GMG Davy Crockett- Smoked Brisket

GMG Davy Crockett Heavy-Duty Weather-BBQ Grill Thermal Blanket, Black www.amazon.com...
two Gringos- Chupacabra- Brisket Magic
www.amazon.com...

[@outdoororiginal4364]

I have a GMG Daniel Boone and purchased a brisket yesterday and gonna try smoking it next weekend. Hope it turns out. Thanks for sharing. God bless.

[@scottlathrop66]

My doctor uses the same gloves for my prostate exam.

[@perryrushing5089]

😂😂😂

[@minibikemadman]

I need to grab one of those blankets for up here in New England. Cold starts here suck.

[@EarthSense]

Looks awesome! Great Vid!

[@martingranderson9879]

Nice job!!. Perfect ring on that bad boy.

[@BRANDON-FJB]

I've gone through 3 motherboards with my Davey Crokett...fantastic Customer Service, and it does produce FANTASTIC food....you had any issues?

[@artknox2836]

Not yet , but it is good to know they have great customer service

[@Adubs916]

Amen

[@washedout8055]

I should be asleep but I'm seriously giving in to the thought of me buying one of these. I owned a all electric smoker but was not a fan of it. Cleaning it was a pain and the loss of temperature after opening the door was very drastic. 1st thing I'm going to do is a tri tip the next I will do brisket. When you do tritip do you flip it after the hour or do you just set it and forget it? Thanks

[@artknox2836]

if you thinking about getting one they came out with a newer one call Trek its better. brisket I let it go 6 hrs or until internal temp reaches 160-170 then wrap and flip, sometimes I don't wrap just flip. great thing about briskets is there are so many ways of cooking it. just on you I cook the temp until it reaches 202,

[@washedout8055]

@@artknox2836 Hey Art! Thanks for the feedback. I ended up getting the Trek Prime. I got it for $300 here locally brand new. 1st I made was the brisket and it came out a little dry but I believe that is because I wrapped it on a towel and left in I side a cooler. I've made tri tip and chicken so far and it came out great

[@NotAnotherGrill]

Nice cook, how'd it taste? Tender?

[@artknox2836]

Favorite was great and very tender

[@Justfishcatches]

When he said, “12 inches deep” 😜

[@hardtruth2039]

Nice cook! I’ve been looking at the Davey Crocket to carry in my 5th wheel.I have a RECTEC 340 trailblazer and absolutely love it but it’s just a little too big and heavy to fit in my compartment. The Davey Crocket looks to be the ticket. I don’t want one of the suitcase style pellets grills. They are too small and don’t hold enough meat or pellets for us.

[@BRANDON-FJB]

It had a cigarette adapter, so would he perfect

[@watchluver]

You may want to really check around... mine has 200 to 300 heat spikes, they tell me to update firmware... but low and behold the wifi won't connect to my network... numerous calls to service dept and its still unusable.... 👎👎👎

[@hardtruth2039]

@@watchluver yeah a friend of mine has one and has had all of the same issues that you have.

[@chriss6954]

I've got one and full time in a fifth wheel as well. I use a welding blanket over mine since we are by the ocean all the time. Holds temperature very well and use the wifi function all the time. I love the cooking presets you can program in.

[@johnnysteigenberger5703]

What's that noise? Is it the pellet hopper?

[@artknox2836]

yes

[@np6633]

Is the hopper still sounding like that? That’s pretty loud.

[@AussieDownUnder]

I do not trust that little alloy table you got there

[@artknox2836]

Well it been outside and the last week we have had some heavy rain storm didn’t move at all , but I hear yea u can always go bigger if u want too

[@ntoxic8edx]

You smoked the brisket to 200 degrees before pulling 😳😳😳😳. And wrapped it in foil??? I need to go look at the date of this video. The video quality looks way to good for 90’s

[@artknox2836]

I do my brisket different ways, just depends how much bark I want on it , old school people never wrapped there brisket a lot of bbq places don’t , so have fun and experimented with the temp is 200-202 ,

[@ntoxic8edx]

@@artknox2836 true million ways to skin a cat. I was being a smartass. But typically have always pulled smoked brisket at 185-189 wrapped in peach paper and put into a ice chest. Peach paper is cheap and lets the meat breathe. If i pull my briskets at 200-202 that thing would probably hit 215-220 during the rest period. The couple times i wrapped in foil back in the late 90’s i would end up with some shredded beef

[@artknox2836]

Agreed, and didn’t think you were be a smart ass , 😀