. Also a little pellet tube to lay on grill to help add some extra smoke. Can’t wait to get a brisket going. 225 on the heat the whole cook?
Y'all just ain't right!Any Texan will tell you that stuff you cook in North Carolina isn't BBQ. Barbecue is beef, plain and simple. Ask anyone from Texas.
If a Texan wants cooked pig meat, he's likely to slice and fry up a can of Spam.
"Pulled Pork"??? That sounds like something you do if you're a member of Sex Without Partners.
Ouch that's hot , I smoke at 225 to 250 , although 250 is getting on the warm side and yes it takes all day.... And in Texas if we want pig we walk out in the yard and shoot one , then smoke it all day covered in bacon...
pirate ammo
Guaranteed to take the wind out of their sails
"Pulled Pork"??? That sounds like something you do if you're a member of Sex Without Partners.
this could be very ugly if these two got together,,
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