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Brisket - Here we go!
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Club Member
- Mar 2017
- 22
- Kansas City
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Weber Summit 470
Mak 1 Star General
Thermoworks Smoke
Thermoworks Mk4
Originally posted by RonB View PostCongrats. I'm sure you will do fine. Just remember to cook to doneness not temp.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Club Member
- Mar 2017
- 22
- Kansas City
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Weber Summit 470
Mak 1 Star General
Thermoworks Smoke
Thermoworks Mk4
Originally posted by Henrik View PostSounds like a good plan, you'll be fine. Can't wait to see photos of the finished product!
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Club Member
- Mar 2017
- 22
- Kansas City
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Weber Summit 470
Mak 1 Star General
Thermoworks Smoke
Thermoworks Mk4
Well, looks like I finished earlier than planned. Once I wrapped, it really took off. I got around 200 on my Mak probe and used the Thermapen to probe a few spots and it had the butter feel I have read about. The Thermapen read a few degrees higher in the same spot where I had the Mak probe placed so I have to keep that in mind for future cooks. The thin end of the flat was not quite as tender feeling and it was certainly a higher temp but not surprised since it is really thin on this particular brisket. I'm all wrapped up in towels and placed in my Faux Cambro. Do you think I can reasonably hold for 5 hours or so or should I move to the oven on warm mode at some point?
Thanks
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Club Member
- Mar 2017
- 2986
- Northern Illinois
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Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Keep watching the IT if you have a leave-in probe you can use. Otherwise check it at the 4-hr Point. Once the temp drops to about 140-150F put it in the oven on a "warm" setting, or as low as it will go (170F is typical). It will taste great and that flat should taste juicy.
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Club Member
- Mar 2017
- 22
- Kansas City
-
Weber Summit 470
Mak 1 Star General
Thermoworks Smoke
Thermoworks Mk4
Well, everything turned out great. I ending up holding for about 5 hours. I took out of the cambro at about 30 minutes before serving and it was still at 165. It was almost 140 when I started slicing. It was super tender, very juicy (even in the flat) and passed the pull test. The picture doesn't do it justice but the juices were just dripping and running everywhere, I was really surprised. For the first time out, everything came together. I only hope I can repeat it! Here are the final results:
Last edited by Jazzer; July 3, 2017, 07:08 AM.
- Likes 2
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