Smoking (BBQ etc) thread. Not grilling ?

[RLW]

I like the brisket tips/tricks in the thread so far. Never even thought about a sous vide for brisket. Very interesting way to do it. All though I don’t have a sous vide machine.

I have done 5 briskets thus far, haven’t had the smoker a year yet.
They have all been good, some better than others.

my biggest issue seems to be I will get the point perfect but then the flat will be over done/a little dry. Or vice versa the flat will be great and the point not so much.

seems like separating it and smoking them as 2 different meats may be the way I go next time.
I think that will solve my issues. I know separating goes against the traditional way, but I’m tired of spending that much money on a brisket and only having half of it be great.
MBGA (make brisket great again)

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[dingle87]

Brisket: SPGO, 225-250. I never wrap and I’ve seen much more consistent results with final product and bark. Once it hits 195 IT, I start probing and wait until it probes like butter, which another poster mentioned.

 

[pan-y-cerveza]

Brisket: SPGO, 225-250. I never wrap and I’ve seen much more consistent results with final product and bark. Once it hits 195 IT, I start probing and wait until it probes like butter, which another poster mentioned.

Same. I rarely wrap. I find it only helps with a stall but doesn't make much of a difference otherwise. And it's a hassle messing with it and you lose the bark.

I separate the point and the flat and check them each until probe-tender. I use a fairly good thermometer with two probes but they are out from each other by a few degrees. I "trust but verify" by feel when it gets close to finishing temps.

 

[Datoad]

You name it, I’ll smoke it.
pork butt, ribs, Turkey, Canadian bacon, cheese, nuts and don’t forget ABTs.

 

[pan-y-cerveza]

You name it, I’ll smoke it.
pork butt, ribs, Turkey, Canadian bacon, cheese, nuts and don’t forget ABTs.

Bologna? I love throwing a log on while smoking other things. So good

 

[robo]

Using a Weber Summit Charcoal. It's basically a Weber kamado style smoker/weber grill. I love it.
Rib roast
Brisket
Turkey

 

[BlueBronco]

I know separating goes against the traditional way, but I’m tired of spending that much money on a brisket and only having half of it be great.
MBGA (make brisket great again)

The last few brisket I have smoked have just been the flat. 9-10 hours and it's done and enough to feed 10-12. It's nice not having to wake up in the wee hours to get everything going. And as long as you get it on by 7am it's ready for dinner.

 

[Hoofnmouth]

Wow gang awesome im hungry now?

 

[robo]

The last few brisket I have smoked have just been the flat. 9-10 hours and it's done and enough to feed 10-12. It's nice not having to wake up in the wee hours to get everything going. And as long as you get it on by 7am it's ready for dinner.

I find the point gets eaten up much quicker (fat = flavor?) so I'll often make chili from the leftover flat. So good!

 

[Washbjj88]

I've got a Butt in the fridge now. Going to see if I can figure that one out tomorrow on the Weber kettle.

It was super easy I did my first butt for Father’s Day. I used the snake method with lump charcoal and pecan wood chunks. If you can not get it hot enough just finish it in the oven for the last two hours.

 

[Hossamus Prime]

Bologna? I love throwing a log on while smoking other things. So good

love smoking bologna!! Arkansas Prime Rib. l like to make smaller logs, therm use my SlotDog on them, when done slice them and eat them on some saltines with spicy pickles.

 

[dingle87]

love smoking bologna!! Arkansas Prime Rib. l like to make smaller logs, therm use my SlotDog on them, when done slice them and eat them on some saltines with spicy pickles.

I need to try bologna, unfortunately my wife doesn’t have the same excitement. Lol

 

[Hossamus Prime]

I need to try bologna, unfortunately my wife doesn’t have the same excitement. Lol

It tastes nothing like bologna. I always use the cheapest I can find, people at work who don’t like bologna, love it and request it. Definitely worth trying. I can usually get a log of Bar S brand for under $5.

 

[5.0Maverick]

Good thermometer or two, butcher paper not foil, let it rest properly, avoid white dirty smoke, consistent temp control, prefire the coal/wood before you add it, when you wrap for stall, wrap tightly. Don’t burn your sauce and remember to mop every 45 minutes with apple juice/apple cider vinegar. Oh and mesquite is super smoky so use less. My steam pan, I put quartered onions and halved peppers.

 

[dingle87]

It tastes nothing like bologna. I always use the cheapest I can find, people at work who don’t like bologna, love it and request it. Definitely worth trying. I can usually get a log of Bar S brand for under $5.

Good to know, thanks for the info. Maybe I’ll sneak one in soon.

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