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Thread: Pellet smokers

  1. #136
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    Quote Originally Posted by Tned View Post
    Yes, would love to see your rub recipe.
    It’s nothing special as far as being unique..but it’s one I put together through trial and error in Texas style! Little heat little sweet. I use that for up to a 10 pounder…and save just a little to mix into the beef stock that I inject.

    5 tablespoons paprika
    3 tablespoons salt
    2 tablespoons garlic powder
    2 tablespoons onion powder
    1 tablespoon black pepper
    1 tablespoon dried parsley
    2 teaspoons cayenne pepper
    2 teaspoons ground cumin
    1 teaspoon ground coriander
    1 teaspoon dried oregano
    1/4 teaspoon hot chili powder
    1/2 cup brown sugar

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  3. #137
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    Quote Originally Posted by Tned View Post
    Please do, and walk through what you did? Do you spritz? Did you wrap at a certain point? Did you put back on after wrapping, or go straight to resting in cooler, et? Was it amazing? If weather looks good next week, I think I'm going to pop my brisket cherry.
    Up at 4:30. Took the brisket out of the fridge and got everything set up.

    Trimmed the brisket. Then applied my rub. I do 50/50 kosher salt and coarse black pepper. That's really all you need for a good piece of brisket. I've played around with a lot of other ingredients. .. . nothing else really adds anything to it.

    Got my fire to the right temp, (235) and put it on at 6.

    Wrapped it at around 11:00. Internal temp was at 178.

    It was done around 1:30, internal temp at 200. Put it in the cooler wrapped. This one really went fast.

    Left it in the cooler until we at at 5:00.
    Quote Originally Posted by King87 View Post
    Westbrook is already a HoFer.

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  5. #138
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    Quote Originally Posted by NightTrainLayne View Post
    Up at 4:30. Took the brisket out of the fridge and got everything set up.

    Trimmed the brisket. Then applied my rub. I do 50/50 kosher salt and coarse black pepper. That's really all you need for a good piece of brisket. I've played around with a lot of other ingredients. .. . nothing else really adds anything to it.

    Got my fire to the right temp, (235) and put it on at 6.

    Wrapped it at around 11:00. Internal temp was at 178.

    It was done around 1:30, internal temp at 200. Put it in the cooler wrapped. This one really went fast.

    Left it in the cooler until we at at 5:00.
    j

    Funny how there are so many ways to cook this type of meat, and they all can turn out amazing flavour…. I’m going to try one in your style one day too… can’t know too many ways to cook brisket !

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  7. #139
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    My baby is dying… my first traeger is having issues, now on life support… sad day…

    So in the wee hours of the morning, I ordered a new member of the family….

    Traeger Grills Pro Series 575, with the wifi and app temp controls… went with the smaller version as I don’t cook enough volume to justify the larger model…even though it’s awesome!

    Will arrive Thursday so I can build it and have good food for another embarrassing broncos loss.

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  9. #140
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    Quote Originally Posted by NightTrainLayne View Post
    Up at 4:30. Took the brisket out of the fridge and got everything set up.

    Trimmed the brisket. Then applied my rub. I do 50/50 kosher salt and coarse black pepper. That's really all you need for a good piece of brisket. I've played around with a lot of other ingredients. .. . nothing else really adds anything to it.

    Got my fire to the right temp, (235) and put it on at 6.

    Wrapped it at around 11:00. Internal temp was at 178.

    It was done around 1:30, internal temp at 200. Put it in the cooler wrapped. This one really went fast.

    Left it in the cooler until we at at 5:00.
    How big was it? That seems much faster than most of what I've read/seen in videos. Obviously, temp matters, as I've seen some that talk about 195 or 225 or even 275 for initial, unwrapped cook.

  10. #141
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    Quote Originally Posted by Tned View Post
    How big was it? That seems much faster than most of what I've read/seen in videos. Obviously, temp matters, as I've seen some that talk about 195 or 225 or even 275 for initial, unwrapped cook.
    It was 11 pounds. Still, went really fast.
    Quote Originally Posted by King87 View Post
    Westbrook is already a HoFer.

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