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Turbo brisket?
Eggcelsior
Posts: 14,414
Uhhh...
So I grabbed a 12 lb packer from le butcher and trimmed the big guy to just over 10 lbs. I Cowlicked it and put it on at 2300 at 248 grid.
This morning, I woke to the Maverick alarming that the meat was 190(probe test time) at 0650(grid 260). The meat wasn't quite buttery enough so I land o' lakes'd it for another hour. At 0800, I pulled this meteorite off with a point at 205 and flat at 196-198. Buttery all around.
It sure smells purdy... This was supposed to be dinner(pull off around noon) but will instead be lunch. It's been FTC'ing for just over 3 hours now. We will see...
So I grabbed a 12 lb packer from le butcher and trimmed the big guy to just over 10 lbs. I Cowlicked it and put it on at 2300 at 248 grid.
This morning, I woke to the Maverick alarming that the meat was 190(probe test time) at 0650(grid 260). The meat wasn't quite buttery enough so I land o' lakes'd it for another hour. At 0800, I pulled this meteorite off with a point at 205 and flat at 196-198. Buttery all around.
It sure smells purdy... This was supposed to be dinner(pull off around noon) but will instead be lunch. It's been FTC'ing for just over 3 hours now. We will see...
Comments
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yeah buddy. Lunch at your house if going to be awesome today.Keepin' It Weird in The ATX FBTX
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What was that address again? I seem to have missed a turn.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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They are such unique monsters you could do the next one and it could take 50%more time. Looks like you got a solid win there this time.
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Mmmmmmm....sure looks good! The brisket gods have shined their light on you, and want you to enjoy it sooner. For dinner you can have a @Hennapple Steak Sandwich.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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man that looks Awsome, yep looks like the whole crew is coming over, cool the beers.
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OH MY GOD!!!
Super moist and me lips is burning! Hell yeah!
I'll post good pics later from my DSLR. -
yep coming over. Looks good, awsome job.
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I've had one on since midnight, 9 lbs, just coming out of the plateau now. Hope it turns out as god as yours
Steve
Caledon, ON
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Looks freakin awesome!!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
What is your temp? I have no idea how mine went so fast at 250–260 the whole cook. Perhaps tree gnomes messed with my vent settings while I slept.Little Steven said:I've had one on since midnight, 9 lbs, just coming out of the plateau now. Hope it turns out as god as yours
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Mann Egg, that looks awesome now I want brisket!
LBGEGo Dawgs! - Marietta, GA -
nailed it dude. That looks awesomeKeepin' It Weird in The ATX FBTX
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Eggcelsior said:
I've had one on since midnight, 9 lbs, just coming out of the plateau now. Hope it turns out as god as yours
What is your temp? I have no idea how mine went so fast at 250–260 the whole cook. Perhaps tree gnomes messed with my vent settings while I slept.
220, 230 area. Dome thermo needed adjusting and I was too lazySteve
Caledon, ON
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Little Steven said:Eggcelsior said:
I've had one on since midnight, 9 lbs, just coming out of the plateau now. Hope it turns out as god as yours
What is your temp? I have no idea how mine went so fast at 250–260 the whole cook. Perhaps tree gnomes messed with my vent settings while I slept.
220, 230 area. Dome thermo needed adjusting and I was too lazy
whaaaaaat????? you don't kow your exact temp down the 1/16th of a degree? However will you not completely ruin your food. Impossible. Some would even call it laughable. I'm telling meat head.Keepin' It Weird in The ATX FBTX -
Forgive me. I wish there was somewhere I could go for advice.
Steve
Caledon, ON
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Little Steven said:Forgive me. I wish there was somewhere I could go for advice.
i know a guy............Keepin' It Weird in The ATX FBTX -
Sometimes ya just gotta fudge the specs...especially with Q. We all know how you have to dial it in to the minutest detail-'specially if not egging in the land of Texas Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Here are my "good" pictures I mentioned earlier...
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Great job on that pretty hunk of beef...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks so good manSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Very nice smoke ring. That looks like a great brisket there!
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Welcome to the Swamp.....GO GATORS!!!! -
Home run!_______________________________________________XLBGE
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=D>Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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You take some good "good " pictures, man.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Nice, really nice - by your time schedule, this could have happened over the day. Basically on for 9 hours, FTC for two or three. Now I get the title - DUH....What did you do with the leftovers?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Keepin' It Weird in The ATX FBTX
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I haven't decided yet. Perhaps tacos or chili. Maybe henapples beef sandwich.Skiddymarker said:Nice, really nice - by your time schedule, this could have happened over the day. Basically on for 9 hours, FTC for two or three. Now I get the title - DUH....
What did you do with the leftovers? -
I foiled it and bumped the temp to finish and drank too much. It was fall apart and only got about ten good slices. The guests raved. Used oak for the first time and liked it. I think I need a digital dome thermo.The Cen-Tex Smoker said:Nice, Mine didn't fare so well
Bummer what happened?
Steve
Caledon, ON
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