Missourian
Diamond Member
Smoked up some brisket and a bacon bomb fattie....
^ Not really a brisket, used a tri-tip roast instead.
Marinaded and rubbed, ready to smoke.
^ On the grill, set up the charcoal using the ring of fire method for a 5-6 hour smoke.
In the meantime...
^ Bacon Bomb Fattie.
^ Just cut a pocket in a roll of sausage, add some stuffing...I used onion, green pepper, mushrooms and sharp cheddar cheese.
^ Smoke for 2 to 2.5 hours at 220 to 270 degrees to an internal temp of 165-175.
Add a handful of soaked wood chips every 40 minutes.
^ Delicious.
Brisket isn't finished yet...it takes 6-7 hours. I'll post a pic when it's done.
^ Not really a brisket, used a tri-tip roast instead.
Marinaded and rubbed, ready to smoke.
^ On the grill, set up the charcoal using the ring of fire method for a 5-6 hour smoke.
In the meantime...
^ Bacon Bomb Fattie.
^ Just cut a pocket in a roll of sausage, add some stuffing...I used onion, green pepper, mushrooms and sharp cheddar cheese.
^ Smoke for 2 to 2.5 hours at 220 to 270 degrees to an internal temp of 165-175.
Add a handful of soaked wood chips every 40 minutes.
^ Delicious.
Brisket isn't finished yet...it takes 6-7 hours. I'll post a pic when it's done.
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