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View Full Version : 2 Briskets & 2 Porkbutts for Friends/family - Vertical Offset


blazinfire
06-08-2017, 09:26 AM
Hello everyone! We're having a beautiful Thursday morning here in West Virginia! Trying to beat the rain coming in.

I've been promising everyone that I would dig out the pack of pork butts I had in the freezer to do a cook out for everyone. Found two good looking yellow tag briskets at walmart for half price so I bought two of them.

Decided that was the perfect time to dig out the pork butts and do a proper BBQ cook!

I was shooting for 6 a.m. getting up and having the meat on by 7 a.m. The meat went on between 7 and 7:30. I've been cooking 250-300 degree's the entire morning. I'm going to back off on the fire. I decided at noon I'll check the IT and decide where I'm at in the cooking process.

This is the pork butts and briskets 3 hours in. Beautiful color forming here!
http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0522_zps0uq6ygeh.jpg

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0523_zps3kcci7ce.jpg

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0524_zpsm79e4wxx.jpg

I'll update tonight after everyone eats! Have a good day!

blazinfire
06-08-2017, 09:37 AM
Wait a minute here!!!!!....... So these briskets are probing at 150 and 170-180 in spots!!! How is it cooking so fast? I'm slowing my cooking a bit. I hope the wrapping and putting in the cooler will work for long periods of time.. This is crazy lol

Might be the first briskets I've never wrapped!

pjtexas1
06-08-2017, 09:43 AM
my guess is that your vertical offset is more of a direct heat than a traditional offset. they will cook a little faster. are your therms too close to the meat making them read lower than the actual temp?

btw, looks like the briskets are really working up a sweat. bark looks nice too!

blazinfire
06-08-2017, 09:52 AM
my guess is that your vertical offset is more of a direct heat than a traditional offset. they will cook a little faster. are your therms too close to the meat making them read lower than the actual temp?

btw, looks like the briskets are really working up a sweat. bark looks nice too!

Well It's just like any other vertical offset as far as I can tell. My temp gauges are right. I've had it screaming at like 300-350 there for the first little while. I've cut back on my fire a bit.

Even at those temps. I've cooked single briskets of the same size that took longer to cook. I'm hoping maybe it'll mellow out now and I can ride the cook until later. Eating time is at 6 p.m. Just never seen a brisket be at those temps within such little time

Honestly I can't remember where my pork butts are sitting. I'll edit the post in a bit when I check. I think it was at like 116-120 degrees IT. Either way I'm not stressing over IT or anything. I'm just cooking. If things get done early I have foil and a cooler! Will be the longest I've ever let meat rest, but probably will be the best meat I've ever served because of it!

Update: Pork butts are like 120-130. The bigger one is lower temp. I lowered the temp on the smoker with a smaller fire. It'll put everything just right on time it seems!

pjtexas1
06-08-2017, 10:09 AM
lots of things can speed or slow a cook. i have a bad habit of putting on briskets at really low IT where the maverick will read "LLL" because the temps are below 32 or whatever the lowest it will go. :doh: those take longer than one that was never frozen but that is a self-inflicted thing. the longer you hold a brisket the better it gets. longest i have gone was 14 hours in a 170 degree oven.

blazinfire
06-08-2017, 12:15 PM
So I decided to wrap the briskets after all. The bottom portion of the point was getting a little crispy!

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0526_zpsm1mvduud.jpg

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0527_zpsqhf9caom.jpg

Here's the pork butts. I panned them and foiled it!
http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0530_zpsy3fk9vx8.jpg

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0528_zpsvguju7jr.jpg

I will be cooking until finished. Then if there's more than 2 hours left I'll place them in the oven at 170 until 5 or 5:30. Place them in the cooler then take them to the shindig!

bbqwizard
06-08-2017, 12:22 PM
Yes sir, I do believe that those look amazing thus far.

ssv3
06-08-2017, 12:23 PM
Looks good!

Paul ^^^ is right on the money with everything he posted. With my LSG vertical, briskets cook in 6 to 8 hours max. The better grade the brisket the faster it cooks. Some of my best briskets have been the ones that were properly and longest rested.

blazinfire
06-08-2017, 12:32 PM
Looks good!

Paul ^^^ is right on the money with everything he posted. With my LSG vertical, briskets cook in 6 to 8 hours max. The better grade the brisket the faster it cooks. Some of my best briskets have been the ones that were properly and longest rested.

