My first attempt ever at brisket and with 22.5 Weber Kettle, SnS, Kingsford Blue and cherry chunks. Started with a 10 lb Prime Brisket from Costco and did a Dry brine 2 days ago then dry rubbed with black pepper and BBR this morning at 12:30 am. The SnS is holding Rock steady at about 225 at 1:30 , alarms are set on the Igrill so time for some shut eye with fingers crossed.
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)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Slept like a baby and the SnS Rocked it All Night Long! I took screen shots of the Iphone graph at 1hr intervals (not downloaded in order)this morning at 6:30. Last graph pic is of opening the lid for this picture.
Thanks Jon Solberg , I thought of a good reason to get to hook up with you and Huskee sometime if you guys are interested. To split a case of Brisket, My sister can get case prices of Prime Brisket at Costco for I think $3.29/lb with cases running about 70 Lbs and she would drop off to me on there way up to the cabin at Hubbard Lake. Although it will cost me some slices vacuum packed for her Lol. They go up north on a regular basis and I deer hunt up there. Win Win!!
Last edited by Powersmoke_80; July 4, 2015, 07:58 AM.
billg71, It is Bluetooth and the range is not very good IMO, my grill is out side my back door and it will lose connection once i get past the kitchen and into the living room.
good thing my bedroom is on the same side. Lol!
I do like the graph option as you can scroll back and look at the entire cook if you don't lose connection.
Last edited by Powersmoke_80; July 4, 2015, 06:37 AM.
Thanks, that's what I was afraid of. Our house is a little less than 60' long and the Maverick won't pick up in my office at the opposite end through 4 walls. Bluetooth would definitely be a no-go.
Wish someone would make one of these that uses wi-fi! I guess the battery would be the limiting factor, though.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Wow that's impressive, Powersmoke_80 . Thanks for taking screen shots of the temp curves. Rock solid is the perfect description for that kettle temp during the cook.
Let us know how that tasty-looking brisket turns out.
Thanks Kathryn, I do like the graph option as you can scroll back and look at the entire cook if you don't lose connection to see how she ran. With the alarms set for any malfunctions I slept well and hope to eat good.
barney, I added charcoal at the wrap so approximately 10 hours when I slid the hot ones to the corner and added about a 1/3 more. I think i could have waited because it spiked up to about 175 and I had to choke it down for a bit. Not sure if I should of waited til temps were dropping to add.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Everything looks great. I love those Prime briskets from Costco. I picked one up on Thursday myself. I gonna do that beast on Friday night for a co-worker to serve on Saturday. I love doing those overnight cooks. No that I have the confidence to actually get some sleep while the BRIZ is ripping on the smoker. Nice Post.
Thanks Spinaker, I do too now! We only have Sams by me and they only have choice flats at twice the price. But my sister lives an hour and a half south and they have Costco around them.
She is gonna get tired of supplying me with brisket Lol, unless I keep her interested with sampling a like this.
Ive got a Costco about 10 mins from my house so I'm lucky!! IT seems to me that in the winter the prices fall even more. I bought a few last January for $2.89/lb I'll take that any day. So tell your sister to keep an eye open during the winter months. These prices may only be that low in the winter because I'm in Minnesota and most people shut down their smokers in the winter. (Not me of course) Powersmoke_80
Thanks Spinaker, I will tell her as I'm in Michigan so it may hold true here as well in the winter. I am currently building an 80 gallon tank stick burner that's going to have a double wall fire box with 2" ceramic blanket insulation so I can cook all winter long.
That looks unreal!!! Great Job man! I love a Briz that has great pull like that. it also looks like you killed it int he moisture department. Great Work!!!!!
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
MeatheadDavid Parrish A Great Big Thank you to Meathead for all the information and passion you put into this site. And Pit Boss for the expert flawless information on settings and use of your Slow-n-Sear and for making this one of my best cooks to date, I could not ask for any thing better!
Last edited by Powersmoke_80; July 4, 2015, 04:46 PM.
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)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Powersmoke_80 feel free to head to www.ABCbarbecue.com if/when you have time and upload some of those pics to the Disqus comments, the kettle shot and sliced shots would look great there! I think you are the first person to do a whole packer on the kettle w/ SnS. When Dave gets back from his awayness he will be loving this.
IT seems to me that in the winter the prices fall even more. I bought a few last January for $2.89/lb I'll take that any day. So tell your sister to keep an eye open during the winter months. These prices may only be that low in the winter because I'm in Minnesota and most people shut down their smokers in the winter. (Not me of course) 
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