I smoked a brisket and a pork butt for Christmas Eve. After two dry runs and two pork butts just for fun, this was the first "production" cook on my new G2 smoker. Here are the two cuts of meat. Choice pork butt and prime full brisket. Notice the corner chunk taken out of the brisket to indicate grain direction after the cook. (Saw that on a video somewhere.)
This is what the cook looked like. I needed to leave at 6 PM w/the brisket in a faux cambro. So I started pretty early, as you can see. Lighting charcoal at 5 AM, putting meat in just after 6 AM. I only had one meat probe, so I put it in the brisket, as I figured it would finish sooner. (I wrapped it around 170.) It was probe tender at about six hours. I then swapped the probe over to the butt and put it back in. Took a few more temp checks, but it was done 2 hours later.
I used the BBQ Guru CyberQ to keep things around 250. (I dropped it down towards the end of the cook, as I was WAY ahead of time.) The device itself works ok, but the interface is indeed really clunky. I think I'm going to return it and get a fireboard.
I know many said I don't need a device like this with the G2, but it was actually one of the big reasons I got one. I wanted to control and monitor things much more than I could on the PBC. I can't tell you how nice it is to be out on a store run or whatever, and just glance at my phone to see how my cook is doing.
Here's what the pork looked like when it was probe tender.
I didn't take pics of the brisket when I pulled it or as I was cutting it. But I did take a pic once it was cut.
I put the wrapped brisket in the oven at 200' and then wrapped the pork and did the same thing. Held it there until it my wife needed the oven at 5 PM, then put it in the faux cambro for the one hour journey that would start at 6. Two hours later, the meat measured 155 when I cut it.
Let me say it's the best brisket I've done so far. In a very meat centric family "pot luck," my brisket was gone way before anything. I mean WAY before. One cousin came up and said "everyone is talking about some meat you made that melts in your mouth. where is that?" There were about 40 people, and if you weren't in the first half of people in line, you didn't get brisket.
The pork was good, but it wasn't as good as the brisket. I've done it more moist before, so I'm not sure what else I could have done. I know I USED to wrap it, because you HAD to in the PBC. Wondering if I should be wrapping my pork butt, too.
I guess it went well.
Update: BTW, this is the first time using the #16 mesh black pepper. That's all the brisket got was kosher salt and #16 mesh. Bark was the best this time.
This is what the cook looked like. I needed to leave at 6 PM w/the brisket in a faux cambro. So I started pretty early, as you can see. Lighting charcoal at 5 AM, putting meat in just after 6 AM. I only had one meat probe, so I put it in the brisket, as I figured it would finish sooner. (I wrapped it around 170.) It was probe tender at about six hours. I then swapped the probe over to the butt and put it back in. Took a few more temp checks, but it was done 2 hours later.
I used the BBQ Guru CyberQ to keep things around 250. (I dropped it down towards the end of the cook, as I was WAY ahead of time.) The device itself works ok, but the interface is indeed really clunky. I think I'm going to return it and get a fireboard.
I know many said I don't need a device like this with the G2, but it was actually one of the big reasons I got one. I wanted to control and monitor things much more than I could on the PBC. I can't tell you how nice it is to be out on a store run or whatever, and just glance at my phone to see how my cook is doing.
Here's what the pork looked like when it was probe tender.
I didn't take pics of the brisket when I pulled it or as I was cutting it. But I did take a pic once it was cut.
I put the wrapped brisket in the oven at 200' and then wrapped the pork and did the same thing. Held it there until it my wife needed the oven at 5 PM, then put it in the faux cambro for the one hour journey that would start at 6. Two hours later, the meat measured 155 when I cut it.
Let me say it's the best brisket I've done so far. In a very meat centric family "pot luck," my brisket was gone way before anything. I mean WAY before. One cousin came up and said "everyone is talking about some meat you made that melts in your mouth. where is that?" There were about 40 people, and if you weren't in the first half of people in line, you didn't get brisket.
The pork was good, but it wasn't as good as the brisket. I've done it more moist before, so I'm not sure what else I could have done. I know I USED to wrap it, because you HAD to in the PBC. Wondering if I should be wrapping my pork butt, too.
I guess it went well.
Update: BTW, this is the first time using the #16 mesh black pepper. That's all the brisket got was kosher salt and #16 mesh. Bark was the best this time.
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