Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

Basic Brisket, old school

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • boftx
    Founding Member
    • Jul 2014
    • 924
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    Basic Brisket, old school

    Gonna tease y'all a little bit. Went to my local butcher shop (John Mull's) to get the main ingredient. Gonna start cooking this puppy around midnight. It weighed in at about 9lbs after trimming.

    More to come tomorrow during/after the cook.

    Here is the rig and the firebox setup. I took these now because it will probably be too dark for decent pics at midnight.

    Six hours in, looking good.
    Last edited by boftx; April 24, 2016, 07:09 AM. Reason: 6 hur update.
  • ribeyeguy
    Charter Member
    • Jun 2015
    • 1307
    • S. E. Wisconsin
    • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

    #2
    I'm already looking forward to tomorrow! Are you going to stay awake with it or set it and forget it? Either way, good luck!

    Comment


    • boftx
      boftx commented
      Editing a comment
      Yeppers.

    • ribeyeguy
      ribeyeguy commented
      Editing a comment
      That's usually about when I get up to take a leak. If it happens tonight I'll make it a point to check in on your progress.

    • boftx
      boftx commented
      Editing a comment
      Hmmm, the expression "TMI" comes to mind.
  • CeramicChef
    Former Member
    • Jul 2014
    • 1184
    • OKC, OK

    #3
    boftx - I just HATE these progressive posts!

    I'm not a patient man.

    Here's to a great cook! You do have a nice supply of a certain cold adult beverage of choice to keep you company while you slave over a hot fire, right?

    Comment


    • boftx
      boftx commented
      Editing a comment
      Oh hell yes!
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 10029
    • East Texas
    • 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

    #4
    I don't see any marbling, I see good fat striations in the point, marbling is well, marbled. hehehehe

    I've had VERY dry Prime flat and very juicy choice flat. Once you get to Choice grade, as you attest to, the pile of meat cooking the meat has more to do with it.

    Higher grades also offer overly fatty point parts (especially on the sides) that don't render down worth a crap.


    Comment

    • Huskee
      Administrator
      • May 2014
      • 15578
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Masterbuilt Gravity 560
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber 26" Original Kettle Premium (light blue)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke X4 by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • 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 me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #5
      'Bout time we see a pic of your cook! Hee hee.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        boftx I don't recall anyone...? You live in a great climate for using one. Little tougher in single digit winter weather, yet still not impossible. You have the skill to run it, many new Qers might not.

      • boftx
        boftx commented
        Editing a comment
        If I can do it, anyone can. Just gotta love good BBQ enough to do it yourself instead of settling for the stuff that others call BBQ.

      • Huskee
        Huskee commented
        Editing a comment
        Totally agree boftx
    • scottranda
      Charter Member
      • May 2015
      • 1859
      • Charlotte, NC

      #6
      9 lbs putting it on around midnight... What's your target temp and how long are you expecting the cook to take?

      Comment


      • boftx
        boftx commented
        Editing a comment
        I expect to take it to about 200 - 205, cooking at 225 - 275. I'll cheat a little and pan at about 165 - 170 and probably make burnt ends at that time from that thin section of the flat. With luck we'll be eating between 3 and 5PM.
    • DWCowles
      Founding Member
      • Jul 2014
      • 9702
      • Smiths Grove, Ky
      • 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.

      #7
      I love the "old school" way boftx ...BTW I don't call it slaving I call it FUN!

      Comment


      • boftx
        boftx commented
        Editing a comment
        I have to confess that it's not pure old school now, I wouldn't dream of cooking without my Mav. (But I could if I had to.)
    • jharner
      Club Member
      • Jan 2016
      • 1281
      • Louisiana - North West but a coon ass at heart
      • Cookers

        Camp Chef DLX Pellet Grill
        Weber 22.5 Kettle
        Brickman Box Smoker

        Accessories

        Slow N Sear
        Tube Smoker
        Turkey Cannon
        Rib racks
        Weber chimney starter

        Thermometer's

        Maverick ET 735
        Tru Temp 3619n
        Thermapen mk4
        Thermapop

        Favorite Drink

        Free beer
        Coors Light
        Windsor ( Canadian blended whiskey )

      #8
      Have fun, looking forward to pics of the final results. I am putting a 13.5 lb ( before trimming ) on my pellet grill about 4:30 am

      Comment


      • boftx
        boftx commented
        Editing a comment
        What temp are you going to cook at and when do you expect it to be done?

      • jharner
        jharner commented
        Editing a comment
        225 - 250 I usually wrap about 175 - 180 internal. My past cooks with this size brisket have been 9 to 10 hours. Then it goes in the faux cambro
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      #9
      boftx ... Pan?

      Did they use pans in the old school?

      I'll give you a pass on the Maverick for sure.👍

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Break granted... I'm sure it will come out fantastic.👍

        I was in Vegas in December. I should have looked you up.

      • boftx
        boftx commented
        Editing a comment
        The door is always open. Every weekend there is something in the smoker. I never know what it will be, it all depends on what I can find on the side of the road.

      • Breadhead
        Breadhead commented
        Editing a comment
        Hopefully some high grade cow gets through a broken fence and gets hit by a slow moving Mini Cooper. That would be great road kill.👌
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      #10
      boftx ...

