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Old 07-25-2021, 10:51am   #1
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Default 14.5 lb Prime full packer brisket on the smoker

Can't wait for it to be done ! Pics later. If you're looking you ain't cooking !
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Old 07-25-2021, 10:55am   #2
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Sounds like a proper Sunday! Do you let it rest in a cooler?
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Old 07-25-2021, 10:59am   #3
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Sounds like a proper Sunday! Do you let it rest in a cooler?
That's the plan
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Old 07-25-2021, 11:05am   #4
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Old 07-25-2021, 11:51am   #5
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Shipping to Houston?
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Old 07-25-2021, 11:56am   #6
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Cost less than 100 bux???
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Old 07-25-2021, 12:18pm   #7
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That's the plan
Whatís your full process?

My neighbor has a smoker that she allows me to use. Im going to have a big crowd for thanksgiving with my mom, my sisters, their hubs and all the kids. This year even an extra large turkey isnít going to cut it.

Was thinking of doing a turkey, plus something on the smoker. Prime rib sounds pretty good.
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Old 07-25-2021, 12:31pm   #8
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Cost less than 100 bux???
Got it at Sam's a few months ago, 2.40 a pound ! Just pulled it out of the feezer, defrosted it and dry rubbed overnight.
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Old 07-25-2021, 12:38pm   #9
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Whatís your full process?

My neighbor has a smoker that she allows me to use. Im going to have a big crowd for thanksgiving with my mom, my sisters, their hubs and all the kids. This year even an extra large turkey isnít going to cut it.

Was thinking of doing a turkey, plus something on the smoker. Prime rib sounds pretty good.
I have a gizmo called BBQube, it's a temp controller and temp monitor, has 3 probes, a flexible hose that connects to my smoker and a fan on the device. Controls the airflow to maintain the temp. App will notify when I hit my target temp.

I just dry rub overnight, get my lump charcoal going in a chimney, then dump it on top of my smoking chunks (hickory today), let it settle for 15 minutes and put the meat in. I have a Vision Kamado grill ( like an Egg) and it has a double rack. I put a tray with Guinness on top of a foil covered pizza stone on the first rack. Stone acts as a heat deflector, meat goes on top rack. Shooting for 185 or so, then remove and wrap to sit in a cooler with towels around it for an hour or 2. It's been going since 8:30 am.
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Old 07-25-2021, 12:52pm   #10
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I have a gizmo called BBQube, it's a temp controller and temp monitor, has 3 probes, a flexible hose that connects to my smoker and a fan on the device. Controls the airflow to maintain the temp. App will notify when I hit my target temp.

I just dry rub overnight, get my lump charcoal going in a chimney, then dump it on top of my smoking chunks (hickory today), let it settle for 15 minutes and put the meat in. I have a Vision Kamado grill ( like an Egg) and it has a double rack. I put a tray with Guinness on top of a foil covered pizza stone on the first rack. Stone acts as a heat deflector, meat goes on top rack. Shooting for 185 or so, then remove and wrap to sit in a cooler with towels around it for an hour or 2. It's been going since 8:30 am.
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Iíll do a practice run. Maybe two.

I may have to look at the BBQube monitor. I currently have the Weber iGrill with four probes but one of the probes is going wonky (Iíve had it for a few years). Plus, it doesnít have the extras that the BBQube has.
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Old 07-25-2021, 12:59pm   #11
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One thing to know, it's bluetooth, not wifi
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Old 07-25-2021, 1:16pm   #12
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Nice ! I have a 15 lb er in the freezer as well. Probably next weekend. Iím one of those lazy mofos with a pellet smoker.
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Old 07-25-2021, 1:23pm   #13
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I load of lump and smoking chunks and I am good for 10 hours ! I only use B&B, it's the best.
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Old 07-25-2021, 1:33pm   #14
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Old 07-25-2021, 1:46pm   #15
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quick peek

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Old 07-25-2021, 1:51pm   #16
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MEEEEEEEEEEEEEEEEE piggy piggy piggy OINK!!!!!!!


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Old 07-25-2021, 2:41pm   #17
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I go electric and it just doesn't get hot enough for brisket unless you start it night before. Having said that, this little monitoring device is the best I've had, because wireless...

https://meater.com/

I'm even using it on steak on the barbie. Haven't overdone anything since I bought it.
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Old 07-25-2021, 2:44pm   #18
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I did 2 7 pound pork shoulders for 20 hours sous vide on the 4th of July. Applewood smoke for 3 hours after and that was the most amazing pulled pork I have ever had.
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Old 07-25-2021, 3:01pm   #19
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I did 2 7 pound pork shoulders for 20 hours sous vide on the 4th of July. Applewood smoke for 3 hours after and that was the most amazing pulled pork I have ever had.
I have done that with good results. I need to try a brisket sous vide with a smoke follow up. Not sure I'll like the result, but it should be some tender meat.
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Old 07-25-2021, 3:10pm   #20
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Last Que... Brisket, ribs and hotlink.
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