Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

This weekend’s brisket cook will be... problematic.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    Originally posted by Mosca View Post
    I’ve cooked in colder, and I’ve cooked while it’s snowing. But I don’t like having to mush through 15” of drifted snow to get to the cooker. And the deck is icy under it all.

    Click image for larger version

Name:	0807BA93-0A9F-4B9C-B1E7-8F2E61481CF9.jpeg
Views:	242
Size:	120.2 KB
ID:	957670
    Man up Snow shoes. Think snow shoes. Oh yeah - and a big brush for the table and BGE.

    Comment


      #17
      Originally posted by wu7y View Post

      Man up Snow shoes. Think snow shoes. Oh yeah - and a big brush for the table and BGE.
      Yeah, yeah. 😁😁 Already handled!

      Click image for larger version

Name:	IMG_20201218_122522_01.jpg
Views:	98
Size:	52.2 KB
ID:	958418

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        I must say, I admire you guys up North. Intestinal fortitude. Here in Houston, a few years ago, we had a little snow, maybe an inch or so at most. They shut down the whole city. STAY HOME! Do not venture out! Danger! Danger! No school either. Y’all would laugh yer ass off if you coulda been here.

      • smokin fool
        smokin fool commented
        Editing a comment
        Couple of years ago my wife went to see her sister in Dallas to get away from winter, doesn't it snow a foot plus the night she got there. Like you say city shut down for days, power outages the whole bit.
        I would have laughed but it -28 jillion up here....

      • klflowers
        klflowers commented
        Editing a comment
        Here in Chattanooga, if they think it is going to snow everything shuts down.

      #18
      Frozen shut.

      Click image for larger version

Name:	16083266407485351830396568543138.jpg
Views:	107
Size:	76.6 KB
ID:	958454

      Comment


        #19
        And it's taking forever to come to temp. Good thing I started early.

        Comment


          #20
          Click image for larger version

Name:	119F2103-7451-4E47-8AA6-2CD1226B9ADA.jpeg
Views:	93
Size:	109.7 KB
ID:	958532

          Comment


          • Mosca
            Mosca commented
            Editing a comment
            Love it!

          #21
          Click image for larger version

Name:	20201218_200058.jpg
Views:	98
Size:	65.9 KB
ID:	958591

          Comment


            #22
            Looks like you have things well in hand. Just an idea for you... My front porch is painted and gets as slippery as a freshly surfaced ice rink in the winter. I fixed that by buying 10' of carpet runner from the local big box store. It goes out when the leaves turn color, and comes in when the trees bud. As I recall it wasn't more than a couple of dollars per foot

            Comment


              #23
              Not sure I expected this cook to be done at 4:30AM. I certainly didn’t expect it to have almost no stall at all.

              Anyone ever cambro for 7 hours?

              Click image for larger version

Name:	0CFB903F-6465-4D20-A441-82852CEBB585.jpeg
Views:	82
Size:	26.8 KB
ID:	958732

              Comment


                #24
                Well, I did everything I could to try to screw this up, and yet I have a brisket that wiggles like a jello mold. As good as I am at things like prime rib and steaks, I’m lost with brisket, because I just don’t do them that often, like once every couple three years. I don’t like overnight cooks, too much of a PITA.

                Pics when it comes out of cambro.

                Comment


                  #25
                  I alway split the point ant the flat, but I didn’t do that this time. FOOD1 and FOOD2 are the point and flat, respectively. So I was reading the point for doneness. The flat, that read 191, was actually in the stall; I repositioned the probe and it was at 174! I reprogrammed the CyberQ to 275* and wrapped the butcher paper with foil, to tighten it up, removed the probe from the point so it wouldn’t distract me, and went back to bed.

                  At 9:30 I cambro’d it, flat at 202. Sliced it at 11:30, and delivered it to the destination!

                  Im not sure the photos do it justice. This was the moistest, most perfectly textured and flavored brisket I could have made. Click image for larger version

Name:	E390864E-6E02-4900-B9CA-DB4C50FFC589.jpeg
Views:	68
Size:	172.8 KB
ID:	958972

                  The crumbles are true burnt ends. I cut 2” off the thin end, and the sides of the flat, the parts that had dried out a little, and chopped them and poured some of the melted fat on them.

                  Click image for larger version

Name:	054806FF-C487-47C2-B645-2C599745ABCB.jpeg
Views:	96
Size:	198.8 KB
ID:	958971

                  Comment


                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    Was anyone besides you really in doubt? :-)

                  • IFindZeroBadCooks
                    IFindZeroBadCooks commented
                    Editing a comment
                    Yeah, pretty much what everyone was thinking...

                  • willxfmr
                    willxfmr commented
                    Editing a comment
                    I wish I was as good at things I don't know how to do as you are. That looks like a killer brisket to me.

                  #26
                  Polarbear777 , IFindZeroBadCooks , @willxfmr

                  Here's why I love this forum! Believe me, I'm just another putz who eats a lot of mistakes, like everyone else.

                  So, imagine this: it's 3:30 AM. Your point is fast approaching 200. You have always separated your briskets. This time you didn't. You always inject briskets. This time you didn't. Your cook is going sideways, it's 10* outside and you woke up from a deep sleep and your mind is in a fog! This isn't what you thought would happen! What do you do!!???!!

                  You search the Pit master forum. And you find this:

                  https://pitmaster.amazingribs.com/fo...gher-than-flat

                  And the answer is: calm down. It's doing what it is supposed to do, you just don't recognize it.

                  That's when I reset the probe in the flat (actually I put the point probe in a different part of the flat and discovered the temp diff, and pulled the original flat probe). And I ignored the point. And everything did what it is supposed to do: it turned into brisket!

                  I like to reduce things that seem complicated. I always think, "It's a big piece of meat. Cook it." And that's true. But there's always something that sows doubt, and that is that there's an investment. We either spent a lot of money (prime rib, Wagyu steaks, lobster, bought a lot of special ingredients to use once, etc) or invested a lot of time (overnight or all day brisket, or an involved multiple day recipe process), or have an emotional investment in the outcome (big gathering, living up to a boast, etc).

                  The Pitmaster Forum hive mind solved my questions and led me to the answer. I did it with the help of my sisters and brothers here. If I take any credit, I'll take credit for knowing where to search for an answer, then following it. Thanks, friends.
                  Last edited by Mosca; December 20, 2020, 12:20 PM.

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  The Cool Kettle With The Hinged Hood We Always Wanted


                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill special


                  Grilla Pellet Smoker proves good things come in small packages

                  We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                  Click here for our review on this unique smoker


                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailedreview


                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker


                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review

                   

                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.


                  The Good-One Is A Superb Grill And A Superb Smoker All In One


                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read ourcomplete review