Alrighty, at the 15 hour mark I flipped to fat cap down, so the top of the flat could be where all the air flow is, and bark up a little quicker.
15 hours 50 minutes in, the fan needed a little help to maintain temp, so I lit 8 more coals, dropped them dudes in, she crept up to 225 exactly, I plugged the fan back in, and let her ride some more.
Wrapped at 16 hours 38 minutes. Internal still at 170. Thinking this dude might be probe tender at 190. Going to get reheated anyways, so that might be all it needs on the initial cook.
I go fat cap down when I wrap so I can preserve the bark on the flat. Plus, all that bark on the fat cap could use some softening.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The temp may have been a tad lower, but not much, the Auber probe is dead on. The dome temp was reading over 300 and I have checked it more than once to find it is no more than 75 degrees above grate temp. It is closer to 50 degrees over, and the probe was at brisket level.
I had a couple briskets that were almost this long, but I had the heat hit 300+ on that cook on my offset.
Really thick Selects are not the most forgiving chunks of meat in the world.
@Jerod, I thought I had posted before for you to get the table set. It looks Deeelicious! When you get to that point could you Post a Pic of the Auber power vent is installed in your Weber, it appears you have much temperature control and burn rate than I have been able to get after practicing for
+-40 years with a Weber. Thanks, Dan
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I knew selects took much longer to delishify, but I didn't realize they actually took longer to get up to temp. Interesting. Thank goodness for the hands off of the SnS and the Auber to boot.
I just sliced half of it up for consumption and it was 31 hours after I started cooking it. I let it get up to 195 this morning, then cranked the oven back down 170.
Was between letting it ride low for a while, or getting it to 200+, cooling, then trying to reheat on time.
It barked up pretty quick on top so I know the temp was where it needed to be.
The flat was little past perfect tenderness, which meant the point was purrrrrrrrrrrrrrfect.
Last edited by Jerod Broussard; September 13, 2015, 03:34 PM.
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