So thanks go out to Fatman, that "smsth" guy and others who commented. I picked up an 11 pounder from Wal Mart for like 30 bucks.
Out of the trimmings that were meaty, I made an awesome stew. For the mostly fatty trimmings, I rendered it down and froze and it for future use.
I started the smoke at midnight at 225 degrees. I wrapped in foil by about 7 AM after it hit 160 internal temp. By 11 AM and playing with the temps, I had finally hit that sweet spot of 203 degrees. I collected the drippings, and wrapped the brisket with the drippings in parchment paper, and held it on with foil. and chilled it in a cooler. I reheated it and served on slider rolls with the option of a sweet and spicy BBQ sauce. People went nuts for it...I'm still getting text messages about it....nice job BBI!
Thanks again
I got a FlameBoss but there's others on the market. It's a controller with a meat temp probe, a pit grill temp clip, and what's essentially a small computer fan. So once you get your smoker going and put your meat on it, clip the grill temp clip onto the grill and insert the meat probe. Set the desired temp on your FlameBoss. It'll automatically kick on the little fan to stoke your coals until you get to 225°.
The nice thing is you won't have to constantly fight with your vents trying to get your temps right. More time to prep/cook other food or just relax. Plus it's got built in wifi so I can keep tabs on how my cook is going from the comfort of my couch(or in the cases of an overnight brisket, from bed).
I got a FlameBoss but there's others on the market. It's a controller with a meat temp probe, a pit grill temp clip, and what's essentially a small computer fan. So once you get your smoker going and put your meat on it, clip the grill temp clip onto the grill and insert the meat probe. Set the desired temp on your FlameBoss. It'll automatically kick on the little fan to stoke your coals until you get to 225°.
The nice thing is you won't have to constantly fight with your vents trying to get your temps right. More time to prep/cook other food or just relax. Plus it's got built in wifi so I can keep tabs on how my cook is going from the comfort of my couch(or in the cases of an overnight brisket, from bed).
I watched a friend smoke a brisket who has that set up. And it worked to some extent in the sense that the heat feedback loop indeed turned the fan on an off according to the temperature the prope relayed to the Fan's computer contril...
But the fan turning on or off simply wasn't enough control to keep the temp where we wanted it, and it was far from a hands free operation. And the Gizmo cost well more than 100 bucks, I forget exactly how much, but it was fucking expensive and my friend still had to make other adjustments as the bed of coals got hotter, and then cooler as they burned down, etc.
Really a questionable ROI for the entire set up, if you asked me.
I really think that's the most important step. Glad everyone liked it!
As mentioned above, brisket chili is great for the leftovers
You're holding the temp.
I really think that's the most important step. Glad everyone liked it!
As mentioned above, brisket chili is great for the leftovers
You put it in the cooler after it hits 200 degrees? How long do you leave it in there?
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Brisket is not easy to pull off. I've only done a limited number, but I screwed the first one up royally because I didn't wrap and put in the cooler.
I really think that's the most important step. Glad everyone liked it!
As mentioned above, brisket chili is great for the leftovers
You put it in the cooler after it hits 200 degrees? How long do you leave it in there?
I've gone 5-6 hrs and it was still hot when I pulled i out
You can do this with ribs and pork butt too, but I usually don't. When I do a butt, I pull it off the smoker, wrap it in foil and let it sit on the counter for about 45 minutes.
Is there anything in the cooler (i.e., is it ice, or are you holding it in an empty cooler to keep it warm)?
Thanks
And since this is BBI I'll ask some bonus inane and irrelevant Giants questions in keeping with BBI tradition: Does Daniel Jones have a strong enough arm to lift an 11 lb brisket into the cooler? Would Jabril Peppers add peppers to the foil? Would Pepper Johnson add too much pepper to a rub? Is it true the Flowers let his brisket get eaten by another tailgate party? Was Ben Fricke's brisket "tough as a boot?" Did Danny Kannel's brisket just have "it"? Did Jim Fassel just push all the meat to the middle of the grill (hold on to your Boston Butt, McNally)?
Raw meat is mostly water (something like 70 percent) Cooking transforms the proteins in the meat. Resting allows the moisture to regroup around the proteins. If you cut a piece of meat right off the grill, it tends to release a lot of "juice". When the meat is cut after resting, the moisture does not rush out and will remain somewhat consistently distributed.
I am def going to dry your method next time. Do you wrap in foil or butcher paper?
For those of you who commented on the temp controller devices, I already have one...
For the rub, I used sea salt coarsely ground pepper (lots of it) and very little garlic...that's it....
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If you want to make your job a little easier next time you do a nice and long smoke, invest in an automatic temperature controller for the smoker.
I got a FlameBoss but there's others on the market. It's a controller with a meat temp probe, a pit grill temp clip, and what's essentially a small computer fan. So once you get your smoker going and put your meat on it, clip the grill temp clip onto the grill and insert the meat probe. Set the desired temp on your FlameBoss. It'll automatically kick on the little fan to stoke your coals until you get to 225°.
The nice thing is you won't have to constantly fight with your vents trying to get your temps right. More time to prep/cook other food or just relax. Plus it's got built in wifi so I can keep tabs on how my cook is going from the comfort of my couch(or in the cases of an overnight brisket, from bed).
I watched a friend smoke a brisket who has that set up. And it worked to some extent in the sense that the heat feedback loop indeed turned the fan on an off according to the temperature the prope relayed to the Fan's computer contril...
But the fan turning on or off simply wasn't enough control to keep the temp where we wanted it, and it was far from a hands free operation. And the Gizmo cost well more than 100 bucks, I forget exactly how much, but it was fucking expensive and my friend still had to make other adjustments as the bed of coals got hotter, and then cooler as they burned down, etc.
Really a questionable ROI for the entire set up, if you asked me.
Not sure which one your friend has but I've enjoyed using mine for a few years now with little input from me during my cooks. They definitely aren't cheap(bought mine for about $250 when they released a newer model) but it's worked perfectly every single time. It also has a nice feature for when you open the smoker up to baste/spritz/sauce/etc... it temporarily pauses the unit when it senses a sharp decrease in temp. knowing that you're checking the meat. This prevents it from overstoking the coals.
But yeah, not to divert from the original purpose of this thread... Congrats again to the OP on the cook. And definitely next time, post some pics to make us all jealous.
He was great with smoking and good for beginners, he walked me through every step of the process. I even bookmarked his youtube videos where I think he explained things like the minion method for long smokes (and had other step by step videos - not sure if they're still there).
The WSM was $299 on Amazon
the IQ120 was $150 or so? There is an IQ130 now.
Both have paid for themselves many times over in delicious output from my smoker.
He was great with smoking and good for beginners, he walked me through every step of the process. I even bookmarked his youtube videos where I think he explained things like the minion method for long smokes (and had other step by step videos - not sure if they're still there).
The WSM was $299 on Amazon
the IQ120 was $150 or so? There is an IQ130 now.
Both have paid for themselves many times over in delicious output from my smoker.
That's my exact setup as well, IQ 120, Weber 22 1/2" kettle