25lb brisket cook - Page 2

sudsandswine · 07-14-2018, 09:01 PM

Time to get into the bourbon....starting with an old fashioned. I almost always drink whiskey either straight or just a couple cubes of ice so I'm trying to branch out.

Brisket only came up 3* in the flat and 4* in the point over the last hour...I'd say we are entering the stall.

sudsandswine · 07-15-2018, 08:09 AM

I moved the brisket to the oven around midnight, foil panned it with a little bit of the Minor's au jus mix in the bottom and set the temp to 215*. Woke up around 6am and the meat temp was about 207* and probing like buttah, so I lowered the oven temp to 170* and am going to let it glide down to a 2 PM serve time.

Big George's BBQ · 07-15-2018, 09:14 AM

Looking Good
I like your choice of Bev

sudsandswine · 07-15-2018, 07:56 PM

Well the brisket turned out pretty delicious, it was held in the oven at 170* until about 2 hours before I served it, at which time it went into the Cater Gator so I could crank the oven heat up for the beans.

I found a 1.5lb vacuum pack of wagyu cubed point in the deep freeze. I remember cooking this one last year and the point ended up needing more time to render, so it was a perfect candidate for baked beans to release its fatty wagyu goodness into.

The brisket was super moist and tender, I had to slice it pretty thick but it made for great sandwiches and the point was nice and melted into delicousness. Almost no smoke ring to be found, but the flavor was there. May not be the prettiest brisket I've ever cooked but it ate well. The Shirley would've taken it to another level but I was pretty happy with how it turned out given the minimal effort I put into it.

about 23 hours in at this point

Nice bark, super moist and tender

hurricanedavid · 07-15-2018, 08:43 PM

Perfecto, including the Old Fashioned....

pjtexas1 · 07-15-2018, 09:28 PM

I'd be proud to serve that!

Sent from my SM-G955U using Tapatalk

ShadowDriver · 07-15-2018, 09:40 PM

Nicely done! Grub looks killer.

Like your style with the old fashioned...

smokin'hoogie · 07-16-2018, 01:50 AM

suds, did you "muddle" the orange slice and cube of sugar, or did the cocktail not make it to the stage before being slammed?

nice cook!

sssSmoking · 07-16-2018, 05:34 AM

so maybe I missed it but what time did this monster go on the Smoker? I see where it was done at 6:00 am.
I was also wondering what type of fire management, fans or app were you using.
Thanks

LordRiffenstein · 07-16-2018, 05:43 AM

Nice cook!

LloydQ · 07-16-2018, 05:54 AM

Heck yeah!

sudsandswine · 07-16-2018, 07:27 AM

Quote:

Originally Posted by sssSmoking

so maybe I missed it but what time did this monster go on the Smoker? I see where it was done at 6:00 am.
I was also wondering what type of fire management, fans or app were you using.
Thanks

From 2 PM until 12 AM on the Primo XL running at 240* using a Flame Boss 300 temp controller, then from 12 AM to 6 AM in the oven at 215*, then at 6 AM I dropped the oven temp to 170* to begin the hold. The brisket stayed in there until 12 PM, then it spent the next 2.5 hours in a Cater Gator holding cooler.

Quote:

Originally Posted by smokin'hoogie

suds, did you "muddle" the orange slice and cube of sugar, or did the cocktail not make it to the stage before being slammed?

nice cook!

Nah, I just kind of threw it all in the bottom and swirled it together with some ice and called it good enough

SlickRockStones · 07-16-2018, 07:55 AM

It’s around 9 AM and
I’m feeling a little woosey from the beef and bourbon show you posted. Thanks for that.

07-14-2018, 09:01 PM	#16
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	Time to get into the bourbon....starting with an old fashioned. I almost always drink whiskey either straight or just a couple cubes of ice so I'm trying to branch out. Brisket only came up 3* in the flat and 4* in the point over the last hour...I'd say we are entering the stall. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

07-15-2018, 08:09 AM	#17
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	I moved the brisket to the oven around midnight, foil panned it with a little bit of the Minor's au jus mix in the bottom and set the temp to 215. Woke up around 6am and the meat temp was about 207 and probing like buttah, so I lowered the oven temp to 170* and am going to let it glide down to a 2 PM serve time. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

07-15-2018, 09:14 AM	#18
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Looking Good I like your choice of Bev __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

07-15-2018, 07:56 PM	#19
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	Well the brisket turned out pretty delicious, it was held in the oven at 170* until about 2 hours before I served it, at which time it went into the Cater Gator so I could crank the oven heat up for the beans. I found a 1.5lb vacuum pack of wagyu cubed point in the deep freeze. I remember cooking this one last year and the point ended up needing more time to render, so it was a perfect candidate for baked beans to release its fatty wagyu goodness into. The brisket was super moist and tender, I had to slice it pretty thick but it made for great sandwiches and the point was nice and melted into delicousness. Almost no smoke ring to be found, but the flavor was there. May not be the prettiest brisket I've ever cooked but it ate well. The Shirley would've taken it to another level but I was pretty happy with how it turned out given the minimal effort I put into it. about 23 hours in at this point Nice bark, super moist and tender __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

07-15-2018, 08:43 PM	#20
hurricanedavid is one Smokin' Farker Join Date: 04-26-16 Location: Florida	Perfecto, including the Old Fashioned.... __________________ Stumps Baby XL, DigiQ DX3, Large Big Green Egg, XL Big Green Egg

07-15-2018, 09:28 PM	#21
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	I'd be proud to serve that! 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])

07-15-2018, 09:40 PM	#22
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Nicely done! Grub looks killer. Like your style with the old fashioned... __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

07-16-2018, 01:50 AM	#23
smokin'hoogie Full Fledged Farker Join Date: 04-11-15 Location: Delanson, NY	suds, did you "muddle" the orange slice and cube of sugar, or did the cocktail not make it to the stage before being slammed? nice cook! __________________ Pellet Pro 969-Big Kahuna / Cookshack 008 /Charbroil gasser w/Big Kahuna / Weber Kettle

07-16-2018, 05:34 AM	#24
sssSmoking Knows what a fatty is. Join Date: 01-03-10 Location: Verona, VA	so maybe I missed it but what time did this monster go on the Smoker? I see where it was done at 6:00 am. I was also wondering what type of fire management, fans or app were you using. Thanks __________________ Low and Slow thats sssSMOKING !!!

07-16-2018, 05:43 AM	#25
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	Nice cook! __________________ 20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven

07-16-2018, 05:54 AM	#26
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	Heck yeah!

07-16-2018, 07:55 AM	#28
SlickRockStones Take a breath! Join Date: 10-19-17 Location: Knoxville,Tn. Name/Nickname : Gary	It’s around 9 AM and I’m feeling a little woosey from the beef and bourbon show you posted. Thanks for that.