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re: Smoked Brisket : In Game Thread : Update Pg 2
Posted on 4/14/17 at 9:38 pm to Skank_hunt42
Posted on 4/14/17 at 9:38 pm to Skank_hunt42
No. I didn't start the thread 
0
Posted on 4/15/17 at 12:37 am to bossflossjr
I always smoke with the fat cap pointing in the direction of the heat source. For this grill (Primo XL), I'd have it fat cap down. Basically use the fat cap and point as a heat deflector for the flat, which is leaner and needs the protection.
This post was edited on 4/15/17 at 12:38 am
Posted on 4/15/17 at 7:24 am to Crawfish From Arabi
quote:
For this grill (Primo XL), I'd have it fat cap down. Basically use the fat cap and point as a heat deflector for the flat, which is leaner and needs the protection.
I have heat deflector plates for my Primo. They are great for smoking and cooking pizzas at really high temps.
Brisket went in a towel & the ice chest at 5:30AM. Slicing at 11:30
Posted on 4/15/17 at 9:00 am to bossflossjr
Boss I hope you don't mind me posting my brisket on this thread.
First off, before last week I had never smoked a brisket because it can be intimidating. I agreed to bring brisket to the family Easter, so last weekend I did a flat in my MES for 16 hours. No wrap. No water in the pan. SPOG. No spraying, injecting, etc. It went to 205 at which point I wrapped it and rested it in a cooler for 5 hours.
It was very tasty on white bread with sauce but it dried out a little after being carved. I don't know if I cooked it too long or if that is just the flat by nature. Of course it doesn't have a smoke ring, but that is an electric smoker for you.
This is a 14.8 pound prime packer from costco that I trimmed and rubbed with SPOG yesterday. Took it out of the fridge this morning while I got the MES ready.
Amazen pellet smoker loaded with pitmasters choice and apple (ran out of PMC so had to use apple). I have found that microwaving the pellets for about 4 minutes makes the whole system work a lot better. Before, I had pellets go out in the middle of the night so the microwaving is essential.
Pellets light right up and stay lit for the full ten minutes, like they are supposed to.
Here is my setup. I have water in the pan this time to try to keep everything moist. Covering the AMZN is also crucial, as any splatter or grease will kill the entire tray of pellets.
Initial temps. Having a good thermometer is crazy important for smoking in general. Take heed MES owners. My MES temp varies anywhere from 0-25 degrees from true temp depending on ambient temperature. MES are good learning tools for the price, but the built in temp sensors and probes are junk.
Unfortunately I had to trim the end of the flat to fit the packer in without touching the sides. Made a great treat for my chocolate lab. Will update later.
First off, before last week I had never smoked a brisket because it can be intimidating. I agreed to bring brisket to the family Easter, so last weekend I did a flat in my MES for 16 hours. No wrap. No water in the pan. SPOG. No spraying, injecting, etc. It went to 205 at which point I wrapped it and rested it in a cooler for 5 hours.
It was very tasty on white bread with sauce but it dried out a little after being carved. I don't know if I cooked it too long or if that is just the flat by nature. Of course it doesn't have a smoke ring, but that is an electric smoker for you.
This is a 14.8 pound prime packer from costco that I trimmed and rubbed with SPOG yesterday. Took it out of the fridge this morning while I got the MES ready.
Amazen pellet smoker loaded with pitmasters choice and apple (ran out of PMC so had to use apple). I have found that microwaving the pellets for about 4 minutes makes the whole system work a lot better. Before, I had pellets go out in the middle of the night so the microwaving is essential.
Pellets light right up and stay lit for the full ten minutes, like they are supposed to.
Here is my setup. I have water in the pan this time to try to keep everything moist. Covering the AMZN is also crucial, as any splatter or grease will kill the entire tray of pellets.
Initial temps. Having a good thermometer is crazy important for smoking in general. Take heed MES owners. My MES temp varies anywhere from 0-25 degrees from true temp depending on ambient temperature. MES are good learning tools for the price, but the built in temp sensors and probes are junk.
Unfortunately I had to trim the end of the flat to fit the packer in without touching the sides. Made a great treat for my chocolate lab. Will update later.
Posted on 4/15/17 at 9:25 am to bossflossjr
Waiting for pics...
Posted on 4/15/17 at 9:55 am to puffulufogous
quote:
Unfortunately I had to trim the end of the flat to fit the packer in without touching the sides. Made a great treat for my chocolate lab. Will update later.
Use a beer can or something similar to "prop" the brisket up. Then you don't have to cut anything off.
This post was edited on 4/15/17 at 9:57 am
Posted on 4/15/17 at 10:28 am to Hat Tricks
good suggestion, but it was pretty thin and probably not going to be the best slice of brisket.
Posted on 4/15/17 at 11:43 am to puffulufogous
I dont mind, at Puff. We can all learn up n here...
Welp, successful brisket cook for sure. Exactly what i was lookin for... crazy tender and moist enough to fall apart.
I have not sliced the whole thing yet... waitin on some family to get here but sliced the end to try becuz I couldnt wait. Boomshockalocka.
Welp, successful brisket cook for sure. Exactly what i was lookin for... crazy tender and moist enough to fall apart.
I have not sliced the whole thing yet... waitin on some family to get here but sliced the end to try becuz I couldnt wait. Boomshockalocka.
Posted on 4/15/17 at 11:46 am to bossflossjr
That flat? Damn sure looks broken down tender.
Posted on 4/15/17 at 1:03 pm to bossflossjr
Posted on 4/15/17 at 1:05 pm to BRgetthenet
Excellent groceries. Fat and want to take a nap, but we are doin Easter service this afternoon. Gonna need a coffee! Ha
This post was edited on 4/15/17 at 1:11 pm
Posted on 4/15/17 at 1:10 pm to bossflossjr
This post was edited on 4/15/17 at 1:12 pm
Posted on 4/15/17 at 1:11 pm to BRgetthenet
Ha. Yea. Fixed it. Lol
Posted on 4/15/17 at 1:20 pm to bossflossjr
Posted on 4/15/17 at 1:21 pm to bossflossjr
That looks incredible man
Posted on 4/15/17 at 1:30 pm to bossflossjr
Looks fantastic. You wrapped in butcher paper after the stall?
I did one a few weeks ago but at 275 and wrapped in foil. Was good but your bark doe
I did one a few weeks ago but at 275 and wrapped in foil. Was good but your bark doe
Posted on 4/15/17 at 1:42 pm to Dav
quote:
Looks fantastic. You wrapped in butcher paper after the stall?
Given the time I was cooking... it smoked for probably 7 hours. Then I put it in butcher paper & went to bed.
Cooked 15 hours... then wrapped in a towel and put in icechest for 6 hours.
Posted on 4/15/17 at 3:31 pm to bossflossjr
Nice smoke ring too. Looks great
Posted on 4/15/17 at 3:56 pm to bossflossjr
That's a nice lookin' brisket! Great job! 
......so, what time is dinner?
......so, what time is dinner?
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