Two virgin cooks? Help needed!

Was gonna take it easy this weekend until I stopped for a gallon of milk. 96 bucks later decided to try a few things and need help with the best threads/advice to follow.

Please don't laugh (to hard). I picked up a couple "briskets"



And a nice chuck roast.



Dying to try the chuckie.

Wondering if I can cook them all on the egg at same time and temp.

Just need advice on how to go about it. I know both have been covered extensively, but wasn't sure of he definitive threads for each or if bad idea to cook them both. Not sure if the briskets need rub over night or right before.

Thanks for the direction.

Jason

I figured they were small and not ideal. Dare I mention maybe the crock pot for em? I look up the oven method.

What is the best chuckie thread/tutorial.

Thanks.


Sent from my iPad using Tapatalk HD

Well cooked both yesterday. I decided to put both on at 225 using the stoker and stoker log to control/ track cook.





I let the little brisket go for about an hour or so then wrapped it in foil with beef broth worchestire and seasonings for the rest of the cook.

Decided to wrap the chuck around 174ish the same way.

The brisket turned out great





Pretty good flavor considering it didn't get much smoke.

The chuck never did probe tender and I decided to pull at around after it had been above two hundred. Let it rest and tried to pull. No go on tender and slicing it revealed a wonderfully dry piece of beef.



Sad day wasting a piece of meat like that but education ain't cheap these days.

Wondered about the stoker again. If you notice the fan graph, I was trying to get to 225. For the first part it got up to about 234 for a while and of coursr fan was barely running. When it got back down in range it begin coming on a lot more. I know the charcoal starts dying out and it was cool. I thought I was gonna have to add more but when I opened it up, there was still plenty just needed to be stirred around. Maybe I need to make a wiggle rod I read about. Just thinking the fan running so much dried it out.

Interested in what you all think. Until I get it figured out my chucks go back in the slow electrical pot thingy. Maybe I should have wrapped both at same time.

At least the other egg was able to turn out some nice pizzas. Sorry didn't get pics. They ate em practically off grill haha.

Sent from my iPad using Tapatalk HD

That big dip was me taking everything out to add charcoal. Didn't need it so just stirred and replaced. It seemed the fan was having to run to much to maintain temp.


Sent from my iPad using Tapatalk HD

Sorry for being absent guys. Out of town at trade show.

Landarc - by undercooked you mean to low of a temp? or I should have left in on longer? Just want to be clear about my next endeavor. BTW, please feel free to hijack any of my threads. It was understood that title begs for a little ...


I thought about just letting it go longer in oven to see what would happed, but I had tipped a few and was heading down hill fast. I couldn't see it getting any better.


I thought about increasing the temp on the next one. I just wanted to make sure it got plenty of smoke time. Whats the best temp?


So increasing the temp and not wrapping? Or putting in a pan to "braise" and little? Just not sure if you supposed to cover the pan or leave open.

I did enjoy the brisket even though I was pretty sure it was overcooked. I like it like that. There is a BBQ place here in town that serves it shredded like that and I love it. I have been putting on a little tortillia with some sour cream, fresh lime, and salsa. Freakin good.

Jmoney - that stuff looks great. Will defintely give it a try. I have one more left in the freezer.

Thanks for helping learn!