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Found 105 results

  1. Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong: - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambient outside temperature was low-mid 80s - waited until grill came up to temp and smoke was mostly clear before putting meat on - put meat on fat side down - cooked in Classic III using sloroller, on the lower level rack - cooked with water pan on grill - used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket) - grill temp ranged between 245-270, but mostly 250-260 - took ~6.5 hrs to get to 170 internal temp - wrapped in foil at 172 - took ~1.5 hrs to get to 203 - at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking - kept in foil, wrapped in towel, put in cooler for 1.5 hrs The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense. The attached photos are from the day after the cook and the meat is cold. Where do I go wrong? Thanks!!
  2. Morning Everyone. First, this forum has been great for getting tips and learning how to cook on my Kamado Joe. So far I’ve successfully made pizza, beef ribs, and chicken which have all been amazing. I want to smoke a brisket for mother’s day and have learned the how’s and what to dos but what I don’t know is how much charcoal do I use? I haven’t bought the brisket yet but I’m assuming this will be a 8-10 hour smoke. I just want to make sure I have enough coal to keep the fire going. Also, do you wrap your brisket half way through or no? Thanks in advance!!!
  3. Yesterday I smoked my first brisket with the Joe. I've smoked briskets before in my Masterbuilt Electric Smoker (MES henceforth) and they were phenomenal. This one turned out with great taste, but I know I could have done a lot better in terms of texture. The bark was nice and crispy which I loved, but it came out a little tough. I've identified several differences in the process I followed on the MES, but I always want to learn from the best so I welcome all input - suggestions, constructive criticism, etc. MES vs Joe: Flat and Fat Cap on MES vs just the Flat on the Joe (I don't think the briskets I smoked on the MES were full briskets - they weighed in from 7 to 10 lbs, and the one I smoked yesterday on the Joe was just over 5) Drip Pan filled with water (coffee, actually) in MES vs no added moisture on Joe Texas Crutch after 4 hours on MES vs all grill time on Joe Brushed with Mop Sauce pretty frequently on MES vs untouched on Joe Wood chips on MES vs wood chunks on Joe (doubt this contributed, but wanted to capture it) Internal Temp 195 on MES vs 200 on Joe 5-6 hours on MES vs 7-8 on Joe Those are the differences I can recall. The MES produced a much more tender brisket, but the bark wasn't crispy at all, and borderline soggy in some places. This makes sense given the drip pan, the aluminum foil and the basting. My hope is that I can somehow obtain that perfect bark and a more tender bite. Pictures: https://www.dropbox.com/s/nc2f33hb5wdw45b/Photo May 13%2C 21 34 51.jpg?dl=0 https://www.dropbox.com/s/ygztvqmf8fr4s4e/Photo May 15%2C 20 42 37.jpg?dl=0 https://www.dropbox.com/s/f98piayfayfiwet/Photo May 18%2C 13 28 57.jpg?dl=0 https://www.dropbox.com/s/p1hw9javhe95hzw/Photo May 18%2C 14 18 49.jpg?dl=0 https://www.dropbox.com/s/eqbr19g9eu1jtoo/Photo May 18%2C 21 31 20.jpg?dl=0 https://www.dropbox.com/s/e1wp3bqz77rhqcz/Photo May 18%2C 21 33 01.jpg?dl=0 https://www.dropbox.com/s/5klzyxjqpfnnipm/Photo May 18%2C 22 23 57.jpg?dl=0 https://www.dropbox.com/s/hcqylt8z02fgpcb/Photo May 18%2C 22 26 31.jpg?dl=0
  4. Grill = Akorn. Temp control by TipTopTemp. No leaks. Probes = Thermoworks Smoke and Thermopen MK4. I've confirmed that the probes are accurate, and there was no obstructions on the pit probe. Put on a 16lb Packer (probably a few pounds less after trimming) at midnight. According to the Smoke's graphs, the pit temp held between 215-235 all night. The brisket hit the stall after only 3 hours of cooking, so IT of 160 by 3AM. When I woke up to make some pit adjustments (it jumped to around 250 at 6AM, probably when the sun came up and the TTT compensated for change in ambient temp) the meat was already at around 180, so I'm wrapping in butcher paper, however it's going to be finished - including resting - in under 12 hours, which just doesn't seem right. Had I wrapped when the stall hit, that would have been at 3AM, and maybe it would have been done around 8. How is that even possible for a 16lb packer? Everything was timed so that it would be done (including rest) in around 16 hours, though obviously every piece of meat is different. I would not have expected a piece to be THIS different though.
