overnightbbqryan
Member
- Joined
- Aug 8, 2021
- Messages
- 54
- Media
- 58
- Reaction score
- 62
- Points
- 18
- Location
- Fort Myers, FL
- Grill
- Timberline 1300, Blackstone 36" Griddle
Had a full Ironwood 650 yesterday. Jumped on the smoked cream cheese bandwagon, made a brisket with burnt ends, homemade mashed potatoes, and smoked some beans. Brisket came out excellent.
Smoked the brisket at 180° super smoke from 6pm to 6am. Then wrapped with Wagyu beef tallow at 165°. Turned smoker to 225°. When the flat was 195° I removed the point and cubed that up. Continued with the flat until probe tender at 204°. Rested one hour and sliced.
Smoked the brisket at 180° super smoke from 6pm to 6am. Then wrapped with Wagyu beef tallow at 165°. Turned smoker to 225°. When the flat was 195° I removed the point and cubed that up. Continued with the flat until probe tender at 204°. Rested one hour and sliced.
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