Non BGE, Brisket

DFW

First time sharing photos of my non-BGE smoker.  First time with the new process of an active hold, using the Anova Precision Oven (thankfully only a small fraction of cost compared to the Miele steam ovens that will absolutely be purchased in the near future).

Notes and photos below.  Hit me up if you have any questions - couldn't have done it without all this forums knowledge and happiness to share.  Gratitude - really comes out in the 'cue.

Lol...copied from my phone:

Brisket Notes (Active Hold APO)

LSG Offset Smoker > Anova Precision Steam Oven Finish > Active Hold

Brisket: Creekstone Farms

12 lbs, 15.4 oz > ~ 13 lb (pre-trim weight)

Post-trim: Bourbon

Plan:

Smoke at 250º on the LSG until IT of 170º-180º (5-7 hours?  Until bark is set)

Pull, wrap tightly in BP and either back on the smoker or into the APO to finish (198º-207º IT - until probing like buttah)

For the finish in APO: 205º,  100% humidity

Remove wrapped brisket, allow to cool to 150º on the counter (still wrapped), then back into APO for the hold

For the active hold: 148º, 90% humidity

Maybe test finishing in APO vs LSG, but when APO - test which method of holding/ finishing works best (Upper, Lower, Rear, Combination, etc.)

On, LSG 5:15am

5:50am - 79, feels like 84, 78% humidity, dew point 71

Actual: Way to much bourbon 

LSG was perfect, 250 is the goal and it held all day (cutting the sticks in half was key this time to fire management)

APO around 4:30pm

Finished at 203

Counter rest to 148, then back in the APO

Sliced, 4:30am next day. 

Hot damn

DFW

@lousubcap @The Cen-Tex Smoker @nolaegghead @brisketcamp - that last one is not yet taken!

DFW

You guys have shared so much - really appreciate it

Foghorn

That looks awesome.  It seems that you paid attention to all the details to make this cook go perfect.  My only question is "why did you slice it at 4:30 AM?  Was that the plan all along?

DFW

Foghorn said:

That looks awesome.  It seems that you paid attention to all the details to make this cook go perfect.  My only question is "why did you slice it at 4:30 AM?  Was that the plan all along?

Nope, that was the bourbon bender!

DFW

Man, forgot @SciAggie - your knowledge is also respected, and I bought my LSG after yours. Awesome tool!

lousubcap

Great cook and way to enjoy the LSG rig.  You definitely have sorted it out.  Congrats.
Now-care to share the label(s) on the bourbon truth serum?  

DFW

Ha, nothing special this trip!  Some pedestrian Jim Beam took me around the moon a couple times. 

DFW

Wife was pissed about my drunkenness, then she tasted the brisket and said I may be on to something….lol

lousubcap

@DFW - "Better to be lucky than good any day!"

WeberWho

Nicely done!

YukonRon

Very impressive. Like, non of these guys reached out to the bourbon gods, and became gifted with early morning brisket.

Great post, looked totally dialed in.

Wooderson

 Yes

SciAggie

Nice smoker and nice cook. 

Photo Egg

Awesome...Kick ass smoker!

Bar

That is a nice hunk of metal you got there.  👍

DainW

Looks great. What I want to know more about is the bourbon situation. Do you just start at 5 in the morning when you put the brisket on and don’t stop until 4:30 the next morning when you’re slicing? I bet that brisket tasted real good after all of that lol. 

The Cen-Tex Smoker

Damn D-wayne. That is all i have to say. Damn. 

Photo Egg

The Cen-Tex Smoker said:

Damn D-wayne. That is all i have to say. Damn. 

Ha Ha….