  5. So we were having a small get-together this year for Thanksgiving and I decided to go away from the traditional turkey since we're more partial to ham and beef, anyway. I went to Costco on Tuesday night, grabbed a 14lb prime brisket (before trim), and prepped it late Wednesday night with only salt and pepper around midnight as the smoker came to temp. Threw it on the Big Joe fat side down (to add another layer of protection from the heat below) at 1am at 225 and let it go. I woke up around 7:30 and the temp apparently held steady, but it did so at 215 so the stall was a bit lower than I've heard elsewhere -- it stalled around 148 instead of 160-165ish. No problem, I opened the top vent and brought the temp to 285 and the internal temp started to creep up a for a few hours, but we were planning on eating around 2-3 so I needed to speed it along soon if it didn't break the stall. A couple hours later, around noon, I realized there was no way it was going to be done in time, so I wrapped in foil and threw it back on. About 2:00 it was probing tender at 208 and ready to pull. Wrapped in a couple towels, placed in a cooler, and made the short 40 minute drive to the family feast. All in all, I should have thrown it on about an hour earlier and set the temp at 250 instead of 225. I feel like it dropped to 215 for too long so at the stall the fat didn't render as well as I was wanting, but everyone thought it was amazing, and I'm not really going to complain for my first time. It was moist and juicy, I just made a few noobie mistakes/oversights this time, but can't wait to smoke another! Pics below:
  6. My amazing wife gifted me a SRF 13.8 Wagyu gold brisket. Here's what came in the package. She only "paid" for the brisket. We received two 8 oz top sirloin steaks and a pack of wagyu hot dogs. Not pictured was a cooler bag that was also included! Here is the label from the brisket. Here that beauty is fresh out of the package and rinsed and paper towel dried. Fired up the grill with the new Fogo! Indirect with drip pan, at 250. Fat side down. Smoked over 6 chunks of apple and 2 chunks mesquite. Almost all trimmed up. Ready for rubbing. Rubbed with an inexpensive coffee rub that I absolutely love. I felt like I was cheaping out on this part.... But it needed to be cooked and we thought we were going to have people around for the big fight on HBO. So no time to run up the highway to nearest store that sold something a bit better. Cooked until internal temp alarmed at 170 at something like 2:38 am. The following picture was before I went to bed or about halfway there. Double wrapped in hd aluminum foil at 170 and put back on the grill. Until a temp of 198 was reached. And boy was it "probe tender"! Here is the before bed pic. Sit down, relax, have a cigar, take in the wonderful aromas! Pulled it off at 198, wrapped in a blanket and put into the Pelican cooled for 3 hours and was surprised when I awoke to find this beauty all done and ready for eating. You can't really tell due to my awful camera, but it has about a 1/4 inch pink smoke ring and was super juicy. This meat melts in your mouth. Everyone who's tried says it is the best brisket they have ever had and I agree. The guys at my work don't just hand out compliments ever, so I believe them. Overall this is wonderful and needs nothing. You can slice this brisket with a plastic fork and it melts on your tongue. It is a bit pricey, but well worth it and not something we can do every week(too bad). My wife says that this has ruined beef for her. Here is a pic of the bend. I highly recommend this at least once or split it with some good friends. SRF was great, they contacted my wife soon after she ordered to make sure she understood what she was getting and the shipping details. Truly amazing all around! I love my wife; she treats me awesome!
  7. Picked up a 6.75lb flat at Costco. Seasoned with salt pepper garlic onion powder, used mustard to help the rub adhere. Fired up at 7 this morning, settled in at 250 with some cherry on there, brisket went on at 830. Stalled HARD at 165 from 11-6, then zoomed to 195-200 by 7. Found a couple spare ribs at the store and tossed them on at the same time, they finished around 330. Ribs came out great. Brisket came out pretty darn good. Rub was a bit too salty, I’ll have to scale that back. Some areas around the outside were a bit crumbly, and it could have been juicer, but I’ve paid for worse brisket at “bbq” restaurants. Needless to say, bark formation was on point (on flat?). Dont remember where I saw it here, but I wrapped a sweet onion with foil, and put a couple pats of butter on it, left it in the grill for the last 6 hours, 10/10 would recommend, will do this every time I fire up from now on.
