I'll add pictures with the phone, as usual on long winded posts.
First cook: 2 butts both over 9 pounds. Very little fat cap to trim. I split in two taking out that main membrane near the blade bone. 2 briskets over 24 pounds combined pre-trim. I no longer clean out that deckle of fat between the muscles (wanted to increase my yield). I trim against it and score it, but it stays and I separate about where the point terminates so that I can have a piece that is 98%+ flat. And of course some flat is still underneath the point in the other piece, but it will be sliced with respect to point grain.
Things will ride until done. No wrapping unless severely pressed for time.
I am using a Trifecta brisket rub. Three steps: 1. Dry brine 2. Apply 11 ingredient rub 3. Light sprinkling of Course Black Pepper on top the rub. This is a Barry Sorkin-ish method.
The butts have a sugarless rub I dubbed, "Ketosified Unsugarfied Chuckified Rub" The person that requested it is named Chuck and is on that Keton diet thingee.
The Pit temp says 280. The Smoke probe on the bottom rack (mid grate close to back wall) says 264-267. And I assume the rack above that is running about 10 degrees hotter.
I lit the Pro Smoker for the required minute but I don't think it took off too well even after 7 minutes of free air. I kinda wanted a cook without it anyway just to compare. I probably wouldn't use it on maxed loads. I would need the room.
I will say this, "if the stuff coming out tastes half as good as the aromas coming out this thing, oh man!!!!!!!"
First cook: 2 butts both over 9 pounds. Very little fat cap to trim. I split in two taking out that main membrane near the blade bone. 2 briskets over 24 pounds combined pre-trim. I no longer clean out that deckle of fat between the muscles (wanted to increase my yield). I trim against it and score it, but it stays and I separate about where the point terminates so that I can have a piece that is 98%+ flat. And of course some flat is still underneath the point in the other piece, but it will be sliced with respect to point grain.
Things will ride until done. No wrapping unless severely pressed for time.
I am using a Trifecta brisket rub. Three steps: 1. Dry brine 2. Apply 11 ingredient rub 3. Light sprinkling of Course Black Pepper on top the rub. This is a Barry Sorkin-ish method.
The butts have a sugarless rub I dubbed, "Ketosified Unsugarfied Chuckified Rub" The person that requested it is named Chuck and is on that Keton diet thingee.
The Pit temp says 280. The Smoke probe on the bottom rack (mid grate close to back wall) says 264-267. And I assume the rack above that is running about 10 degrees hotter.
I lit the Pro Smoker for the required minute but I don't think it took off too well even after 7 minutes of free air. I kinda wanted a cook without it anyway just to compare. I probably wouldn't use it on maxed loads. I would need the room.
I will say this, "if the stuff coming out tastes half as good as the aromas coming out this thing, oh man!!!!!!!"
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