What’s for lunch today

Stonewall said:
I had a home grown tomato samich. Must be nice to afford store bought food. Looks great by the way.
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It was part of a BOGO from two months back. It’s for my MIL’s birthday “party” we’re having for her.
 
The Sound Guy said:
That looks excellent! I’ve got another brisket I hope to put on tonight
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It was delicious but I wish it had a more smokey flavor. I have a different bag of pellets for the next cooking so I’m hoping that makes a difference.
 
What temp did you cook at? I’m reading that pellet grills can be tuff to get a smoke flavor if you go over 225. Also as hot as it is, it can be tough for the smoker to keep the temp low and keep the fire going when the sun hears it to 150 degrees by itself. I’ll run this brisket at 215-220 overnight to get smoke the then it up early tomorrow and wrap (maybe) to finish it.
 
The Sound Guy said:
What temp did you cook at? I’m reading that pellet grills can be tuff to get a smoke flavor if you go over 225. Also as hot as it is, it can be tough for the smoker to keep the temp low and keep the fire going when the sun hears it to 150 degrees by itself. I’ll run this brisket at 215-220 overnight to get smoke the then it up early tomorrow and wrap (maybe) to finish it.
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First hour at 225 then the rest at 210. It was just under 10lbs, started at 6:30am Fri morning and cooked unti internal temp hit 198. Took it out at 10pm so about 1.5 hours per lb. I let it rest 30 minutes before shredding. Perfect color, texture, smoke ring, and tenderness for my taste but lacked in overall smoke flavor so 4 out of 5 stars. I added apple cider vinegar to the water tray at 165, it was the only time I opened the door. I usually use apple juice but didn’t have any.
 
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For anyone who may be interested, Kroger on Ridge Rd had BOGO on butts again yesterday. We got two 10lbs butts for $22 total, that's not a bad overall price for 20 lbs.
 
Thanks. I need to see how many I already have. I use them for making my deer burger too, 50//50 mix gives a good fat/lean mix.

My Brisket came out pretty good. The flat was a little drier than I would have liked, but the point was melt in your mouth. :)
 
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