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Cooks' Corner
Brisket - second pellet smoker attempt
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<blockquote data-quote="Darryle" data-source="post: 2820289" data-attributes="member: 109917"><p>This will sound disgusting to some, but I have used a recipe from a friend for briskets, shoulders and large roasts on the BGE.</p><p></p><p>Inject the meat with bone broth, then coat liberally with a mixture of mayonnaise and Fiesta's Uncle Chris's Steak Seasoning, then smoke over chunks of Pecan that I pick up at the farm out of the orchard. I have a 14" pizza plate that I use to "shield" the meat from direct flame and I set the Digi-Q for a grate temp of 190º to 210º depending on fat and how humid it is outside.</p><p></p><p>The first time I tried his brisket, I was blown away by the taste and the crust/smoke ring, then when he told me his simple recipe, I was left with conflicted thoughts.</p><p></p><p>As soon as the retirement home is finished, I will be buying a Yoder smoker to compliment my Egg, maybe even replace it since it's almost 20yrs old.</p></blockquote><p></p>
[QUOTE="Darryle, post: 2820289, member: 109917"] This will sound disgusting to some, but I have used a recipe from a friend for briskets, shoulders and large roasts on the BGE. Inject the meat with bone broth, then coat liberally with a mixture of mayonnaise and Fiesta's Uncle Chris's Steak Seasoning, then smoke over chunks of Pecan that I pick up at the farm out of the orchard. I have a 14" pizza plate that I use to "shield" the meat from direct flame and I set the Digi-Q for a grate temp of 190º to 210º depending on fat and how humid it is outside. The first time I tried his brisket, I was blown away by the taste and the crust/smoke ring, then when he told me his simple recipe, I was left with conflicted thoughts. As soon as the retirement home is finished, I will be buying a Yoder smoker to compliment my Egg, maybe even replace it since it's almost 20yrs old. [/QUOTE]
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Brisket - second pellet smoker attempt
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