      My best old school cook was my "No Peek" 16 hour cook in my BGE a few years ago. I too cheated in that I used a DigiQ Dx2.

      I dry brined the pork butts the night before. The next evening I fired up the BGE and got it to 225°. Then I put on 16 pounds of pork butts, inserted the proper probes and closed the dome. 16 hours later my meat thermometer told me the meat was at 203°. I opened the dome and pulled my butts off and wrapped them in foil.

      I never opened the dome to peek. I only did that to see if I had the discipline and the trust in my gear to pull it off. I actually posted that cook on AR with pictures a few years ago.

      Comment


      • boftx
        boftx commented
        Editing a comment
        That works for me. But I'm not above taking a sample or two along the way when it is safe to do so to be sure the flavor is right.

      • Breadhead
        Breadhead commented
        Editing a comment
        I've never done a no peek cook since that one. I just wanted to see if I could. Meathead commented on that post that you really DON'T have to never lift you dome.
    • boftx
      Founding Member
      • Jul 2014
      • 924
      • Las Vegas, NV
      • CharGriller Pro COS
        Oklahoma Joe COS
        Maverick 732 thermometer
        Red Thermapen
        Favorite beer: Scotch

        I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

      #11
      Rub on, fire going, now we just wait.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 10029
        • East Texas
        • 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

        #12
        Sweet. I'm about to reload, those three butts are eatin' up that charcoal. I did get them to 150 in 3.5 hours.

        Comment


        • boftx
          boftx commented
          Editing a comment
          I've been running between 225 and 250, meat is at 110 but I think my probe placement is off. Not worried about it til meat reads about 150.
      • boftx
        Founding Member
        • Jul 2014
        • 924
        • Las Vegas, NV
        • CharGriller Pro COS
          Oklahoma Joe COS
          Maverick 732 thermometer
          Red Thermapen
          Favorite beer: Scotch

          I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

        #13
        Six hours into the cook, entering the stall at about 160 it seems. Looking good.

        Comment

        • flyby
          Club Member
          • Apr 2016
          • 44
          • Michigan
          • Big Green Egg - Large
            MAK2 - Lusting for...
            PBC - just ordered!
            Indian motorcycles
            If it ain't Boeing, I an't going
            Favorite Beer - Dirty Bastard
            Favorite Red Wine - J. Lohr Cabernet
            Favorite whisky - Maker's Mark

          #14
          Looking mighty fine! Doing one this weekend on the PBC, untrimmed weight was 12.7# of USDA Choice that has sat in the cryovac bag in the fridge for the last 10 days . Trimmed the fat cap, little kosher salt, and PBC Beef and Game Rub. This was one long brisket, had to lop about 6" off the flat just to even hang it in the PBC. Temps have stabilized in the cooker around 250, maybe falling just a little over time. Added a few hunks of hickory to the basket.... Sure is smelling great! After about 2.5 hours, the temp is 150, very slowly creeping up.... This is some fun stuff!

          Comment

          • boftx
            Founding Member
            • Jul 2014
            • 924
            • Las Vegas, NV
            • CharGriller Pro COS
              Oklahoma Joe COS
              Maverick 732 thermometer
              Red Thermapen
              Favorite beer: Scotch

              I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

            #15
            12 hours in and the meat is at 190. I panned it shortly after that last picture I posted. Won't be long now.

            Comment

            Announcement

            Collapse

            2021 Meat-Up In Memphis Canceled

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
            See more
            See less
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}

            Spotlight

            These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

            If you have a Weber Kettle, you need the Slow 'N' Sear

            slow n sear
            The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

            Click here for our article on this breakthrough tool


            The Good-One Is A Superb Grill And A Superb Smoker All In One

            the good one grill
            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our complete review


            Griddle And Deep Fryer In One

            Pit Barrel Cooker Smoker
            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

            Click here to read our detailed review and to order


            The Pit Barrel Cooker May Be Too Easy

            Pit Barrel Cooker Smoker
            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            The Undisputed Champion!

            thermapen
            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

            Click here to read our comprehensive Platinum Medal review


            Grilla Pellet Smoker proves good things come in small packages

            Grilla pellet smoker
            We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

            Click here for our review on this unique smoker


            Delta by Nuke,
            Stylish and Affordable
            Gaucho Grill

            Weber Genesis Grill
            Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

            Click here to read our complete review


            Genesis II E-335
            A Versatile Gasser That Does It All!

            Weber Genesis Grill
            Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

            Click here to read our complete review


            GrillGrates Take Gas Grills To The Infrared Zone

            grill grates
            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            Is This Superb Charcoal Grill A Kamado Killer?

            PK 360 grill
            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal


            Our Favorite Backyard Smoker

            kareubequ bbq smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

            Click here for our review of this superb smoker


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            masterbuilt gas smoker
            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

            Click here to read our detailed review


            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

            maverick PT55 thermometer
            A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

            Click here to read our complete review


            Track Up To Six Temperatures At Once

            Grilla pellet smoker
            FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

            Click here for our review of this unique device


            The Cool Kettle With The Hinged Hood We Always Wanted

            NK-22-Ck Grill
            Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

            Click here for more about what makes this grill special


            Finally, A Great Portable Pellet Smoker

            Green Mountain Davey Crockett Grill
            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order