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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
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Basic Brisket, old school

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  • 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

    #16
    Mine is about 5 hours in....PBC temps vary a LOT more than the BGE - I've throttled it back for a while to get around 230 temps, took off the foil, and a few briquets and let the temp go up again for a bit again....Looked like rain here, had a few sprinkles so took a preemptive strike before it pours....

    Comment


    • CRO
      CRO commented
      Editing a comment
      Flyby, nice GB canopy! I got one too. Go Pack Go
      Oh, good looking brisket
  • 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

    #17
    No idea why the pics get rotated 90 degrees....

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      When I click on the photo after it has opened, it rights itself.
  • MBMorgan
    Club Member
    • Sep 2015
    • 6511
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

    #18
    Originally posted by flyby View Post
    No idea why the pics get rotated 90 degrees....
    Happens to me when I take pics with my iPhone. If you edit each pic even very slightly then save it, it's orientation will be saved also and it'll be right side up when posted.

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 5368
      • 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, DnG, andLarge Charcoal Basket, for WSCGC
        SnS 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
        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 MK5 (pink)
        Thermapen MK4 (pink too)
        Thermoworks MK5 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)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum 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

      #19
      flyby , one of these times you should just let your PBC find its sweet spot. They're built to run at 260 to 280, (as I've found with the two PBC's I've had), and the end result is the same as trying to starve the fire to run at 225. Not that the fire is starved so much that the dreaded white smoke/ash result, but you know what I mean. Even the "great" Myron Mixon smokes his meats at temps higher than 225.

      That's not to say that 225 is bad, I'm just saying that you should, at least for one cook, let that PBC do its thing, which it does very well.

      I used to fiddle a lot with the PBC temps. Now I find that, assuming I get a good light in the beginning, less interaction is usually just right, at least for the results I've come to expect. Except for poultry. I keep those temps up in the 330-360 range or higher, using whatever tricks it takes.

      Kathryn

      Comment


      • CRO
        CRO commented
        Editing a comment
        Good Morning Kathryn
        It seems like you have your PBC dialed in pretty good. What temps do you get with your cooks? With mine, after the two hour mark my temps shoot north of 340 and stay there awhile before the settle in. I would love to get it to where they settle in at the 280 - 310 range.
        Dave

      • fzxdoc
        fzxdoc commented
        Editing a comment
        CRO , my PBC loves to find a sweet spot in the 270 to 290 range. After 3 or 4 hours, it wants to start dropping the temp, so I let it drop until about 240 before I do something to goose it back up again. The rest of my answer is too long. I'll send you a PM.
        Kathryn
        Last edited by fzxdoc; April 25, 2016, 06:38 AM.
    • 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

      #20
      Thanks for the photo info - just didn't want everyone to think I was on my second case of beer, laying on my side taking pics..

      I do wish I could post the smells.... just about ready to wrap the brisket, go from rebar to grill and bring it up to 200.... Wonderful smell!!!!

      Comment

      • boftx
        Founding Member
        • Jul 2014
        • 852
        • 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.)

        #21
        It's done. Just took the foil off the pan and I'll let the bark set while the fire goes out. It can rest in the smoker for a couple of hours just fine.

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          Nice!

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Mouth watering baby!!

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Makes me want to grab a knife and fork.
      • DWCowles
        Founding Member
        • Jul 2014
        • 9696
        • 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.

        #22
        Looks guuuuuuud boftx

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13515
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #23
          Looks mighty tasty.

          Comment

          • CRO
            CRO
            Founding Member
            • Jul 2014
            • 246
            • Northern Illinois
            • 22.5" Weber Performer
              Slow 'N Sear with Drip 'N Griddle
              18" Weber Jumbo Joe
              Pit Barrel Cooker
              ThermoWorks Smoke
              Maverick ET-733
              Thermapen
              ThermoPop
              Coleman Roadtrip Grill LXE (for Tailgating at Packer games)
              Weber Rapidfire Chimney Starter
              Favorite Beer - New Glarus Moon Man or Spotted Cow

            #24
            Well....how was it?
            Looks very good

            Comment


            • boftx
              boftx commented
              Editing a comment
              I've done better, but it was quite acceptable.

          Announcement

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          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
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