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Brisky
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Chubbs
Posts: 6,929
13.2 lb packer pre-trimmed. Probably took little over 2 lbs off. Rubbed and about to hit the egg in 30-45 minutes. Hoping to be done around noon to 1 pm tomorrow then FTC until 6.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013
Comments
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Enjoy the ride!
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Looks good Chubbs. I will be following closely.Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
I'll be watching.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Pit controller or just vent settings?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Forgot to mention this is USDA Choice. Couldn't pass up the price. Decided on hickory and pecan wood for this one. Rub was salt, pepper, and garlic powder. Flat was pretty good size and point was large. After opening, didn't like a decent bit of point. Much harder fat than usual and figured no way it would render so got rid of it. Point is now kind of small but hoping for best.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Looks doggone good buddyLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I'm jealous that you'll be tucking into a brisky on a Monday night.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:I'm jealous that you'll be tucking into a brisky on a Monday night.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Getting a delayed start now. Went out and very windy. Temp crept to 300. Going to be tough to get her down but will try for a bit before throwing her on.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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7 hours in. Brisket at 170 in flat. Egg was at 230 dome when I woke up. So far so good. Still haven't opened to take a look.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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What is the wrap method of choice for this cook?Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
QingEsq said:What is the wrap method of choice for this cook?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@The Cen-Tex Smoker @cazzy any thoughts. This was a weird one. It is at 202 at 8.5 hours. Dome calibrated QC'd Maverick with Thermopen. Still firm in some areas so still on. Dinner not until 6. Hold that long? Only have foil.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Here it is currently. At 207 in parts. Still firm in others.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Something is off Chubbs. At 7:40 you posted that the temp was 170. Less than 2 hours later, you are at 202 to 207. And I am assuming that the dome is still around 230. That's a really fast temp rise, especially considering that the meat is approaching ambient temp. What kind of temp reading are you getting at the grate level? I think you are fairly high in the dome based on an early pic, so I imagine it is essentially the same as dome temp, but I am stumped by this one otherwise. Interested to hear what the brisky gurus have to say.
As for storing, do you have anything else to go on the egg today? If not, you could wrap and try to use the egg as a hotbox, keeping a super low, smoldering fire.Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
@chubbs - where did you get it? I only ask because I wasn't impressed with the 2 I purchased from Ole Timey on Rosewood. Very strange results on your cook. I'd throw some beef broth on it, wrap in foil and place in the oven on warm. My oven is around 165 on warm. Should be good.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.Just a hack that makes some $hitty BBQ....
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QingEsq said:Something is off Chubbs. At 7:40 you posted that the temp was 170. Less than 2 hours later, you are at 202 to 207. And I am assuming that the dome is still around 230. That's a really fast temp rise, especially considering that the meat is approaching ambient temp. What kind of temp reading are you getting at the grate level? I think you are fairly high in the dome based on an early pic, so I imagine it is essentially the same as dome temp, but I am stumped by this one otherwise. Interested to hear what the brisky gurus have to say.
As for storing, do you have anything else to go on the egg today? If not, you could wrap and try to use the egg as a hotbox, keeping a super low, smoldering fire.
The egg was at 230 when I woke up. I bumped it up to 280 dome afterwards. The only thing I can think of is I was fairly aggressive with trimming the point, but doesn't answer the flat piece. If you look at my second pic, the fat layer on the top has not rendered as much as you would think. The brisket is jiggly like it is done. I have nothing else to egg today. 9 hours is fairly reasonable timing for a brisket, but still too fast IMO. My Maverick and Thermopen read same exact temps. Weirdest cook in my 5 years of egging.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
cazzy said:Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.
I am getting same reading wherever I probe. It is between a few degrees everywhere I probe. Dome thermo calibrated, thermopen and maverick reading same temp. I mean ~11 pounds in 9 hours is not unheard of, but certainly weird. When looking at the second pic, doesn't it look like the fat on the flat needs a lot more rendering? What would you suggest at this point? It was around 207 when I FTC at 9:30am. This would be a 8 hours hold until dinner. Currently trying to get the egg as low as possible, but holding close to 260 grate right now.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Chubbs said:cazzy said:Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.
I am getting same reading wherever I probe. It is between a few degrees everywhere I probe. Dome thermo calibrated, thermopen and maverick reading same temp. I mean ~11 pounds in 9 hours is not unheard of, but certainly weird. When looking at the second pic, doesn't it look like the fat on the flat needs a lot more rendering? What would you suggest at this point? It was around 207 when I FTC at 9:30am. This would be a 8 hours hold until dinner. Currently trying to get the egg as low as possible, but holding close to 260 grate right now.
What holding options do you have? Oven have warm feature?Just a hack that makes some $hitty BBQ.... -
cazzy said:Chubbs said:cazzy said:Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.
