I don’t recall the time exactly but it was 2-3 hours. Ran it until meat was 190. Then stuck it in foil in a cooler until we were ready to eat a few hours later. Was still too hot to touch with bare hands when it came out.
Anymore I’m shoot to finish all of my bbq early and then foil/cooler it until mealtime. Less annoying for guests and I actually find the fat seems to continue to break down without over-cooking the meat.
That sounds like a really cool approach; I'll have to put a vacuum packer on my list. I don't think ziplock bags would stay together so long.
My propane smoker is pretty hands off, and I've gotten my success rate up pretty high, but the ability to prepare a couple of days ahead and even safely leave the house while it's cooking might make a big difference.
Made more ribs over the weekend. Mmmmm. Finally remembered to take a photo, after I took the first bite.
@SeriousStudent and I both prefer paper plates, it seems.
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
I can feel my arteries constricting since I got the new smoker for Christmas. And my bathroom scale seems to be off...
I was thinking about a small brisket point for this weekends dinner guests, but I may drop back and punt to catfish again.... Decisions, decisions.
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
@ 5lbs brisket point start of the smoke.
165f check up.
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AKA: SkyLine1
All finished up.
It was a pretty lean brisket point below the trimmed fat cap. 7.5 hours on the smoker, pretty tasty but a little too dry for what “I” like.
For my first brisket I’ll take it....a lot more things to try.
Last edited by JM Campbell; 01-20-2019 at 07:53 PM.
AKA: SkyLine1
Was digging around in the freezer and found a small brisket flat left over from the cow I split with another guy last spring. When I say small, it was about 2.6 lbs so I thought it perfect to try this out on. She was also basically grass fed, while waiting to get her into a processor we gave her a few sacks of sweet feed in that last month just to keep her happy. Yours had a nice fat cap while mine only had a slim ribbon under the surface. It was very lean.
I went about 30 hours in the bath then hit it indirect in the smoker at 275-300 with a lot of hickory and pecan until it browned up nice.
It came out very good! This is definitely viable for a full flat and probably a full packer even if you can get it bagged. It takes the disaster factor and the stall time uncertainty right out of the process. The only other option for what I call the small, over trimmed "old lady store bought cuts" is braised in the oven or smoker and what good is that? I don't like to foil my low and slows most generally unless they get hung up in the stall for a longer than planned time.
Thanks for posting! I learned a lot from it.
Last edited by Spartan1980; 01-21-2019 at 11:35 PM.
I saw a few mentions of a sous vide. Does anyone have some good resources regarding use? My sous vide skills are pretty weak right now.
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