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Brisket - second stall & another butcher paper test

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  • Huskee
    Administrator
    • May 2014
    • 15565
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Brisket - second stall & another butcher paper test

    I cooked a 6lb brisket flat overnight last night on the kettle/SnS. Wrapped in butcher paper at 187 and it hung there and actually dropped to 183, for 3 hrs (!!!) and counting! This is with the Maverick XR50, and confirmed with the Thermapen. Never had a second stall this long, so I figured I'd do a search and see some past experiences. Interesting to see Jerod Broussard's comment on common second stall temps in this older thread. Spot on!

    I know from past experience butcher paper will not be nearly as quick as foil, it's actually closer to going nekkid, but this is an interesting experiment & experience for sure.

    Normally I don't do overnight cooks but I'm back to work tonight and will sleep later today so the timing was essentially like a day cook for me. This one was smoked with plum and chardonnay grapevine wood.

    Brisket for lunches at work!
  • Ahumadora
    Club Member
    • Oct 2015
    • 2172
    • Warkworth, New Zealand

    #2
    Does it really matter how long it takes if you have enough beer to last the cook?

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Well said, you get me!!
  • Huskee
    Administrator
    • May 2014
    • 15565
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #3
    So here's the end result. Wife & I both decided we don't prefer the butcher paper. The bark is a little drier, perhaps a little crunchier. We like the softer (but still black & plentiful) bark of a 180-190-then-wrap-in-foil method. And in this case it took 2 hrs longer than my typical 12 hrs total. This took 14, which is 12 on heat + 2 "cambro hold". Cool how the one pic shows the smoke ring doesn't penetrate the fat cap but halfway across when the fat cap ends (butcher trimming, not mine) the ring starts.

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    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Looks dang tasty from here, nice pics, as well!

    • Huskee
      Huskee commented
      Editing a comment
      Sorry vandy I missed your question. I like to put the fat cap in the direction of the heat. On my stickburner it's down, kettle w/SnS, up.

    • vandy
      vandy commented
      Editing a comment
      Thanks Huskee, the reason I asked is because the only full packer brisket I have done was fat cap up on my Big Joe. I was planning on doing the next one fat cap down to see which way I prefer.
  • Stevo
    Club Member
    • Jul 2016
    • 487
    • 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

    #4
    Looks great! What cooking temp?

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      This was an average of 275.
  • RonB
    Club Member
    • Apr 2016
    • 13524
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #5
    That looks very good.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Thanks! My sense of taste is off since I had a bad sinus infection a few weeks ago, (I'm over that of course but my sense of smell & taste hasn't come back fully which is alarming) but the fact that my wife an dboys were eating it, and seconds, at 10am tells me it was pretty good!
  • lostclusters
    Club Member
    • Jul 2017
    • 383
    • Oceanside, CA
    • Mak 1 Star
      KBQ-C60
      Char-Griller Legacy Charcoal Grill w/Side Firebox
      WSM 22.5"
      ThermoWorks Smoke
      ThermoWorks Thermapen
      Rock's Stoker II wifi
      Flameboss 500

    #6
    Did you put the flat in the freezer before cooking?

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      No, I sometimes do that too. This was right out of a 36 deg fridge and a quick doused in rub and on the kettle.
  • Steve R.
    Club Member
    • Jul 2016
    • 2501
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

    #7
    Nice work! I started using the butcher paper awhile back, and I really prefer it to the foil. I like how it lets the bark stay intact while also preserving the moisture in the meat.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      I love how so many of us have had the chance to figure out what we love and how to achieve it, and how we have little options along the way, like foil, paper, or nothing, to get that little something that we prefer!

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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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