Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Smoking a brisket for Easter. First one in a long time. 5lb prime flat, KBB, Oak chunks, Weber 26†with SnS, based on past cooker performance in expected weather conditions temp 235-240. No injection. Typically don’t wrap.
I know it’s done when it’s done. For general planning purposes do the brisket experts out there think allowing 12 hours is enough?
I don't claim to be an expert, but yes. That should be plenty of time. If it does manage to cut it close on time, just bump that temperature up after awhile in the stall to buy some time.
12 Hours should be enough time to cook it., I like to budget a few more hours just in case. You can be flexible because you are going to hold in a Faux Cambro after the cook.
Maybe yes, maybe no. Given that it's only 5 pounds (and I'm guessing rather thin) you should be alright with 12 hours, but that's not a given. A nasty stall could occur at the lower cooking temp. No wrapping is going to exacerbate that stall (if it occurs). For me, I'd consider a little higher temp (like 275*) and be prepared to wrap if you hit the wall.
Your friends for speeding up are wrapping and higher temps. If you get done early, faux cambro. I threw a 9# on last night at 10 pm and it came off at 2 pm (wrapped for an hour), ran at 225 the whole time, now sitting in the cambro waiting for dinner.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
All systems go. About to hit the stall, I think. SnS burning charcoal quickly, though. Been holding temp at 275-278 and 3.5 hours in I’ve had to get a half chimney of new coals ready.
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
That's my tried & true timing. The earlier your wrap the more time you could save. I wrap after the stall, 180 ish, and with a 1 hr-ish hold I'm typically at 12hrs. Just did a 5lb flat yesterday and it was 12 hrs total at 225-250.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Weird cook so far. Bark formed nicely, hit stall at 148. Wrapped with foil and beef broth. Temps held 273-277. Came out of stall in about 2 hours and IT climbed to 175. 45 mins later It was reading 202! It was probe tender in the thin section but not elsewhere. I repositioned the probe and it read 182. Now seems to have hit a second stall at 185.
SnS has been burning charcoal at an unusual rate. 7 hours into the cook and I’ve added coals 3x and water 4x. Mild weather conditions. I’m using an original SnS with a 26†although I’ve done several rib cooks and it’s held one los for 7 hours.
I don't usually need to reload until ~8hrs, but to be fair I don't use the reg SnS in a 26, that will likely burn through it a bit faster, I use the reg in the 22 and XL in the 26. What are you using to verify cook temps, and is the probe a few inches from the meat? You shouldn't need to refill the water, especially once you're wrapped, but that won't hurt anything either. And I'm doing good thus far, thank you for asking above! Yes, it's a dicey time for my "day" job
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Huskee Glad you are well. Using Maverick 50XR for temps. I am confident in the temps although think I may have been running a little hotter than I thought. Pulled brisket at 25 after 8 hrs. Been in cooler for about 90 minutes and at 167.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Ahumadora Oh, it happened. Prime flat, Dalmatian rub, KBB, Weber 26â€+ SnS, oak chunks, mild weather. Wrapped with foil and broth at 148. Pulled at 205 and probe tender after 8hrs, held in cooler for 2 hours. Sliced at 150. Slightly dry on one end (no surprise for a flat) but the rest of it was moist. Great flavor, great texture/tenderness.
Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
When time permits, I will also brew some beer and ride bicycles
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