K
kellyman
Guest
I tried a couple of briskets again this past weekend. The weekend before went so well, I wanted to keep the momentum.
Here is what was different than last time:
1. The pecan (instead of mesquite)
2. moved the grills in the chamber back up to the mfg. specs.
3. Tried to employ a makeshift aluminum foil heat shield (bad idea).
After a few slices and sandwiches on Saturday and Sunday, I decided to pop 'em in the oven (boooo) for about three hours, wrapped in HD foil. After that, I wrapped em up good in towels and into a cooler for 2 or 3 hrs. They were still pretty warm when I finally had to put em in the fridge and get to bed.
I brought a big ole chunk to work today to smell the place up. I'll let you all know how it goes.
I think I like mesquite better, but it's still an interesting flavor. I thought pecan was a lighter smoke flavor, but there were so many other variables, I don't know.
thanks for all the advice, encouragement, etc.
-kellyman
Here is what was different than last time:
1. The pecan (instead of mesquite)
2. moved the grills in the chamber back up to the mfg. specs.
3. Tried to employ a makeshift aluminum foil heat shield (bad idea).
After a few slices and sandwiches on Saturday and Sunday, I decided to pop 'em in the oven (boooo) for about three hours, wrapped in HD foil. After that, I wrapped em up good in towels and into a cooler for 2 or 3 hrs. They were still pretty warm when I finally had to put em in the fridge and get to bed.
I brought a big ole chunk to work today to smell the place up. I'll let you all know how it goes.
I think I like mesquite better, but it's still an interesting flavor. I thought pecan was a lighter smoke flavor, but there were so many other variables, I don't know.
thanks for all the advice, encouragement, etc.
-kellyman
