Yellow tag Select Brisket on the Copperhead

[Czarbecue]

I normally stop by Walmart before work to grab some lunch things. On Thursday I spotted a yellow tag brisket. It was slashed from 2.96/lb to 1.67/lb. Texas prices! Never mind that the bag had some air in it and some discoloration of some fat.

I dragged it into work and made room in the break room fridge. Word got around fast. Who brought the smelly lunch today? I silently prayed a coworker would microwave some fish or burn some popcorn but neither happened. Hopefully no one saw me cram it into my backpack on the way out.

I’ve been testing different procedures to maximize the smoke in the Pooperhead. This time I’m doing 200F for 4 hours fat cap down and then flip it and let it cruise at 225F like Sliding Billy did a month ago. No wrap, because the smoke profile is weak anyway. I have a 3-day weekend so I’m not worried about the time.

It went in at 5pm Saturday night. At 1:30am (7.5 hrs in) I probed it and got a reading of 137F. Yikes! No need to wake up again so I canceled my 7am alarm.

Around 930 am the temp shot up to 400F and stayed there no matter what I did. Thanks to the water pan the brisket was unaffected but still in the stall at 176F. Not sure what caused it but the machine has been on for more than 16 hours already. Time to pull the plug and do the rest in the oven.

Modifications on this cook:

What can I say... I love water pans.

 

[Big George's BBQ]

Looks Great to my Very nice color

 

[pjtexas1]

Looks good. I hate water pans. :heh: I don't think mine ever gets that far off temp but I hardly use it so maybe they just randomly go crazy.

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[Czarbecue]

Looks good. I hate water pans. :heh: I don't think mine ever gets that far off temp but I hardly use it so maybe they just randomly go crazy.

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How many of the Copperheads did you end up keeping?

 

[Czarbecue]

21 hours to reach 202 and my preferred level of tenderness. Now to vent and to rest. We may make it to 24 hours. Sadly had to crutch and died a little inside.

 

[pjtexas1]

How many of the Copperheads did you end up keeping?

1 and that was too many. Nice cooker but the Pellet Pro does a much better job minus capacity and is much easier to run. Sold 1 to a coworker for what I paid for it. I have too many cookers.

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[jermoQ]

Nice looking brisket!

It is nice to see I am not the only person who has the control cover curling. It might explain one reason why they went down drastically in price for a while?

 

[16Adams]

1 and that was too many. Nice cooker but the Pellet Pro does a much better job minus capacity and is much easier to run. Sold 1 to a coworker for what I paid for it. I have too many cookers.

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Sure is easy maintain
Ing 2 Big 2 Little cookers

 

[16Adams]

Prob3 INE if the prettier briskes displayed here in a while.

 

[Czarbecue]

Nice looking brisket!

It is nice to see I am not the only person who has the control cover curling. It might explain one reason why they went down drastically in price for a while?

Man, I thought it was because I left it out in the sun when I was not using it.

 

[Czarbecue]

I have to say this Select brisket is by far the best one of any grade from the pooper to date. I spritz liberally every 30 minutes and it was just with water to help with the texture. Only wished I have done this on the stickburner for more smoke flavor. Next time I’ll extend the fat side down to 6 or 8. Classic low and slow for the win.

 

[jermoQ]

Man, I thought it was because I left it out in the sun when I was not using it.

Mine sleeps in the garage when I am not using it. It started curling the first day I think? Usually gets worse when I cook though.

 

[Stingerhook]

I must say it looks delicious.