/ck/ - Food & Cooking

15-16 lbs trimmed Prime beef brisket. Dry rub.

Salt, pepper, some paprika, some garlic salt, a little cayenne, a little brown sugar.

Weber Smokey Mountain.

Kingsford Charcoal.

Mesquite wood

"Minion method" of lighting and burning. Going top-down results in a longer, more controlled burn; with a longer time in the sweet temp spot - 225-240 degrees F.

Charcoal lit and set well, about to assemble smoker

Water pan in middle with 1 gal hot water to act as heat diffuser. Wood wrapped in foil to keep brisket off dome.

>>17175392
Big boi

>>17175395
Asl

Will update in 3 hours once brisket has formed bark.

Merry Christmas.

Merry Christmas

>>17175397

Big beef orb gazing tonight.

>>17175401
41, M, DFW. 6'3". Beefy.

Quality thread, keep us updated OP

>>17175402
whatcha drinkin while you babysit it

>>17175488

Iced coffee and ice water. Going to crack a Coors Banquet a little later.

>>17175465

I will. It's really the setup and temp maintenance (meaning no change and nothing to report for hours in the middle) that's interesting. It's a good smoke session if nothing happens, in other words.

Around 9PM CST I'll check back in.

Side note: I've found that good barbecue excites women, probably due to genetic memory. It reminds them of their first meal in a new village after being captured in a slave raid by stronger, higher value, men.

>>17175402
What temp you got going there breh?
How do you maintain heat throughout the cook?
Charcoal, wood, or mix?
I have just started learning how to smoke, I got a smoker attachment for my grill recently. I wanna take a crack at a brisket

>>17175402
Should have let the wood chunks burn down a bit. White smoke is bitter smoke.

>>17175595
I'm a retard, I didn't read the thread lmao
Actual question now...how do you get the charcoal started? I also bought a propane welding torch to burn the coals, do you recommend getting a chimney to pour the lit coals on top of the layer of coals you set up on the smoker?

>>17175595

Straight charcoal. Kingsford blue bag.

The Weber Smokey Mountain is a pretty smart analog device. Temp is maintained by closing three vents on bottom to restrict airflow once desired temperature is reached.

Need to get a little higher? Open them up.

Temp is also maintained by a water pan below cooking grates. Filled with a gallon of hot water it acts as a heat sink/diffuser for even temps.

See following pictures.

Temps are in 230-245 F range,

>>17175595

>>17175625
Oh cool
I have a charbroil grill with an offset smoker attachment

>>17175624

Chimney with a little starter flammable cube at the bottom.

for a hot and fast cook you put the lit coals in the bottom of the grate and put fresh on top for a big bloom.

for a slow cook you put unlit charcoal up to the brim of the charcoal holder in the smoker, then spread lit coals on top of them and let it burn down slowly.

>>17175583
I agree. I think your theory is proven because women always want you to (to them riskily) smoke/charcoal grill/hardwood grill large cuts of meat especially when other women are present. Somehow having other women present while you master fire and meat is thrilling in a genetic way. Maybe you’re right.

>>17175632

Vent control for airflow is going to be your technique. Same thing, different design.

>>17175646

It's the same reason they like camping. It reminds them of the egress from the old village and they get excited thinking about joining the stronger tribe and becoming a successful warrior's concubine.

>>17175640
>>17175648
Fuck yeah. Cheers dude. Keep us posted on the brisket.
Do you spritz it at all?
I been watching Malcom Reed videos and trying to pick up tips. Thanks for the info bro.

>>17175654

Yes. I spray pretty liberally with Martinelli's Apple Juice starting at 3 hours, or once crust is formed, then about every half hour afterwards.

The spritz keeps surface temps down and adds a little moisture layer that keeps the meat from drying out just under the crust.

You have to wait for the crust to form to start spraying. If you dont, the rub will get runny and clumpy.

If you wait too long you can get a little tougher bark than usual.

3-4 hours at 230-250 is where you want to start spritzing. Aim for closer to 4.

>>17175654

Look up T-Roy cooks. He's got good principles down that apply to all smoking.

It's about cooking to temp, remember. Time is almost irrelevant - just a general guideline.

