December 25, 20241 yr Wrapped and situated. Now the long wait. Back with finishing shots this evening.
December 26, 2024Dec 26 So I’m not sure how, but I have my egg (using the Genius) consistently blowing through the stall. It cooks evenly and as desired but for whatever reason I’m lucky to get a 20 min stall cooking at 270 degrees. Anyway, total cook time on this 12 pounder was 6 hours, then rested in the yeti (post hot water) with two towels. Happy with the results but still confused about the lack of stall…Honestly stoked about these trimmings for sandwiches.
June 29Jun 29 Damn, nearly 7 months on an entry for this thread…. making one today for next weekend. Smoking a 12#’r at 300 that I will rest, then vacuum pack, and re-heat via the hot water in cooler method. Ain’t got time or energy to cook this shit next weekend when it’s 100 outside. will add more pics later…. Pic 1 almost done trimming pic 2 seasoned with SPG pic 3 about to wrap in butcher paper
June 30Jun 30 300 for 8 hrs. Turned out great. Vacuum packed for next weekend. Edited June 30Jun 30 by Trey3216
July 6Jul 6 DFW Krogers have choice brisket for $2.99/lb thru Tuesday with your Kroger card. Appears a bunch of Kroger stores in the Houston area have them for $1.99/lb
July 7Jul 7 On 7/5/2025 at 6:21 PM, Dutch said: Money shot? Cuz those briskets look outstanding. Close as I get with this one is the wrap.
July 9Jul 9 Refresh me on cooking one a week out. Cook, cool, vac seal, fridge or freezer?, reheat in boiling water or low oven?, slice, profit???
July 9Jul 9 8 hours ago, burns_312 said: Refresh me on cooking one a week out. Cook, cool, vac seal, fridge or freezer?, reheat in boiling water or low oven?, slice, profit??? Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). Reheat either in an oven or with a sous vide (I wouldn't use boiling water). https://franklinbbq.com/instructions Edited July 9Jul 9 by dcbc
July 9Jul 9 34 minutes ago, dcbc said: Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). Reheat either in an oven or with a sous vide (I wouldn't use boiling water). https://franklinbbq.com/instructions I would consider cook, rest, slice, vac seal, freeze Easier to vac seal at that point and easier to store if you don't have a chest freezer. also easier to reheat if you don't have a sous vide and even if you do can reheat significantly faster. Defrost in cold water. NOT HOT. You are right about not boiling, below that for however long. You really should try to borrow someone's sous vide or just buy the one wirecutter recommends for 80. Will make that piece of the process so much easier. Edited July 9Jul 9 by NoName
July 9Jul 9 Thanks fellas. This is a one off for me. Headed to South Dakota on a fishing trip next week and won’t have the necessary tools available where we’re staying to smoke one on site.
July 9Jul 9 2 hours ago, dcbc said: Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). Reheat either in an oven or with a sous vide (I wouldn't use boiling water). https://franklinbbq.com/instructions I'd do this basically. I reheat by boiling water, turning it off, letting it drop a few degrees and them submerging. No need to defrost. And if it needs to be portioned out, slicing after it has refrigerated has minimal impact on final quality imo. Maybe put some tallow in with the lean.
July 9Jul 9 12 minutes ago, burns_312 said: Thanks fellas. This is a one off for me. Headed to South Dakota on a fishing trip next week and won’t have the necessary tools available where we’re staying to smoke one on site. Been there before! 100 percent cut and vac seal ahead of time, will make the whole thing way easier. Last time I did something like this I just smoked a choice brisket and chopped it all. Smoke, rest, chop, chill overnight, vac seal, freeze, defrost, reheat is easy. Someone above said to include a little tallow in the lean, which is a great idea. Edited July 9Jul 9 by NoName
July 9Jul 9 34 minutes ago, NoName said: Been there before! 100 percent cut and vac seal ahead of time, will make the whole thing way easier. Last time I did something like this I just smoked a choice brisket and chopped it all. Smoke, rest, chop, chill overnight, vac seal, freeze, defrost, reheat is easy. Someone above said to include a little tallow in the lean, which is a great idea. Vacuum sealed slices definitely reheats well, and I've done that with leftovers with good results. If you want to slice on-sight, I've only reheated a whole brisket via sous vide, and while it was delicious, the bark definitely gets a bit washed out, and I would recommend throwing it in an oven for 10 minutes after it's defrosted to firm things up if you go that route.
July 9Jul 9 I think I’ll slice then vac seal. The degenerates that’ll be partaking in the meal will likely be plenty of beers deep and not give a shit about much as long as it tastes good.
