Woke up at 4am (BBQ)

I got a pitboss verticle smoker. Had a few issues were the had to send me parts but cant beat the 5 yr warranty. I have most parts to rebuild it now if it dies again instead of waiting on parts. I did a brisket a few weeks ago damn was it good. Used the leftover to make brisket chili and it was the best chili I ever ate.

Is mace the same as nutmeg?

Last night I prepared my brisket for this morning.

12.5 lbs,

Trimmed about 2 lbs of hard fat and oxy-fat off of it.

Made my rub:

• 1/3 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon smoked paprika
• 2 1/2 teaspoons black pepper freshly ground
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 3/4 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper

Placed it in a cooler.

Woke up this morning 4am, fired up the Traeger, waited 30 minutes for the grill to settle into a nice 225 degree smoke.

Threw the brisket on...


Now, we wait....

Last night I prepared my brisket for this morning.

12.5 lbs,

Trimmed about 2 lbs of hard fat and oxy-fat off of it.

Made my rub:

• 1/3 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon smoked paprika
• 2 1/2 teaspoons black pepper freshly ground
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 3/4 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper

Placed it in a cooler.

Woke up this morning 4am, fired up the Traeger, waited 30 minutes for the grill to settle into a nice 225 degree smoke.

Threw the brisket on...


Now, we wait....

Pellet smokers/grills are for betas.

Pellet smokers/grills are for betas.

Just got back from grocery store, had 99 cents double pork shoulders cryovaced. Needless to say I’ll be having pulled pork tomorrow night!

Need to relocate a smoker or 2, running out of room with the most recent one. For you die hard guys check out the new gravity fed masterbuilts! I love my pellet smokers for laziness and stable temps but nothing beats wood/charcoal. But when it’s 0 or 100 degrees being out with it sucks, until now! This 560 is the same as my traeger and green mountain but it takes wood chunks and charcoal in the hopper instead. I wish we could post pics directly into threads, I bet me, you and bbqboy could make some glprs hungry 😋

It would have been a better story if you said Big green egg.

I just got a Oklahoma Joe Ryder DLX. Smoke or Sear to 650*
I had a Traeger and gave it away. Too small. The DLX can do 4 briskets at once.

Just bought a smoker last week and I’m going to a buddies today for a 12lb brisket for my first brisket ever. Can’t wait oh and thanks for that rub recipe. I was thinking about looking for a brisket rub and I’ll give yours a try.

I’m doing brisket, blue cheese, cream cheese stuffed giant jalapeños wrapped in thick hickory smoked bacon.

Good eatin is about all we got left...

Are you from Arkansas? This recipe sounds a lot like the Ivan of the Ozarks rub. I tried a commercial version of it, and started making my own.

I'm doing 2 racks of pork spare ribs on the traeger 575 tomorrow.

How's she looking Wyatte? Did you do the whole packer? Burnt ends?

Last night I prepared my brisket for this morning.

12.5 lbs,

Trimmed about 2 lbs of hard fat and oxy-fat off of it.

Made my rub:

• 1/3 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon smoked paprika
• 2 1/2 teaspoons black pepper freshly ground
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 3/4 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper

Placed it in a cooler.

Woke up this morning 4am, fired up the Traeger, waited 30 minutes for the grill to settle into a nice 225 degree smoke.

Threw the brisket on...


Now, we wait....


:homerdrool:

Kamado Joe's are better.

:butthurt:

157 degrees ATM, about to spray it with apple juice and wrap it up in butcher's paper until she hits the magical number of 205.


Not sure what you mean by 'whole packer'

But, yessir!!! Gonna have some burnt ends!!


.

Same tree, different spice. Nutmeg comes from the actual nut of the tree and mace is from the "shell" of the nut.