Do you like Bar-Bee-Que?

SessionDrummer · January 23, 2022, 8:53pm

5 hours later …

SessionDrummer · January 23, 2022, 9:30pm

Illogik · January 23, 2022, 9:55pm

That looks very nice, apart from whatever beans those are

SessionDrummer · February 13, 2022, 4:55pm

Rib’in it on the snow day today …

SessionDrummer · February 13, 2022, 9:42pm

SessionDrummer · February 21, 2022, 3:08pm

Slim pickings, could only find a 7.5 lb butt …

3.5 hours in @ 140 internal, going to double foil @ 160 …

SessionDrummer · February 21, 2022, 5:41pm

6 hours in JUST below 160 internal, double foiling till 194-195,

SessionDrummer · February 21, 2022, 9:37pm

Illogik · March 6, 2022, 8:06pm

Posting for shits & giggles. @SessionDrummer

SessionDrummer · March 6, 2022, 9:04pm

WHEW, thanks @Illogik …

SthrnMixer · March 24, 2022, 5:46pm

Where’s the beef?

Here it is! Fun weekend on queue.

SthrnMixer · March 25, 2022, 11:50pm

And just like that, it turns into food.

SessionDrummer · March 26, 2022, 12:20am

Nom Nom @SthrnMixer. How many hours ?

SthrnMixer · March 26, 2022, 1:26am

Came in just under 15. I did the first 6 hours very low…210ish F. Hard to maintain on a kamado, but I managed. Rest of the pre-wrap cook was around 240F, then once wrapped I bumped up to 275F.

Here’s my go to after many cooks, videos and ideas taken from a variety of sources.

After trimming, I use Kosmos Reserve Blend Brisket injection. Ratio is 2 cups water to 1/3 cup injection mix. Try to use it all.
Transfer to a dry, full aluminum pan and apply rub. It’s 1 part coarse black pepper, 1/2 part Kosher salt, and 1/2 part Lawry’s seasoned salt. Coat that puppy.
Next, cover the brisket/pan with aluminum foil and allow to rest at room temp for 5-6 hrs. I’ve found this will only bring the internal temp of the uncooked brisket up to around 48F.
Put on the smoker at a low temp. With a pellet smoker, that could be what…175 or so? With my kamado I can almost do 200, but that’s asking a lot and requires some fairly continuous tinkering with the dampers. Roll at a low temp (clean smoke) for at least 6 hours, although 8-9 hrs is even better.
Bump up to 225-250F and get through the stall. Afterwards, wrap in butcher paper.
Now bump up to 275ish for the remainder of the cook. With the initial low temp cook, probe tenderness can often be achieved at a lower temp…somewhere around 195-198F. Start checking at 195. Once probe tender, pull and let rest at room temp for 30 mins.
Then wrap (with the butcher paper still in place) with cling film trying to be as air tight as possible. Place in a cooler and allow to rest for 4-5 more hours.

That’s it. A good bit of this process can be seen here…