July 9Jul 9 Cook as usualRest as usualPut in fridgeSlice the next dayPut slices in vacuum seal bags, add some congealed goodness in each bagSealRefrigerate or freeze (no need to freeze if your eating in a week)Reheat in simmering water or sous videThat will be $9.95
July 9Jul 9 8 hours ago, NoName said: I would consider cook, rest, slice, vac seal, freeze Easier to vac seal at that point and easier to store if you don't have a chest freezer. also easier to reheat if you don't have a sous vide and even if you do can reheat significantly faster. Defrost in cold water. NOT HOT. You are right about not boiling, below that for however long. You really should try to borrow someone's sous vide or just buy the one wirecutter recommends for 80. Will make that piece of the process so much easier. I put the one pictured above in a foil catering pan with a lid, in the vacuum seal with about 2 gallons of water in it, in the oven for about 2 hours at 200. Then I poured the water out and cranked the oven to 300 for 30 minutes to let it “re-bark”. Turned out great. Basically a modified sous vide
October 14Oct 14 With Thanksgiving coming up, but with an eye toward holding briskets and pork shoulders overnight on occasion so I don't have to time cooks for larger gatherings too closely, I finally pulled the trigger on a warming oven. $260 on Amazon (cheaper than a Yeti). It arrived yesterday. It's pretty robust and seems to be of good quality. Has a built-in water pan and a controllable range from 86F to 185F and a temp gauge. Each of 5 racks will hold a large sheet pan and are removable and height-adjustable. Relatively compact at 26Wx17Dx29H. Edited October 14Oct 14 by dcbc
October 14Oct 14 Those cheap, shitty electric smokers also make decent, occasional use warming cabinets. Someone gave us a bunch of shit about having one at a cookoff once. He ordered one after we told him what we used it for.
October 14Oct 14 4 hours ago, dcbc said: With Thanksgiving coming up, but with an eye toward holding briskets and pork shoulders overnight on occasion so I don't have to time cooks for larger gatherings too closely, I finally pulled the trigger on a warming oven. $260 on Amazon (cheaper than a Yeti). It arrived yesterday. It's pretty robust and seems to be of good quality. Has a built-in water pan and a controllable range from 86F to 185F and a temp gauge. Each of 5 racks will hold a large sheet pan and are removable and height-adjustable. Relatively compact at 26Wx17Dx29H. well wrapped and in the ice chest won't work ?
October 14Oct 14 23 minutes ago, tx 3 putt said: well wrapped and in the ice chest won't work ? A couple of pieces of BBQ for a few hours, the cooler works great, particularly for travel. But this is just easy and purpose made for what want it for. With the offset, I don't cook overnight; for that, I break out the WSM and go to sleep. So if I get a long cook done at 10 pm and want to hold until the next day for lunch or dinner, I can either cram a brisket into a crockpot on warm (works well, but it's a tight fit), put it in my oven on warm, but the warm setting turns off after 3 hours, put it in the cooler, but that's not usually a 15+ hour solution and I end up stacking food on top of other food with plenty of juices in the bottom of the cooler by the end of it. I've gotten to the point where I'm cooking for medium sized groups enough times each year where something easy that holds a lot of food (and I don't have to raid the linen closet for old towels) just makes sense, particularly for the price. Honestly, just being able to crank out and hold the sides for Thanksgiving has me kind of giddy about this thing. Edited October 14Oct 14 by dcbc
October 14Oct 14 1 hour ago, luke duke said: Those cheap, shitty electric smokers also make decent, occasional use warming cabinets. Definitely gave that option and a Turkey Roaster some thought. But this is about the same price as a 30" Masterbuilt electric smoker but is purpose-built for what I want, and doesn't feel shitty in the least. Stainless steel, tempered front glass, 76 pounds, and well-reviewed. I've got it sitting on a table in my garage and don't feel like I've lost any space. It's about the size of a mini fridge. As someone who has bought a meat grinder and a sausage stuffer in the last two months, and an offset in the last year, I don't want to see the look I'd get for another smoker or BBQ-looking item, no matter how shitty, showing up at my front door. Edited October 14Oct 14 by dcbc
October 14Oct 14 We have two turkey roasters that I use for that. The warming oven looks cool. Congrats.
