Will try to find one. Supposed to be warmish and sunny this weekend. Would be my first attempt in 5 years after fucking up the last one.
So basic strategy is to inject with beef stock night before. Rub with heavy salt / pepper Smoke low until it's done? What temp do I wrap? Last time I fucked up and tried the hot and fast method. My thermometer was fucked up, didn't realize that until too late, and it was way too hot and got done way, way too soon.
My process: Pull it out of the fridge and trim excess/hard fat off of it while it's cold. Then let it sit and come up to room temp for a couple hours. After a few hours pat it dry with paper towels and then sprinkle more S&P than you think you'll need, then add more. Stick it on the smoker, I try to keep the grill temp around 250* and will generally leave the vents alone unless it looks like I'm gonna get more than 25* over or below 250*. Stall/plateau usually hits around 160* internal temp for me. If I'm pressed for time I'll wrap in foil/butcher paper after an hour or two in the stall. If not, I'll get hammered riding it out. Around 180* internal temp I'll check for doneness. 185 is the target, but if your probe slides in with minimal resistance it's probably done. Once done, wrap in butcher paper (or wax paper in a pinch), then in a towel and thrown in a cooler (or the oven with the over turned off) for a couple hours to rest.
If you're doing low and slow, you don't need to inject. You only have to inject if you're doing hot and fast.
I've tried just about every method to cook a brisket. I'll never knock someone for hot and fast. You get a good product and it's fast and easy. That said, I prefer low and slow. The problem is that if you just throw it on and let it go for 16+ hours, you're going to dry out the bark. You'll end up with a hard meteor with great meat inside. You can either A) spray it regularly through the entire cook or B) wrap with butcher paper once the bark has formed. I prefer to wrap. It steams the brisket so it keeps the bark moist and speeds up the cooking process. I've made the mistake of wrapping too early and that's no bueno. You don't want a mushy bark. Just wait until it's form fully and has some substance to it and then wrap. The wrap will keep it moist and won't let the bark or the brisket dry out.
Mine is 18" I typically alternate the direction I wrap because it does seem like its just almost too short, using 2 to 4 layers, depending on how I am feeling
Depending on the size of the brisket you may have to lay out 2 pieces and tape them together to make them big enough.
Hand to God I used the blue tape you get at Home Depot that you use when painting a wall. Worked fine. I'm sure there's something better suited for it though.
That's interesting. I obviously cook at those temps too, maybe there is just some luck involved. But I agree with you, a little leaking smoke doesn't do anything. For those that thought it was a pain in the ass to remove the gasket the first time, it is a million times easier every time after that.
Absolutely. Mine is so bad right now that I can just peel it off. I might use a scraper to clean it up a little but I don't have to se Acetone or anything like I had to use the first time. As for why mine burnt so much, I think it has to do with how well the lid closes. Mine was never on perfect. There was always a small gap in the back so that area burnt on the first cook. It was downhill from there. Over the years my hinges have bent bc it wasn't closing perfectly so I just bought new hinges. I picked them up Saturday and had the GM offer the kid that puts their BGE's together $50 to come to my house and put my shit together right. I'm hoping to hear from them over the next few days.
Does anyone have a go to guide/youtube vid for gasket replacement? I have one sitting in my garage and I am long overdue to replace.
There's several youtube videos out there. It's really easy, especially now that the new gaskets come peel-n-stick. You used to have to put down your own glue and that sucked. Just peel/scrape the old one off. Get as much of the glue off as you can. Put the new one on. I know that's sounds overly simple but it is. Check out the vids out there.
Cool, the one I bought may even have its own youtube vid if I remember correctly. The last few cooks I've had a tough time keeping the temp down (at least using the dome temp). I think it's partly the gasket letting air out but I also switched over to the Smokeware chimney cap so that vents differently than the old iron pinwheel cap. Overall I am just long overdue to clean up my setup so gasket is going to be part of that.
More brisket questions. What else do I need to know to not fuck it up? Going to cook it overnight Saturday I think to eat Sunday. Probably put it on around 2am and let it sit around 225 until it's done. When do I wrap? Once it stalls out, or at a certain temp? If I want to make burnt ends, when do I pull the point off to dice and mix in more rub and sauce?
imma big fan of wrapping in butcher paper whenever i realize its stalling. 160 range typically i dont make fake burnt ends, so i can't help there
I wanted to run my first brisket for this, but I'm going to be way to busy and our temp dropped from 70 like 3 days ago to 19 today, my shitty smoker won't hold in that.
Hey men, someone is claiming their dog ate their homework and wants the competition to go on another week. I'm cool with it if you guys are. That might even make it where more peeps will enter. Do you guys want to extend it a week?
Pretty Please? I got my weekends off and will be in Daytona this weekend. My burn was scheduled for next weekend in my head. So yeah, dog ate my home work.
I know, we were going to grill some asparagus but I got drunk and lazy. That cheesy corn is good enough to have sex with.
Heading to Wal-Mart tomorrow in search of the perfect brisket, look forward to my first smoke since we started construction on the house.
Made some fajitas last night. Flank steak not pictured but was made. Threw some flour tortillas on the egg too, was a nice touch.
11.78 lb beauty purchased , rain expected tomorrow, but Sunday is clear with a high of 64. Perfect day for a smoke.
So did I get my extension. Just ordered 2 packers, a Boston Butt, and 5 racks of spares from Tillman's for next Thursday through Saturday.
Was going to order a wet aged wagyu from Snake River but didn't think a hundred dollar cut was wise for my first packer. Little did i know id spend damn near that locally.
Extension for you, extension for me, everyone is extended. Congrats TDintheCorner , you will be given bonus points when I judge for actually completing within the original time frame. Don't get to cocky though, I will immediately deduct the same amount of points for not using a phallic timestamp in a single pic.