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Trimmed, injected with beef broth and salted last night. Rubbed with BBBR this morning. I didn't oil first, as I've never had trouble getting rub to stick to anything, ever. On the BGE @ 225*. I'll wrap it @ 150*. Then it's done when it's done, 203-205*. It will be wrapped and cambro'd for at least an hour and hopefully two hours.
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 meReal 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.
Time is our perception of quantum uncertainty, expressed on a Newtonian scale.
At least that's what I decided once long ago, while under the influence of self-medication. But if that is the case, then the very concept of time travel is non-sequitur. It would be like asking the flavor of a thought. You can't travel through time because it is not a medium, it is a perception that takes place in each individual mind.
And I decided that I'm going to crutch not at a specific temperature, but at whatever temperature the stall occurs. The meat is @ 148*, with no bark formed at all. Some online research says that all cuts are different, and the stall can come anywhere from a low of 150* to a high of 170*, with most around 160-165*.
My full brisket timing. I start every cook 20 hours before my planned serving time.
I don't smoke just flats, just full packers. I never wrap. I don't change the cooking temperature. I just wait the stall out. I cook at 225 for the entire cook. I think this gives me the best taste and a perfect bark.
My goal is to reach 203/205 in 16 to 18 hours. Then wrap it and put it in the cambro.
This is just my method. It works for me. I'd much rather it spend more time in the cambro than me being pressed for time. There's nothing worse than your quest's arriving early or late and your brisket is not done cooking yet!
3:30, and it is @ 203*! I tightened up the wrap (there was slight leakage), wrapped it in a towel and it's into the cooler for 2 hours. Sides are going to be Crack 'n Cheese, corn on the cob, and since heirloom tomatoes are in full season, Caprese tomatoes.
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
I brought leftovers to work, and everyone was well pleased. My only variation to the Full Meathead was a suggestion by fzxdoc, she processed the Texas Mop Sauce with an immersion blender to smooth it out. I did that, and I liked the result.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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