Matt East 
Not the greatest days to cook a Brisket, Pellet Grill is hiding in the garage with both ends opened up #BBQNZ #BBQ
Future Sprog@matteastnz
Don’t give yourself CO poisoning!!!
Got the door to the house closed and the windows and door open?
@futuresprog you bet, lots of airflow…none of it in to the house. Higher chance of a lightning strike here today!
@matteastnz
Thank goodness for that!
I was worried it was going to be your last post. Charcoal indoors is a killer.
@futuresprog it is, I’m using the Pellet Grill today (easier on a day like today, it will cook overnight and I like my sleep, should be about a 20 hour cook (start them off slowly with Pellets to get the smoke flavour, plus running a smoke tube). Will boat it overnight.
@matteastnz
“Boat it”? I’m not familiar with this terminology!
“Boat it”? I’m not familiar with this terminology!
@futuresprog it’s a bit like the Texas crunch, but with out the full wrap, protects the underside, and preserves the bark.
@matteastnz
Ah, fantastic. I see where it gets its name.
Ah, fantastic. I see where it gets its name.
Randy Noseworthy 😼 
Yea, I did a couple of roasts last weekend, and was thinking that the full wrap really softened the crunchy part, and was considering doing things different.
@randynose @futuresprog I usually use Peach Paper (Butchers Paper), will does allow it to breathe, but picked up this method from The Max Scientist specific to Pellet Grill Brisket https://youtu.be/EMeAGp_8sG8
How to Smoke Brisket on a Pellet Grill | Mad Scientist BBQ
Thanks, I think I might have watched this guy once before.
Yea, I'm experimenting around with my methods.
Besides the chuck roasts and briskets, I'm really interested in what I can do with making a meat loaf. With variation on the Meat Loafs...
@randynose @futuresprog keen to see the results of the meatloaf!
I've only made meatloaf once, and it turned out 85% like I wanted that batch to come out. - I forgot a couple of things, so... 🤷♂️
@futuresprog @randynose Always learning, just doing it is the best way👍
Oh yeah. I'm thinking about three variations right now. Made meatballs that had a lot of Worcestershire sauce in them, think I wouldn't mind making a meatloaf with that as a base flavor.
Plus the barbecue standard one that I just worked on.
And then there's always those meatloafs that are very ketchup / tomatoe sauce based...
I'm not into spicy but, I think if someone made a meatloaf that have jalapenos in it...
kaybeeque 🍁💪💪🍁@randynose @matteastnz @futuresprog
👂🔥🌶️
A dried smoked pepper often goes well with meatloaf. Try ancho, pasilla for a mild version.
Grind whole dried peppers and add flakes/powder or rehydrate pepper, chop and add to the meat mixture.
Tip: smoked Trinidadian Scorpions are a force to be reckoned with! 🔥🔥🔥