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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-10-2013, 11:03 PM   #1
CharredApron
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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.
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Unread 04-10-2013, 11:07 PM   #2
bigabyte
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Looks great from here!
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Duh.
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Unread 04-10-2013, 11:12 PM   #3
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Looks perfect to me!
Congrats.
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Unread 04-10-2013, 11:13 PM   #4
CharredApron
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From where your lookin, that's a compliment!
I did rely on your old post for much of my support in the after carving. Thanks,
Jed
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Unread 04-10-2013, 11:18 PM   #5
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Probe, probe , probe! I personally think that there was not enough fat layering and the point was really small. These grass fed, hormone free cuts are totally different than the big box market slaughterhouse cuts.
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"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
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Unread 04-10-2013, 11:20 PM   #6
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Looks great, grass fed is easy to get buy a feeder steer
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Unread 04-10-2013, 11:21 PM   #7
CharredApron
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how?
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"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
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Unread 04-11-2013, 07:56 AM   #8
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Thank you!
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Unread 04-11-2013, 08:51 AM   #9
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Great looking plate!! Patience pays off!!
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Unread 04-11-2013, 08:52 AM   #10
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That's it.....no more pron before lunch. You're KILLIN ME!


Looks great.
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Unread 04-11-2013, 08:58 AM   #11
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Quote:
Originally Posted by Wampus View Post
That's it.....no more pron before lunch. You're KILLIN ME!


Looks great.
Would you like a burnt end bbq sanger? It's been waiting for you all night in the Crotch Pot?
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Backyard Disasters are my specialty.

"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
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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Unread 04-11-2013, 09:04 AM   #12
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Looks awesome, nice job sir. I echo your sentiments on grass fed. Mucho bettah IMO but until the damn government stops subsidizing corn (which will never happen...ah don't get me started!) we'll see a lot of corn fed beef.
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Unread 04-11-2013, 09:04 AM   #13
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Looks great
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Unread 04-11-2013, 09:14 AM   #14
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Looks terrific!
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Unread 04-11-2013, 09:22 AM   #15
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Looks like You Nailed it !!
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