DECENT BBQ
Knows what a fatty is.
Not exactly sure what happened, so I am going to explain this cook and see if yall can help me figure out what went wrong.
Chargriller Competition Pro Offset smoker. Started out with a 19lb Prime from Costco. Trimmed it down like I usually do, leaving ~1/4" fat cap and separating the point and flat. I quartered up the flat to try different rub and injections. I've done this before with no issues.
Started this cook off like I normally do, chimney full of lit kingsford charcoal into the fire box, with a hickory split on top. Let the smoker get up to 225* then put everything on. Instead of just keeping my temps up with straight hickory splits (like I have always done up until this point) I tried using Royal Oak lump charcoal with small spits this cook. Temps remained constant between 225-250*, just like I always do.
I wrapped everything in foil when the flats reached 155-160*, about 5 hours in. I was trying some rib rub combinations, so in order to have room for the ribs and briskets I placed the point on top of the flats, all wrapped in foil. I think this may have been my biggest mistake.
Brisket flats and point were probe tender at 8 hours, to my surprise. Its usually 10 hours at least. Temperature was 190-201* when I pulled them off. Vented the foil and let them rest for an hour until the temp was 160*. 3 out of 4 of the flat quarters were all burned on the bottom (side facing the grate). BAD. Like, my knife wouldnt even cut through it burned.
I'm pretty sure putting the point on top of the flats after wrapping with foil caused the bottoms of the flats to burn. Kinda like when you squish a hamburger patty against the flattop. That's the only thing I can come up with at this point as to what went wrong. Open to opinions on this.
I did manage to salvage enough to do a practice turn in box, though. The point turned out great lol. There were six pieces, picture was cropped by instagram. My first ever plating attempt, I have a lot to learn.
Chargriller Competition Pro Offset smoker. Started out with a 19lb Prime from Costco. Trimmed it down like I usually do, leaving ~1/4" fat cap and separating the point and flat. I quartered up the flat to try different rub and injections. I've done this before with no issues.
Started this cook off like I normally do, chimney full of lit kingsford charcoal into the fire box, with a hickory split on top. Let the smoker get up to 225* then put everything on. Instead of just keeping my temps up with straight hickory splits (like I have always done up until this point) I tried using Royal Oak lump charcoal with small spits this cook. Temps remained constant between 225-250*, just like I always do.
I wrapped everything in foil when the flats reached 155-160*, about 5 hours in. I was trying some rib rub combinations, so in order to have room for the ribs and briskets I placed the point on top of the flats, all wrapped in foil. I think this may have been my biggest mistake.
Brisket flats and point were probe tender at 8 hours, to my surprise. Its usually 10 hours at least. Temperature was 190-201* when I pulled them off. Vented the foil and let them rest for an hour until the temp was 160*. 3 out of 4 of the flat quarters were all burned on the bottom (side facing the grate). BAD. Like, my knife wouldnt even cut through it burned.
I'm pretty sure putting the point on top of the flats after wrapping with foil caused the bottoms of the flats to burn. Kinda like when you squish a hamburger patty against the flattop. That's the only thing I can come up with at this point as to what went wrong. Open to opinions on this.
I did manage to salvage enough to do a practice turn in box, though. The point turned out great lol. There were six pieces, picture was cropped by instagram. My first ever plating attempt, I have a lot to learn.