I am getting same reading wherever I probe. It is between a few degrees everywhere I probe. Dome thermo calibrated, thermopen and maverick reading same temp. I mean ~11 pounds in 9 hours is not unheard of, but certainly weird. When looking at the second pic, doesn't it look like the fat on the flat needs a lot more rendering? What would you suggest at this point? It was around 207 when I FTC at 9:30am. This would be a 8 hours hold until dinner. Currently trying to get the egg as low as possible, but holding close to 260 grate right now.
What holding options do you have? Oven have warm feature?
I have it FTC right now. No "warm" feature but I can set it to whatever temp I need.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Chubbs said:cazzy said:Chubbs said:cazzy said:Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.
I am getting same reading wherever I probe. It is between a few degrees everywhere I probe. Dome thermo calibrated, thermopen and maverick reading same temp. I mean ~11 pounds in 9 hours is not unheard of, but certainly weird. When looking at the second pic, doesn't it look like the fat on the flat needs a lot more rendering? What would you suggest at this point? It was around 207 when I FTC at 9:30am. This would be a 8 hours hold until dinner. Currently trying to get the egg as low as possible, but holding close to 260 grate right now.
What holding options do you have? Oven have warm feature?
I have it FTC right now. No "warm" feature but I can set it to whatever temp I need.Just a hack that makes some $hitty BBQ.... -
cazzy said:Chubbs said:cazzy said:Chubbs said:cazzy said:Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.
I am getting same reading wherever I probe. It is between a few degrees everywhere I probe. Dome thermo calibrated, thermopen and maverick reading same temp. I mean ~11 pounds in 9 hours is not unheard of, but certainly weird. When looking at the second pic, doesn't it look like the fat on the flat needs a lot more rendering? What would you suggest at this point? It was around 207 when I FTC at 9:30am. This would be a 8 hours hold until dinner. Currently trying to get the egg as low as possible, but holding close to 260 grate right now.
What holding options do you have? Oven have warm feature?
I have it FTC right now. No "warm" feature but I can set it to whatever temp I need.
Actually, 170 is lowest. Put it in at 170 or keep FTC for few more hours and then in oven?Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Chubbs said:cazzy said:Chubbs said:cazzy said:Chubbs said:cazzy said:Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.
I am getting same reading wherever I probe. It is between a few degrees everywhere I probe. Dome thermo calibrated, thermopen and maverick reading same temp. I mean ~11 pounds in 9 hours is not unheard of, but certainly weird. When looking at the second pic, doesn't it look like the fat on the flat needs a lot more rendering? What would you suggest at this point? It was around 207 when I FTC at 9:30am. This would be a 8 hours hold until dinner. Currently trying to get the egg as low as possible, but holding close to 260 grate right now.
What holding options do you have? Oven have warm feature?
I have it FTC right now. No "warm" feature but I can set it to whatever temp I need.
Actually, 170 is lowest. Put it in at 170 or keep FTC for few more hours and then in oven?Just a hack that makes some $hitty BBQ.... -
Mine always seem to finish at irregular times too. Looks great!!
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cazzy said:Chubbs said:cazzy said:Chubbs said:cazzy said:Chubbs said:cazzy said:Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.
I am getting same reading wherever I probe. It is between a few degrees everywhere I probe. Dome thermo calibrated, thermopen and maverick reading same temp. I mean ~11 pounds in 9 hours is not unheard of, but certainly weird. When looking at the second pic, doesn't it look like the fat on the flat needs a lot more rendering? What would you suggest at this point? It was around 207 when I FTC at 9:30am. This would be a 8 hours hold until dinner. Currently trying to get the egg as low as possible, but holding close to 260 grate right now.
What holding options do you have? Oven have warm feature?
I have it FTC right now. No "warm" feature but I can set it to whatever temp I need.
Actually, 170 is lowest. Put it in at 170 or keep FTC for few more hours and then in oven?
Cool. Thanks. 5 hours is longest I have FTC and it was still hot to the touch.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Chubbs said:cazzy said:Chubbs said:cazzy said:Chubbs said:cazzy said:Chubbs said:cazzy said:Are you still getting the same temp when you probe from the top? It is possible that you have probed the fat band between the tpoint and flat, which would give you a false reading.
I am getting same reading wherever I probe. It is between a few degrees everywhere I probe. Dome thermo calibrated, thermopen and maverick reading same temp. I mean ~11 pounds in 9 hours is not unheard of, but certainly weird. When looking at the second pic, doesn't it look like the fat on the flat needs a lot more rendering? What would you suggest at this point? It was around 207 when I FTC at 9:30am. This would be a 8 hours hold until dinner. Currently trying to get the egg as low as possible, but holding close to 260 grate right now.
What holding options do you have? Oven have warm feature?
I have it FTC right now. No "warm" feature but I can set it to whatever temp I need.
Actually, 170 is lowest. Put it in at 170 or keep FTC for few more hours and then in oven?
Cool. Thanks. 5 hours is longest I have FTC and it was still hot to the touch._______________________________________________XLBGE -
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You can cycle towels hot from the dryer to the cooler for a little extra heat.
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Really looking forward to the "slicing" pics.
I think you will be fine.John in the Willamette Valley of Oregon
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