Have the meat rubbed, wrapped and in to the fridge for a rest until ready to go in the grill.
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smoking 18# brisket in the GMG
- Thread starter Swamptrout
- Start date
Sizzle Lips
Extreme Member
Nice....I am sure you will post a few pics of that bad boy when its done.
Rubbed & out of the fridge.
And on to the grill, 225f / 108c.
6hrs in to the cook, starting to get a nice bark
11hrs in. Looks good, smells great.
And on to the grill, 225f / 108c.
6hrs in to the cook, starting to get a nice bark
11hrs in. Looks good, smells great.
Haha that will all come once its done.
Meat unwrapped. Very moist. Rested for 2hrs. All up it was 18.5hrs cooking and resting.
Ended up with sliced, pulled, burnt ends and a leftover chunk which was sliced and vac sealed and in to the freezer.
Ended up with sliced, pulled, burnt ends and a leftover chunk which was sliced and vac sealed and in to the freezer.
Very nice.
I can't tell the scale of the packer and grates in the pics - is that a DC or a DB GMG? ...
I have a DC that I haven't used yet, but am about to start to use (have to run the seasoning cook) ...
I can't tell the scale of the packer and grates in the pics - is that a DC or a DB GMG? ...
I have a DC that I haven't used yet, but am about to start to use (have to run the seasoning cook) ...
Yep its the DB. I got 16hrs out of the hopper before the low level alarm started screaming at me. I think that was pretty good fuel consumption.
GMG DC is a good unit with the slightly higher temps. Good for reverse searing a Steak.
GMG DC is a good unit with the slightly higher temps. Good for reverse searing a Steak.
Sizzle Lips
Extreme Member
Nice looking brisket,moist and nice smoke ring......I have been babysitting a 16 lb brisket on my stick burner since 4am.