- Jul 24, 2009
- Reaction score
Look, and listen, to this thing.
STYLE. COMMUNITY. GREAT CLOTHING.
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Electric or pellet or old school?Looking to up my smoking game. I've been working with a half-assed side smoker that I rigged up on my gas grill.
Anybody got preferences that are sub-$1k? I rarely cook for more than six. Don't really need full grilling capacity, would prefer something that's targeted at smoking.
I love my grilla silverbac, and it's around $800. My brother had a trager, but it stopped working after about 4 years. It was a great smoker before that. I can smoke 2 16-18lbs briskets at a time on the grilla, but it is cramped. That's pretty good size to just smoke for a few people.I'm leaning towards pellet but I don't have super strong feelings.
What temp did you pull the brisket at? How was it? I typically avoid hickory and smoke briskets with post oak and some charcoal pellets.
200 F is when I remove from heat and let rest. I have access to good hickory that's not too ripe or old. Thats the ticket with hickory is making sure its cured properly. Sometimes the store bought stuff can get old quick. This was a 15 pounder before trimming. It was very good. There is an "x-factor" with brisket as every brisket is unique. Sometimes you get an amazing one and other times just good. This one was very good.What temp did you pull the brisket at? How was it? I typically avoid hickory and smoke briskets with post oak and some charcoal pellets.