smoking a brisket today. Here’s a graph of the probe in the point. A classic stall?
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The stall
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Moderator
- Jun 2014
- 9870
- East Texas
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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
Vortex
Maverick ET-732 White
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
You ain't there yet, that's for sure.
And I don't probe the point at all. I leave it alone and focus on the flat.
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Club Member
- Jun 2016
- 1979
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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Club Member
- Jul 2016
- 5964
- Virginia
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2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
Thermopops
Dot and Chef Alarm with probes
Slo n Sear
Cold beer
Nice hunk o meat! Classic stall, yes. I wait until after stall to wrap like jecucolo o . I've even had a stall in the high 180s into 190s. Would go up to 193* and roll back to 187*. Drove me nuts!
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Club Member
- Jan 2017
- 199
- NW, PA
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Setup
- Primo Oval XL
- Charbroil 990 w/ Custom Firebox
- Fireboard w/ Fireboard Drive
- Pit Viper Fan
- iGrill 2
- Thermapen Mk. 4
- FOGO Premium Lump Charcoal
Beer: Sam Adams Octoberfest
Whiskey: Bulleit ; Weller 12
Cook: Wings or Spare Ribs
Hobby: Saltwater Fly fishing; Warhammer 40k
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Founding Member
- Jul 2014
- 3494
- Maple Valley, WA
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Grill = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
Thermometer = Maverick ET732
Thermometer = ThermoWorks Chef Alarm
Thermapen Mk IV = Light blue
Thermapen Classic = Grey
PID Controller = Fireboard Drive + Auber 20 CFM Fan
Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Eric Cowperthwaite aka ecowper
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It was some of the best brisket I’ve cooked. It was the 4th one I’ve cooked and now I’m 2 for 4. Since I didn’t know wken it would get tender or done, I threw a slab of ribs on so our guests would have something to eat. It was 9 lbs after trimming and finished in about 9 hrs. I set my pellet pooper to 225 but it was running hot and I never change the temperature. The meat restrd for about 4 hrs and was still warm.
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Yes, I had too. I started at 5:45 am and the meat was done at 3:00 pm. Dinner was at 6:30. I put towels in the dryer before they went into the cooler. I also separated the point and put it in the same cooler but with only 1 towel on top ov it. Since it was going back on the smoker, I wouldn’t lose all the heat and leave the flat at the bottom. It eorked out fairly well.
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Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
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