AZ BS Thread 4²0

Yep! I'm at meridian and the 60. I know @Milota95 is further east as well.

 

Brisket is all about prep. Spend the money and buy a nice cut that you won't have to trim much, get a good dry rub (I recommend the Oak Ridge Comp that you can find at BBQ island), lather in yellow mustard and rub and let it sit overnight in the fridge then go low and slow, 180 on a pellet grill until you hit an internal temp of 160, then wrap it in foil and toss it back on till you hit 204-205. Expect it to take 8-12 hours total depending on size. Let it rest 30 before you cut it.

 

4WD! I live in the Peoria area.

 

I picked it up at Hobe Meats, I try to buy from butchers when I am doing something like this. I am trying a new run, that was a gift, we will see. I have found that everyone has a different 'favorite' rub, I am willing to try them all until I find mine. It sat overnight wrapped tight after I rubbed it, then brought to room temp before going on the smoker. I am using GMG's Gold Premium pellets, which is a mix of hardwoods. Currently smoking at 185°. I am planning on 12-16 hrs. If it done earlier great, but not going to rush it.

Thanks for the tips, I always appreciated a new ideas.

 

Do it bro! My wife's taller than me. When youre out in public it makes you look all pimp.

 

Try Firestone dude. If Im not mistaken theyre way cheaper.

 

Whew all caught up. This goddam bullshit thread I tell you.

 

But we love it, nonetheless.

 

https://youtu.be/5PoXPxZXS6o

 

FTFY

 

I was going to recommend Hobe auctually. I've bought several from them but have found that their prepackaged USDA prime full packers are the exact same as costco with an astronomically higher price tag. 8-12 hours was an estimate for your average 13-15lb brisket but I haven't had one take over 12 yet regardless of weight up to 23lbs cooking at 180. I was running Traeger pellets for my first few but switched to the BBQ island house brand since they have a higher percentage of hardwood and less filler. I've run a 75/25 maple and fruitwood blend on my last few briskets and they've turned out with good flavor.

 

So it turns out that snoop dog moved up to flagstaff and drives a tundra. Caught a glimpse of him on my way to work today.

 

I usually hit up sportsman's for pellets, I don't have a BBQ Island around me. The GMG pellets are a pre blend, and come in a larger than normal bag for a decent price. I did get a new apple brand to try with a couple of chickens this week. I did notice that the brisket look exactly like Costcos and was $8.99 a lbs. Will have to do some more search for the best price/quality.

Been cooking for 9 hrs at 185º now and it's at 134º.

I have rocked chicken and pork loin. Burgers on a smoker are out of this word! I am working on expanding my recipe book. My ribs were good, but not amazing.

 

AZTW BBQ smoke out?

 

Good thing you put that BBQ in there, otherwise its just like any other TW meet.

#Saftey1st

 

I was just about to say that.

 

i know there was a few of you that showed interest in the Baja Design XL PROs i had if your still interested PM me.

 

Thanks homie! It's an easy skill to learn

 

I'll usually buy between 5-6 20lb bags at a time when I go and that will last me a while depending on how often I'm using it. Hobe is great for obscure and exotics, but I have found that in general you get a lot more bang for the buck at Costco on things like brisket and pork. I'm still deciding what to cook for Christmas but I think it will probably be a brisket.

Fruit woods are perfect for things like chicken and pork that have a tendency to take on flavors heavier than red meats. Ribs are a tough one to get dialed in. Took me 3 or 4 good runs before I was really happy with the end result. Dr. Pepper poured over the top once you wrap them was the turning point for me.

I've put a lot of time into dialing in a Jerky recipe and lately smoked bacon has been my project. Nice thick cuts and coated with Meat Church Honey Hog then smoked at 280 until firm has been the ticket for me.