It’s 14*, 9PM, our daughter and her man are coming from South America to visit, and I promised them a brisket when they get here tomorrow.
I guess I gotta light the BGE and start trimming the meat. Usually I’m up for it, but I want to do this like I want a new hole in my head. I’m just going to think about how much they’ll enjoy it.
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
I prefer to smoke in cold weather, but it almost never gets that cold in Texas. Was in Tunics once with my wife when it got down to 3°...I thought I had died.
First, this is one fine piece of meat. I’ve always gone for the SRF Black, this is the SRF RR Ranch, and it is really impressive. The point is HUGE.
Second, I didn’t separate point from flat this time. I’m off tomorrow, but I have a work meeting at 10AM that will take a couple hours. So I am keeping the thickness, going at 225* instead of 250*, and, with it being choice grade instead of Kobe I figure it will take longer, more like 12 hours instead of the 8 or 9 that the Black grade takes at 250*.
I always go a little crazy when I trim these. I know I’m supposed to leave a little more on, but I just get carried away. Honestly they come out fine, great even. I expect the same this time.
I don’t have a smoker box. What I do is, I make one out of a couple of aluminum throw away loaf pans. One on top of the other, wood inside, crimp the edges and poke holes in the bottom. Then bury it in the coals. The smoke smells so sweet!
I inject, but I don’t wrap. I probably WOULD wrap, if the stall wasn’t at 5AM.
I got got lucky with brisket. The first one was dry, all the rest have been excellent. SRF probably has a lot to do with that, but still.
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.
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
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