Lets see those brisket pictures..

[toddnjoyce]

Is that GS 560 a pellet grill?

No sir. Gravity fed charcoal. I picked one up last weekend and am very happy.

 

[tsugsr]

Is that GS 560 a pellet grill?

It’s better, it uses charcoal for fuel (or straight wood chunks) and has a PID controlled fan to set the temp anywhere from 150-700 degrees.

It smokes well and sears well, I’ve used it many times in the short time I’ve had it and the flavor on everything has been awesome! The 560 can fit three briskets with extra or aftermarket racks, but there is a 1050 if you need more room.

 

[mroper]

I remember .29 cents a pound briskets for 4th of July & Memorial Day! I also remember when weighting a pallet of briskets pulling all the nice ones out for anyone in the store.

Same thing happened with Chicken Wings they used to cost around 69 cents a pound. They they cost more the chicken breasts.
PS Boneless chicken wings are chicken nuggets

 

[Vaquero]

No sir. Gravity fed charcoal. I picked one up last weekend and am very happy.

Dammit. Now I want one.

 

[baboon]

Same thing happened with Chicken Wings they used to cost around 69 cents a pound. They they cost more the chicken breasts.
PS Boneless chicken wings are chicken nuggets

If you were to take a whole raw chicken & price its retail then cut it up in pieces the amount of the pieces generally work out to the same price by volume. Or in other words 2 small wings = 2 larger breast

 

[toddnjoyce]

Dammit. Now I want one.

The 560 will hold a brisket and 2-4 racks of ribs at once. If you need more space, give it a bit as there’s a 1030 coming with about twice that capacity.

 

[mnpshooter]

I’m new to the smoking game having just got a Pit Boss pellet smoker on Father’s Day. This was my third brisket attempt.

 

[rman]

My neighbor does competitions and had the best brisket I’ve ever tasted. He’s got me going hot & fast, still trying to perfect it.

19lbs in 8.5 hours this past Sunday.


***
Derp... just realized I didn’t take pics. Here’s the before...

Sent from my iPhone using Tapatalk

 

[the_engineer]

Here is some of mine the morning after it was finished. This is a piece of a 20lb prime brisket cut from Sam's, trimmed and smoked for 15 hours on hickory and mesquite. Turned out quite nicely. I will be doing another one of these for the Christmas week!

 

[baboon]

When I look at brisket picks I see most sliced wrong. Against the grain. With the grain your making jerky!

 

[Madhouse]

Smoked this on my kamado style pit for new years eve.