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.
7Photos
Last edited by boftx; April 24, 2016, 07:09 AM.
Reason: 6 hur update.
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?
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.
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
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.
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.
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.
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.
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.
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
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!
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