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

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3rd Brisket Ever/The Most Redneck Thing I've Done Ever

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  • HJS
    Club Member
    • Jun 2016
    • 125
    • Elmhurst
    • Real Name: Hunter
      Hometown: Lexington, KY
      Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
      Weber Smokey Mountain 22.5"
      Weber Performed Premium with Slow N Sear
      Pit Barrel Cooker

    3rd Brisket Ever/The Most Redneck Thing I've Done Ever

    So I got a bonus from work and decided to celebrate by staying up all night with beer and a brisket. Got a Prime Brisket from Costco at 14.5 lbs and bought Pecan Chunks which I've never tried on meat. I started what I thought was early enough and eventually put the brisket at 9:30 pm to have ready for 1pm lunch the next day. I got into a zone and I think I over trimmed the brisket, took out most of the deckle but didn't quite separate the point from the flat.

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    Wife is already shaking her head...

    So I rubbed with fresh ground pepper and salt 50/50. Did I over trim it? What do you think? There's 1/4-1/8 of the fat cap on the bottom not pictured.

    All was going very well from my end...until I found out I didn't look at the forecast for the weather. We had about 48 hours of rain coming in Chicagoland area starting at midnight. Ugh Oh. I don't want water getting in the smoker and I wanted to stay out there for a bit and clean my brain with some peace and quiet all the while smelling some smokey goodness. Fear not.

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    I found some things in the garage and I made myself a makeshift tent. It wasn't windy, so the 22.5 WSM book beautifully between 225-250 with only one time I had to get up at 4:30 in the morning to stir the coals. It ran at 240 the rest of the smoking time with no adjustments needed. I sat out there with a 12 pack from 9:30-2am, listened to the pitter patter of the rain, drank beer, smelled the amazing pecan and brisket concoction, and most importantly took in the quiet.

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    The next morning, my wife wakes me up after feeding our 18 month old son and asks me how many beers I had last night and at what point did I think it was a good idea to make our neighbors think Jed Clampett moved in? I'm from KY originally and she's from Chicago, so she constantly jokes with me about this.

    ...anyways, the brisket stalled for 5 hours at 153, was at 170 for 2 hours, and was at 190 for another 2 hours. So I didn't meet the 203 goal and had to take it off at 196, but it turned out a fantastic product nonetheless with a fantastic bark. I'm having this issue with the WSM on long cooks for butts and brisket whereas after the stall it seems to still take a ridiculous amount of time at the same temperature points (170, 183, 190). Any advice on this?

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    This is flat on the bottom of the pic and point cut a little thicker at the top of the plate. It was only able to rest an hour, but my wife, in-laws, and my 18 month old son all thoroughly enjoyed it saying it was one of the best things they've had. My father in law said "This is better than the prime Rib I had at Weber Grill (a downtown restaraunt in Chicago) last night." Major brownie points from all. And even though they laughed at my setup and I'm sure my neighbors are a little wary of us now. They won't be complaining when we have great cooks this summer outside in lawn chairs during good weather.

    Thanks for hearing my story. Any feedback is appreciated. I think Pecan is my new favorite smoke wood for beef. It was wonderful! Next time, I'll start waaaay earlier to make sure I get it to 203 and rested with time to spare.
    Attached Files
  • FireMan
    Charter Member
    • Jul 2015
    • 8312
    • Bottom of Winnebago

    Hey Jed, looks like a good dose of ingenuity & stick toitiveness really paid off. How many beers did you have? Keep on Keepin on.
    Can't help you with WSM, but it sure looks good.


    • HJS
      HJS commented
      Editing a comment
      How many beers did I have? Somewhere between enough and all of them!
  • jgreen
    Charter Member
    • Oct 2014
    • 2742
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      and, maybe some other toys as well

    That looks awesome. There are a lot of guys here with more experience than me, but they will probably tell you probe tender is more important than hitting 203. Great cook and love the set up.


    • Jerod Broussard
      • Jun 2014
      • 9928
      • 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
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        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

      Originally posted by jgreen View Post
      That looks awesome. There are a lot of guys here with more experience than me, but they will probably tell you probe tender is more important than hitting 203. Great cook and love the set up.
      Especially with a Prime, especially if you go a looooooooong time unwrapped, especially if you are cooking under a blue tarp....


      • 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.)

        Looks fine to me! I'm pretty aggressive when I trim a brisket, too, especially on the top. I think the holding time is more important than hitting 203F now. I would say as long as it it is reasonably probe tender you should pull it and hold it in the faux cambro for as long as you can, at least 2 hours.


