netty2424
Full Member
Nice set up FIL. Those drum smokers look great! And congrats on the podium for the steak.Did I show y’all my new drums?
I ended up going with a Green Mountain Pellet Grill. I have used it a bunch in the last month and a half since I purchased, and finally decided to take the plunge and smoke a brisket this weekend. Turned out pretty darning good.
I really like my sleep so I followed the Malcolm Reed low and slow overnight game plan.
Put it on at 11pm. 195, untouched for 8hrs.
Pulled it at 7am at 155.
Wrapped it in butcher paper, temp up to 250.
Pulled it at 1:30pm with internal temp at 204.
Put it in the cooler until 3:30.
Flavor was excellent. Bark was perfect. Plenty of smoke at 195 all night. Point was perfect. Flat wasn't bad, but was a little more chewy than I would’ve liked. I decided last minute not to add a water tray, mainly because I forgot it in the house and was too lazy to go get it.
Thoughts on including a water tray for a long cook like that?