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  • Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

  • solamente73
    solamente73

    19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

  • Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

Posted Images

On 6/5/2020 at 10:38 PM, ousuxndallas said:

Pretty good cook over Memorial day weekend. My damn Smoke thermometer gave up the ghost halfway through, so had to do it the old fashioned way by touch. 98993cf08482f6ea70c8ed1421b6b8df.jpge8e6b214c86bbf505cc6a61fde48eb37.jpg

 

On 6/5/2020 at 10:59 PM, Lurch said:

Did you paint that ring on?!?

Looks fantastic, and no shit, that smoke ring looks like something out of a BBQporn flick.

Night before is fine. May even be better.

This thing seems to be cooking really fast. It was 12# before trimming. I put it on at 250 4.5 hours ago and it's already at 175.20730bcad5827e953c37c005139f1381.jpg

I’d guess it’s about to stall, but that does seem fast.

You sure it’s 250* at grate level?

1 hour ago, Lurch said:

I’d guess it’s about to stall, but that does seem fast.

You sure it’s 250* at grate level?

This is a strange brisket.  The flat is running 10-12* cooler than the point.  I'm only using my BGE thermometer, but that's what I always use.  I'm reasonably confident it's accurate.  Point is at 185 and the flat is still holding at 175.  I think it's time to wrap.

I bought a Fireboard 2 the other day. My wiener is enchubbened. Hopefully it comes in late next week.
So, what's the consensus on remote thermometers? My Smoke was great, lasted 3 or 4 years, not bad for $99. Need to replace it.
3 minutes ago, ousuxndallas said:
On 6/5/2020 at 11:51 PM, Roofle said:
I bought a Fireboard 2 the other day. My wiener is enchubbened. Hopefully it comes in late next week.

So, what's the consensus on remote thermometers? My Smoke was great, lasted 3 or 4 years, not bad for $99. Need to replace it.

I have been using one of these and like it, but I wanted a cook history and more range. Looks like the Fireboard will come in Friday now, so I'll have more to report then.

I've used the Fireboard for while now and it is great - 6 temp probes.  I used it at Thanksgiving to cook two turkeys at the same time on separate cookers with probes in both dark and white meat.

The Fireboard 2 seems to have more of a usable screen on the unit, but I adjust everything from my phone anyway.

I’m still rocking the maverick et732. I like the fancy ones but will ride this until it dies

What did total cook time come out to?

What did total cook time come out to?

Ended up around 12 hours. Maybe 11.5.

 

What temp did you pull it? Was it tender? How long a rest?

Pulled at 203, rested for 30 min. It was great, just cooked fast.

 

Anyone having trouble getting briskets from HEB Curbside? They seem to have disappeared. I haven’t set foot in a store in a while since all of this started. I may have to drop in and take a look in-store.

I don't want someone else picking out a brisket for me, I'd just go in

2 hours ago, NateHitch said:

I don't want someone else picking out a brisket for me, I'd just go in

This.  If I'm spending what a brisket costs these days, I'm damn sure going through every one in the case to find the best one.

Edited by Dutch

7 hours ago, Roofle said:

Anyone having trouble getting briskets from HEB Curbside? They seem to have disappeared. I haven’t set foot in a store in a while since all of this started. I may have to drop in and take a look in-store.

HEB has a very limited supply of brisket at the stores I go to (Four Points and Lakeway).  They have been completely out the last few times I have gone.

14 minutes ago, AustinMT said:

HEB has a very limited supply of brisket at the stores I go to (Four Points and Lakeway).  They have been completely out the last few times I have gone.

Yeah same here, with Volente and Lakeline.  It's very hit or miss.  I suspect you're going to have to go in, if you want a chance to buy.

 

This.  If I'm spending what a brisket costs these days, I'm damn sure going through every one in the case to find the best one.
This is the truth. Got mine at Costco. 5.99/lb for a prime brisket. Last one i bought a couple months ago was 3.79.
Pulled at 203, rested for 30 min. It was great, just cooked fast.  


An hour+ per pound seems about right. It’s like it cooked fast early, but then slowed down to expectation

Got a 14 lb going today. Just pulled it. Will show pics once it's done resting. Cooked from 7 am until 5:30 pm (10.5 hrs). I cut away most of the hard fat cap, I think that helped speed up the cook. 5090c2d28f2bc9773575007b0c59a725.jpg

Today’s seasoning. In ceramic thread we had been talking about upping the pepper for better flavor and bark

 

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Needs more pepper.  Can still see the meat.  Also courser grind.

It seems like a lot already. First time Ive applied them separately rather than mixing.

If any does one this weekend, post a pic before you put it on. I’m interested to see how it looks

Once you think you have enough pepper, put on more pepper.  When you think you have a shit ton of pepper, put on more pepper.  When you think you have a metric shit ton of pepper, you might have enough pepper at that point.

This was McCormick course black pepper. What are you guys using?

salt:pepper = 1:7, or even 1:9. That’s where it’s at.

1:2? that... that’s for quakers. 

38 minutes ago, Lurch said:

This was McCormick course black pepper. What are you guys using?

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Tones or Fiesta course ground pepper work well also. Then apply as follows:

40 minutes ago, conVINCEd said:

Once you think you have enough pepper, put on more pepper.  When you think you have a shit ton of pepper, put on more pepper.  When you think you have a metric shit ton of pepper, you might have enough pepper at that point.

For a long time, I went by the 1:1 ration of salt to pepper.  Now, I'm ~ 3:1.  For beef ribs, more like 6:1 (beef rib loves and needs pepper).

For a long time, I went by the 1:1 ration of salt to pepper.  Now, I'm ~ 3:1.  For beef ribs, more like 6:1 (beef rib loves and needs pepper).

Totally agree. I am light on salt now compared to the coarse pepper. I tell friends that ask to use plentyyyyy of pepper.

I also used to mix the S&P together in a shaker. But when adding to the meat together they didnt come out at same rate.

So awhile back I changed to just sprinkling them on separately. It’s much easier to see the salt go on uniformly when it’s solo. So they aren’t any patches. Then I add pepper last.


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Ready when my dad arrived. Happy Fathers day to the Fathers in here.

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Pepper I got per Franklin’s mix of 50/50 16-mesh pepper and kosher salt. I do coat mine heavy enough where you don’t see meat...the bark it creates is very nice.

Doing one for my sister this week who arrives tomorrow. Will try and post pics.

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Post pics of brisket too

1st brisket on this rig & I have only had it around 3 years now.

Done lots of ribs (all varieties), pork belly... think I will go after a shoulder or butt as my next foray. Some kind of anatomy, anyhow.a60e7a56a422d07339cfb58323b68e15.jpg527673e43292c39f2d41e4fc05a9b757.jpg8d548da0920ddcac6199f2c62fa56227.jpge7a2e1184e90d38a481ab96aac64ca9a.jpgaee78dd4648027f21127784b1a831424.jpge7144edd3d54638a4ce9607bee1d0ed7.jpg

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11 minutes ago, Braff Zacklin said:

Not sure why you're carving the point like that, but +rep, anyway.

I didn't separate the point from flat right away, did that later.

Works best if you carve the point perpendicular. Instead, it looks like you're cutting at an angle, which is generally how one carves a flat.

i buy whole peppercorns and grind them myself, one by one to the coarseness that i want.

36 minutes ago, NOMAAA said:

i buy whole peppercorns and grind them myself, one by one to the coarseness that i want.

If you're not using an artisanal delivery service, then did you even harvest on your own, bro?

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