  8. I'm smoking a brisket flat from Publix today. Injected with beef broth and Worcestershire and rubbed with 4 Rivers Smokehouse Brisket Rub. Started at 6:30am and just broke through the stale at 9:30am. The temperature is a little higher than I wanted at 270 degrees, but the hickory is smoking nicely! I'll post pictures after it rests.
  9. Hey All, I just picked up a prime 13lb full packer at Costco. I'm planning on making it for Sunday afternoon. I also picked up a TTT to help with overnight temp regulation. My thought is to cook at roughly 250, trim, and season with salt and pepper a la Franklin. Then when the stall hits I plan to wrap in butcher paper and take it off at 200 or so. I'll also have a water pan in the Akorn. Am I missing anything? Any advice? The price was very reasonable on the brisket so I won't feel too bad if I torch it, but I really want this to work out. Any thoughts are appreciated!
  10. So the title sorta speaks for itself. We did a side by side comparison of 2 prime grade briskets from Costco. Wrapped one in foil and one in butcher paper and then compared the difference. This was one of the funnest cooks I've filmed at my house. You'll see why when you watch. People make the difference.
  11. Cooked a brisket for our Church Brunch (Roasted chicken, brisket, candied sweet potatoes, green beans, mac & cheese). Started it 9pm and wrapped it in butcher paper the last hour to get it off by 9am. Granted this is an extremely horrible brisket pic but, after two long shifts and basically no sleep, I was incapable of properly operating a camera. I did discover that I can basically cook a brisket sleepwalking however. The Macaroni Grill style bread leftovers for today's breakfast.
  12. The planned 29° Brisket cook was postponed due to necessity and has now become a 9°, 7 inches of snow Brisket Cook.
  13. @John Setzler, just wanted to give a big thank you for the recent brisket video. I have been using a kamado for a little over two years, but the brisket thing scared me. Your video was the clearest and best explanation of a brisket cook I have ever seen, especially the way you explained separating the point and flat. I did my first one yesterday, and attribute the success entirely to your video. The flat did turn out a little dry, but it was a choice, not prime grade, possibly that was part of the reason. However, warmed up in the crock pot with a little water added, it is very good. And the burnt ends... I don't know how to describe them, they are unlike anything I've ever done. Thanks again.
  14. Very thankful that the pecan mini logs I ordered on Friday showed up in basically two business days instead of the eight they projected. Got an unbelievable price on them plus free shipping. One 20lb turkey and one brisket just shy of 17lbs. I find that I am trimming more fat off of Costco Prime briskets than any other brisket I come across. It is a gret product however. Brisket properly peppered and salted- threw it on the grill @ 11:30pm. Problably will put the turkey on @ 9am for a 1pm early dinner time.
  15. I'm about to cook a brisket however, I've just never run into this before. Anybody recognize this? Would you still cook it?
  16. Just picked up my first packer brisket from Costco which will be Saturday evening football fare this weekend. The plan is to fire up the grill around 11 p.m., stabilize around 240/250, throw the brisket on around midnight. We have a halloween thing from 3-5, after which it's cutting and serving time so it needs to be pulled, wrapped and in the cooler by about 2:30 when we leave. So I'd like it to be done between noon and 2 (giving time for 12 hours but leeway up to 14 if it takes longer than anticipated) Few questions, some I think I have answers to but want to confirm: 1. if it gets done on the early end and I pull it in the noon hour, is it okay to sit in the cooler wrapped in foil/towels from, potentially noon to 5p? I saw where someone said they once left their pork butt for six hours and it was still too hot to touch so I think I'm okay on that. other choice would be start it at 2 or so but I'd rather do an overnight. also would be my first overnight.... 2. i have to go into work Saturday morning, my wife will be gone too so the grill will be unattended for 1-2 hours, probably 8-10 a.m. if the temp is pretty stable is that okay to do? it's on a roughly 20x20 paver patio, so a fire isn't really a concern I have. But I could get someone to babysit it if there is a worry about leaving it unattended for a long period (temp spikes, fire dying, etc....have people left their slow and low cooks for a bit of time with no issues?) 3. i know fat cap up or down is an ongoing debate but what is general consensus? thanks
  17. Hi All, Just thought I'd post my first real experiences on the Akorn, and in charcoal cooking in general. Saturday night I cooked up a simple pizza, which came out a treat. I already had a go to dough recipie but decided to go with the sticky on this forum and use a basic 70% hydration dough. It was a great recipie. Next time I might take it out a smidge earlier, the base was very crispy which was good, but it would have perfect if it was just a tiny bit less so. Sunday I slow roasted a small brisket for my wife and I. I had a number of issues with temp control and have learnt to pay closer attention. The temp got to high and then I ended up killing it accidentally. Re lit the coal and I had to duck out to the shops and the same thing happened. Despite 4 major stuff up, it turned out bloody beautiful. Basically did a dry run and then put it in a covered tray with some beef stock. It still pulled pretty easily, and when mixed in the the leftover drippings and stock, was awesome for dinner in a roll with some coleslaw. All in all it was a good weekend with a few lessons but still some awesome food.
