Accidentally deleted original post. Here’s pics of setup, check at 4 hours @ 260°F and finished brisket. First time:
- B&B charcoal
- separating point from flat from the start
- using chupacabra AP seasoning
- no wrap/crutch
Very happy with end result. Next time will repeat with black ops seasoning to compare.
The smoke coming out of your smoker is that white smoke or blue smoke? The picture won’t show the true color of the smoke. As a side note am liking our rain but not the hail storms. Last Wednesday softball size hail blasted right through our dining room window. The hail ball landed on the dining room floor. The hail totally destroyed two windows, glass and frame. It’s boarded up with plywood. It’s that way all over town.
@awsop
While am cooking my smoke is ALWAYS going, white smoke then settles down to blue smoke and that process repeats every hour. I’m thinking about getting rid of my Yoder offset and go with a total electric smoker. The electric smoker has the bird house that is filled with chips or pellets. Start it and forget it. Smoking brisket without manning or building a fire.
this is the final product. I started it at 11am and at 2:30 am I realized that I let the pellets run out so I wrapped it and put it in the oven at 250f. At 9am I took from oven. Temp was 210f. It pasted the bend aon the pull test. Both point and flat was juicy. For this being my first I'm satisfied. Panhead John thanks for the special delivery and the cook.
I have throughly enjoyed reading all the brisket cook / smoke postings. I smoked my two briskets three weeks ago and after reading all Memorial Day brisket cooks am wanting to smoke another two briskets. On my next smoke am using the 2:1:1 black pepper, garlic and onion powder. I’ll be holding my temperature at 250 ° and cook with nothing but Texas Post Oak for 6 hours. At six hours going to foil boat and continue with ONLY B&B charcoal (no wood) until my bark is formed and wrap at 165
I have a Hasty Bake that I won right here on Amazing Ribs ! Also have a pellet grill but the HB is the best for daytime BBQ. Like my Thermoworks chef alarm and heat resistant gloves.
I forgot to post one of the final pictures of the brisket. I had to get someone else to snap the picture because my hands were covered in delicious juicyness from cutting it up. Everyone loved it and it was smoked completely on the HB.
One and all well done! The pics and the cooks look spectacular! Was out this weekend as we were on the lake and next I'm on call. Will live vicariously through you all!
I’ve enjoyed reading the stories and viewing the pics. They all look great! I slap forgot about this. Over the last two weeks, we’ve had one of our two AC’s go out, and it took three calls with three different techs to get it fixed. Then, the refrigerator cratered (bad board), fixed with a refurbed board which lasted two days. Of course, the new board isn’t here yet (hey, it was a holiday!), so all of our food is either at our daughter’s or in coolers. Which is good, because the water is off, and we can use the melted ice for drinking, flushing the toilets, watering plants, etc. What’s that? Oh, why’s the water turned off you ask. Well, I was walking barefoot through the dining room and the two-month old carpet was soggy. To shorten the story somewhat, leak detection is coming tomorrow, but I’m pretty sure it’s a slab leak. So, things haven’t been normal, and if it’s a slab leak, it won’t be normal for a while yet. We’d invited some folks over for Memorial Day, so I did cook Costco fajitas and took them to one of their houses. I’ll get around to a Memorial Day brisket probably around Independence Day! Congrats to all, everybody wins!
My condolences. We've had a leak in our laundry room since last year. Small leak, could not figure out where it was coming from. Last night I finally found it. We bought our house from a plumber who renovated the 123 year old house, including finishing off the basement. The whole house was rep-plumbed, except for the last 1 1/2 feet that is still the cast iron that exits the house. Just as it goes through the wall, we have a growing hole. I patched it with epoxy for now, until we get an estimate
An update. The refrigerator board finally arrived, so we have food storage. The AC is now working properly, so we are cool. But…the leak detection detected & it wasn’t a slab leak. There was a drip in the dishwasher connection from the sink, probably the solenoid. So, I don’t need a plumber, but a contractor. They (& I) will decide how much wood floor, cabinets, rug/pad need to be replaced. A long summer I’m sure. I guess that’s why we have insurance.
