Saturday Smoke

hapster · August 2013

Just got back from Shady Maple... With a 15# Choice packer. It's the smallest one they had in the case, biggest was almost 19 pounds!

Foghorn · August 2013

Keep us posted.

hapster · August 2013

Foghorn said:

Keep us posted.

LOL... of course. I will have pictures added a little later on documenting the cook getting started; and then it coming off the tracks later today as the cook enjoys his adult beverages

hapster · August 2013

Here's the first update... As I finish my coffee and debate what's next.

Started with a completely cleaned egg. No signs of any damage except the fire box. The brisket was 15lbs pre trim. I have never taken that much fat off of one before. Probably 3lbs or more. There was on hunk between the point and flat that must have been 2" thick. Sea salt, coarse black pepper, and onion powder. Oak for smoke.

Going slightly turbo LOL. Grate is currently at 282 and the IT is at 93.

Lets see where the day takes us...

Trini_in_Ottawa · August 2013

Looking good!
What ratio do you use for you salt, pepper, onion rub?

Wolfpack · August 2013

I'm jealous- need to do another one soon

hapster · August 2013

Trini_in_Ottawa said:
Looking good!
What ratio do you use for you salt, pepper, onion rub?

50/50 on the S&P and then just a lite dusting with the onion.

hapster · August 2013

Currently the grid temp is 297 and the IT is 143

hapster · August 2013

Grid is 304 and the IT has climbed to 153 in about 30min

Interesting.

SickEyeDiaz · August 2013

I got a brisket going today too. Actually, it's been done and FTC for like 3 hours now and it's like 4 more hours till we eat. Sucks!

hapster · August 2013

On to stick number two... And some Titos and ice tea. Decided to try something; once the IT reached 160, I opene the vent a little and got the grid to 320-325 to see if it will ease it thru the stall slow and steady like in a turboish fashion. The IT is now 164 and the grid is 324

hapster · August 2013

@TheCenTexSmoker

Is it possible to beat the stall without wrapping? Grid is at 336 and my IT is now 181, slow and steadily rising. Could it be due to the amount of fat I trimmed off? Going to do some spot checks with the thermapen shortly

hapster · August 2013

Doesn't seem like it'll be long now. The temp in most of the flat is around 195. Just checking for tenderness.

Foghorn · August 2013

That's a good-looking hunk of meat. What should I bring to dinner?

hapster · August 2013

Foghorn said:
That's a good-looking hunk of meat. What should I bring to dinner?

Thanks

Probably an appetite... And maybe some slaw LOL

Kosko · August 2013

Wow!!! That looks killer! I hope it tastes as good as it looks! My guess is it will!

hapster · August 2013

Kosko said:
Wow!!! That looks killer! I hope it tastes as good as it looks! My guess is it will!

Thanks! The few slices I had before I FTC it tasted pretty good.

Kosko · August 2013

I have cooked 1 brisket (flat) since I have owned my egg ( 1 yr) . I totally screwed it up. I have been scared to cook one since! But you brisket gives me hope Hap!

hapster · August 2013

Kosko said:
I have cooked 1 brisket (flat) since I have owned my egg ( 1 yr) . I totally screwed it up. I have been scared to cook one since! But you brisket gives me hope Hap!

Even the ones that I've thought sucked were devoured by family and friends. We are always our own worst critics. Get another one and get back in there!

Griffin · August 2013

Looking good. Good choice picking the smallest brisket. I find they are generally more tender. I used to try and keep them under 12lbs, but I've since switched to local grass fed and the farmer usually butchers them when they are closer to 7 or 8. I think selection is half the battle, taking your time is the rest.

RaleighGuy · August 2013

Nice choice with the Brickhouse Maduro

SickEyeDiaz · August 2013

hapster said:

I have cooked 1 brisket (flat) since I have owned my egg ( 1 yr) . I totally screwed it up. I have been scared to cook one since! But you brisket gives me hope Hap!
Even the ones that I've thought sucked were devoured by family and friends. We are always our own worst critics. Get another one and get back in there!

Exactly. A big 'ol slab of meat like a brisket can be intimidating, but they're not as hard to smoke as some people think IMO. Take it off the smoker at app 200º and you should be golden.

Trini_in_Ottawa · August 2013

OMG!
I am moving closer to you Hapster!
That is beautiful!
Thanks for the rub instructions. Going to look at doing another one for poker night in a couple of weeks.

Ragtop99 · August 2013

Interesting to see that you can power through the stall using higher temps w/o foil.

I like the "bag of beef" label.

henapple · August 2013

hapster said:
On to stick number two... And some Titos and ice tea. Decided to try something; once the IT reached 160, I opene the vent a little and got the grid to 320-325 to see if it will ease it thru the stall slow and steady like in a turboish fashion. The IT is now 164 and the grid is 324

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