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Saturday Brisket
fusionhq
Posts: 1,707
I picked up a Superior Brisket from RD a few weeks ago, and just now getting to cook it. Putting it on Friday night for a feast on Saturday. Oak for smoke, 250 dome, and as long as it takes. The pretrimmed weight is 15.5lbs. Wish me luck!
Comments
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Good luck! sounds like you are going for an overnight cook, get some!A Lonely Single Large Egg
North Shore of Massachusetts -
Definately overnight...Seasoning/trimming/prepping tonight!
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Sounds like a plan man.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Good luck brother Fusion, and may the Brisket Gods smile down upon you.fusionhq said:Wish me luck!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Using the Stoker w/ or w/out an APP?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Thanks boys!! Just rubber it up since I'll be short on time tomorrow night to get it on. Trimmed up nicely...probably cook weight of ~13.5lbs.
Blake, stoker with pit pal...
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I usually so fat up, any nay-Sayers?
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my theory, for what its worth, the heat comes from top of the egg on these cooks, so the fat shields it a little.
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Fat up all the way.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I typically do fat up unless I'm cooking at a higher temp then normal. I've also only done Walmart/sams briskets besides a group cook that we did an SRF. So my knowledge with brisket is limited.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Fat up, starting the fire at 5:00, loaded with oak, and will put briskey on around 8.
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Got her lit, big oak. Just found out that I'll be cooking a pork butt right when the brisket comes off! Pushing the limits?!
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Looking good so far. Fat up as long as you have really blocked the rising heat very well.
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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You didn't set up the setpoints on the APP? Why not? Did you set-up notifications?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Don't mind the sudden temp drop in the wee hrs. It's just me snaking your brisky.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Blake I do set it all up, but hadn't got the egg stabilized yet.
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sweet looking hunk of beef. I am doing two sunday night.
I smoke 'em fat cap down. The fire is underneath so it give a little added protetion and with meat side up, I get good bark development.
www.ceramicgrillstore.com ACGP, Inc. -
I'm in the fat cap down club but as long as you have everything over your heat deflector then I'm not sure it matters. But why argue with random outcomes
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Probing 175-194 in different areas. Been on 11 hours dead locked at 250! This one went faster than I thought! Gonna wrap it up in another hour or so!
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Looking like a true Brisket God my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks @sgh I hope it tastes as good as it smells!
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Banquet waiting to happen for sure. Most excellent bark and color.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Standing by for the finale. Try to hurry my friend, I'm about to pass out.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH is kidding. We all know he just ate 2 pounds of bacon and a dozen eggs for breakfast.SGH said:Standing by for the finale. Try to hurry my friend, I'm about to pass out.
But we'd all prefer to have that great-looking brisket for breakfast if we could.
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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I sure wish that was the case. Sadly I just put in another 13 hours at work. Having a single pork chop for breakfast. I will make up for it when I get up thoughFoghorn said:@SGH is kidding. We all know he just ate 2 pounds of bacon and a dozen eggs for breakfast. Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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