Oppsfergot the pic
bird smelled me out
bird smelled me out
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Goooooooood morning Pit! All nominal here in NoVA, another spectacular day on tap, and my brisket is rolling nicely. The temps drifted down from the ~200F/95C at bedtime to a bit under 175F/80C by the time I got down there a little after 7am. The brisket hit the stall and sat in the ~150F/65C range for many hours, and it's clear there was plenty of fuel left to continue on the kettle if I wanted to. But I reckon it's taken up most of the smoke that it's gonna by now, and the bark is looking good.
Got it into a foil boat and into the Pit Boss with set point = 250F/120C, and it's one of those still mornings where the smoke just hangs in the air...
The internal temps have already turned around after the boat/transfer, we're nominal AF. Have a great day all!Comment
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Looking good! I need to try the boat some time.
It stalled in the 140's because the kettle temp was 200 or less most of the night. Another 25-30 degrees of pit temp does wonders. -
My temps were all over the map for a while, started out in the 280's, dropped into the 170-180's????
Fooled around with the dampers, seems to have stabilized in the mid 280's for now
Seems this darn Keg likes gusty windy conditions rather than wispy to calm conditions.
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A Choice full packer on the MAK after trimming and seasoning. We had some nice slices of flat and point. The next day I cubed the leftover point and made burnt ends.
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My brisket has now been in the foil boat in the pellet rig for a little over three hours. Temps in mid-180sF/mid-80sC, not tender yet. Check out all the juices in that boat!!
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I guarantee this will be taken by someone cooking on a kettle cause there isn't a cooker in the world that produces as much bark on a brisket. Flame retardant suit on in 3, 2, 1...Comment
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Moved my 26 to the back and rolled the 22wsm to the front.
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Five and a half in she's looking pretty good, insde temp about 175 but think my charcoal is giving out.
My have to take everything apart and reload.
See how things go for the next 15 mins.
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I plumb forgot about this. Guess I'll be headed out to Costco. Maybe I can catch up tomorrow night. All these pics have me drooling right about now.Last edited by klflowers; May 27, 2023, 06:24 PM.Comment
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You have a week. Chill n grill, enjoy Freedom, great weather, a nice cup o' cheer n BBQ! -
klflowers we know about forgetting as we get older. Don't rush, just hurry before you forget again lol😁😎😁. -
Clawbear57 you are right. I already forgot again once lol
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Trimmed the brisket (18.16 lbs) and it is dry brining - I went easy on the salt since the rub also has salt. The fat cap was mostly at 1/4" or less already, I mainly trimmed a chunk of deckle fat, shaved one side of the flat fat cap, and rounded the corners of the flat. Part of the flat is a little thin but I left it, at worst I'll use it for chopped beef sandwiches. Total weight of the trim: 1.9 lbs. Brisket weight is now 16.25 lbs.
I ordered a bunch of Oakridge BBQ rubs before they closed shop but I haven't used any of them yet. That will change this weekend. My rub choices are below, any other Oakridge BBQ rub suggestions are welcome.
I'll be cooking on the OKJ Longhorn offset using mainly red oak. I have some pear wood logs and maybe some pecan (although I think it all may be rotten beyond use at this point) plus some kiln-dried B&B hickory and fruit wood logs.
I injected the pork butt with Oakridge BBQ's Game Changer Brine. Their directions recommend using ginger ale and apple juice. I don't have any ginger ale so I used about a tablespoon of the liquid from a jar of minced ginger, water, and apple cider vinegar instead of the apple juice. The Oakridge BBQ brine has some seasonings in it, should be interesting to see how it compares to my usual brine. My usual brine is 1:1 salt and sugar (1/8 cup each) and bring to 2 cups with 1:1 water and ACV.
The plan is to season the brisket with Oakridge BBQ's Black Ops Rub and the butt with either their Competition Beef and Pork Rub or their Secret Weapon Rub - I haven't decided yet but I usually cook pork butts with Salt Lick Rub (no sugar). For a change I think I'll go with the Competition Rub since it is a bit sweeter than the Secret Weapon Rub.
Last edited by 58limited; May 27, 2023, 10:38 AM.Comment
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Just covered my brisket in foil, and dropped the set point to 150F/65C. Resting underway...
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Bought me a cheap select at the new H-E-B in Cibolo. I usually buy prime but they just didn’t look that good. It was deckleless! Not sure that will get through the moderators. Anyway 11#10 ounces and trimmed off 1#2oz of fat. Dry brined with kosher salt and in the frig until Monday morning.
I haven’t seen any bears but I got a few squirrel that don’t take no for an answer…
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Getting things ready for my early morning cook. I hope to get it on the Bronco by 6 am. Hopefully my girlfriend Halle Berry will have left by then so I can concentrate on the cook.
Start weight was 15.6 lbs.
After separating the point, it weighed about 10.4 lbs for my cook
I did a light trim, leaving about 1/2” of fat where possible
Had about 1.3 lbs of trim from the point. [added a little more after this pic]
Dry brine started
Got the Bronco cleaned and ready for tomorrow.
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Here's my entry, CreekstoneFarms.com's chuck short ribs. MAN ARE THESE THINGS flippin' fantastic. Not brisket, but PJ says they count so here they are. They are essentially brisket on a stick.
Started my fire at 7am. Used ash, apple, and oak wood in the Yoder stickburner. Started cook at 8am. Cooked at ~250. Wrapped at 180 at about 2:30. Dinner at 6.
10hr cook, would've been done in 9 but that extra hour hold made 'em like buttah.
Washed down with some world class red wines from Napa- a 2016 Blackbird Contrarian, and a 2017 St. Supery Dollarhide Elevation.
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Will this be cooked this weekend? I dunno... maybe starting tomorrow night low and slow, maybe tomorrow afternoon hot and fast, maybe weather flips me the bird and it goes in the freezer... Anyway, 15.5lb prime trimmed 4ish lbs off it, S&P only (maybe a sprinkle of garlic powder and more pepper before it goes on) 2 chefs snacks as well... what's gonna happen? I honestly have no clue...
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Panhead John 90+% rain all weekend, current rain isn't an issue, UK or Seattle drizzle... but tomorrow has some thunderstorms... The MAK will run fine through it, but loading the pellets and getting meat/on off isn't pleasant in some conditions
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Aww shucks man, that sucks. I’m hoping the weather will cooperate for ya…at least long enough for your cook. -
just got told I'm making it work regardless of weather, so um yeah... it's happening
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