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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-22-2018, 10:41 AM | #1 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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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!
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John |
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09-22-2018, 02:48 PM | #2 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Bueller?
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John |
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09-22-2018, 02:53 PM | #3 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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300, wrap in BP when bark is set, no water, hold as long as you can.
Sent from my SM-G955U using Tapatalk
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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]) |
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09-22-2018, 03:08 PM | #4 |
Full Fledged Farker
Join Date: 01-02-08
Location: oly wa
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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.
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*Assassin 28 : IQ 110/ IGrill Mini *One Ugly Drum Smoker *Akorn Grill *Da-Fridge-Smoker *BlackStone Pizza Oven |
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09-22-2018, 09:27 PM | #5 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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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.
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-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] |
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09-22-2018, 09:33 PM | #6 |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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What did you decide? I cook hot in my pint at 300-325 with firebrick.
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09-22-2018, 09:53 PM | #7 |
is One Chatty Farker
Join Date: 07-14-13
Location: Phoenix AZ
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Brother cook low and slow with water and wrap it. Time is your friend as well as a long rest.
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Please call me Bill, William is only when I am in trouble Weber 22, Weber 22 OTG, Weber 16 and Kamado |
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09-22-2018, 10:48 PM | #8 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Low, use water
Hot, no water. Wastes too much fuel boiling water. Sent from my SM-G955U using Tapatalk
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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]) |
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09-23-2018, 12:30 AM | #9 | |
Babbling Farker
Join Date: 08-31-18
Location: Location, Location.
Name/Nickname : Mike
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Quote:
^^^ 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. |
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09-23-2018, 01:19 PM | #10 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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First Brisket in my Pint - Thoughts?
I went low and slow (~230) with water and no wrap (except to rest)
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John Last edited by SirPorkaLot; 09-23-2018 at 02:16 PM.. |
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09-23-2018, 01:39 PM | #11 |
Babbling Farker
Join Date: 08-31-18
Location: Location, Location.
Name/Nickname : Mike
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Looks good! How’d you like the Pint?
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09-23-2018, 01:52 PM | #12 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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It’s a great smoker. I’m still learning how it cooks, but I think I’m gonna get lots of use out it
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John |
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09-23-2018, 02:42 PM | #13 |
is Blowin Smoke!
Join Date: 05-12-10
Location: Massachusetts
Name/Nickname : Dom
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Looks pretty darn good from here!
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Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone |
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09-23-2018, 02:46 PM | #14 |
is one Smokin' Farker
Join Date: 06-21-13
Location: Avalon, NJ
Name/Nickname : Bill
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Beauty, John.
Nice start with your Pint,,
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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] |
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09-23-2018, 02:47 PM | #15 |
Full Fledged Farker
Join Date: 07-29-18
Location: Los Angeles, CA
Name/Nickname : George
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Looking good, John.
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