Michael
Griller Member
Prime Beef Brisket, 19 lb trimmed
Prepared: 11-25-2021
Seasoning: Whisky Bent “The Grind”, w/coffee
Smoker: 225-250*, removed meat at 170*
Wrapped Butcher Paper and Tallow
Continued cook at 250-275* until meat is 205*
> Flavor 9
> Bark 10
> Moisture, Point 10
> Moisture, Flat 10
Comment:
(1). very frustrating cook started at 10PM night before thanksgiving. During startup, my the Thermal Works “Bellows Blower Fan” died. Entire cook is without any gadgets, old school, manually tweaking damper/vent doors. I think I did an okay job keeping temperature balanced the first 7 hours; goal was 225, ended up more like 225-250 range
(2). Just finished, pulled it off and it looks like I will be letting it rest for 6 1/2 hours until guests for thanksgiving arrive. Everything went wrong that could go wrong on this cook; controller died, fire went out 3 hours into cook, rained, not happy with my trim job and it felt too firm before I wrapped it.
(3). Let brisket rest 7 1/2 hours and temp was still a staggering 154. For those of you that don’t have a lot of experience to know what 152 is on the warm scale. You don’t want to hold the brisket bare handed to long, it is that warm that you will be looking for a place to set it down... with all the challenges, Brisket was one of my best, family devoured it, no leftovers. The last 2 inches of the flat was not fall apart moist, still very tender and delicious. Paired with Blues Hog pro sauces
(4). Next I will try these improvements
>. Use a few chunks of mesquite (bolder flavor)
>. Using foil and wrap last 3” of flat to slow cook rate.
Prepared: 11-25-2021
Seasoning: Whisky Bent “The Grind”, w/coffee
Smoker: 225-250*, removed meat at 170*
Wrapped Butcher Paper and Tallow
Continued cook at 250-275* until meat is 205*
> Flavor 9
> Bark 10
> Moisture, Point 10
> Moisture, Flat 10
Comment:
(1). very frustrating cook started at 10PM night before thanksgiving. During startup, my the Thermal Works “Bellows Blower Fan” died. Entire cook is without any gadgets, old school, manually tweaking damper/vent doors. I think I did an okay job keeping temperature balanced the first 7 hours; goal was 225, ended up more like 225-250 range
(2). Just finished, pulled it off and it looks like I will be letting it rest for 6 1/2 hours until guests for thanksgiving arrive. Everything went wrong that could go wrong on this cook; controller died, fire went out 3 hours into cook, rained, not happy with my trim job and it felt too firm before I wrapped it.
(3). Let brisket rest 7 1/2 hours and temp was still a staggering 154. For those of you that don’t have a lot of experience to know what 152 is on the warm scale. You don’t want to hold the brisket bare handed to long, it is that warm that you will be looking for a place to set it down... with all the challenges, Brisket was one of my best, family devoured it, no leftovers. The last 2 inches of the flat was not fall apart moist, still very tender and delicious. Paired with Blues Hog pro sauces
(4). Next I will try these improvements
>. Use a few chunks of mesquite (bolder flavor)
>. Using foil and wrap last 3” of flat to slow cook rate.
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I need to get a review after you eat it