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National Brisket Day (+/-) (May 28) landing thread for that meteorite you created-

245

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,648
    Waiting for pit to stabilize and good smoke.


    I would rather light a candle than curse your darkness.

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  • saluki2007
    saluki2007 Posts: 6,354
    This is one fat mofo. (Costco prime)

    Large and Small BGE
    Central, IL

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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,505
    Throwing my hat into the ring. Been awhile and my first time to use my DigiQ. What could go wrong?  lol
    Midland, TX XLBGE
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  • Photo Egg
    Photo Egg Posts: 12,137
    Brisket went on about an hour ago.

    Thank you,
    Darian

    Galveston Texas
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  • saluki2007
    saluki2007 Posts: 6,354
    That is one of the most parallel briskets ive ever seen @Photo Egg Did you trim it that way?
    Large and Small BGE
    Central, IL

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  • thetrim
    thetrim Posts: 11,387
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,387

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,387
    Had a few pops already.  The fire was going a little too strong.   Before I added the platesetter water pan and Brisket I emptied a few cups of water to tame the fire.   Brisky's been on for about 25 mins so far.   
    Wish me luck.  
    Planning to wrap when it reaches 155-160 then go from there.   Lots of FTC time with this one - No Doubt!  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,648
    Midnight alignment job.  Temp just wouldn't settle down.  Adjusted lid to try and ride on what is left of my gasket.

    The lesson in this, don't do 850 degree pizzas the weekend before brisket cook.  I noticed after riding at 850 for a few hours the alignment got wonky.  Guess I should have looked closer before 3hrs into brisky cook.

    I would rather light a candle than curse your darkness.

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,648
    edited May 2017
    My adjustments .... yeah, they didn't work.  I moved the set point from 243 to 251..... wait, edit.  Temp is dropping!  Either out of lump or gasket is sealing again.

    I would rather light a candle than curse your darkness.

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  • Legume
    Legume Posts: 15,936
    Cooked a few weeks back and frozen.  Cubed up for a day of fishing.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Hoster05
    Hoster05 Posts: 312
    Got a 11# one on right now.  We are confined to the house this weekend as the better half is a week +/- from delivering our first little one.  Pizzas last night, brisket today and maybe ribs tomorrow if the rain holds off. 
    Mankato, MN - LBGE
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  • GoooDawgs
    GoooDawgs Posts: 1,060


    Had a feast with 30ish people yesterday.   Brisket sandwiches with smoked gouda mac n cheese on top is legit (but I don't recommend jumping on the bouncy house right afterwards...)

    That's 3 briskets in 1 week for us,  I'm going to take a break...  
    Milton, GA 
    XL BGE & FB300
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Fyi cooking butts high in the dome greatly reduces cook time.  At 235 grate, 260 dome (where these sat), these 8 pounders both hit 188 & 190 after 7 hours.  It was like a turbo butt due to the dome! 
    Milton, GA 
    XL BGE & FB300
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  • thetrim
    thetrim Posts: 11,387
    My 13.9lber was on for only 4hrs and was already at 167, so I wrapped it.    At 6:45 it was at 199 and probing like buttah.   So I pulled it.   It's sitting in a cooler right now.  The BBQ probe was at 235 or lower all night.   As soon as I pulled it, it shot up to 284.   I think I had a placement problem.   So I guess I turbo'd a brisket for the first time.   We'll see how this ends up.  Might be doing chili tomorrow.   Serving at 1500.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,505
    Well this hunk of beef is at 185° which I'm sure it will stay that way for a while. My question is should I foil it or let it go. Guest aren't coming over until 4
    Midland, TX XLBGE
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  • dsrguns
    dsrguns Posts: 421
    Probed like buttah at 193. Finished sooner than expected so resting on counter before an extended FTC nap.
      
    XL BGE
    MD
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  • dsrguns
    dsrguns Posts: 421
    Hook_emHornsfan_74 said:
    Well this hunk of beef is at 185° which I'm sure it will stay that way for a while. My question is should I foil it or let it go. Guest aren't coming over until 4
    I would let it go. Sounds like time is on your side with a 4:00 gathering.
      
    XL BGE
    MD
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  • Photo Egg
    Photo Egg Posts: 12,137
    edited May 2017
    Looks good so far. Added half rack ribs and a piece of salmon this morning. And another chunk of bourbon oak.

    Thank you,
    Darian

    Galveston Texas
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    DMW said:
    Oh damn. 
    Keepin' It Weird in The ATX FBTX
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  • Jeremiah
    Jeremiah Posts: 6,412
    Hoster05 said:
    Got a 11# one on right now.  We are confined to the house this weekend as the better half is a week +/- from delivering our first little one.  Pizzas last night, brisket today and maybe ribs tomorrow if the rain holds off. 
    @Hoster05 congrats and good luck! Try and get as much rest/ sleep now, as you about to loose the ability.  =)
    Slumming it in Aiken, SC. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    I'm going to have to live vicariously through all of you today, as I shot my wad last weekend with an SRF Gold.  That brisket was by far the best I've ever done myself, so I'll be wishing y'all similar luck.  I'll be following this thread, as I can practically taste the beef through the screen.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    JohnInCarolina said:
    I'm going to have to live vicariously through all of you today, as I shot my wad last weekend with an SRF Gold.  That brisket was by far the best I've ever done myself, so I'll be wishing y'all similar luck.  I'll be following this thread, as I can practically taste the beef through the screen.  
    That thing was like a piece of art. I really wish I was around to try that. One of the best looking I've seen in some time. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Hopefully this will be enough to get me through. If not, chainsaw standing by. 

    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,710
    @The Cen-Tex Smoker - good luck with the dishwasher cook.  I seem to recall you were gonna go with the BGE due to the weather etc.  Great that you are able to feed the sticks.  Have fun with the cook.
    I had the over-night adventure with the BGE.  Cruisin' til the wind really picked up then a bit of a fight.  13# post -trim SRF black in the elcheapo Igloo.  Slice and eat in around 2 hours. Happy National Brisket Day.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    lousubcap said:
    @The Cen-Tex Smoker - good luck with the dishwasher cook.  I seem to recall you were gonna go with the BGE due to the weather etc.  Great that you are able to feed the sticks.  Have fun with the cook.
    I had the over-night adventure with the BGE.  Cruisin' til the wind really picked up then a bit of a fight.  13# post -trim SRF black in the elcheapo Igloo.  Slice and eat in around 2 hours. Happy National Brisket Day.
    TFJ said no to the egg. She won't eat bbq unless it's done in the dishwasher anymore. She's spoiled. So...I'm out tending a fire in the 105 degree heat index. When mama's happy...
    Keepin' It Weird in The ATX FBTX
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  • Photo Egg
    Photo Egg Posts: 12,137
    edited May 2017
    saluki2007 said:
    That is one of the most parallel briskets ive ever seen @Photo Egg Did you trim it that way?
    Wish I could take some credit. I trimmed the thick fat and thats all. I just picked a medium size packer with the thickest flat tail. Thank you.
    Thank you,
    Darian

    Galveston Texas
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,648
    16lb'r, 235-255 grate temp, hit 185 in 11hrs.  No stall.

    Debating taking it to 205.  Folks on here have sworn by higher temps.  Point is already probing smooth.

    I would rather light a candle than curse your darkness.

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  • lousubcap
    lousubcap Posts: 36,710
    @The Cen-Tex Smoker said:
    TFJ said no to the egg. She won't eat bbq unless it's done in the dishwasher anymore. She's spoiled. So...I'm out tending a fire in the 105 degree heat index. When mama's happy... 
    I get it.  Enjoy.


    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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