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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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First Brisket

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  • racertrader
    Club Member
    • Jan 2016
    • 27

    First Brisket

    did my first brisket today; not a full packer, but a flat. Click image for larger version

Name:	IMG_2196.JPG
Views:	19
Size:	116.6 KB
ID:	431739Took much longer than expected, but very tasty. Given the thickness of the smoke ring, may have left it a little too long.
  • jlazar
    Charter Member
    • Oct 2014
    • 674
    • Texas
    • Backwoods Chubby G2
      Weber 22" Master-Touch GBS Kettle
      Blackstone 36 Griddle
      SlowNSear (Original)
      Fireboard Extreme
      Maverick 732
      Super-Fast Thermapen
      Rapala 7 1/2
      Bear Paws
      Weber Rapidfire Chimney
      Grill Beast 304 Injector
      G&F Suede/Leather Gloves
      Foodsaver V4880

    #2
    Looks great. What temp did you pull it?

    Comment

    • kmhfive
      Club Member
      • Mar 2017
      • 2988
      • Northern Illinois
      • 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

      #3
      Looks like a great HOF! The ring stops once you get to a certain IT, so that’s not a sign of too long a cook. How did it taste? Did you hold it in a Cambro for at least two hours?

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        kmhfive OH ! at what IT does the ring stop or does the meat type, cut, etc.. determine that?

      • kmhfive
        kmhfive commented
        Editing a comment
        holehogg , docblonder has done some research and has better answer for what temperature, but it has to do with when the myoglobin denatures and I think it’s close to 130F.
        Last edited by kmhfive; December 31, 2017, 10:45 AM.
    • racertrader
      Club Member
      • Jan 2016
      • 27

      #4
      well....an interesting question. My fire was almost done (about 12 hour mark) and the outside temp was dropping quickly, so I wrapped it in foil and finished in oven. The temp when I wrapped it was around 155. Another 2 hours, and it was at 202. Let it rest until 150ish. Next time, I'll start earlier than 6:30 :-)

      I didn't cambro when I took the picture, but it's snoozing now. My taste test was quite good.

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9702
        • 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.

        #5
        Beautiful!

        Comment

        • kmhfive
          Club Member
          • Mar 2017
          • 2988
          • Northern Illinois
          • 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

          #6
          So your pit temp was a little lower than 225F, I’d guess. That’s why you had all that time to build a smoke ring.

          Comment

          • racertrader
            Club Member
            • Jan 2016
            • 27

            #7
            surprisingly, my average temp on weber was probably around 230. It would hover in mid 220s, move to 240, back to 220.

            Comment

            • Jon Solberg
              Former Member
              • Jul 2014
              • 4818

              #8
              Nice!

              Comment

              • Frozen Smoke
                Club Member
                • Nov 2017
                • 1528
                • Northern Mn

                #9
                Looks better than average to me!

                Comment

                • RonB
                  Club Member
                  • Apr 2016
                  • 13550
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    SNS
                    Pizza insert
                    Rotisserie
                    Smokenator 1000
                    Cookshack Smokette Elite
                    2 Thermapens
                    Chefalarm
                    Dot
                    lots of probes.
                    CyberQ

                  #10
                  You are off to a good start.

                  Comment

                  • mattcotool
                    Club Member
                    • Mar 2016
                    • 110
                    • Cincinnati, Ohio
                    • - 22" Weber Kettle
                      - SNS
                      - Thermoworks Smoke
                      - BBQ Guru Party Q
                      - Thermoworks Thermapen

                    #11
                    Very nice!

                    Comment

                    • GadjetGriller
                      Club Member
                      • Dec 2015
                      • 755
                      • Lubbock tx
                      • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

                      #12
                      "Took much longer than expected" lol get use to that! it always takes longer than you think! good looking cook!!

                      Comment

                      Announcement

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                      2021 Meat-Up In Memphis Canceled

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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