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.
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Hello from Norman in Toronto
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- 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
Originally posted by ngbranitsky View PostMy 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.
And Welcome to The Pit! Thanks for completing the sig.
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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! :-)
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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.
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Administrator
- May 2014
- 19872
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- 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)
- a couple BBQ Dragons
- 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 Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
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