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Meat-Up in Memphis 2021

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Hello from Norman in Toronto

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  • Norman Branitsky
    Founding Member
    • Jul 2014
    • 9
    • Toronto, Ontario, Canada
    • Napoleon BBQ
      Maverick ET-732

    Hello from Norman in Toronto

    My colleagues from Memphis and Mobile came to dinner last Thursday evening. On Wednesday I bought an 8 lb brisket, applied John Henry's Texas Brisket Rub (recommended by my BBQ store - Sobie's) and put it in the fridge over night. Thursday 9:30 am, following AmazingRibs instructions, I put two water pans in my BBQ, attached my Maverick ET-732, and brought the temp up to 225F. I then inserted the first of my two Napolean smoke tubes filled with dry Mesquite chips. I then put the brisket in the BBQ. My wife graciously agreed to mind the BBQ temp and refilll the water baths if necessary, while I went off to work. After two hours, she inserted the second smoke tube. At 150F she wrapped the brisket in double foil. I came home for a late lunch at 2pm. At 2:30 pm, the Maveric reported internal temp of 203F so I moved the brisket to the oven at 170F. Then I went back to work and brought my colleagues home at 6 pm. I put the brisket on the BBQ at high heat, both sides, for a few minutes. Conclusion: high praise from my guests for great flavour, great bark, a clearly visible smoke ring and smoky taste. My only problem was the meat was a little over done - I think the instructions' spec of 1 - 4 hours holding time should be changed to 1 -2 hours maximum. The prevoious time I followed this recipe was for my wife's birthday. That was a 10 lb brisket that was also a big success. The fantastic advice I get here is why I decided to support this forum. Thank you to everyone involved.
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5040
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    #2
    Originally posted by ngbranitsky View Post
    My colleagues from Memphis and Mobile came to dinner last Thursday evening. On Wednesday I bought an 8 lb brisket, applied John Henry's Texas Brisket Rub (recommended by my BBQ store - Sobie's) and put it in the fridge over night. Thursday 9:30 am, following AmazingRibs instructions, I put two water pans in my BBQ, attached my Maverick ET-732, and brought the temp up to 225F. I then inserted the first of my two Napolean smoke tubes filled with dry Mesquite chips. I then put the brisket in the BBQ. My wife graciously agreed to mind the BBQ temp and refilll the water baths if necessary, while I went off to work. After two hours, she inserted the second smoke tube. At 150F she wrapped the brisket in double foil. I came home for a late lunch at 2pm. At 2:30 pm, the Maveric reported internal temp of 203F so I moved the brisket to the oven at 170F. Then I went back to work and brought my colleagues home at 6 pm. I put the brisket on the BBQ at high heat, both sides, for a few minutes. Conclusion: high praise from my guests for great flavour, great bark, a clearly visible smoke ring and smoky taste. My only problem was the meat was a little over done - I think the instructions' spec of 1 - 4 hours holding time should be changed to 1 -2 hours maximum. The prevoious time I followed this recipe was for my wife's birthday. That was a 10 lb brisket that was also a big success. The fantastic advice I get here is why I decided to support this forum. Thank you to everyone involved.
    From my experience the resting in a Faux Cambro works better than resting in an oven at 170F. Try that next time.

    And Welcome to The Pit! Thanks for completing the sig.

    Comment

    • Norman Branitsky
      Founding Member
      • Jul 2014
      • 9
      • Toronto, Ontario, Canada
      • Napoleon BBQ
        Maverick ET-732

      #3
      I definitely will try the Faux Cambro next time.

      Comment


      • John Tanner
        John Tanner commented
        Editing a comment
        Instead of throwing the wrapped pork/brisket into a cooler with towels, I'll often just turn off the oven, open the oven door and let out a bit of heat, close it and come back in 1.5-2 hours and pull/slice the meat....it's always in a safe range and that's plenty of time for the pork or brisket to rest. Ovens are pretty well insulated! :-)
    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9779
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #4
      Welcome Norman.

      I would also add that while 203 works on most briskets, some are ready before they reach that temp. Probing for probe tenderness in the thickest part of the flat once it reaches 195 internal will help get it off when it is ready for rest, and might reduce any "over doneness."

      Thanks for the support......greatly appreciated.

      Comment

      • Jon Solberg
        Former Member
        • Jul 2014
        • 4819

        #5
        Hey there Norman! Welcome to the pit!

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15124
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • 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 me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #6
          I will also add that I accept next-day-air samples of brisket.

          Comment

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          Meat-Up in Memphis 2021

          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
          Click here for details. (https://amazingribs.com/memphis)
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          Meat-Up in Memphis

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