Brisket from our 1/2 cow we had gotten. Was a little on small side but still plenty for us. I think they trimmed it too much for what I had requested. Ended up cooking a little too long, thinner part was a tad dry but still very good. Most was moist and tender. Cooked at 250°. One of these days, I will get the cook perfect!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Since I was throwing a party for Jet's birthday and it got much bigger than originally planned, this is the only photo to be found of the finished product. This is Mack's plate with a portion of the point, jalapeño Mac and cheese made by my MIL, garlic salad made by Jasper, and the skillet corn bread from the free side of AR. The sauce is Huskee 's Swarsh, which is now a staple in our house. The video is the fam serenading Jet with "happy birthday," and the insane monkey in his lap is Jaco.
Wow! Great get together! Happy times and happy birthday to Jet!
And I can say jalapeño Mac sounds AMAZING! I'm gonna have to make that soon! I'll probably have to do a split batch though for some folks. Or maybe it's time to use some of those roasted hatch chiles in the freezer.... you got me thinking!
I’d like to give my sincere thanks to everyone who has participated so far, I’ve never seen so many good looking briskets in my life! Everyone here has spent a lot of time and $ to make this Brisket Cook Off a huge success, and I really appreciate that. When the idea was first tossed out, I had no clue as to how many would/could participate, I certainly didn’t envision 8 pages of posts and counting! And a big thanks also to everyone who participated with other cooks besides brisket….y’all cooks were just as awesome and much appreciated! This is more about having fun and showing off beautiful hunks of meat than it is being rigid with the guidelines….But, it ain’t over yet.
KEEP EM COMING FOLKS, THIS RUNS TILL MONDAY!
P.S. Don’t forget our big 4th of July Vegan Cook next month!
Last edited by Panhead John; June 1, 2023, 04:23 PM.
I planted soybeans this year just for the vegan cook over the 4th. Why have hot dogs and burgers when there is so much tasty tofu and vegan cheese in the world?
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Pulling up rear of the pack for this cook-pff, I submit my brisket cook.
I ordered a new kitchen/utility stool for cboss and I thought it would be perfect. But when it arrived, it was just a little bit too tall to be comfortble for her. So, my buddy's sister is talented at this kind of stuff and she has dietaty restrictions limiting her to mostly meat and a trade seemed in order.
She modified the chair so it's a perfect height and other small changes. I bought and cooked a 19lb prime brisket for her.
This was a great trade, even if I didn't get to taste the results.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I tried, but UGH! What a fail! So, I had this pre-packaged corned beef from St. Patty's Day. My plan was to make one of the two I have into pastrami. The plan was to follow the Almost Katz's recipe from the free side. At the beginning of the week, I started defrosting the packaged point. Once that was done, I desalinated this blob (3.25 lbs) yesterday. I made a batch of Meathead's Katz rub. Last night, applied the rub and let it sit overnight in the frig.
This morning at 8 AM, cranked up the MAK to 225*. I figured 3.25 lbs, maybe 4 hours max. NOPE! I had a Fireboard probe inserted and a Combustion.inc probe. I had to remove the CI probe as even though the holder showed "green" for full charge, it really wasn't - had to put it back in its holder and twist it before it showed it was now charging. Annoying, but not fatal.
Well, after 6 hours !! the IT was still at 135*. I decided to wrap it in a foil pan with a rack in it and water, sealed it in. After another 2 hours, it finally reached 205*. Pulled it out, sliced a piece and it was TOUGH AS A BOOT! Ugh. Re-wrapped in foil and into a 300* oven for another 45 minutes. Finally gave up, thinly sliced it and I ate it. My bride wisely opted for making a cheese sandwich.
I can only surmise the corned beef was a POS. The rub flavor was spot on, but the meat was tough and dry. Here are some pics - the finished plate looks OK, but this was a FAIL!
The same thing has happened to me with the combustion probe and the green LED. The LED should show red if the probe isn’t fully seated or making good contact. Green should be reserved for a fully charged probe.
Donw So, Chris responded to my report of this issue. Essentially, he said poor contact based on either the probe not being fully seated or debris on either end would be the probable cause. I have asked why the default isn't "red" - that way, we wouldn't think it was fully charged and thus take some action.
Donw Turns out this is a basic engineering thingy, right up your alley. The holder only sense electrical flow to determine if the probe needs juice or not. Thus, if the probe tip or end cap do not have firm enough connection, no flow is detected, thus it thinks it is "green". That's how they do it - whether there are other methods that would fit the design and cost of mfg, that's beyond me.
Everyone loved it and it was smoked completely on the HB.
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