Flame Boss break-in BRISKET Cook...

KiterTodd

As expected, that FB200 could not be easier to set up.  I like the simplicity of it all.  For such an otherwise well thought out product, it's odd that the online help is so sparse.   It works fine, but I'm a curious guy with questions and don't see a FAQ in sight.

In any case, the biggest brisket Costco had was only 4 lbs., so that's what I bought.  Nice looking cut, but wish I'd gone over to the Amish market for full packers at less cost.  That said....BRISKET FOR DINNER!

Last night I rubbed this one with -
- Aji Amarillo Paste (Yellow Hot Pepper Paste)
- Yellow Mustard
- Spicy Mocha w. Coffee Lomo Rub (the last of it from the R&S Exchange)

In the morning I sprinkled some brown sugar on top.

Into the egg a couple hours ago for a 235 low and slow.  I'd go at a higher temp for a larger cut, but it's 4 lbs...  whaaaaat's the rush? 





Doesn't look like Salt&Time (Austin) has online ordering, so I may have to mix the next batch of this up on my own.  I have to tell you, the stuff is delicious right out of the jar!  Not sure what "Cacao NibsSpices" and "Shredded Coffee Lomo" are, but I'll look around...

Theophan

I just bought a bunch of aji amarillo, thinking I'll try Peruvian chicken one of these days.  But I've been wondering what other things might go great with it.  Were you able to taste the aji amarillo on the brisket, and if so, what did you think?

KiterTodd

Theophan said:

I just bought a bunch of aji amarillo, thinking I'll try Peruvian chicken one of these days.  But I've been wondering what other things might go great with it.  Were you able to taste the aji amarillo on the brisket, and if so, what did you think?

It's cooking now, I'll let you know! 
I tasted that Aji Amarillo paste last night by itself and it's really fantastic stuff, I hadn't tried it before.  It has a bright briny pepper taste, and it's spicy!  It's too spicy for my kids, but not so spicy that it lights you up right out of the jar.  I'm hoping on the brisket it will tone down with cooking.

Regarding what else to do with the paste, I had the exact same question.  When I googled it, all I came up with were similar Peruvian dipping sauces.  I found one page that said it is good spread on sandwiches, quesadillas or as a dipping sauce with meat.   Give it a try plain, though, you'll be amazed how good it tastes.  Let me know if you come up with any ideas.

Any Peruvians on here who can comment?

ThrillSeeker

Breaking in my FB200 w a 10lb butt. 

KiterTodd

Well...the FB200 worked great.  As I bounced around with errands and such it was nice to be able to keep track of the cook and know exactly where things were.  And to have the ability to adjust?  So freeing.  My wife will be the unsuspecting biggest fan of this thing because she will no longer get woken up by the Maverick's undertemp/overtemp alarms!

The cook itself...well, I was reminded how difficult it is to cook a small brisket flat and keep it moist.  I've had great success with all my large briskets, but probably have a 40% success rate with the small flats.  This was no different.  The flavor was exceptional, but it was dry.  Not the jiggly falling apart goodness that I've had in the past. 

It was enjoyed, but i'll probably mix the rest up with sauce, burnt-ends style.

The bark was excellent.  It was spicy on it's own, but not with the meat.  You could still taste the bright peppery Ancho taste from the rub and maybe the paste.  I'll try this simple rub combo again some time.  I smoked it with hickory and a little pecan.


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Went down well, though, with some fresh corn and home made mac'n'cheese-

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So, like most of you, I found the temp tracked very well.  After 5 hours dinner time was approaching so I bumped the temp up 15 degrees as it was late in the stall.  No issues.   Then two hours later, another 15 degrees.  No issues.  Then I bumped it up 5 more degrees to 270 and a weird thing happened...the temp went down.  The fan speed went up, but the FB couldn't get the grill up to temp....

...I knew I had plenty of fuel, but I know from my manual cooks that some times late in the cook I have to open the vent a bit more.  The lump pile is behaving differently due to burn down or ash clogging I suspect.  So, same thing here I had to open my top vent from just a hair open to 1/4" open.  Then it was able to hit the temp.   Here is the cook below...