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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Agreed. It's delicious
What did we decide on briskets on a weber kettle? Want to try something different This weekend
I think you could do it on one of those massive Webers like Flay used to use on his show, but on a 18-21 inch kettle I have a hard time figuring out how to get indirect heat on a piece of meat that is the size of a packer.
I’ve done probably half a dozen packers on a kettle. Just have to pick a smaller brisket (maybe 12lb) and turn it a bunch. I remember reloading charcoal being a pain in the ass and wrapping before the reload to avoid all the shitty smoke.
seriously go for it man
Ive never done it personally because I built the war wagon before I ever owned a Kettle, but Ive seen some guys do it
its a lot of work but its probably worth it
just did a hot and fast last weekend
held steady between 315°-325°
didn’t rest it as long as i like so i didn’t get as much fat distributed as i would’ve liked, but it was a good easy cook
What did you buy for this
A hot and fast. Duh
and i didn’t even buy it a neighbor had it on the sidewalk for free
i’m genuinely puzzled
oh around 11.5 pounds after trimming
Heads up for the posters who have access to the local Kroger style of grocery stores, North Texas Kroger’s are selling briskets at $1.88 a lb this week. I picked up a 16 lb one earlier normally priced around $65 and I got it for around $35 I think.
If you are curious, download the app and you can see if there is a close one running the special.
Yea not around my old stomping grounds, still $7.99/lb for a packer. Went to Sams club today they had them at $3.28/lb for prime and $2.78/lb choice.
Hmmm. that's good to know b/c that's pretty cheap. I might have to stop by Kroger real quick. Because...
I want to Sam's last night for a Brisket for this weekend and they only had "Whole Flats" for $5/lb
Yea the flats they had were $5/lb.
Called another Sam's and they claimed to have whole ones, so heading out there tonight
Good idea for a video because we discuss frequently, this is part two of four. Parts three and four are not out yet.
Brisket acquired. It's choice vs Prime. Boooo. Cmon Sams where's the good shit?
2.68/lb whatever I'll take it. 17.8#er
Oh, wait... What's this Sam's Club???
Local Costco had short plates in stock. So I bought 3.
Doing one Saturday
How much were they?
4.99/LB I think. Just choice, but I didn’t care
Timing for Brisket:
Lunch is at 1pm tomorrow. Brisket was 17.5lb and I trimmed about 3.5 off, so it's now 14 pounds. Thinking an hour a pound at ~250, 4 hour rest.
7pm on the Smoke
1am (+6hrs) wrap around 165*
9am (+14hrs) around 200*
4 hour Rest
Lunch at 1pm
That still give me an extra 2 hours if it runs long and it'll be 16 hr smoke. Worst case it'll got to 1pm and a full 1.25 hours per pound and 18 hours then can rest for 1 hour and eat at 2.
Start earlier IMO. More rest the better plus you don't have to stress about time. Just put that fucker in a cooler and it will be hot and ready at chow time.
Maybe on the smoke at 5pm? And extra 2 hours?
What kinda smoker you using?
Or four, yeah, what’s works the best for your sleep schedule. Two weeks ago mine ran a little hot the five hours I slept. Finished up at 10AM and threw it in the cooler. Sliced it up at 530 and was still hot.
Pellet - Yoder YS640
Being pretty confident in the temp control on one of those. I would think you wouldn't have to worry too much
It's more of we when will it be done question vs temp control. Wife always gets mad when the bbq isn't ready on time. I tried to tell her it'll be ready when the meat is ready
this dropped today. watched a couple of episodes today on my day off - i've enjoyed it
Flat was done at 3am. 10hrs in.
Point was only at 180 so I separated the two and smoked it for another 4 hrs and done 14 hrs in. The flat will rest for like 10hrs which has me a little concerned but it's in a cooler under heavy towels and with the point next to it for new heat
Never separated the two mid smoke, so we'll see how this turns out. Here's a pre wrap pic
I've never separated either
When you say done you mean temp or feel?
I don't think I've ever even probed the flat during a cook
It will still be hot when you take it out to make some ends.
I usually temp probe in the thickest section of the flat before the deckle. Then when it gets to 195-200 start going by feel. The flat was butter smooth everywhere. The point was still feeling tough and I didn't want to cook the flat for another 4 hours
Usually they are done together or real close
Flat was kinda crumbly but not dry. Was weird. Point was fire
Used the leftover chicken for BBQ nachos
I love this thread
Do you trim the fat cap?
I trimmed a little bit, but it was actually pretty clean when I bought it.
Last time I tried short ribs it was a disaster. I just asked the butcher to go get me a four bone pack and I didn’t inspect it. Got home and the fat cap so thick that once I had trimmed it two of the bones were basically gone
Did you get cold?
What size cooler do I need to rest a packer brisket? just want to buy something cheap, i don't see myself using it for anything outside of bbq resting.
Don't think you want to cheap out if your looking to hold food for hours.
Lucky socks for the football season
corn going on