Thank you to all for such excellent and timely feedback... it has been educational and helped me with my confidence. I ended up with about a 6 hour hold and it was 147 when I opened the cambro, so just about perfect for serving. I've included some pics. Turns out all you all were correct: It cooked the right amount, the hold did not hurt it, and crutching late in the cook was just fine! I had many compliments from the family, but the best one was the silence that came over the group when they started eating... and only left 2 quart size ziplocks to take home! I'll be making the time adjustment to the start and serving again on Christmas Day. I don't think I'll separate the point and flat... all the fat in between rendered and I scraped out what was left when I trimmed, so it was just wonderful. I can't wait to smoke the next one...
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Brisket: Nothing went as advertised!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Jul 2017
- 166
- Colorado
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- Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
- Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
- Rec Tec 680 (since August 2017)
- Thermoworks Smoke and iGrill Thermometers
- Thermapen (wife's- she lets me use it)
Awesome job on the brisket. Looks like you nailed it.
You're process and set up was very similar to my experience. I did my first brisket (Costco prime) on a relatively new Rec Tec 680 back in October and will be doing my second one next week. Mine took a total of ~15.5 hours, but I had it on 180° overnight to cook a bit slower. Like you may have been, I was a bit anxious, but it turned out great.
You asked about trimming- I watched Aaron Franklin's brisket trimming videos (here and here) a few times before I did mine. Main trim change I will try different next time is that I will trim the fat a bit closer. Will also try to wrap a bit later in the cook (~170°?) to get a bit crunchier bark.
Here's the cooking log to give you an idea of the temperature profile...
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Looks like a darn tasty brisky Techmaster ! Sometimes we worry when there's no need to and everything turns out just fine anyhow.
It's always a good thing when you can't wait until you do your next one!
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Club Member
- Jan 2017
- 210
- NW, PA
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Setup
- Primo Oval XL
- Charbroil 990 w/ Custom Firebox
- Fireboard w/ Fireboard Drive
- Pit Viper Fan
- iGrill 2
- Thermapen Mk. 4
- FOGO Premium Lump Charcoal
Beer: Sam Adams Octoberfest
Whiskey: Bulleit ; Weller 12
Cook: Wings or Spare Ribs
Hobby: Saltwater Fly fishing; Warhammer 40k
Kevin Fuess , That's a really long cook for a flat. All my cooks that size in my Kamado have been 8-10 hours without wrapping it/crutch @ 225. Flats only can be real finicky, they can dry out very quickly if cooked too long.
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