Brisket Myth

Joder

Char-Woody,
My opinion is this:[p]I don't yet have a Guru, but am sure I will, when I can afford one, to allow more time away from Egg for sleep/ work. [p]However, I do feel that there is something incongruent in using electricity with this wonderful cooker that works all by itself, with nothing but some charcoal. I really haven't had any problem controlling tempuratures, but I have found that near the end of a long low and slow, you need to open the vent a little to keep the fire from dying.[p]Joder

Char-Woody

Joder, I anticipate that the use of the "Guru" will be a learned experience of its own. I do feel that even with a Guru, your knowledge of fire building, charcoal and how you build your firebase will also be important.
I agree, towards the end you may need to adjust a tad on the vents. Part of the bare bones cook with ceramics.
And our point of "when we can afford it" is also valid. This is the reason one should not put off buying a ceramic cooker, just because do the high cost of bells and whistles.
I started bare bones, just the cooker and its dome thermometer. I bought many of the must have items as time rolled by. Many sit on the shelves, never used. Rib racks, ceramic chicken sitters, and metal ones, used once in great while, loads of thermometers, electric starter, Briquette charcoal starter, all sitting. Never used.
Basics is all you really need and a box of firebricks and or a plate setter or both and extra grill. You can cook up a storm with just that.And a drip pan and some aluminum foil. (Woodoggies will like that-smiley)
Good luck...keep grillin..
C~W[p]

djm5x9

C~W:[p]I also think Fred has a nice cooker accessory, but it certainly is not a requirement for great pork or beef BBQ. [p]A well-constructed fire is really all one needs for a productive over night cook. The two or three times my overnight fire has gone out or made drastic temperature fluctuations are the times I got in a hurry and did not follow my fire making guidelines. If you build a fire correctly you do not even need a coat hanger for clearing the firebox grate.[p]I rely heavily on technology to get through the workday. It certainly makes things go faster and smoother now than it did twenty years ago. However, in the quiet of my evenings on my own time I like to prove that if necessary I can get along with less technology. I gotta eat and being one with my cooker makes it more enjoyable!

BobinFla

djm5x9,
<Applause!>[p];-)

drbbq

Char-Woody,[p]Is this helping the guy?

Char-Woody

drbbq, I didn't see him askin, or I would. The point is, there are some great cooks and technique's in the BBQ circuit, including yourself.
And we all have a downer at times. Things happen, and we adjust and then do it bettah.
Other than that, how,s my friend drbbq. I still think your rubs are one of the best. Ribs are outstanding, and dang it...wish it wasn't so I could pick on you harder...smile.
Cheers, C~W

Hammer

Char-Woody,
I agree with your comments 100%; and I am a capable cook as well without the Guru, because I like you have done it for too many years not to be able to do it on the BGE.
However, in defference to the Guru, I like what it(Guru) does for me in terms of extra time to do other things, and the confidence level the Guru gives me, in knowing if I am not babysitting the BGE, I have a good companion that is looking out for my interests, and contributing to a sucessful cook.
Do I use the Guru full time? No, I also know that the Guru is a mechanical appliance, and is subject to failure. Realizing this, I keep my vent/daisy skills up by not using the Guru.
No, no one has to have the Guru, but it sure is a nice toy to have. Just my opinion, and I respect yours.
Hammer

Unknown

Hey all,[p]Brisket update: I'm 9 hours into another brisket, this ones an 11 pounder,
not from a bag, fresh, organic and a big ol fat cap. Temp is currently around
172 in the thick and around 185 in the flat. (I seem to get different readings when i move it around, I think I may be hitting pockets of fat or something). I ran out and got one of those electronic "Polder" style therms with an alarm on it made by Pyrex. Seems legit enough. Dome has been around 225 all day.
I picked up a second grill and have it propped up off of the main grill about three inches with an aluminum drip pan underneath. (A plate setter would be
much hipper but, alas, mine has not arrived yet so i must forge ahead...)
I may try to knock the dome temp down to 200 to kep it in the "plateau" longer... I had anticipated an overnight cook judging from some of the replies to my original post (thanks!) but now i dunno.....[p]Again, thanks for all the great insight! Egg on, people![p]m. pencil

Char-Woody

mechanical pencil, keep the dome temps up there where you have them...the callogen will take its time breaking down. Gallogen is the lubricant that is between all fibers in the muscle system..If you didn't have it, it would be exruciating to wiggle your butts..er..arm. or anything else.
Sounds like you have a workable setup. Keep the dome shut and your eye on the Polder..Good choice there too.
Expand later to better with dual probes if you feel you need to. No need to move the tips...just have it in the middle of the thickest part and avoid opeing the dome..
Reason is, you need that heat and moisture atmosphere to do the cooking. Open dome...set back your cook big time.
Good luck.
C~W

Char-Woody

Hammer, your the exception, and what I am trying to avoid is having the newbie interested in buying whatever brand he buys, thinking this is the only way to go..and maybe not even venture into the world of ceramics for the cost factor of all the toys and gizmos suggested by the "gotta have" group. If they wish to learn the basics, as you and I have and many others, then graduate to a more comfy couch, its fine business.
IMO, the more we try to automate the ceramics, the more we might as well have stayed in the kitchen with the old stove amd dial up heat knobs.
I made a quick hamburger in the micro wave tonight...late and in a hurry...first time in years. Bleeeeaaaaahhhh.
Smile...!!
Cheers a'plenty atcha...![p]