aks801
10-19-2008, 02:04 PM
I submit this to the Brethren for scrutiny, review, and hopefully a dab of approval.
Well, the cook is done. Here's the report.
BEFORE
10:30 AM - pull out the 10.45# packer from the fridge.
http://i276.photobucket.com/albums/kk40/aks801/Cryovac.jpg
11:00 - brisket is trimmed, slathered in mustard, and covered in Fiesta Brand rub.
http://i276.photobucket.com/albums/kk40/aks801/PICT0562.jpg
1:10 PM - 1/2 a chimney of Kingsford is lit.
1:35 - lit is poured over mostly full tray of charcoal, with a few hickory chunks in there. ECB is getting ready.
http://i276.photobucket.com/albums/kk40/aks801/PICT0563.jpg
DURING
1:49 - with a reading of 375 on the ECB, brisket goes onto the top rack, fat side down. I lay it across a can to make it fit. Temp gets knocked down to 200.
http://i276.photobucket.com/albums/kk40/aks801/PICT0564.jpg
2:05 - add a few large chunks of hickory and a little lump.
2:15 - temp is 250. Add 4 small chunks of hickory. MISTAKE! Temp climbs out of sight! I think there was a flash fire of oil reside in the water pan. Note to self: wash out water pan each time. I don't use water: rather, a foiled saucer, so some residue leaks into the clay saucer.
2:45 - temp is 325. This is supposed to be high heat cook, so that's ok.
5:30 - average meat temperatue is 160 or so, so into the foil it goes. Put in foil, still keeping fat side down and added some mop sauce. Place on lower rack. Added 1/3 chimney of lit K with a few smallish chunks of hickory. Here's the blackening briskie before the foil:
http://i276.photobucket.com/albums/kk40/aks801/PICT0565.jpg
AFTER
8:19 - after taking off the ABTs, sausage, and dogs that I'd added to the top rack, I bring the foiled brisket up to the top rack for inspection. Probe goes in like it's butter: good sign. Take 4 or 5 temp readings, and they are all in the 200 to 205 range. A little higher than usual for me, but still ok. I take it off the heat, wrap in another layer of foil, wrap into two beach towels, then it goes into the Igloo.
8:45 - enjoying some sausage and ABTs: good stuff!
http://i276.photobucket.com/albums/kk40/aks801/PICT0566.jpg
10:20 - remove the wrapped brisket from hibernation. Looks good, although the meat appears to be fused to the foil in some areas. Must have been too hot on that lower rack? Regardless, the meat is very tender, really moist and has a fantastic flavor: smoky without being too smoky. It won't slice well, and I attribute that to such a long time in the foil. So, the flat gets chopped. Sammies and chopped bakers are now on the menu for the next few days!
http://i276.photobucket.com/albums/kk40/aks801/PICT0568.jpg
http://i276.photobucket.com/albums/kk40/aks801/PICT0569.jpg
Here's the point. I end up freezing it, and plan to use it for chili on Halloween.
http://i276.photobucket.com/albums/kk40/aks801/PICT0570.jpg
All in all, a success! Next time? I think I'll go with no foil until I take it off, and even then will have it wrapped for only one hour. Also, I'll be a little more patient with adding more fuel: the high temp spikes are no bueno. Man, I sure do look forward to cooking on something other than the ECB!
Well, the cook is done. Here's the report.
BEFORE
10:30 AM - pull out the 10.45# packer from the fridge.
http://i276.photobucket.com/albums/kk40/aks801/Cryovac.jpg
11:00 - brisket is trimmed, slathered in mustard, and covered in Fiesta Brand rub.
http://i276.photobucket.com/albums/kk40/aks801/PICT0562.jpg
1:10 PM - 1/2 a chimney of Kingsford is lit.
1:35 - lit is poured over mostly full tray of charcoal, with a few hickory chunks in there. ECB is getting ready.
http://i276.photobucket.com/albums/kk40/aks801/PICT0563.jpg
DURING
1:49 - with a reading of 375 on the ECB, brisket goes onto the top rack, fat side down. I lay it across a can to make it fit. Temp gets knocked down to 200.
http://i276.photobucket.com/albums/kk40/aks801/PICT0564.jpg
2:05 - add a few large chunks of hickory and a little lump.
2:15 - temp is 250. Add 4 small chunks of hickory. MISTAKE! Temp climbs out of sight! I think there was a flash fire of oil reside in the water pan. Note to self: wash out water pan each time. I don't use water: rather, a foiled saucer, so some residue leaks into the clay saucer.
2:45 - temp is 325. This is supposed to be high heat cook, so that's ok.
5:30 - average meat temperatue is 160 or so, so into the foil it goes. Put in foil, still keeping fat side down and added some mop sauce. Place on lower rack. Added 1/3 chimney of lit K with a few smallish chunks of hickory. Here's the blackening briskie before the foil:
http://i276.photobucket.com/albums/kk40/aks801/PICT0565.jpg
AFTER
8:19 - after taking off the ABTs, sausage, and dogs that I'd added to the top rack, I bring the foiled brisket up to the top rack for inspection. Probe goes in like it's butter: good sign. Take 4 or 5 temp readings, and they are all in the 200 to 205 range. A little higher than usual for me, but still ok. I take it off the heat, wrap in another layer of foil, wrap into two beach towels, then it goes into the Igloo.
8:45 - enjoying some sausage and ABTs: good stuff!
http://i276.photobucket.com/albums/kk40/aks801/PICT0566.jpg
10:20 - remove the wrapped brisket from hibernation. Looks good, although the meat appears to be fused to the foil in some areas. Must have been too hot on that lower rack? Regardless, the meat is very tender, really moist and has a fantastic flavor: smoky without being too smoky. It won't slice well, and I attribute that to such a long time in the foil. So, the flat gets chopped. Sammies and chopped bakers are now on the menu for the next few days!
http://i276.photobucket.com/albums/kk40/aks801/PICT0568.jpg
http://i276.photobucket.com/albums/kk40/aks801/PICT0569.jpg
Here's the point. I end up freezing it, and plan to use it for chili on Halloween.
http://i276.photobucket.com/albums/kk40/aks801/PICT0570.jpg
All in all, a success! Next time? I think I'll go with no foil until I take it off, and even then will have it wrapped for only one hour. Also, I'll be a little more patient with adding more fuel: the high temp spikes are no bueno. Man, I sure do look forward to cooking on something other than the ECB!