Czarbecue
Babbling Farker
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.
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.