Bigr314
Babbling Farker
Wanted to do a cook today to really watch my temps on the smoker. I want to cook a whole hog in about 2 to 3 weeks. I usually cook on my top grate,but cooked on the bottom grate to practice temp control for the up coming hog cook.
Prepped a 15# packer and wanted to keep temps between 250-265 the whole cook. I trimmed the brisket and seasoned with SPOG,then put a 2nd layer of KC Steak rub on. Started my fire at 7:00 am this morning. Cooking with cherry,since that is what I will be using to cook the hog. Brisket went on at 7:45 am. I cut my splits down to smaller than usual, thinking I would keep a small clean fire to maintain a lower cook temp. I figured I would be adding the smaller splits about every 1/2 hour instead of my usual 45 min.
After 4 hours the bark and color was looking good. At that point I put the brisket in a foil pan and covered it. IT was 159. Wanted to keep a much juice as possible for later vacuum sealing. This brisket was going to be slice and vacuum sealed.
Checked the IT after 6 hrs and it was 190. After 7.5 hrs the flat was probe tender. Let it rest for 1/2 hr, then wrapped in foil, then a towel and into an ice chest for 2 hrs. Sliced up and vacuumed pack 6 bags with some of the juice in each bag. To make it easier to vacuum the meat with the juice,i poured it in a big measure and put the drippings in the freezer. Scooped the hard fat off the top, used a spoon to put the congealed drippings in the vacuumed bags with the meat. This works out pretty good.
Was a good cook on the bottom grate. Was able to keep the cooker temp between 250-265 without much effort using smaller splits. Can't wait for the pig.
2 hours in
4 hours in. IT 159 Put in foil pan and covered to save the dripping.
Ready to slice
Sliced pics. Not the greatest slice job. Was in a hurry,had to go out to eat. Fam was waiting. Pics makes make the brisket look dry. By no means was it dry at all.
Thanks for looking.
Prepped a 15# packer and wanted to keep temps between 250-265 the whole cook. I trimmed the brisket and seasoned with SPOG,then put a 2nd layer of KC Steak rub on. Started my fire at 7:00 am this morning. Cooking with cherry,since that is what I will be using to cook the hog. Brisket went on at 7:45 am. I cut my splits down to smaller than usual, thinking I would keep a small clean fire to maintain a lower cook temp. I figured I would be adding the smaller splits about every 1/2 hour instead of my usual 45 min.
After 4 hours the bark and color was looking good. At that point I put the brisket in a foil pan and covered it. IT was 159. Wanted to keep a much juice as possible for later vacuum sealing. This brisket was going to be slice and vacuum sealed.
Checked the IT after 6 hrs and it was 190. After 7.5 hrs the flat was probe tender. Let it rest for 1/2 hr, then wrapped in foil, then a towel and into an ice chest for 2 hrs. Sliced up and vacuumed pack 6 bags with some of the juice in each bag. To make it easier to vacuum the meat with the juice,i poured it in a big measure and put the drippings in the freezer. Scooped the hard fat off the top, used a spoon to put the congealed drippings in the vacuumed bags with the meat. This works out pretty good.
Was a good cook on the bottom grate. Was able to keep the cooker temp between 250-265 without much effort using smaller splits. Can't wait for the pig.
2 hours in
4 hours in. IT 159 Put in foil pan and covered to save the dripping.
Ready to slice
Sliced pics. Not the greatest slice job. Was in a hurry,had to go out to eat. Fam was waiting. Pics makes make the brisket look dry. By no means was it dry at all.
Thanks for looking.