>>17175676
>>17175671
Will do, I have temperature probes to help keep things accurate
Cheers

>>17175651
It’s funny you mention that. My wife hates camping as traditionally defined but in a few circumstances where we had to GO NOW, GET THE FUCK IN THE CAR, I found she got a not so subtle thrill out of it. Interesting theories, will ponder, thx fren. Also she hates certain pointy things that go boom but wets herself if things are close to home and certain things are loaded with other things. Basically, women should not be allowed to vote.

>>17175704

They shouldn't be allowed to read or handle technology more advanced than shoelaces. (already approaching difficulty for them.)

>>17175426
Just curious. No homo

>>17175733

It's a little homo. It's cool, though.

>>17175704
Women dont have to vote. Their simps do it for them

>>17175740
I took a drunk look at your pic and I thought your concrete was snow so I was curious where u were

>>17175704
What about the pointy things??

>>17175750
Das gay bro

>>17175769
Well I am gay from a long line of gays so . .....

>>17175774
Repent on Christ's birthday sinner

>>17175774

How do gays reproduce?

>>17175831
Gays take part in sorcery as they are godless heathens

>>17175843
Is sorcery another word for molestation?

OP here. Another hour to turn fat side down and begin basting. Bark is formed but is a little soft, meat is still original size.

You want to see the fibers contracting and a non-soft bark before turning for middle stretch.

Begin the cook with the fat side towards the direction of heat. The fat will keep the leaner, thinner flat from getting dry during the initial heating phase.

With the WSM, even though the coal is at the bottom, the heat flows around the water pan and up the sides and is reflected down. Once a good bark is on and some general internal heating has occurred the flat is less vulnerable to drying.

>>17175857

>>17175870

>>17175850
Yes

>>17175870
Nice, I say that tip on a Troy video. I figure a piece of wood can add a bit of smoke

>>17175819

>>17175857
>Bark is formed
Whaddya cookin trees er sumthin. Tss tsss

>>17175896

4.5 hours. Good bark on fat side, now facing down. Bark will now form on side facing up.

added a little unlit charcoal and two more pieces of wood to get the system going on the side now facing up.

>>17176085

>>17175595
Weber+snake method, mastering these two elements will put you on a professional level, seriously. There is nothing a weber kettle can not do just as good as grills costing 10x as much. Experiment with your snake, I go 2 rows flat on bottom and 2 rows flat on top, keeps my weber around 240f and will burn for roughly 12 hours with a steady temp. Wood chips/chunks will increase temps keep that in mind when constructing your snake.

>>17175329
In the name of christ I bless this brisket.
t. the pope

OP here.

5.5 hours in internal temp is about 160F in the thickest part of the flat.

At around 175 we're going to wrap it in foil, fat side up, and go from there to 205.

Brisket will stall in temperature. The deep moisture begins evaporating and lowering temps. You wrap in foil to get a little insulation and to keep the moisture in the meat.

205 F is the target temp, but the real test is tenderness with the temp probe. There needs to be basically no resistance. Almost none. It starts happening around 195 F.

Around

>>17176205
Just wrap it now. You are already at stall temp. Waiting until 175 is only adding time. Looks good!

>>17176223
It's USDA Prime, poor. Not a hot pocket cut.

6.75 hours. Internal temp in the thick part of the flat around 175-180.

>>17176452

Wrapped for finishing

Merry Christmas.

Santa Deniers get the rope.

Merry Christmas. Thanks for the thread, want to learn how to smoke pork and this helps

>>17176689

20+ years of experience on this site applicable to all smoking techniques.

https://www.virtualweberbullet.com/cooking-topics/#pork

Done at 9 hours exact. Smoker temp climbed a little to 250-255. Butter tenderness. Internal temp 208.

Will post pics once sliced tomorrow. Opened foil for ten minutes for pics and blow off some heat. Now resting in warmed up cooler.

>>17176799

>>17176799
For once OP was not gay. Great thread, thanks.

Bumping for some pictures of it sliced

>>17175704
Why did you have to leave immediately

>>17178244

>>17178244
>>17178246
Looks great. Cut too thick though

>>17175704
>wets herself if things are close to home and certain things are loaded with other things

No idea what you're saying here. Anyone care to enlighten me?

