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Posted
On 6/5/2020 at 10:38 PM, ousuxndallas said:

Pretty good cook over Memorial day weekend. My damn Smoke thermometer gave up the ghost halfway through, so had to do it the old fashioned way by touch. 98993cf08482f6ea70c8ed1421b6b8df.jpge8e6b214c86bbf505cc6a61fde48eb37.jpg

 

On 6/5/2020 at 10:59 PM, Lurch said:

Did you paint that ring on?!?

Looks fantastic, and no shit, that smoke ring looks like something out of a BBQporn flick.

  • Like 2
Posted
1 hour ago, Lurch said:

I’d guess it’s about to stall, but that does seem fast.

You sure it’s 250* at grate level?

This is a strange brisket.  The flat is running 10-12* cooler than the point.  I'm only using my BGE thermometer, but that's what I always use.  I'm reasonably confident it's accurate.  Point is at 185 and the flat is still holding at 175.  I think it's time to wrap.

Posted
I bought a Fireboard 2 the other day. My wiener is enchubbened. Hopefully it comes in late next week.
So, what's the consensus on remote thermometers? My Smoke was great, lasted 3 or 4 years, not bad for $99. Need to replace it.
Posted
3 minutes ago, ousuxndallas said:
On 6/5/2020 at 11:51 PM, Roofle said:
I bought a Fireboard 2 the other day. My wiener is enchubbened. Hopefully it comes in late next week.

So, what's the consensus on remote thermometers? My Smoke was great, lasted 3 or 4 years, not bad for $99. Need to replace it.

I have been using one of these and like it, but I wanted a cook history and more range. Looks like the Fireboard will come in Friday now, so I'll have more to report then.

Posted

I've used the Fireboard for while now and it is great - 6 temp probes.  I used it at Thanksgiving to cook two turkeys at the same time on separate cookers with probes in both dark and white meat.

The Fireboard 2 seems to have more of a usable screen on the unit, but I adjust everything from my phone anyway.

Posted

Anyone having trouble getting briskets from HEB Curbside? They seem to have disappeared. I haven’t set foot in a store in a while since all of this started. I may have to drop in and take a look in-store.

Posted (edited)
2 hours ago, NateHitch said:

I don't want someone else picking out a brisket for me, I'd just go in

This.  If I'm spending what a brisket costs these days, I'm damn sure going through every one in the case to find the best one.

Edited by Dutch
Posted
7 hours ago, Roofle said:

Anyone having trouble getting briskets from HEB Curbside? They seem to have disappeared. I haven’t set foot in a store in a while since all of this started. I may have to drop in and take a look in-store.

HEB has a very limited supply of brisket at the stores I go to (Four Points and Lakeway).  They have been completely out the last few times I have gone.

Posted
14 minutes ago, AustinMT said:

HEB has a very limited supply of brisket at the stores I go to (Four Points and Lakeway).  They have been completely out the last few times I have gone.

Yeah same here, with Volente and Lakeline.  It's very hit or miss.  I suspect you're going to have to go in, if you want a chance to buy.

 

Posted
This.  If I'm spending what a brisket costs these days, I'm damn sure going through every one in the case to find the best one.
This is the truth. Got mine at Costco. 5.99/lb for a prime brisket. Last one i bought a couple months ago was 3.79.
Posted
Pulled at 203, rested for 30 min. It was great, just cooked fast.  


An hour+ per pound seems about right. It’s like it cooked fast early, but then slowed down to expectation
  • Like 1
Posted

Got a 14 lb going today. Just pulled it. Will show pics once it's done resting. Cooked from 7 am until 5:30 pm (10.5 hrs). I cut away most of the hard fat cap, I think that helped speed up the cook. 5090c2d28f2bc9773575007b0c59a725.jpg

  • Like 3
Posted

It seems like a lot already. First time Ive applied them separately rather than mixing.

If any does one this weekend, post a pic before you put it on. I’m interested to see how it looks

Posted

Once you think you have enough pepper, put on more pepper.  When you think you have a shit ton of pepper, put on more pepper.  When you think you have a metric shit ton of pepper, you might have enough pepper at that point.

  • Like 4
Posted
38 minutes ago, Lurch said:

This was McCormick course black pepper. What are you guys using?

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Tones or Fiesta course ground pepper work well also. Then apply as follows:

40 minutes ago, conVINCEd said:

Once you think you have enough pepper, put on more pepper.  When you think you have a shit ton of pepper, put on more pepper.  When you think you have a metric shit ton of pepper, you might have enough pepper at that point.

For a long time, I went by the 1:1 ration of salt to pepper.  Now, I'm ~ 3:1.  For beef ribs, more like 6:1 (beef rib loves and needs pepper).

  • Like 1
Posted
For a long time, I went by the 1:1 ration of salt to pepper.  Now, I'm ~ 3:1.  For beef ribs, more like 6:1 (beef rib loves and needs pepper).

Totally agree. I am light on salt now compared to the coarse pepper. I tell friends that ask to use plentyyyyy of pepper.

I also used to mix the S&P together in a shaker. But when adding to the meat together they didnt come out at same rate.

So awhile back I changed to just sprinkling them on separately. It’s much easier to see the salt go on uniformly when it’s solo. So they aren’t any patches. Then I add pepper last.


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Posted

Pepper I got per Franklin’s mix of 50/50 16-mesh pepper and kosher salt. I do coat mine heavy enough where you don’t see meat...the bark it creates is very nice.

Doing one for my sister this week who arrives tomorrow. Will try and post pics.

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  • Like 1
Posted

1st brisket on this rig & I have only had it around 3 years now.

Done lots of ribs (all varieties), pork belly... think I will go after a shoulder or butt as my next foray. Some kind of anatomy, anyhow.a60e7a56a422d07339cfb58323b68e15.jpg527673e43292c39f2d41e4fc05a9b757.jpg8d548da0920ddcac6199f2c62fa56227.jpge7a2e1184e90d38a481ab96aac64ca9a.jpgaee78dd4648027f21127784b1a831424.jpge7144edd3d54638a4ce9607bee1d0ed7.jpg

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  • Like 2
Posted
11 minutes ago, Braff Zacklin said:

Not sure why you're carving the point like that, but +rep, anyway.

I didn't separate the point from flat right away, did that later.

Posted
36 minutes ago, NOMAAA said:

i buy whole peppercorns and grind them myself, one by one to the coarseness that i want.

If you're not using an artisanal delivery service, then did you even harvest on your own, bro?

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