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Saturday Smoke
hapster
Posts: 7,503
Just got back from Shady Maple... With a 15# Choice packer. It's the smallest one they had in the case, biggest was almost 19 pounds!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Comments
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Keep us posted.
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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LOL... of course. I will have pictures added a little later on documenting the cook getting started; and then it coming off the tracks later today as the cook enjoys his adult beveragesFoghorn said:Keep us posted.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Here's the first update... As I finish my coffee and debate what's next.
Started with a completely cleaned egg. No signs of any damage except the fire box. The brisket was 15lbs pre trim. I have never taken that much fat off of one before. Probably 3lbs or more. There was on hunk between the point and flat that must have been 2" thick. Sea salt, coarse black pepper, and onion powder. Oak for smoke.
Going slightly turbo LOL. Grate is currently at 282 and the IT is at 93.
Lets see where the day takes us...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looking good!
What ratio do you use for you salt, pepper, onion rub? -
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50/50 on the S&P and then just a lite dusting with the onion.Trini_in_Ottawa said:Looking good!
What ratio do you use for you salt, pepper, onion rub?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Currently the grid temp is 297 and the IT is 143MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Grid is 304 and the IT has climbed to 153 in about 30min
Interesting.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I got a brisket going today too. Actually, it's been done and FTC for like 3 hours now and it's like 4 more hours till we eat. Sucks!
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On to stick number two... And some Titos and ice tea. Decided to try something; once the IT reached 160, I opene the vent a little and got the grid to 320-325 to see if it will ease it thru the stall slow and steady like in a turboish fashion. The IT is now 164 and the grid is 324
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@TheCenTexSmoker
Is it possible to beat the stall without wrapping? Grid is at 336 and my IT is now 181, slow and steadily rising. Could it be due to the amount of fat I trimmed off? Going to do some spot checks with the thermapen shortlyMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Doesn't seem like it'll be long now. The temp in most of the flat is around 195. Just checking for tenderness.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That's a good-looking hunk of meat. What should I bring to dinner?
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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ThanksFoghorn said:That's a good-looking hunk of meat. What should I bring to dinner?
Probably an appetite... And maybe some slaw LOLMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Wow!!! That looks killer! I hope it tastes as good as it looks! My guess is it will!Peachtree City, Ga Large BGE
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Thanks! The few slices I had before I FTC it tasted pretty good.Kosko said:Wow!!! That looks killer! I hope it tastes as good as it looks! My guess is it will!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I have cooked 1 brisket (flat) since I have owned my egg ( 1 yr) . I totally screwed it up. I have been scared to cook one since! But you brisket gives me hope Hap!Peachtree City, Ga Large BGE
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Even the ones that I've thought sucked were devoured by family and friends. We are always our own worst critics. Get another one and get back in there!Kosko said:I have cooked 1 brisket (flat) since I have owned my egg ( 1 yr) . I totally screwed it up. I have been scared to cook one since! But you brisket gives me hope Hap!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looking good. Good choice picking the smallest brisket. I find they are generally more tender. I used to try and keep them under 12lbs, but I've since switched to local grass fed and the farmer usually butchers them when they are closer to 7 or 8. I think selection is half the battle, taking your time is the rest.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Exactly. A big 'ol slab of meat like a brisket can be intimidating, but they're not as hard to smoke as some people think IMO. Take it off the smoker at app 200º and you should be golden.hapster said:Even the ones that I've thought sucked were devoured by family and friends. We are always our own worst critics. Get another one and get back in there! -
OMG!
I am moving closer to you Hapster!
That is beautiful!
Thanks for the rub instructions. Going to look at doing another one for poker night in a couple of weeks. -
Interesting to see that you can power through the stall using higher temps w/o foil.
I like the "bag of beef" label.
Cooking on an XL and Medium in Bethesda, MD. -
hapster said:
On to stick number two... And some Titos and ice tea. Decided to try something; once the IT reached 160, I opene the vent a little and got the grid to 320-325 to see if it will ease it thru the stall slow and steady like in a turboish fashion. The IT is now 164 and the grid is 324
Green egg, dead animal and alcohol. The "Boro".. TN
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