>>17178787
Mental illness in America

>>17175704
I have a hard time believing your wife is a woman when you speak like such a fag. What the fuck are you even trying to say?

>>17175671
>You have to wait for the crust to form to start spraying. If you dont, the rub will get runny and clumpy.
Never had this issue out of the dozens of briskets and pork shoulder I've done, I start spraying after an hour with warm root beer. The sugars in the cola really help make a bark.

>>17178246
Merry Xmas or whatever. Nice thread. #nohomo

>>17179797

Merry Christmas.

>>17176799
>tomorrow
This was a good thread until you served your guests leftover barbecue. Should be rested for 1-2 hours after finishing, and then served.

>>17180636
Almost nobody eats BBQ the day they cook it. At least not the cook. Nice brisket, OP!

>>17180662
I do, I eat an hour after I cook it so it's still warm and tender
It's also called PITTMASTERS PRIVILEGE

>>17180662
>Almost nobody eats BBQ the day they cook it.
Simply wrong.

>>17181409
I am a Pitmaster. I have spoken to many other fellow Pitmasters. We all agree that after a long day of tending coals, handling meat, and being steeped in sweat and smoke that the ideal post-smoke action plan is as follows:

-shower, soap twice and use a poof
-get crunchwrap taco bell box meals for you and wife
-fuck wife
-sleep
-eat BBQ next day
-fuck wife again

Tell me I'm wrong. Nope, you can't.

>>17181815
Seeing as how I'm new to smoking, I can see that. I usually shower after we pull out the meat to let it sit. I've only smoked like 3 times. I'm just learning how to do it so I tend to eat it the same day

>>17180636

OP here. I usually don't respond to Jews and haters; but I will on this one.

Due to an early finish at 2AM; I re-wrapped in foil and placed in an insulated cooler I had warmed up using hot water bottles and towels.

It rested nicely for 9 hours and the internal temp was 142 when I pulled it out to serve.

(Being white means I can afford good coolers.)

I cut it thick because A: thin slicing is a cover up for overdone or tough brisket; and B: because I prefer thick slices for sandwiches.

I believe that brisket tastes better several hours later, or even the day after, cooking; and that a properly cooked brisket can take one rewarming.

This honestly isn't a delicacy except to bisexuals and coastal types. It's a tough piece of meat salted half to death and cooked through doneness that winds up tasting pretty good.

You "rest" a ribeye roast or good tenderloin. Brisket you serve when convenient. "Time" is for women and employees.

Merry Christmas again, except to Jews, women, and precise meat resters.

>>17181815

OP here. This is directionally and morally correct.

>>17181815
You're absolutely fucking wrong. You start your brisket around 5AM, and you feed your friends and family by dinner. You sound like some lily-livered northerners with zero respect for your family and guests. At the very least, you start it late and you wake up early to stoke the fire so it's ready by lunch. Leftover barbecue is shit, and you're a horrible host. Your friends and family are wondering why your brisket is dry and cold, and this is why.

>>17183441
This entire post is cope for poor planning. No one in your cadre is willing to tell you that your barbecue is mediocre at best.

>gay ceramic faggot orb
>barbecue
pick one

>>17184311
>mediocre at best

lmao nah

that's pretty solid 'que, get fucked

>>17184311

Your dilating hurt especially bad tonight?

>>17184327

OP here: some self-criticisms

I am in no way validating the tranny that called my brisket mediocre, however

1: My rub was too salty. Not a killer, but need to adjust

2: The Prime grade meat cooked faster than I expected. The poor planning is half-right, I was expecting another 5-6 hours to tenderness; and would have needed it given Choice or Select grade.

3: I let the smoker get up above 250 F after 6 hours and that accelerated the cook, not to the detriment of the meat; but it did fuck with timeframe.

4: I could have trimmed the meat better.

I give myself an 8/10 on this cook. There is room for improvement.

My critics, however, will never be women.

>>17184400
>My critics, however, will never be women.
I'm a hairy white man in my 30s in Texas.

>>17185623

Instead of "cadre" I think you were referring to your polycule, commie.