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re: K9
Posted on 7/12/14 at 9:26 am to Chris_topher
Posted on 7/12/14 at 9:26 am to Chris_topher
Better keep that little cavalier st charles back from that coal making rig.
1
Posted on 7/12/14 at 9:38 am to deeprig9
decided to stick with the plan and pull the brisket after 4 hours(internal temp 167).. gonna wrap with paper and check every hour on the hour until it passes the test
RBOMFRS!
RBOMFRS!
Posted on 7/12/14 at 9:53 am to Chris_topher
got damn that thing looks good
Posted on 7/12/14 at 10:00 am to Chris_topher
Will you be honest and tell us if its too tough? The test of a true scholar is whether you can admit and learn from your mistakes....
Posted on 7/12/14 at 10:15 am to Chris_topher
Christopher making the switch from propane to wood..... Continuing to evolve and perfect his craft. Does deeprig have a trick up his sleeve to counter-attack? Has he cleaned the birdshit off his grill yet?
Interesting story lines developing as we head toward ROMF2.
Posted on 7/12/14 at 10:18 am to SquatchDawg
quote:
Will you be honest and tell us if its too tough?
I normally error on the side of overdone/disintegrating but I'll let you know how this turns out...
my guide
the recipe:
quote:
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
Posted on 7/12/14 at 10:29 am to SquatchDawg
quote:
How do you control temp with real wood? This is the problem that I ran into.....it seemed like I was fighting to hold it around 225.
Get you some bricks and wrap them with tin foil to put under your cooking grate. That will help to retain heat and give some stability.
Also, how air tight is your rig? Does the lid on the cooking chamber even sit flush? How about the door on the fire-box? If not, the fresh logs you add will be sucking in oxygen through these leaks.......and that's why your temps run away on you.
Get that thing as air tight as possible. Gasket tape is good for sealing the lids and the firebox doors. Put it on both sides where the steel meets when you close the lid/doors.
Do it quickly too. ROMF2 is coming...........
Posted on 7/12/14 at 10:34 am to Jefferson Dawg
JeffDawg,
Bricks are part of a Weber Smokey Mountain technique or does that shite work across the board?
Bricks are part of a Weber Smokey Mountain technique or does that shite work across the board?
Posted on 7/12/14 at 10:38 am to Chris_topher
quote:
Bricks are part of a Weber Smokey Mountain technique or does that shite work across the board?
I think maybe across the board if they'll fit. It's not going to fix everything. But, it'll help.
Posted on 7/12/14 at 10:41 am to Jefferson Dawg
Tuning plates ... got it.
Thanks for the tip
Thanks for the tip
Posted on 7/12/14 at 10:46 am to Chris_topher
Big Green Eggs use a gasket tape to seal where the lid meets the base. So, if you're looking to get hold of some of that to fine-tune your rig, you can buy it at any place that sells Green Eggs.
Let us know how the brisket turns out.
Let us know how the brisket turns out.
Posted on 7/12/14 at 10:49 am to Jefferson Dawg
5 hours cook time:
Wanted 195 internal temperature at this point... Not gonna look (maintaining a good low 225 with clean smoke) so I'll wait for the 195 to pull...
Wanted 195 internal temperature at this point... Not gonna look (maintaining a good low 225 with clean smoke) so I'll wait for the 195 to pull...
Posted on 7/12/14 at 10:54 am to Chris_topher
This first beer of the day is for you Chrissy
Posted on 7/12/14 at 10:56 am to Jefferson Dawg
This is why I fry.... Now I love me some BBQ and work a grill quite well but, the work involved in top shelf BBQ-ing has to become a labor of love with all the fricking nuances involved.
It's all good though I spend a lot of time on the water getting the product when BBQ people just go to the store when the need some meat.
It's all good though I spend a lot of time on the water getting the product when BBQ people just go to the store when the need some meat.
Posted on 7/12/14 at 11:29 am to Jefferson Dawg
quote:
Also, how air tight is your rig?
Its not...its a char griller gas grill with a firebox mounted on the side. One rig for gas, grilling and smoking....but not exceptional at any of these. I wholly admit its not up to snuff. It sounded like a good idea though....
I can plug the ventilation and leaks enough to control temp on charcoal with airflow but it can be a challenge. If I threw burning logs in it I might as well cook over a campfire. I'm lobbying for a Weber Smoky Mtn for my bday.
As a Journeyman Pit Apprentice I've enjoyed these threads though.
Posted on 7/12/14 at 11:35 am to BarberitosDawg
This is where it becomes my brisket & not some directions from the internet ... Internal temp. of the meat @ 5 hrs. = 195 IT DID NOT PASS THE PROBE TENDER TEST (kinda like pulling the bone on a pork butt)
Taking this bitch to 210.. Onward..
GATA
Taking this bitch to 210.. Onward..
GATA
Posted on 7/12/14 at 11:59 am to Chris_topher
quote:
IT DID NOT PASS THE PROBE TENDER TEST (kinda like pulling the bone on a pork butt)
explain
Posted on 7/12/14 at 12:29 pm to K9
quote:
explain
Probe tender = the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
8 hrs. of cooking time... Average smoker temp = 265 degrees... internal temperature of the brisket approaching 210... bout to pull (if probe tender) and let rest on the kitchen countertop wrapped for 2 hours
LINK
Posted on 7/12/14 at 12:34 pm to Chris_topher
quote:
2 hours
damn
Posted on 7/12/14 at 12:55 pm to Chris_topher
quote:
bout to pull (if probe tender) and let rest on the kitchen countertop wrapped for 2 hours
Wrap that shite in bath towels and let it rest in an empty cooler.
That shite will cool too fast on countertop, IMO......
Be gentle and easy.
This post was edited on 7/12/14 at 12:58 pm
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