Who likes to smoke their meat?

(2) 5lb Costco briskets for Christmas. First time doing a brisket, so here goes nothing. Meat Church for the Win. Holy Cow and the Gospel seemed fitting. Prepped the meat on Saturday. Sunday morning starting outdoor temps 15*. Typically I run (3) rows of charcoal around the kettle (snake method) to hold +/- 225. This time I added an extra row to help combat the chill in the air. Started heating coals at 5am. Meat was on at 5:45a. Added charcoal around 11. A full complete ring would have lasted me +/- 9 hrs.

Pulled the first at 12:45 and the second at 1:30. Did have to wrap as they both stalled at 145* and I didn't want to stretch the time. Both pulled at 205* and let them rest for 2+ hours. No problems on the pull test. One was slightly drier than the other, but everyone raved about them.

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ekuhn said:
(2) 5lb Costco briskets for Christmas. First time doing a brisket, so here goes nothing. Meat Church for the Win. Holy Cow and the Gospel seemed fitting. Prepped the meat on Saturday. Sunday morning starting outdoor temps 15*. Typically I run (3) rows of charcoal around the kettle (snake method) to hold +/- 225. This time I added an extra row to help combat the chill in the air. Started heating coals at 5am. Meat was on at 5:45a. Added charcoal around 11. A full complete ring would have lasted me +/- 9 hrs.

Pulled the first at 12:45 and the second at 1:30. Did have to wrap as they both stalled at 145* and I didn't want to stretch the time. Both pulled at 205* and let them rest for 2+ hours. No problems on the pull test. One was slightly drier than the other, but everyone raved about them.

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gotta wrap brisket at the first sign of the stall - there isn't enough fat, so when the moisture is gone, it tends to dry out quickly.
I've been moving it to a conventional oven after wrapping, cause lazy.
Looks yummy!
 
Patrick said:
gotta wrap brisket at the first sign of the stall - there isn't enough fat, so when the moisture is gone, it tends to dry out quickly.
I've been moving it to a conventional oven after wrapping, cause lazy.
Looks yummy!
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Yea, I was hoping for the best. Plus I might have dozed on the couch for a few minutes.

I thought about it, but then I couldn't post it in this thread.
 
Honestly, smoking just flats is really difficult and i pretty much quit doing so. As mentioned, wrapping can help and the long rest was a good move too. Just slicing what you want to serve (not the entire thing) can help preserve internal moisture. But if you have to preslice the whole thing, submerging in jus can help delay moisture loss from the slices.

On the other hand, leftover dry brisket usually makes really good "day after" tacos, burritos, bbq sandwiches, chili and other goodies.
 
ekuhn said:
Yea, I was hoping for the best. Plus I might have dozed on the couch for a few minutes.

I thought about it, but then I couldn't post it in this thread.
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What was the temp you were able to hold? It must have been hard want to run out every 2 hr to reload. The oven after 3 hrs would have also been my suggestion
 
qclabrat said:
What was the temp you were able to hold? It must have been hard want to run out every 2 hr to reload. The oven after 3 hrs would have also been my suggestion
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Furthermore, this is a constant debate I have with my self. I consider myself a smoking purist, using only my Weber Kettle Performer. Charcoal for all my meats, except for a quick midweek cook on the propane grill. The hang up is the time consumption, the constant checking, the vent adjustment, etc. Which makes it a hassle sometimes. So I contemplate a pellet smoker. Set it an forget it, come by every hour to spritz, hook it to my WIFI so I can continue my day with minimal input. Pit Boss, Traeger, RecTec I watch YouTube videos to compare.

Sounds great, but do I need another grilling device on the patio? This can go the same with the Blackstone griddle. This could lead to be 4 grilling devices on the patio. Don't forget the Ooni pizza oven, but that travels and stores well in the basement.

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ekuhn said:
Furthermore, this is a constant debate I have with my self. I consider myself a smoking purist, using only my Weber Kettle Performer. Charcoal for all my meats, except for a quick midweek cook on the propane grill. The hang up is the time consumption, the constant checking, the vent adjustment, etc. Which makes it a hassle sometimes. So I contemplate a pellet smoker. Set it an forget it, come by every hour to spritz, hook it to my WIFI so I can continue my day with minimal input. Pit Boss, Traeger, RecTec I watch YouTube videos to compare.

Sounds great, but do I need another grilling device on the patio? This can go the same with the Blackstone griddle. This could lead to be 4 grilling devices on the patio. Don't forget the Ooni pizza oven, but that travels and stores well in the basement.

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Big Green Egg. Does it all.
 
I've been happy with my gravity fed charcoal smoker. Has an automatic fan + WiFi. I also have a gas grill for quick meals & griddle plate.
 
ekuhn said:
So does my kettle - but with effort. You have the EGG Genius?


What brand?
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Nah. I'm the only genius using this Egg. If I did overnight smokes it would help, but I never do. When I'm around the house it's no big deal since it holds temp so well.
 
JonF said:
Whats your preferred rib method?
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I’ll let you know when I find it. Lol

Last few smokes were:
3-2-1, with liquid added for the 2- waaaaay too fall off the bone

Then I did straight smoke with foil resting

Today I’m doing 3-2-1, no liquid- we’ll see

I had straight smoke dialed with the bullet smokers with water pan, now on pellets, not quite finding my groove yet.
 
Yeah, 321 is great on the pellet grill if you like fall off the bone style. My wife does, me not so much. I've modified it to 3-1-1 to reduce the braise portion of the sequence as its really the step that takes it to that level. For me, it becomes 3 hours smoke for flavor, 1 hour foiled braise to tenderize, 1 hour unfoiled to dry up the bark and/or mop your sauce. You can even do the last 2 hours of braise and bark steps in your oven at 225 and spare the pellets as not much more smoking will be going on at that point.
 
JonF said:
Whats your preferred rib method?
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Let me update: it’s not the f-ing 3-2-1 for damn sure, and we ain’t even at the table yet.
Even using dry foil, they are too fall apart.
 
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