October 14Oct 14 4 minutes ago, DalTxHornFan said: We have two turkey roasters that I use for that. The warming oven looks cool. Congrats. A couple of Turkey Roasters would have been a cheaper and very effective option, but the 24x18 footprint of this thing was hard to pass up. It just slightly larger than a typical mini-fridge. Edited October 14Oct 14 by dcbc
November 8Nov 8 Crosspost from the “beef is too damn high!” thread $5.99/lb cooking for ~40 tomorrow. shittiest trim I’ve ever done because I could feel the dollars being shaved away at every slice and couldn’t bring myself to cut away any red. Even that, the 6.5 lbs of fat ($40) lopped of hurts. Definitely the most expensive tallow I’ve ever made. $170 for one 22” rack of meat got sent $100 to cover the meat cost. I thought “that’s cute” (but appreciated)
November 14Nov 14 Apologies if this is heresy but are pellet smokers any good for brisket? My large BGE is not ideal. It’s hard to get a big packer on there and inevitably the bottom and edges get too hot. Neighbors like but I I know it can be better. Best I ever made was on a big offset but I don’t want one of those.
November 14Nov 14 Just now, thunderlounge said: 22” WSM. I just don’t see how you comfortably get a big packer on one of those. The BGE grate is 18” and it’s completely jammed in there. And you have the same problem with the fire being below.
November 14Nov 14 I do it all the time. 16lb-18lb (pre-trim) is the biggest I will do comfortably. It’s tight, but fine. The diff with a WSM is the heatsink.
November 14Nov 14 Apologies if this is heresy but are pellet smokers any good for brisket? My large BGE is not ideal. It’s hard to get a big packer on there and inevitably the bottom and edges get too hot. Neighbors like but I I know it can be better. Best I ever made was on a big offset but I don’t want one of those. Yes. It's not heresy anymore. Great brisket and it's so damned convenient.
November 14Nov 14 Schismatic, but not heretical. I wish I had a pellet smoker, I would probably smoke more things more regularly.
November 14Nov 14 12 hours ago, Buzzrock said: I just don’t see how you comfortably get a big packer on one of those. The BGE grate is 18” and it’s completely jammed in there. And you have the same problem with the fire being below. They fit just fine. In fact, you can do two on a 22" WSM.
November 14Nov 14 9 hours ago, BearSchlong said: Yes. It's not heresy anymore. Great brisket and it's so damned convenient. Couldn't agree more. Any difference in smoke you get - which I think is negligible - is more than made up for in the convenience.
November 14Nov 14 14 hours ago, Buzzrock said: Apologies if this is heresy but are pellet smokers any good for brisket? My large BGE is not ideal. It’s hard to get a big packer on there and inevitably the bottom and edges get too hot. Neighbors like but I I know it can be better. Best I ever made was on a big offset but I don’t want one of those. I've had similar results on my kamado with briskets. I'm hard headed though. Next time, I plan to add another heat deflector and probably protect the ends with foil earlier in the cook.
November 14Nov 14 16 hours ago, Buzzrock said: I just don’t see how you comfortably get a big packer on one of those. The BGE grate is 18” and it’s completely jammed in there. And you have the same problem with the fire being below. Re: WSM 22”, see post a few above yours (#3383… quoted below) that’s a WSM 22” with two 14 lbers with minimal trimming. There is always the lower rack if I have two of something that is too big to fit on the top rack. fill the water pan 3/4 full of water and you’re set. I’ve often thought I wish I had the 18” (I rarely do more than 1 brisket, am occasionally hauling it to other places, and sure I’m using way more charcoal on the 22” when an 18” would do the job 90% of the time, but love what I have at this point (had ~12 years) #whynotboth On 11/8/2025 at 1:15 AM, UTexasFight said: Here is a comparison 8 hours in:
November 14Nov 14 4 hours ago, UTexasFight said: I’ve often thought I wish I had the 18” (I rarely do more than 1 brisket, am occasionally hauling it to other places, and sure I’m using way more charcoal on the 22” when an 18” would do the job 90% of the time, but love what I have at this point (had ~12 years) #whynotboth There was a guy in the old thread on shaggy (banana something?) that was a master of arranging an 18” WSM. He’s pack more on that that I’d be comfortable with on my 22”. It was a show.
November 15Nov 15 On 11/13/2025 at 8:49 PM, thunderlounge said: The diff with a WSM is the heatsink. And the distance from fire. You're 2-3x further from the heat in WSM.
November 16Nov 16 17 hours ago, Sam Lin said: And the distance from fire. You're 2-3x further from the heat in WSM. And the heat comes from the top (reflected off the dome) on the WSM
November 19Nov 19 dang, I can't find the post about the restaurant in Austin that will smoke a brisket for you for $1 per pound. I thought it was from this thread, looked back a year and a half. Can somebody help with this? thx
November 19Nov 19 54 minutes ago, JGrayDBU said: dang, I can't find the post about the restaurant in Austin that will smoke a brisket for you for $1 per pound. I thought it was from this thread, looked back a year and a half. Can somebody help with this? thx @immamac might know?
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