Excellent lookin brisketLooks like the drum is gonna work just fine for ya!
As for cutting across the grain...its much easier to see the grain when the meat is neked...Ill make a couple of shallow cuts on the end of the flat before I apply the rub...this will show me the way after the smoke is done...
Thanks guys, I appreciate the points and the advice.
“Fairy tales don't teach children that monsters exist. Children already know that monsters exist.
Fairy tales teach children that monsters can be killed.”
- G. K. Chesterton
Char Griller 7474(w/SFB), UDS, WSJ Mini-drum conversion, MES 30
GOSM
K.C.B.S Member # 60786
Digital Thermometers
Hybrid Kenmore grill 1/2 charcoal 1/2 gas
140 lb English Mastiff/ American Bulldog, she is my taste tester and BBQ companion.
Inquiring minds want to know...can you compare the smoke in the MES versus the UDS. How is the taste, Watts - VS - Fire?
I would say that the fire gave it a little better flavor, but the biggest difference I noticed was in the bark. Even though I foiled it, I still had a better texture to the bark and better texture overall. I've sometimes wondered if the MES was acting more like a high humidity oven, even steaming the food to a point, especially using the water pan.
With both the MES and the UDS, using skeet I had a really full smokey flavor, but I think that the charcoal added more depth of flavor than the MES is capable of doing.
I was excited to see a nice smoke-ring, which is debatable for adding flavor, but certainly adds character and makes for a nice presentation.
Great question btw. I wonder what others think...
“Fairy tales don't teach children that monsters exist. Children already know that monsters exist.
Fairy tales teach children that monsters can be killed.”
- G. K. Chesterton
Char Griller 7474(w/SFB), UDS, WSJ Mini-drum conversion, MES 30
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