View Single Post
Unread 04-11-2013, 12:03 AM   #1
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default Never ending Rescue brisket has done me in! Final Pr0n and reflections

Those of you who have followed my recent post's regarding this piece of brisket that i saved from the grinder, will understand my pain and agony! I cranked up the Kamado this morning. Packed the RO lump tight and started 1/4 of a chimney of Kingsford comp briquettes into the base of my Kamado (Vision Pro III) Dumped the charcoal on top of the lump, let it ride until everything was settled in. Put in the plate setter, drip pan and the double grate. Closed it up and waited another 20 minutes. Put on the 10lb Brisket at 10:00 A.M. did the S.S.S hygiene routine and went to my dentist appointment. When I left the cooker was at 260*.

I have a Oregon Scientific remote thermometer, so for S$$t's and giggles I put in the probe and set it for 160* went of to my dentist appointment and basically did my thing. Came home at 1:30 every thing was the same. IT of the brisket was around 155* and the grill temp was at 276*.

At this point I had to resist my urge to open the cooker up to marvel at the masterpiece that I alone had created. My dogs convinced me that this was not really a good idea!

So I endured the afternoon, made it through the stall period at approx 165* ( In sailing, we refer to it as the doldrums) desperately maintained my cool and refused to open the lid.

Broke through the stall and the temp began rising once again. I could take it no more and began probing.



Not quite buttah but close!

Reached the point at about 7:00 and I was staving!



Pulled it, wrapped it, and sent it to the pre-warmed cooler to rest.
prepped and finished the sides and then plated dinner.

Rested and ready!




Final plate with a drizzle of Demi-Glace drip.



Ultimately, I would say that everything turned out great, but I would like to see free range, organic, grass fed livestock, become the norm and not the overpriced commodity that they are forced to be.
__________________
Follow me on Facebook at Uncle Jed's BBQ

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.frenchbbqassociation.com
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing! Je suis Charlie
CharredApron is online now   Reply With Quote


Thanks from: --->