Great video I can't wait to try two questions I have is are you using mode one or mode two on the controller? Maybe I missed it but do you do fat cap up before I kept down for the initial 4 hours or does it even make a difference on the chimp
@scott7495
4 жыл бұрын
Quick question. On the longer video you turned and flipped the brisket after an hour I thought. Should I be turning and flipping as well? Thanks
@kaseycross1219
5 жыл бұрын
Nice video Shane.... Lots of good info. Have you ever had a brisket where the grain seems to turn , so it is different diredtions on one end to the other?
@PitmasterShaneD
5 жыл бұрын
Sure, the grain is different between the flat and the point. Sometimes even the flat itself will change direction by a few degrees, but usually its not that much.
@toasterbear
3 жыл бұрын
Kitchen Accomplice has MALTODEXTRIN, a sugar substitute. Carmel color no good either
@Miasma1
5 жыл бұрын
Good steps. Never occurred to me to let steam out before resting period. I assume same tips apply for brisket flats?
@PitmasterShaneD
5 жыл бұрын
True indeed
@mike197019
5 жыл бұрын
Why do you choose 235 as your pit temp? I usually like 250 but honestly can't give a real good reason other than it seems to render the fat better than 225 does.
@PitmasterShaneD
5 жыл бұрын
Because I embrace the swing of what the Grilla's naturally do. I think 250 is a little fast and 225 is a little slow. I tested all of the above and just settled my process to include 235. It's forgiving while providing enough smoke / bark.
@mike197019
5 жыл бұрын
@@PitmasterShaneD thanks for the reply, that makes sense
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