Hows this gonna turn out??

[BPTactical]

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5# Short Brisket, point and flat.
Trimmed the fat last night, beef broth, rub mix, Valentinas hot sauce all mixed for the injection and shot it up last night.
Slapped rub on it and wrapped it up in the fridge overnight.
On the smoker at 200-225 for 6 hours.

[StagLefty]

The only sure way to find out is to have me over for a bite !!! [Beer]

[Hound]

Looks good. I will need a report next time I see ya.

[theGinsue]

I hate you Bert.

(Disclaimer: okay, what that really means is I love him in a NON-HOMO sort of way, yet I'm very jealous of him right now.)

[Ah Pook]

I hate you Bert.
(NO, I hate Bert.)



[Beer]

[BPTactical]

Don't feel bad guys, I hate him too.

[Bailey Guns]

That's gonna barely be enough for the two of us. So...around 6-ish?

[UncleDave]

It is a sin to trim the fat. That where the goodness lives.

[BPTactical]

It is a sin to trim the fat. That where the goodness lives.

Depends on the fat. I leave 1/4" to 3/8" of the fat cap on but I trim away any excess and I make sure to cut all of the hard, yellow fat off. It doesn't render down and ya just trash it anyway.

This cut was marbled really nice, came from Tymkovich on 70th & Washington.

[StagLefty]

Depends on the fat. I leave 1/4" to 3/8" of the fat cap on but I trim away any excess and I make sure to cut all of the hard, yellow fat off. It doesn't render down and ya just trash it anyway.

This cut was marbled really nice, came from Tymkovich on 70th & Washington.

Eureka-that's the place I've been trying to remember !!

Sent from my KFOT using Tapatalk 2

[wyome]

it will be maybe half as good as the pork ribs i made yesterday , but that's just my guess

[rondog]

Just got back from Costco with a big pork tenderloin and a couple of yardbirds, OL is gonna get some ribs too. Yowza!

[BPTactical]

Fighting to keep it at 225, the wind is being a pain.

[Gman]

Where's the rest of it?[Coffee]

[blacklabel]

Fighting to keep it at 225, the wind is being a pain.

Try it on an El Cheapo Brinkmann. Perfectly calm 225 degree day and I still wouldn't get stable temps.

[BPTactical]

Try it on an El Cheapo Brinkmann. Perfectly calm 225 degree day and I still wouldn't get stable temps.

I have a CharGriller grill/smoker with the side fire box. I modded the chimney and firebox duct to get an even smoke flow and tweak the lid a bit but it seals pretty tight. It does pretty well but it is finicky on weather.
My ribs in January weren't so goodly....

Not a biggie, I got 5.5 hrs on the smoke and my internal temp was 190. Pulled it off the rack and double wrapped with foil.
Gonna hold it at that for an hour then to rest in the cooler for another hour. Save the drippings for some burnt ends.
Corn on the cob, baked taters, toasted asparagus and hoagie rolls.

[rondog]

One of the reasons I built this cabinet for my smoker was to help baffle the wind. I'd planned on putting a door on it too, but haven't gotten around to that yet. I also gets the smoker up off the ground so I can deal with it easier, plus storage for two propane tanks and wood chunks, and I can wheel the whole shebang around on the patio wherever I want it. Then wheel it over in the corner out of the way when I'm done.

[rondog]

See if the photo attaches here. Really pisses me off that my new PC won't work right with this site, and this one alone. Can't paste photos, can't edit posts, can't even use the Enter/Return key without freaking out the keyboard. Blows my mind. Work fine wherever else I go.

[10mm-man]

Well; how did it turn out?

[BPTactical]

Well; how did it turn out?

Yet to be determined, taters just went in the oven and Brisky is resting comfortably in the cooler.


Edit- finished product. A bit moister than I had hoped for, probably because of fighting temperature early on. Flavor was good and the burnt ends were awesome with a good bark.
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45249

All in all, a good smoke!

[hatidua]

-after that many hours, at that temperature, it's gonna be dead, guaranteed.

[10mm-man]

Yet to be determined, taters just went in the oven and Brisky is resting comfortably in the cooler.


Edit- finished product. A bit moister than I had hoped for, probably because of fighting temperature early on. Flavor was good and the burnt ends were awesome with a good bark.
45247
45249

All in all, a good smoke!

Call me a newb if I'm missing something, but; would you not want it moist? I personally hate dry meat.

[BPTactical]

Never wanted it dry but I don't like it when it is wet either.
That first couple of hours is critical, that is when it pulls the smoke in and kinda sets the tone.
It was windy and the wind kept blowing down the chimney, the hottest I could get was 190-200.
Had it been 225 or so it would have pushed a bit more of the moisture out.
Great flavor and THAT smell!
Smelled like Merica!

[Great-Kazoo]

Call me a newb if I'm missing something, but; would you not want it moist? I personally hate dry meat.

You want flavor / taste, not dry, but not eating a sponge either. I've had success with overnight dry rubs, wrap the item in saran / plastic wrap. Rub draws moisture out then back in, hopefully. You want a nice melding of flavor and texture, not a slab of jerky.

Hopefully my cousin will have his Traeger smoker with him next week. Then a new way to cook outdoors ( for me) will take shape. The smoke with coal & wood isn't cutting it. As Bert mentioned, high wind and or temp drop can toss a big wrench in to a small gear.