        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10127
          • Kansas Territory
          • Grills / Smokers

            Kingsford 24" grill (Free) 'Billy'
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            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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            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
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            Weber 26.75, $199 NFM clearance !!!
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            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
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            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
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            Probably a ton of cast iron, mostly very old...still cookin'
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            '60's Revere Ware (Mom's), + others found elsewhere
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            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          Oh My!!! Where do I start!
          • First, an' foremost: Great Lookin brisket, both before, an' after!!! Nicely Done, Sir!
          • Jus' tell yer wife it was my idea; I can take heat. Let her peruse my posts for verification.
          • 12 pack, huh? How deep were we in when pic 1 occurred?
          • If the shelter's only temp-like, then yer not a Redneck. If it was a housewarmin' for th' new addition, then, ya' would be! (An' I'd be at th' party, cookin' with ya!)
          • It's called Field-Expeditious.
          • Improvise, Adapt, Overcome.
          • Good Improvisation, in my experienced opinion. Bravo Zulu!
          • I'd probably pay to see video, especially later ones, of you fetchin' a beer outta either of them coolers with water pooled up on that blue tarp!

          I'm heavily tasked right now, so I'm gonna dash fer a while. Be back, later. More thoughts are likely to arise from yer great pictorial an' storytellin'
          Here's a pic to show yer wife, help yer story out:
          Hail, jus' use my avatar
          Last edited by Mr. Bones; March 29, 2017, 08:47 PM.


          • HJS
            HJS commented
            Editing a comment
            Thanks for the response and advice (to everyone as well!). I actually had a 3rd cooler underneath the tarp that wasn't pictured so I didn't have to get beers from underneath the ladder! And when my wife took the picture of me above after I was done trimming I was already "there" so to speak.
        • RonB
          Club Member
          • Apr 2016
          • 13624
          • Near Richmond VA
          • Weber Performer Deluxe
            Pizza insert
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            lots of probes.

          Congrats on a successful cook. An enjoyable story and photos too. As others have said, 203* is not the end all. It's probe thnder you are lookin' for. Also, prime briskets can be ready around 195* or maybe a bit higher.


          • HJS
            Club Member
            • Jun 2016
            • 125
            • Elmhurst
            • Real Name: Hunter
              Hometown: Lexington, KY
              Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
              Weber Smokey Mountain 22.5"
              Weber Performed Premium with Slow N Sear
              Pit Barrel Cooker

            Thanks everybody, going to start checking for probe tender in the biggest part of the flat at 195 from now on


            • SMO
              Club Member
              • Jan 2017
              • 124
              • Chanhassen, MN

              I've done the blue tarp to HJS I am just starting with a ceramic cooker but the brisket is my goal this summer. Thanks for the the write-up, it will help when I give it a go. One question, what beer should I use!!


              • gcdmd
                Charter Member
                • Sep 2014
                • 1130
                • The Republic of Texas

                Your ladder and tarp rig was a fine example of southern engineering. Hopefully, the weight of the water in the tarp didn't pull one or more of those blocks down onto someone's head.


                • Raider Kevin bbq
                  Former Member
                  • Feb 2017
                  • 39

                  My kind of cooking beer and blue tarps (:


                  • Shane Rakow
                    Club Member
                    • Oct 2016
                    • 568
                    • Nebraska
                    • 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

                    The ladder balanced on top of the 2 coolers was a fine touch! Probe tender for me. 203F is just a number. All briskets are different. Boftx nailed it with cambro.


                    • Nuke em
                      Club Member
                      • Jun 2016
                      • 756
                      • Nj

                      Well sir, good job....however....if that's the most redneck thing that ya ever done.....then you sir, are now a yankeee....
                      please don't be offended.
                      When ya put a couch, under the tarp, a fishing pole, and a fold up cot and the family under it, with the dogs tied to the kiddo (so the kiddo don't wander off), then ya just might be a redneck.
                      Had a blue tarp one time that I used for a roof of my dune buggy when I got caught in a rain storm going from the general store. Sat on it and held it up on top of the windshield. Very versatile piece of plastic. They are like duck tape. Ya coulda wrapped the brisket in the tarp for the Cambro ya know.
                      again, mighty fine job


                      • 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.



                        • Paulie Brisket
                          Charter Member
                          • Aug 2014
                          • 81
                          • Bowmansville, PA
                          • Cooker('s) -
                            At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!

                            At the Camper (seasonal);
                            Weber Kettle w/SnS
                            Weber Smoky Mountain w/Cajun Bandit Door

                            Accessories -
                            Maverick ET733 dual thermometer
                            Weber Rapid Fire charcoal starter
                            Horse Blanket to cover the offset when the temps drop. Fits like a glove!

                            Fuel -
                            Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes

                            Favorite Beverage -
                            Craft IPA's - Victory Hop Devil!! Stones Enjoy By, etc ...

                            Tunes -
                            Hard Core Blues, Southern Rock, 70's Rock.

                          Awesome story! Well done




                          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.
                          See more
                          See less