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Brisket Cook tonight!

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  • Stevo
    Club Member
    • Jul 2016
    • 486
    • Georgetown, TX
    • Cookers:
      • RecTec RT-590 Stampede Pellet Grill
      • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
      • Camp Chef PG24 DLX Pellet Grill
      • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
      • Weber Genesis E310 Propane Grill with GrillGrates
      Accessories:
      • A-MAZE-N Smoke Tubes
      • Thermoworks Thermapen Mk4
      • Thermoworks Smoke Cooking Alarm
      • Thermoworks Big & Loud Timer
      • IR surface temp probe

    Brisket Cook tonight!

    Hello Pit Masters!

    Couldn't resist $2.69/lb primer packer at Costco...

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    I was struggling on when to cook it but decided today to cook it tonight! So no long dry brine, but I got it all trimmed and salted/peppered by 2pm today. The trimming is more like a masacre! The 16lb packer ended up 10lbs after the trim...

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    I used 2T kosher salt and 2T coarse ground black pepper. Wrapped it and stowed it in the fridge until cook time...


    Now:

    I'm using my Camp Chef pellet smoker for this cook. I want to cook it tonight, overnight, and sleep through the night! So I'm not sure when to start it. Ideally I'd like to have it wrapped in butcher paper, after the stall or near the end of it, before going to bed. So that probably means put it on 4-5 hours before bed time? Or maybe I shouldn't worry about wrapping and just let 'er cruise all night low and slow?

    What do ya'll think?

    Also: where's the best place to put a probe in this slab-o-cow?

    I promise more pics as the cook progresses tonight!

    Stevo
  • HawkerXP
    Club Member
    • Jul 2016
    • 6553
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    So jealous. Our Costco, no whole briskets, no prime briskets and no $2.69 per lb briskets!

    I talked to our Costco manager and he said there isn't enough demand here.

    Comment


    • RonB
      RonB commented
      Editing a comment
      HawkerXP - ask the manager if he can get you a whole case. If he can, maybe you can get some other pit members to share it with you. If my son doesn't bring one from Austin next visit, that's what I'm going to do.

    • HawkerXP
      HawkerXP commented
      Editing a comment
      RonB that's an idea.
  • 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.

    #3
    Beautiful Stevo looking forward to the cook.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 10012
      • 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
      Unwrapped until you get ample bark running 250, at least 12 hours....maybe

      Put the probe in the thickest part of the flat.

      Comment

      • Steve B
        Club Member
        • Jun 2016
        • 3230
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
          1 maverick et-733 - gray
          1 new standard grilling remote digital thermometer
          1 thermoworks thermopen mk4 - red
          1 thermoworks thermopop - red

          Pre Miala flavor injector
          taylor digital scale
          TSM meat grinder
          chefs choice food slicer
          cuisinhart food processor
          food saver vacuum sealer
          TSM harvest food dehydrator

        #5
        You're trimming looks pretty good to me. If possible you should not wrap that bad boy until you have a good bark like Jerod Broussard said. Good luck with your cook.

        Comment

        • Stevo
          Club Member
          • Jul 2016
          • 486
          • Georgetown, TX
          • Cookers:
            • RecTec RT-590 Stampede Pellet Grill
            • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
            • Camp Chef PG24 DLX Pellet Grill
            • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
            • Weber Genesis E310 Propane Grill with GrillGrates
            Accessories:
            • A-MAZE-N Smoke Tubes
            • Thermoworks Thermapen Mk4
            • Thermoworks Smoke Cooking Alarm
            • Thermoworks Big & Loud Timer
            • IR surface temp probe

          #6
          Thanks guys.

          Ok the brisket went on at 8pm. Here it is after dry brine since 2pm:

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          I added a water pan to the pellet smoker and I'm running it on "high smoke" setting for 3 hours. That's ~230 degrees and produces more smoke. Then at 11pm, I'll bump it to 250 degrees.

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          I'm gonna let 'er roll at 250 degrees until morning, around 7am. I have a probe in the meat and cook chamber, in addition to the pellet smoker chamber probe. But I'm not setting any temp alarms overnight. The promise of the pellet smoker is 'set it n forget it' so that is what I'm gonna do!

          More pics to come...

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            I'd set temp alarms.

          • GadjetGriller
            GadjetGriller commented
            Editing a comment
            Yep Set temp alarms!! I have (had) a pellet smoker and things can go wrong. Just to be safe!! Set the alarm! Guess you already know if it went ok or not lol Good luck to ya!!
        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10441
          • Kansas Territory
          • Grills / Smokers
            *********************************************

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            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
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            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
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            Accessories:
            *********************************************
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            Cookware:
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          #7
          Looks full o' promise, excited to hear if SIFI works as advertised.
          Best of luck, Stevo !!!

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15548
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
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              • Masterbuilt Gravity 560
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              About me
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              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

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            #8
            NICE!!! I like how you trimmed it!

            In my experience they hit the stall around 4-5hrs, then the stall could be 1 or 3 hrs. I wrap around the 180ish mark, give or take. But if you wrap when you wake up before cambroing (with foil) you could still save some au jus to drizzle back on the meat. I think you're in great shape for plenty of stellar meat tomorrow!

            Comment

            • Stevo
              Club Member
              • Jul 2016
              • 486
              • Georgetown, TX
              • Cookers:
                • RecTec RT-590 Stampede Pellet Grill
                • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                • Camp Chef PG24 DLX Pellet Grill
                • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                • Weber Genesis E310 Propane Grill with GrillGrates
                Accessories:
                • A-MAZE-N Smoke Tubes
                • Thermoworks Thermapen Mk4
                • Thermoworks Smoke Cooking Alarm
                • Thermoworks Big & Loud Timer
                • IR surface temp probe

              #9
              Thanks! Once I get on a roll cutting away fat, I kinda go crazy. I almost separated the point from the flat! But that hard fat between the two muscles was really thick! Anyway, there was PLENTY of marbling in that brisket. Man, compared to the HEB briskets, this thing was a beauty!

