TRRH
Knows what a fatty is.
- Joined
- Nov 14, 2010
- Location
- Fredericton NB
Greetings
Brisket Odyssey with Pron….
Last week it was -18C (0F) in Eastern Canada and I decided to try out my recently built Cook Shack with it's DIY offset stick burner to cook a Brisket based on Aaron Franklin’s suggestions. Didn't start too well,…. the combination lock was frozen, my torches were inside, and I ended up using a crow bar to rip the lock off. The brisket went well for 4 hours at around 260F and I wrapped in foil when it hit 150F. Rather than sit in my cold cook shack I put it in a 275F kitchen oven with a probe to bring it out at 203F.
This is when it got interesting…..about 2 hours or so later, while sitting in an adjacent room with a friend over wine, he noticed that my kitchen and dining room were filled with smoke. It turns out that the temperature controller on my 1.5 yr old Whirlpool oven failed. When I opened the door it must have been well over 500+F and the thermocouple shut it down. I was sure the brisket was toast but it not only survived, but it was the best piece of meat I've had…very moist, & delicious. Total cooking and burning time
was about 7 hours and internal temp was 205F. Lessons learned: 1. Combination locks don't do well in Canadian winters, 2. Don't leave an oven unattended, 3. Many “"modern day” appliances are worthless… If I choose to replace the electronics the quote was $450 ( on a $1000 range !#*#!) 4. There are many ways to BBQ a delicious brisket.
Best wishes for a healthy, happy, smokey, holiday season
Terry
Brisket Odyssey with Pron….
Last week it was -18C (0F) in Eastern Canada and I decided to try out my recently built Cook Shack with it's DIY offset stick burner to cook a Brisket based on Aaron Franklin’s suggestions. Didn't start too well,…. the combination lock was frozen, my torches were inside, and I ended up using a crow bar to rip the lock off. The brisket went well for 4 hours at around 260F and I wrapped in foil when it hit 150F. Rather than sit in my cold cook shack I put it in a 275F kitchen oven with a probe to bring it out at 203F.
This is when it got interesting…..about 2 hours or so later, while sitting in an adjacent room with a friend over wine, he noticed that my kitchen and dining room were filled with smoke. It turns out that the temperature controller on my 1.5 yr old Whirlpool oven failed. When I opened the door it must have been well over 500+F and the thermocouple shut it down. I was sure the brisket was toast but it not only survived, but it was the best piece of meat I've had…very moist, & delicious. Total cooking and burning time
was about 7 hours and internal temp was 205F. Lessons learned: 1. Combination locks don't do well in Canadian winters, 2. Don't leave an oven unattended, 3. Many “"modern day” appliances are worthless… If I choose to replace the electronics the quote was $450 ( on a $1000 range !#*#!) 4. There are many ways to BBQ a delicious brisket.Best wishes for a healthy, happy, smokey, holiday season
Terry
Attachments
Last edited:
