Food Smokers and Smoking Tips/Tricks/Techniques

Gator to me is a cross between chicken, pork, and fish lol

Darn good stuff.

 

I’m serious. It’s mild flavored like chicken, the tail meat has a pork like texture and then depending on what part you’re eating it can have a mild fish flavor.

 

I know somethin’ else like that too.

 

I fixed that for ya

 

$2.96 a pound too

 

Hell yeah!

 

Is this the part where I get to say I told you so?

Did you look for pellets?

 

Glad your WM has one. Like I said the one I got was a lot better than I expected. We picked up one today from Winn Dixie, will do it either this week or next weekend.

 

This was the grocery only Walmart. They did not have any I did check.

All their meat prices are pretty good. We got a NY strip for dinner tonight

 

Their meat looked pretty good! Well se ehow it goes. Getting some beers now and then gonna to home and trim it up while cooking the NYs I got

 

Alright I need some brisket advice. I haven’t done one on the GMG and the first time I did one, the fuckin traeger exploded.

Anyways... thinking about throwing it on tonight... but not sure what temp to run overnight. When I should wrap, spritz, etc. also how long should I expect? It’s 14# pre trim.

 

Overnight, 225 or so. I don’t spritz mine, and prefer not to wrap. Slap her on around 10, and go to sleep.

 

I like that method!

 

Also could use a brisket burnt ends recipe. Do I make them after I let the whole thing rest?

 

Around 225, make sure you hopper is full and let it go. I don’t spritz or wrap. Giving a time to complete is hard to say but you should run 10-12 hours to complete.

 

https://heygrillhey.com/bbq-brisket-burnt-ends

 

Burnt ends would be good with the PF rub, "on point" . But the spicy or reglar is good or just plain S&P.