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Oh Great! Now Lawyers Are Involved


 
Dave Mazz

Dave Mazz

TVWBB Super Fan
Somebody will make out on this, but it won't be Weber and it won't be those who bought a SmokeFire.
 

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Matt Q said:
Since that brisket looks amazing, any suggestions on making a brisket flat and keeping it tender without drying out?
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Lol, I’ve messed up more than I have nailed. If I was doing a flat I’d smoke it for about 4-5 hours on smoke boost and wrap it to try and keep as much moisture as possible.
 
Matt,
I have a non-traditional recipe for small flat cut brisket that won me an award in the only real BBQ competition I was in. It could be adapted to a pellet grill for sure.

This is a high-stress time for me, but I will try to locate the recipe and share it here.
 
Dave Mazz said:
Somebody will make out on this, but it won't be Weber and it won't be those who bought a SmokeFire.
Click to expand...

If you think about it, any grill or smoker has the potential for a grease fire unless you don't maintain it.
It's common sense, or called being smarter than the object your working with.

Tim
 
Jon Tofte said:
Matt,
I have a non-traditional recipe for small flat cut brisket that won me an award in the only real BBQ competition I was in. It could be adapted to a pellet grill for sure.

This is a high-stress time for me, but I will try to locate the recipe and share it here.
Click to expand...
Thanks Jon! No rush. If you find it when things calm down I would appreciate it.
 
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