No smoke flavor

[Jim6820]

Yeah you are right on the beef thing. I did a top sirloin roast on my old smoker a few weeks ago and only used SPG and it was awesome. The family really liked it. I haven’t done a brisket yet. A year this weekend.

BB cooked at 250.

OK…you haven’t “done a brisket yet.” So what does “BB” stand for? I thought you were talking about beef brisket.

 

[Cx5wards]

I guess i thought it meant Boston Butt. New member to the forum here I will learn. Sorry for the confusion.

 

[Jim6820]

I guess i thought it meant Boston Butt. New member to the forum here I will learn. Sorry for the confusion.

I'm likely the one that was confused; at my age, it happens a lot. I thought we were talking about brisket. I do very little smoked pork butts, etc. so my previous comments about pellets and rubs are probably not applicable. Sorry for the confusion.

 

[Cx5wards]

I'm likely the one that was confused; at my age, it happens a lot. I thought we were talking about brisket. I do very little smoked pork butts, etc. so my previous comments about pellets and rubs are probably not applicable. Sorry for the confusion.

It’s all good. I haven’t done a brisket yet so maybe in the future you can give me so pointers. I mostly do ribs, pork and chicken . I did do a top sirloin roast that came out very good.