So, as these things go, I was planning on doing an overnight cook on a brisket I picked up over the weekend (12+ pounds pre-trim, 9 pounds after). I dry brined in the morning planning for a 10:00 PM start time. Well, I was talking to a buddy that has way more experience and explained my plan. He said that it would be completely done by morning. In his estimate 45 min to 1 hour per pound. So I decided to start early this morning. Got the pit started at 5:00 AM and brisket on at 6:00. It was done by 2:30 (203 IT). My wife is not a fan of BBQ (even with light profile of a pellet), So the neighbors and friends get a early Christmas treat. I think it came out very good, but I have not hear from others yet.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Thanks. The rig has been in the stable for about a year. I have mostly done tri-tips and turkey breasts with an occasional chuckie or butt. I just haven't taken the time for a brisket.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This is a newer issue, 30 years ago, not a problem. Her tastes are changing. The good thing is she is the reason I have a Pit Barrel, A Webber summit (gasser) and the Pit Boss pellet, I guess the next step is a flat top for stir fry's and smash burgers. I will adjusting until we are both happy...
Thanks! Merry Christmas to you. I hope the new year brings more opportunity to cook for friends and family for all of us who enjoy the world of good BBQ.
Thank you. Getting all these great comments makes me whish that you all can taste the results and then I can get real feed back, so I can do better next time.
I didn't know that Hard Core Carnivore had salt free rubs now. I through out the HCC rub that I had because it ruined some ribs with all the salt, even though I had used it sparingly, or so I thought. Thanks for the tip, Kascon11 .
@Fzxdoc,
I had the same issue with HCC beef rub, I do like the Camo rub for lamb (family like lamb on the salty side), and the burnt end sauce is very good. The only salt free seasoning that HCC had was the black, so I gave it a try.
With all the layering of rubs and such, everything seems to be too salty. So I am always on the look out for alternatives. I might just have to make my own. But finding the correct ratio is a rabbit hole I would rather not travel.
I will do more briskets, Not as much work as I feared. I have cooked a couple on the Pit Barrel, they were good, however the texture was not as melty as I achieved with a lower and slower cook with the pellet. Not matter what cooker I use next, I really need to watch more videos as to the trimming and carving. I made a mess of the point (lost track of the grain)
Kascon11 Something I learned here…After your brisket is trimmed and before you apply any rubs, slide a couple of toothpicks, one in the point and one in the flat, in the direction of the grain, after it’s cooked you’ll be able to tell the grain direction by the toothpicks. Slide them into the brisket horizontally.
This is a change, her tastes have changed over the years. BBQ was a favorite of ours. I still like the process, so, friends, family and neighbors get the spoils of my hobby. Not a bad life...
The older I get the more I am willing to make different compromises. My Pit Boss is easy to use and clean and has that set and kind of forget simplicity I need with my current lack of work life balance. Is it as deeply smoked as a 16 hour cook on a stick burner, No. But is it still really good food. Yes. That is a winner in my book. Try the pellet, you may like it.
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