              Hey: maybe i should let it ride on the "high smoke" setting all night? IE at around 220 all night vs 250? that might avoid the possibility of overcooking it during the night. Thoughts? I have no set time it needs to be done. This is really a test run...

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Either way set the temp alarms.

              • Stevo
                Stevo commented
                Editing a comment
                what temp alarm? for "its done!"? Like 190 or so?

              • Huskee
                Huskee commented
                Editing a comment
                What you did is pretty much exactly how I trim! I agree, high smoke all night. Also, yeah 190 is a good place to start checking. You wont really need 200, but 200-205 shouldn't hurt either. 193, 195, 198, anywhere in there is a good place to hold the temp a while and then begin cambroing.
            • Stevo
              Club Member
              • Jul 2016
              • 486
              • Georgetown, TX
              • Cookers:
                • RecTec RT-590 Stampede Pellet Grill
                • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                • Camp Chef PG24 DLX Pellet Grill
                • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                • Weber Genesis E310 Propane Grill with GrillGrates
                Accessories:
                • A-MAZE-N Smoke Tubes
                • Thermoworks Thermapen Mk4
                • Thermoworks Smoke Cooking Alarm
                • Thermoworks Big & Loud Timer
                • IR surface temp probe

              #10
              Thanks Huskee and Jerod Broussard - I'm gonna leave the temp on high smoke, and i have set an IT alarm for >= 186. I'm hoping it doesn't hit that until after 7am!

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Good deal. I skipped mine one time, woke up to a darn near disaster.

              • Huskee
                Huskee commented
                Editing a comment
                Vacuum pack and air-mail me some samples tomorrow when you start slicing!
            • Stevo
              Club Member
              • Jul 2016
              • 486
              • Georgetown, TX
              • Cookers:
                • RecTec RT-590 Stampede Pellet Grill
                • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                • Camp Chef PG24 DLX Pellet Grill
                • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                • Weber Genesis E310 Propane Grill with GrillGrates
                Accessories:
                • A-MAZE-N Smoke Tubes
                • Thermoworks Thermapen Mk4
                • Thermoworks Smoke Cooking Alarm
                • Thermoworks Big & Loud Timer
                • IR surface temp probe

              #11

              I knew I shouldn't have set that IT probe Jerod Broussard. At around 3:30am, I was rudely awakened by it! The IT read 187. And only after ~7:30 hours in the smoker at high smoke.

              Not much bark, and the fat cap didn't render much. A quick read probe showed similar readings to my main probe. The meat didn't seem relaxed, so I don't think its ready. The exterior was still moist, so I bumped the temp to 275 to try and get a little more bark. I plan to wrap in paper sometime around 195 or it gets a little bark on it. When it probes tender/relaxes, I'll wrap in paper and FC...

              So much for sleeping through the night


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              Comment


              • Huskee
                Huskee commented
                Editing a comment
                The life of a pitmaster! That's why I don't cook at night (unless I'm awake).

              • DWCowles
                DWCowles commented
                Editing a comment
                I love staying up all night smoking meat (Summer time only)
            • Stevo
              Club Member
              • Jul 2016
              • 486
              • Georgetown, TX
              • Cookers:
                • RecTec RT-590 Stampede Pellet Grill
                • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                • Camp Chef PG24 DLX Pellet Grill
                • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                • Weber Genesis E310 Propane Grill with GrillGrates
                Accessories:
                • A-MAZE-N Smoke Tubes
                • Thermoworks Thermapen Mk4
                • Thermoworks Smoke Cooking Alarm
                • Thermoworks Big & Loud Timer
                • IR surface temp probe

              #12
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ID:	249737 5:30, IT 197. Wrapped it in paper and put it back on... maybe its FC time?

              Comment

              • lschweig
                Former Member
                • Jul 2014
                • 979
                • Oswego, Il

                #13
                That looks great!

                Comment

                • Stevo
                  Club Member
                  • Jul 2016
                  • 486
                  • Georgetown, TX
                  • Cookers:
                    • RecTec RT-590 Stampede Pellet Grill
                    • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                    • Camp Chef PG24 DLX Pellet Grill
                    • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                    • Weber Genesis E310 Propane Grill with GrillGrates
                    Accessories:
                    • A-MAZE-N Smoke Tubes
                    • Thermoworks Thermapen Mk4
                    • Thermoworks Smoke Cooking Alarm
                    • Thermoworks Big & Loud Timer
                    • IR surface temp probe

                  #14
                  Pulled the brisket at ~6:15am. It seemed soft/relaxed in the butcher paper wrap so I think it was ready. Now its resting in a 170 oven, further wrapped in foil. I'll post pics when I try it for breakfast

                  Comment

                  • Stevo
                    Club Member
                    • Jul 2016
                    • 486
                    • Georgetown, TX
                    • Cookers:
                      • RecTec RT-590 Stampede Pellet Grill
                      • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                      • Camp Chef PG24 DLX Pellet Grill
                      • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                      • Weber Genesis E310 Propane Grill with GrillGrates
                      Accessories:
                      • A-MAZE-N Smoke Tubes
                      • Thermoworks Thermapen Mk4
                      • Thermoworks Smoke Cooking Alarm
                      • Thermoworks Big & Loud Timer
                      • IR surface temp probe

                    #15
                    Breakfast of champions!

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                    Comment

                    Announcement

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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                    Meat-Up in Memphis