First run at brisket on Goldee's. I did a 1/4 cow, and was dealt a really awkward 1/2 of a brisket. Bizarre over trim on the fat from the butcher, i error'd on the side of leaving more fat on. Also every cut i've cooked on this cow, fat render has been really really good. Was really good on this. Wish i did a video, very juicy. Just SPG and Lawrys on brisket. A bit overcooked with shredding, but everything takes longer to cook on offset than WSM, still finding my way here. Not my prettiest, and not my best. Also did a turkey breast. Kosmos hot Cow cover, smoke to 150 internal wrap in kerriegold butter and honey. Rest for 30 min. Highly, highly, recommend. Turkey breast was 100% cooked by Mrs Meateorite, start to finish. She built the fire, ran dampers, fire management and temperature control.
Jump to stick burning has been really really worth it and fulfilling to me. Very different flavor than pellet or charcoal (which i think both of those are different from each other in their own right). I think i bought my WSM back in 2012, been what I've been cooking on since. 5 cooks in, if i had to do my best of anything, itd already be hands down done on the Goldees already. I intentionally chose an easy to run offset, but coming from WSM to this is pretty easy.
Shawn1112
