FOOD Cooking/BBQ/ferment/grilling bullshit thread


That’s a rock fact
OT Supporter
Dec 8, 2006
Dickinson, TX
what do you have, a backyard for ants?

i have a tiny concrete patio in front of my apartment and still have room for a GMG smoker and a weber gas grill....among other random garbage
It is in fact a backyard for ants, piss poor patio space and probably half the "yard" will be taken up by gardening. Affordable neighborhood plots here are SMALL.


The Devil Himself
Nov 30, 2001
Phoenix, AZ

Would appreciate some advice.

Picked up a flat @ 7.5lbs.

I seasoned it around noon with Holy Cow and was going to let it take until tomorrow morning when I put it on. Probably around 6ish.

Should I re-season before I put it on or leave it as is?

My last couple of briskets have been good but a little dry. Here is usually how I do it:

  • Pellet smoker set @250
  • Spray with ACV every 30 min for the first 3 hours
  • Fat side down (was going to try fat up tomorrow)
  • Wrap around 170 (some are recommending wrapping at 150 - I usually see it climbing still around that temp)
  • I usually pull around 190-195 since it's still going to carry for a couple of hours.
  • Don't usually cut for about 2-3 hours.
Would appreciate any suggestions on the above. Thanks :hug:
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