Using my own rub that has worked pretty good so far. Smoking a 8-9 pound brisket with Pitboss Classic pellets. I usually use a smoke tube but not today. My Pitboss is seasoned pretty good now so I’m gonna see if the smoke flavor comes through without the tube.
Brisket time
- Thread starter panzon3
- Start date
Elfcane
Well-known member
Looks good so far to me!!! 
PlaneDoc
New member
Sure looks good!
I’m letting it rest. I’ll post in 30-45 min
Final product. The very tip of the flat was a bit tough, but everything else was tender. As you can see by the over finger test. Taste was great as always. My own rub came through again
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Thanks
Texasstormchaser
New member
How long did you cook it? Final temperature?
It was an 8 hour cook. I wrapped it at 165 and the final temp was 202. I then put it a cooler for a little over an hour to rest.
PlaneDoc
New member
Good on that!
flounderwetspot
Member
Made 2 racks of St. Louis and some pork belly burnt ends.
Used lumberjack 100% OAK For the first time as well as a smoke tube. I will say that although the smoke tube did in fact ad more smoke flavor, it also dried things out. I ran the grill at 225 nearly the whole cook spritzing with 50/50 ACV/ water every 30 mins after 2.5 hrs. Wrapped the ribs in butcher paper at 4 hrs for 1 hour. Then glazed after that. Final temp was 205 on the ribs.
Now for the burnt ends. I put them in a foil pan when I felt they were probe tender, but covered them in butter and brown sugar prior to putting a foil lid on the foil pan. Let that go for an hour. Pulled and glazed.
the flavor of everything was amazing, but the smoke tube damn near ruined the cook. It dried the bark of everything far beyond my liking. so for future cooks, it will go on for 2 hrs MAX.. all in all a good cook and things went well. This was my first cook since making my own fire pot diffuser and I will say with 100% confidence that it evened my temps across the grill. No more hot spot.
Used lumberjack 100% OAK For the first time as well as a smoke tube. I will say that although the smoke tube did in fact ad more smoke flavor, it also dried things out. I ran the grill at 225 nearly the whole cook spritzing with 50/50 ACV/ water every 30 mins after 2.5 hrs. Wrapped the ribs in butcher paper at 4 hrs for 1 hour. Then glazed after that. Final temp was 205 on the ribs.
Now for the burnt ends. I put them in a foil pan when I felt they were probe tender, but covered them in butter and brown sugar prior to putting a foil lid on the foil pan. Let that go for an hour. Pulled and glazed.
the flavor of everything was amazing, but the smoke tube damn near ruined the cook. It dried the bark of everything far beyond my liking. so for future cooks, it will go on for 2 hrs MAX.. all in all a good cook and things went well. This was my first cook since making my own fire pot diffuser and I will say with 100% confidence that it evened my temps across the grill. No more hot spot.
