Smokin way down south

jonny_comfort

Well-known member
Messages
46
Grill(s) owned
  1. Bullseye
hey all,

First time pellet grill owner in Louisiana, my wife and kids got me a Bullseye for Father's Day. Best gift ever!!!

Always wanted to smoke ribs, brisket, and so on....and finally get the chance to. So far, I've done a small brisket, a couple racks of ribs, several reverse sear steak cooks(just did one today), and a bunch of other things like stuffed burgers, sausage, and so on.

I am about to dive into a big brisket this week and a couple of different seasoning combinations on some racks of ribs, and also some smoked pulled chicken. Always on the lookout for new recipe ideas so feel free to drop whatever you like.
 
I watched some of Aaron Franklin videos on YouTube and smoked a Wagyu brisket yesterday using course 2 to 1 mixture of black pepper, kosher salt and added some garlic to the mix. It came out awesome and with a perfect bark & flavor out of this world. My best brisket I’ve ever cooked and only need a fork as it melts in your mouth. Thinking of staying with Wagyu as the marbling helped for sure. 225F with extra smoke tube and B&B post oak. Rock steady temps.
 

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Hi, I'm new here and for sure I'm not an expert in grilling but this one looks really delicious. Hope that in a day I'll be able to cook in the same way
 
Hi, I'm new here and for sure I'm not an expert in grilling but this one looks really delicious. Hope that in a day I'll be able to cook in the same way
hi Adam,

I had never smoked anything when I got my Bullseye. This grill has a habit of making me look a lot better than I probably am supposed to, lol.
 
Hi, I'm new here and for sure I'm not an expert in grilling but this one looks really delicious. Hope that in a day I'll be able to cook in the same way
Just to give you an idea, got my Bullseye at the end of June this year. This is the brisket I smoked yesterday, just before I pulled it off the grill. Amazing flavor, and very tender.
 

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I watched some of Aaron Franklin videos on YouTube and smoked a Wagyu brisket yesterday using course 2 to 1 mixture of black pepper, kosher salt and added some garlic to the mix. It came out awesome and with a perfect bark & flavor out of this world. My best brisket I’ve ever cooked and only need a fork as it melts in your mouth. Thinking of staying with Wagyu as the marbling helped for sure. 225F with extra smoke tube and B&B post oak. Rock steady temps.
What kind of smoke tube do you use ? I’m thinking of getting one to help with a little more smoke flavor from the Bullseye.
 
I’m using the one in the attached photo. Using it right now while smoking ribs, pork butt and boudin. I bought the torch to light it as you need something like it as matches won’t work.
 

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Here’s the Wagyu brisket from this week Tuesday cooked at 225F, smoke tube, Weber hickory pellets, and wrapped in pink paper after the stall... came out fantastic. Noticed when using foil, bark comes out more tender than pink paper.
 

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