OT: An Actual Post About Que

CTMike

So we purchased a GMG Trek portable pellet pooper to go with us in the RV. Considered just bringing the MMBGE but this thing is much faster to heat up and cool down, and weighs less. 

Today was the day to christen it with a Costco Prime Brisket. Got the grill assembled and fired it up for the required 30 minutes at 350 F to burn off any nasties.

Sliced off most of the hard fat, and applied Oakridge Black Ops - my go to brisket rub. As most of this will be made in to the Salado chili, I wasn’t too careful with the trimming. 

Doing the turbo method due to time constraints. More to follow. 

JohnInCarolina

Inconceivable!

Mike if you get a chance, can you take a pic with the brisket on the grill of that thing?  It looks huge to me.

CTMike

John,

12.2 lbs prior to trimming, just fits on this grill, I’m happy with that.

I’m thinking it can fit 2 butts, 2 racks of ribs, 2 chickens, 8 burgers, or 4 steaks. 

JohnInCarolina

@CTMike - thanks for that.  It's a good size for sure.  

The Cen-Tex Smoker

I was looking at those for a while when my egg was in storage. I still think they are pretty cool. One of the things I picked up is that they make grill grates for those and it turns them into a really nice little wood fired grill. 

CTMike

The Cen-Tex Smoker said:

I was looking at those for a while when my egg was in storage. I still think they are pretty cool. One of the things I picked up is that they make grill grates for those and it turns them into a really nice little wood fired grill. 

Thanks for that little bit of intel - I’ll have to look for those. Would be nice to add that flexibility. When traveling in the RV, we will have the Ooni Karu 16, the GMG Trek, a propane power burner (turkey fryer), and a Blackstone 28” griddle. I want to have all the options possible and not have to use the oven/stove inside the rig. 

CTMike

Shrinkage has commenced, IT is currently 136 F.

CTMike

Just hit the finish line a few minutes ago - cooked till 195 F in the fat part of the flat as it will become fall apart tender when made in to chili.


Of course I had to sample it:



Very happy with this little pellet pooper - it will serve us well when on the road. 

JohnInCarolina

What temp did you cook at, Mike?  I know you said turbo but that still seems pretty fast.

CTMike

JohnInCarolina said:

What temp did you cook at, Mike?  I know you said turbo but that still seems pretty fast.

The PID on the GMG was set to 350 F, dunno how accurate the sensor is.

Canugghead

Nice smoke ring

loco_engr

nice looking left-handed brisket!

lousubcap

@loco_engr -being a hard-over south paw I appreciate your comment. But with the steer the percentage yield is 50/50.  General population for lefties is around 12-14 percent.  However, I do not factor the side into the buy.  
Stay healthy and safe out there-

loco_engr

This is my rationale for my left-handed brisket preference:
https://bbqhost.com/left-handed-brisket/

lousubcap

I have read similar articles before but I just default to the most marbled if buying locally.  Otherwise I get what arrives in the shipment.  
BTW- enjoyable read.  Thanks for the link @loco_engr.

Botch

loco_engr said:

This is my rationale for my left-handed brisket preference:
https://bbqhost.com/left-handed-brisket/

I read thru that, and the article inferred but didn't confirm that most steers are right-handed.  The next time I see a field of steers sleeping on their sides (which, to be honest, I've never seen), I'm going to pull over and do a quick count.  And if the ranch owner stops and and asks what I'm doing, I'm sure my story will result in a cry of "Poacher!" and a gunshot wound.  
Hopefully I'll be able to report back before I bleed out.  
 
EDIT:  I was thinking horses, who occasionally sleep completely on their sides; cows do lay down, with their bodies upright but their legs to one side.  
So, never mind.