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baileybbq

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baileybbq last won the day on October 1 2021

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  1. The stuff they gave me probably adds up close to the cost of the whole packer. I didn't want to charge them because they are good friends. But they insist to pay and they thought it was a great deal because that can't be bought unless you pay 3x-4x.
  2. A friend who lives close by asked if I can help cook something for them when I fire up the smoker. So this weekend I did a double brisket cook. Both briskets are in the 10-12 lbs range. I usually cook at the felt level but for this cook the grill grid was at the fire ring height, else the second brisket won't fit. The cook was very successful. In exchange my friend paid for the meat and I also got a very nice bag of good coffee beans, salads, and dessert. I guess this is my first "commissioned" cook.
  3. Added some more lumps and wood chunks to experiment to the set up. I should be able to do 2 briskets this way.
  4. I didn't even know Costco sells choice cuts. In our area (Maryland) they only sell prime and from the first brisket until the 10th they had been perfect. In fact, I will be doing a double brisket cook this weekend for the first time (one for us and for a friend.) Also I agree with seasoning. I use the Kinder's blend (SPG, from Costco as well) and it has never failed in my short smoking career
  5. I plan to cook two briskets this weekend (12.7 lb & 9 lb pre-trim) in the large BGE. Normally I do my cooking with CGS PS Woo and the expander for second level, and use the spider plus 2 half 15" stone as deflector. I don't think the PS Woo will allow me to put the second brisket without having it touching the dome. I plan to change configuration to invert the spider and use a single 13" stone as deflector and just put grid on top of the fire ring. I will put the expander and the D-Grid and that is actually at the felt line. Th picture shows the bottom of the spider relative to the top of charcoal bed. Is that too close?
  6. This is what I cooked on Monday for Chinese New Year's Eve dinner. The flat looks a little dry but all I get are praises. Sometime i think we are too critical of ourselves
  7. I thought the competition as mentioned in this forum as well as amazingribs' recipe. But my family don't like it and they prefer the fall off the bone consistency, specially where soft bone can be bitten off. Nowadays I have adopted a recipe my friend shared: - Season with dry rub - 275F two hours. - Wrap in foil, add honey and brown sugar and cook for 2 more hours in 275F. - If I want to sauce them, I will take off about 30 mins early, sauce and cook. - Let them rest in foil for 15 mins. It doesn't make difference to me as I am happy either way, but everyone else is happier.
  8. I did brisket #4 yesterday and as the ones before I don't spritz and I cook at 225. The only time I open the lid is when I wrapped it at 165F. I also use a blower to maintain temperature....
  9. I cooked a paella today and before lighting up the lumps I do the usual of cleaning the ashes from the last cook, etc. I had the lid (BGE) open and a strong gust of wind caused it to close. I checked around and didn't any damage. Continued my task and bam! it happened again. Now I feel really dumb. So after that I kept the lid closed when I am not looking and when I needed the lid to stay open during the cook I used a wooden spatula as a strut to keep it from coming down again. Before loading it with lumps I took out the fire ring/bowl, checked the lower and upper bowls inside and out and I didn't see any cracks. Check it after starting the fire and didn't see any fire/smoke coming out of any cracks. Did I get lucky? I also have the replacement bands that I haven't gotten around to install. I think that is a priority now.
  10. Well, I need my reading glasses now and I will be sending in my AARP membership fee for the first time.
  11. I trimmed up an 11 lb brisket and it goes into the kamado around midnight and based on the last two sessions I expected it will reach stall/wrapping temp around 8ish. Alarm wake me up about 6:50 to help get my daughter ready for school. Took a look on the Fireboard dashboard and saw the prob temp at 189. Immediately freaked out. Got butcher paper ready, wrapped and put it back into the smoker in 10 minutes. Got my daughter on her way and took a look at the phone again and it says 135F? WTH? I took the Thermapen out and tested a few spots and the temp is indeed at the mid 130s. Unwrapped, put it back to continue cooking. I checked the historical chart and at no point in time after I put the brisket in initially, the probe temp has exceeded the current high. To summarize and lessons learned: - Don't trust your eyes when you are sleepy and not wearing glasses. - Double check temp with thermometer before next step in the process
  12. I saw a smaller full brisket at Costco couple months back and bought it since it is more suitable for a small family. I put it in freezer and I took it out today to thaw in the refrigerator for a cook on Friday night (inviting another family over on Saturday.) This brisket is only 7.7 lbs untrimmed. The first (and only) brisket I smoked last time was a 14.5 lbs (trimmed slightly under 10) and it took 17 hours, plus 1 hour to rest. That seems like close to the ballpark of 1.5 hr/lb rule of thumb. I am guessing it will be around 6 lbs after trimming and wonder if it will be ready in much less time. I am expecting 10-11 hrs before rest. Would this be a reasonable estimate?
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