My nature, when I set out to do something that I consider artistic, is to think about it and plan it until I can predict exactly what is going to happen, and what it will be like when it is done. And actually that is not contrary at all to the nature of art, because art is all about hard work. You allow for surprises, but good art is mostly a lot of work.
I've read stuff ALL OVER THE PLACE about these things, and I've taken it all into consideration. Here's what I'm going to do.
Cut in question is the 14-17lb SRF Kobe gold full packer brisket. Tool is a large Big Green Egg with a BBQ Guru. Fuel is lump hardwood charcoal, smoke will be hickory. It will be trimmed and salted, and I'm going to rub with BBBR because I really like that.
The limiting factor for me is TIME. I'm not going to put that son of a gun on at midnight. And I don't think it's wise to put it on at noon, either. But I got up around 5AM to do the last one, and while I was feeling sort of beat up later that afternoon, it was doable. So I'm going to put it on around 5-6AM.
Im going to separate the flat from the point. Because of TIME. And anyhow I have lots of thermometers. I can put a Maverick in the point and the Guru in the flat. I'll do the flat on the lower rack and the point on the upper rack.
Folks have been posting pit temps of 250*. Eh, I dunno. I did the last one @225. Still haven't decided this one. What I'm actually tossing back and forth is either 250* and doing the broth injection, or 225* without the broth injection.
I'm going to wrap it after the bark forms, but depending on what time it is. If that bark forms at noon, there will be no wrapping; if it's 3PM, there will be wrap. I might use butcher paper instead of foil.
And of course it will all get cambro'd. The point will be turned into burnt ends, the flat will get sliced up.
Here's what all the research boils down to (NO, I'M NOT BOILING IT): Yeah, SRF Kobe brisket is expensive. and it's high quality. But it's still just a big clod of beef. I't not the most expensive roast I've ever cooked, not by a long shot (that was the steamship dry aged prime, don't ask how much, and it came out perfect). The only way to screw it up is to let it dry out. fzxdoc made the point that if the flat and deckle are left together, when the thickest part is 203 the thinner parts will be much higher. So the solution there is obvious. The point with a separate sensor is the answer. Injecting certainly won't dry it out, but it might make the stall last longer. Solution? 10% higher pit temp will help, as well as increase the woofwoof. Wrapping certainly won't make it dry out, and might help with the timing of the cook.
I'm all eyes and ears, of course. Nothing is happening until next week. But I can already predict perfection.
I've read stuff ALL OVER THE PLACE about these things, and I've taken it all into consideration. Here's what I'm going to do.
Cut in question is the 14-17lb SRF Kobe gold full packer brisket. Tool is a large Big Green Egg with a BBQ Guru. Fuel is lump hardwood charcoal, smoke will be hickory. It will be trimmed and salted, and I'm going to rub with BBBR because I really like that.
The limiting factor for me is TIME. I'm not going to put that son of a gun on at midnight. And I don't think it's wise to put it on at noon, either. But I got up around 5AM to do the last one, and while I was feeling sort of beat up later that afternoon, it was doable. So I'm going to put it on around 5-6AM.
Im going to separate the flat from the point. Because of TIME. And anyhow I have lots of thermometers. I can put a Maverick in the point and the Guru in the flat. I'll do the flat on the lower rack and the point on the upper rack.
Folks have been posting pit temps of 250*. Eh, I dunno. I did the last one @225. Still haven't decided this one. What I'm actually tossing back and forth is either 250* and doing the broth injection, or 225* without the broth injection.
I'm going to wrap it after the bark forms, but depending on what time it is. If that bark forms at noon, there will be no wrapping; if it's 3PM, there will be wrap. I might use butcher paper instead of foil.
And of course it will all get cambro'd. The point will be turned into burnt ends, the flat will get sliced up.
Here's what all the research boils down to (NO, I'M NOT BOILING IT): Yeah, SRF Kobe brisket is expensive. and it's high quality. But it's still just a big clod of beef. I't not the most expensive roast I've ever cooked, not by a long shot (that was the steamship dry aged prime, don't ask how much, and it came out perfect). The only way to screw it up is to let it dry out. fzxdoc made the point that if the flat and deckle are left together, when the thickest part is 203 the thinner parts will be much higher. So the solution there is obvious. The point with a separate sensor is the answer. Injecting certainly won't dry it out, but it might make the stall last longer. Solution? 10% higher pit temp will help, as well as increase the woofwoof. Wrapping certainly won't make it dry out, and might help with the timing of the cook.
I'm all eyes and ears, of course. Nothing is happening until next week. But I can already predict perfection.
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