First Brisket in my Pint - Thoughts?

SirPorkaLot · 09-22-2018, 10:41 AM

Picked up a new to me Humphreys Pint a week or so ago. Tonight I’m doing the first brisket (not my first brisket, but might as well be) in it.

Picked up a prime brisket from Sams

I’m looking for brisket at 11am tomorrow for the games.

Leaning towards a ~4 hour rest.

Should I cook longer at 225-250 or shorter in the 275-300 range?

Water or no water?

Wrap, no wrap?

What time should it go in?

Thanks all!

SirPorkaLot · 09-22-2018, 02:48 PM

Bueller?

pjtexas1 · 09-22-2018, 02:53 PM

300, wrap in BP when bark is set, no water, hold as long as you can.

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OlyQ · 09-22-2018, 03:08 PM

11 A.M. ready time I would go low over night , pull in the early A.M. and cooler it.

That's how I roll when I am aiming for a Mid day meal when I am cooking on the assassin.

R2Egg2Q · 09-22-2018, 09:27 PM

If it were my 13 lb brisket (pre trimmed weight), I’d put it on at 250-260 around 9 PM and be up around 4 and check to see if it is ready to wrap based on how the bark looks (usually wrap in butcher paper these days) and adjust temps if necessary to finish around 7 AM. I don’t use water but do have fire bricks in my water pan and have a disposable pan on top with some foil for easy cleanup. I like the lower temp to start so I can get some sleep.

pharp · 09-22-2018, 09:33 PM

What did you decide? I cook hot in my pint at 300-325 with firebrick.

wihint · 09-22-2018, 09:53 PM

Brother cook low and slow with water and wrap it. Time is your friend as well as a long rest.

pjtexas1 · 09-22-2018, 10:48 PM

Low, use water
Hot, no water. Wastes too much fuel boiling water.

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Mike in Roseville · 09-23-2018, 12:30 AM

Quote:

Originally Posted by pjtexas1

300, wrap in BP when bark is set, no water, hold as long as you can.

Sent from my SM-G955U using Tapatalk

^^^
This is probably how I would do it.

I have been foiling lately with great results, but BP is good as well.

I would say...temp is up to you. Also, water is subjective. But wrap it.

SirPorkaLot · 09-23-2018, 01:19 PM

I went low and slow (~230) with water and no wrap (except to rest)

Mike in Roseville · 09-23-2018, 01:39 PM

Looks good! How’d you like the Pint?

SirPorkaLot · 09-23-2018, 01:52 PM

Quote:

Originally Posted by Mike in Roseville

Looks good! How’d you like the Pint?

It’s a great smoker. I’m still learning how it cooks, but I think I’m gonna get lots of use out it

lunchman · 09-23-2018, 02:42 PM

Looks pretty darn good from here!

Smokey Lonesome · 09-23-2018, 02:46 PM

Beauty, John.

Nice start with your Pint,,

GVDub · 09-23-2018, 02:47 PM

Looking good, John.

09-22-2018, 10:41 AM	#1
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	First Brisket in my Pint - Thoughts? Picked up a new to me Humphreys Pint a week or so ago. Tonight I’m doing the first brisket (not my first brisket, but might as well be) in it. Picked up a prime brisket from Sams I’m looking for brisket at 11am tomorrow for the games. Leaning towards a ~4 hour rest. Should I cook longer at 225-250 or shorter in the 275-300 range? Water or no water? Wrap, no wrap? What time should it go in? Thanks all! __________________ John

09-22-2018, 02:48 PM	#2
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Bueller? __________________ John

09-22-2018, 02:53 PM	#3
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	300, wrap in BP when bark is set, no water, hold as long as you can. Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

09-22-2018, 03:08 PM	#4
OlyQ Full Fledged Farker Join Date: 01-02-08 Location: oly wa	11 A.M. ready time I would go low over night , pull in the early A.M. and cooler it. That's how I roll when I am aiming for a Mid day meal when I am cooking on the assassin. __________________ Assassin 28 : IQ 110/ IGrill Mini One Ugly Drum Smoker Akorn Grill Da-Fridge-Smoker *BlackStone Pizza Oven

09-22-2018, 09:27 PM	#5
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	If it were my 13 lb brisket (pre trimmed weight), I’d put it on at 250-260 around 9 PM and be up around 4 and check to see if it is ready to wrap based on how the bark looks (usually wrap in butcher paper these days) and adjust temps if necessary to finish around 7 AM. I don’t use water but do have fire bricks in my water pan and have a disposable pan on top with some foil for easy cleanup. I like the lower temp to start so I can get some sleep. __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

09-22-2018, 09:33 PM	#6
pharp Banned Join Date: 04-11-16 Location: Fayetteville, AR	What did you decide? I cook hot in my pint at 300-325 with firebrick.

09-22-2018, 09:53 PM	#7
wihint is One Chatty Farker Join Date: 07-14-13 Location: Phoenix AZ	Brother cook low and slow with water and wrap it. Time is your friend as well as a long rest. __________________ Please call me Bill, William is only when I am in trouble Weber 22, Weber 22 OTG, Weber 16 and Kamado

09-22-2018, 10:48 PM	#8
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	Low, use water Hot, no water. Wastes too much fuel boiling water. Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

09-23-2018, 01:19 PM	#10
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	First Brisket in my Pint - Thoughts? I went low and slow (~230) with water and no wrap (except to rest) __________________ John Last edited by SirPorkaLot; 09-23-2018 at 02:16 PM..

09-23-2018, 01:39 PM	#11
Mike in Roseville Babbling Farker Join Date: 08-31-18 Location: Location, Location. Name/Nickname : Mike	Looks good! How’d you like the Pint?

09-23-2018, 02:42 PM	#13
lunchman is Blowin Smoke! Join Date: 05-12-10 Location: Massachusetts Name/Nickname : Dom	Looks pretty darn good from here! __________________ Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone

09-23-2018, 02:46 PM	#14
Smokey Lonesome is one Smokin' Farker Join Date: 06-21-13 Location: Avalon, NJ Name/Nickname : Bill	Beauty, John. Nice start with your Pint,, __________________ BGE, PBC, Weber 22 kettle, Vortex, DigiQ DX2, Inkbird IBT-6XS [I]The secret of success is to do the common things uncommonly well.[/I] [SIZE=1][B][I]- John D. Rockefeller[/I][/B][/SIZE]

09-23-2018, 02:47 PM	#15
GVDub Full Fledged Farker Join Date: 07-29-18 Location: Los Angeles, CA Name/Nickname : George	Looking good, John. __________________ "If at first you don't succeed, don't take up skydiving." — Unknown