  18. Fired up the pellet tube full of hardwood pellets and a chimney full of Kingsford Professional. Smoking tube under the charcoal grate of my Weber 22" WSM. Turned the pecan splits over towards the coals and let the bark burn off prior to stacking everything on. Pro-tip.....if you are going to be using OakRidge BBQ's rubs.......and I HIGHLY recommend you do, then get their metal shaker. It works perfectly with their rubs. Nice grain size that shakes well and covers easily. Came up to the preset temp of 275 and has stayed locked in nicely. Let me run errands and get stuff done in the meantime.
  19. Smoked up a Chuck Roast from my Father in Law's recipe from over 40 years ago. It's much like some of the recipes today. Check it out and see how it went. I'm having a ball making these videos. If someone can learn something or if they get inspired to fire up their smoker, then I'll feel like I've accomplished something. I'll be making more videos so be sure to subscribe to catch them all.
  20. And I slept in. Wanted to have the Labour Day weekend brisket on by 06:00, but I am almost a full hour late. Somebody slept in and never woke me up. Oh, yeah. That was me. Woops! Anyhow, it's just under 10 pounds and the grill temp is at 226F which is about 35 degrees hotter than I wanted it to start at. Let's see how we can salvage this mess. The good news is that my daughter isn''t expected into town until 7pm tonight and she probably won't want to eat for at least a half hour. Brisket photo #1 Brisket photo #2 Oops wrong brisket.. this is who I'm trying to train to love brisket! Can't wait to see her tonight!
  21. Aw man, it looks like I missed out on Brisket Camp for 2018. I slept on this... Well, here's to next year http://foodwaystexas.com/events/barbecue-camps/camp-brisket/ http://bbq.tamu.edu/camp-brisket/ http://bbq.tamu.edu/2017/01/14/camp-brisket-2017-edition/
  22. Did a brisket "sort of" following Diva Q's 180 method. Got up at 04:00, lit the pre-prepped Akorn then went inside to prep the 9 pound slab and make a cuppa. Meat went on the heat at about 04:30, and I managed to get the thermometer to level off at about 196 degrees, slightly higher than she recommended as a start.. I went to sleep for an hour or so then got up to check the temps. According to the iGrill, the temperature stuck perfectly. Another four hours later, I took the temperature up to about 275 and let it set the bark for about two more hours. When the internal was at 165, I wrapped and let it coast to 203 degrees. The meat was rested for about an hour and a half. As usual, I served sauce on the side. The end result was amazing, moist and flavourful. Far better than I was expecting for such simple recipe. One thing I did note was that the beef didn't slice as cleanly as I was expecting with some of it shredding like pulled pork. Is this normal or are my knives dull? What's your opinion?
  23. Started a brisket Saturday night for a loooooooooooooooong smoke and the results were outta' this world. This was a section cut from a whole packer (starting to realize it does make for a better brisket) it was seasoned with holy cow rub and injected with their Honey hog injection powder. The liquid I used for the injection was 100% pineapple juice hoping it would tenderize the internal meat because of the acidity of the juice..... and I was very much correct on this. I couldn't really try the "pull test" because it would fall apart just lifting it up lol. BTW I cooked it to exactly 201F ( I've heard magic happens at 203 but I didn't want to risk anything for 2 deg). I let it rest in a cooler for maybe 45 minutes to an hour. The smell was too good to let it sit any longer. I don't think the cut picture does this cook justice, I'm telling you I've had brisket from Texas to Florida, expensive to cheap, and this was far and away my new favourite. (edit) I just wanted to say that I'm still blown away at the efficiency of this cooker. 19 HOURS at 220-245!!! I don't know how you can mess up a meal on this thing! Click to enlarge...
  24. Please help my brisket flat dried out. still was tender and tasted well. people enjoyed it but know there is room for improvement.https://www.youtube.com/edit?o=U&video_id=2rl1HIbGNKM
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