Yeah pretty much the same set up as a LSG vertical offset just not as fancy.
Thanks for the info. Just strange this cook is happening a lot quicker than expected.

blazinfire
06-08-2017, 02:41 PM
Well I got some bone wiggle! first pork butt off. Brisket and other pork butt still needs time to cook!

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0532_zpsnlwv23zw.jpg

blazinfire
06-08-2017, 03:22 PM
Well this is totally unexpected. The two pork butts are finished before the briskets are probe tender! I was expecting a long rest for the briskets. Eating time is in 1 hr and 40 minutes!

Here's the other pork butt. Looks fantastic!! I tasted the first one, It's on point with what I normally cook!
http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0533_zpsovufm1qz.jpg

THoey1963
06-08-2017, 03:36 PM
Everything looks great. Love the color of the bark. I might think of cranking the heat back up as you want those briskets to rest at least an hour, longer is better.

Fwismoker
06-08-2017, 03:51 PM
Great color!

blazinfire
06-08-2017, 04:13 PM
Everything looks great. Love the color of the bark. I might think of cranking the heat back up as you want those briskets to rest at least an hour, longer is better.

Everythings off the cooker. the last brisket is resting open for now. I don't think I'll put this one in the oven as eating time is in a hour

blazinfire
06-08-2017, 06:46 PM
Alrighty. Well I took over the biggest brisket, and biggest pork butt. I left the smaller ones at home. The brisket I took over turned out great. tasted great, Just a little undercooked. It held slice, had nice moisture just had a tad of resistance on the pull. That's fine I pulled it 30 minutes before eating time. I was expecting it. Still very tasty.

Everyone loved it. I wish I could of had either took the other brisket or cooked the one I took over better but I'll take one for the team. It happens sometimes.

Here's the pictures of the brisket and pork butt everyone ate on! I'll update on the other's tonight or tomorrow depending on when I slice it.

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0538_zps2vaucltl.jpg

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0537_zpso8kpyji4.jpg

Smoking Piney
06-08-2017, 06:56 PM
Looking sweet! :thumb:

blazinfire
06-08-2017, 07:33 PM
I can confirm the brisket I left at the house (the smaller one) is perfect. Should of swapped them out and left the big one in the cooker a while longer. Doesn't matter tho still turned out great! Thanks for lookin

Smoking Piney
06-08-2017, 07:36 PM
blazinfire,

You ARE a Q machine! :clap2:

ShadowDriver
06-08-2017, 08:41 PM
Oh, man. That looks awesome.

You truly ARE a Q'ing machine.

SmittyJonz
06-08-2017, 09:50 PM
:thumb:

bbeavers
06-08-2017, 10:05 PM
:eusa_clap well done sir. Looks great

Frales
06-08-2017, 10:07 PM
Sir you are a perfectionist! I like your style.

tom b
06-08-2017, 10:12 PM
Nice work brother

12ring
06-09-2017, 01:14 AM
Love the smoke ring on the brisket.

cheez59
06-09-2017, 03:21 AM
Alrighty. Well I took over the biggest brisket, and biggest pork butt. I left the smaller ones at home. The brisket I took over turned out great. tasted great, Just a little undercooked. It held slice, had nice moisture just had a tad of resistance on the pull. That's fine I pulled it 30 minutes before eating time. I was expecting it. Still very tasty.

Everyone loved it. I wish I could of had either took the other brisket or cooked the one I took over better but I'll take one for the team. It happens sometimes.

Here's the pictures of the brisket and pork butt everyone ate on! I'll update on the other's tonight or tomorrow depending on when I slice it.

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0538_zps2vaucltl.jpg

http://i1383.photobucket.com/albums/ah306/blazinfire11/IMG_0537_zpso8kpyji4.jpg

I'm bout ready to make the trip to the hillbilly state for some of that! :clap2:

hittman
06-09-2017, 05:05 AM
Looks fantastic! Where in WV are you located?

blazinfire
06-09-2017, 07:43 AM
I'm bout ready to make the trip to the hillbilly state for some of that! :clap2:

Bring it on!!! Man I just wish that specific brisket had more time to cook. It would have been amazing!! Still was pretty darn good just needs room for improvement. The one I left at home was perfect. I'm eating a piece of it now!

Looks fantastic! Where in WV are you located?

Sent you a PM. Glad to meet new WV Farkers!!

pjtexas1
06-09-2017, 09:22 AM
that is one nice cook! making me hungry and i still have 2 hours before lunch time. i had to serve a brisket a couple weeks back that i didn't get to rest but maybe 30 minutes at the most. good but could have been better. it probably would have helped if i had thawed the brisket all the way. :doh: