So if I'm reading this right, from meat on the grill to first slice was somewhere around 22 hours? HOLY MACKEREL, that's hardcore dedication! I guess that's what separates the men from the boys. With just the right amount to drink I might have been able to go 14 hours tops. At that point I'd have done something extreme, maybe thrown it in the oven and gone to bed or simply given up and congratulated the dog on how good he was going to eat for the next week or so.
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
So if I'm reading this right, from meat on the grill to first slice was somewhere around 22 hours? HOLY MACKEREL, that's hardcore dedication! I guess that's what separates the men from the boys. With just the right amount to drink I might have been able to go 14 hours tops. At that point I'd have done something extreme, maybe thrown it in the oven and gone to bed or simply given up and congratulated the dog on how good he was going to eat for the next week or so.
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
What were your environmental conditions? Hot, warm, cool, cold? Humidity?
Good questions! It was low 40s last night and humid. We had light rain overnight and fog in the morning. Throughout the day the temp went up to upper 60s.
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.
Smoke ring highly depends on how much alcohol is consumed during the cook. You clearly didn't consume enough. I have not scientifically tested this hypothesis but I am leaning toward it being very true.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Smoke ring highly depends on how much alcohol is consumed during the cook. You clearly didn't consume enough. I have not scientifically tested this hypothesis but I am leaning toward it being very true.
You haven't tested enough because you have not yet moved down to Louisiana, next to your friendly neighborhood bishopofbbq
I would be a GREAT influence! Though I confess, I'm probably not going to lead you to get snockered while a long smoke is underway. I have plenty of beer in the BBQ fridge, but...it tends to get old before I drink it all #Gasp
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
David Parrish Was there any smoke ring on the bottom, where there was no fat cap?
I just cooked 10 briskets monday for a cool event at a ministry on the college campus near us, one my daughter is involved in.
My plan was to serve 8 of the briskets (and 350+ chicken legs and 3 pans of smoked beans) to the students for lunch. And hold back 2 pretty briskets and some chicken to go take pictures at my photographer's afterwards, to give us some more choices for the pics to wrap on the trailer.
Some of my helpers trimmed the briskets. They've done them before.
However, when we started slicing at the photographer's house, I saw a lot more fat on them then I leave when I trim, and most of the pretty smoke ring was obscured. I was bummed! I'm sure Pit Boss that you know this full well, but for the benefit of the others of us, I'm just reminding us pit members that heavy fat trims keep the pretty in pink at bay.
On the butcher paper analysis, I've pretty much been exclusive on the paper for over a year. The cook time doesn't shorten nearly as much as if you wrap in foil. However, I've not had any paper wraps that have lasted so long, unless I was lacking in my fire management and it went colder in part of the cook. I've also gone to cooking hotter on briskets, 250-275, which helps render the fat more and I LOVE ME SOME FULLY RENDERED FAT! I'll often start the cook lower, 225, and crank up to 250 about 4 hours in, and then up to 275 later, especially after I've wrapped. #RenderRenderRender
I cook with a water pan in an upright smoker. I use butcher paper (sometimes a paper bag - mom's old baked turkey trick). What I think happens is with a lower/slower cook, the butcher paper absorbs the water from the pan and actually lowers the cook temp around the brisket to 212 - the temp of the steam. This prolongs the stall. However, if you raised the temp of the BBQ at the point in which you wrapped you would find evaporation from the butcher paper while it still kept the moisture in. No science to back this hypothesis up just experience cooking in the same environment you are describing.
David Parrish, I am Not a Physicist, and I am Not an Engineer (Although I did spend 13.5 Yrs Fld Testing Prototypes and PreProduction Equip before Production Began). Lord Knows I am a Questionable if Not Poor BBQ'er! But I do Know that Paper is one of the Best Insulations to be found! I think You may have Wrapped Your Brisket (Insulated) too Early and Waited to Long to Increase the Temp! IMHOP. Alls Well that Ends Well!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
PaulstheRibList yeah I left the fat cap thick on purpose this time. That's my current theory as to why the ring is gone.
Neither side of the brisket had a smoke ring, though, so there must be a little more to it than just fat.
I've only sliced a few inches off the flat so far. The rest is in a vacuum bag. I'm going to warm it up for a meal Sous Vide style in a few days. It'll be interesting to see if there's any smoke ring on the point, where there was less fat.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
PaulstheRibList yeah I left the fat cap thick on purpose this time. That's my current theory as to why the ring is gone.
Neither side of the brisket had a smoke ring, though, so there must be a little more to it than just fat.
I've only sliced a few inches off the flat so far. The rest is in a vacuum bag. I'm going to warm it up for a meal Sous Vide style in a few days. It'll be interesting to see if there's any smoke ring on the point, where there was less fat.
Roger that.
I know it's vain, but I adore a pretty smoke ring. This one I put in right out of the fridge onto the Jambo, kept the fire clean and small, temps around 225 and sometimes a little less, for the first 4 hours or so, spritizing with water sort-of regularly during that time. About hour 4, moved it up to 250+ish, then when I wrapped it around hour 8, moved the temps to 275-300. I really like how the fat renders better at the higher finish temps. I adore perfectly rendered fat! (I think I'm repeating myself...) I typically like fat side up, with a nice, thin trim on the upper fat side, to 1/4 inch or less. Looks like this one was fat side down, but I'm not sure. In any event, I think I'm about to walk outside to the trailer and slice off a little of Monday's briskets for a late-evening barbecue snack...
This is a brisket I smoked on my BGE. I trimmed the fat cap down close. I put it on cold out of the fridge after applying the rub. I don't use a water pan. I don't wrap it at all. I cook at 200° for the first 2 hours and then at 225° for the rest of the cook. I've never flipped a brisket during a cook. A brisket takes me 14 to 16 hours usually.
Attached Files
Last edited by Breadhead; November 17, 2016, 04:53 PM.
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.
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