The BBQ and Smoking Thread

[killramos]

Big old brisket time, a first on the Kamado. 17.5lb untrimmed. Seasoned with S P Onion Garlic and some Ancho. I used some mustard as a binder ( mostly because it keeps the kitchen cleaner, less rub flying everywhere. Pro tip)

Plan is to let it run until 6 AM and check the temp logs to see how she’s doing and make a crutch / no crutch call at that time.

In disappointing news. Looks like one of the channels on my new FireBoard is borked so gonna need to RMA it…

Was showing -5 degrees with one probe and -17 with another. Probes work fine on the other channels. First time using the thing.

Kind of a piss off, I toss a 50 degree temp offset override in just so it doesn’t piss me off. It’s type k so it should be very linear if the board is working at all.

[dirtsniffer]

Nice! What temp did you leave it at? How's it looking this morning?

[killramos]

Left it at 250, it was closer to 275 when I went to bed ( I think some smoke wood lit) but it came down nicely overnight.

Woke it up and probe was clearly in the fat and reading 185. Repositioned and it was hanging out in stall at 160.

Wrapped it up and letting it come up to 203 to pull.

[killramos]

Huh. Brisket is done. That was a bit weird.

Put on at 9PM at 250-275 so ~12hr of actual cook. And it was wrapped the last 3hr.

Very tender to the probe though so I guess it’s brisket for lunch.

[dirtsniffer]

Brisket anytime! I'm gong to have to do an overnight here soon so that is some good info.

[2020]

Any brisket deals out there or does Costco have the best price on them?

[ThePenIsMightier]

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Any brisket deals out there or does Costco have the best price on them?

https://forums.beyond.ca/threads/414...Spotted-Thread

Haven't seen a recent update.

[killramos]

Dunno if Costco is the beat price but it’s not a bad price and AAA

[ercchry]

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I used some mustard as a binder ( mostly because it keeps the kitchen cleaner, less rub flying everywhere. Pro tip)

Extra pro tip: trim excess fat day before (also salt and vac seal the brisket after trimming)

Then render down fat, us rendered fat instead of mustard, also fry eggs in it, fry all things in it, so good

[killramos]

I’ve always thought of trying to find a use for the rendered fat. There is a lot of it.

Good idea.

Trim salt and vac sealing sounds excessive effort to me haha

[ercchry]

Dry brine all the things

[RX_EVOLV]

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Any brisket deals out there or does Costco have the best price on them?

Not aware of any brisket deal at the moment so Costco still has the best price, but last I checked it was $12.99/kg, which is quite a bit more than than earlier this year when it was $7.99/kg.

Greatmeat has the BLW brisket for $150/piece which seems like a great price https://www.greatmeats.ca/product-pa...risket-1-piece I went to the BLW butcher shop last week and their prices were ~$180-$210 per piece.

[TurboMedic]

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Picked up some jealous devil lump charcoal today. Seems to be highly recommended. Guess we will see if its worth twice the price

I found it ok, but not 2x the money ok. I did a pork shoulder with it, didn't impart as much character as I'd seen on review videos.

[killramos]

I’m far from the expert on charcoal with my limited cooks. I have just been buying the KJ big lump which was the same price as everything else at Rona.

[killramos]

Final result pic, turned out really well juicy through and through with a gorgeous smoke ring and tasty bark.

I was shocked it didn’t need to be drenched in sauce considering how the cook went.

[TurboMedic]

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I’m far from the expert on charcoal with my limited cooks. I have just been buying the KJ big lump which was the same price as everything else at Rona.

KJ big block always rates quite well. I've never used it though. I should pick up a bag next go round when I get through some current supply

[ThePenIsMightier]

The resealable and waterproof Weber bag is a huge plus.

Sorry for n00b question, but what's the motivation for lump charcoal? It seems like non-uniform pieces would be a recipe for hot spots.
Having that Lump song in your head does seem like a selling feature.

[killramos]

Well from what I understand briquettes aren’t an option in my ceramic if that’s the alternative just as a consideration. Chemical flavour transfers and lingering in the porous ceramics.

I have also heard bigger chunks are better for high heat?

I dunno. Like I said I haven’t put a massive amount of thought into my charcoal.

[dirtsniffer]

I've found lump can get way hotter and can have a bit of a different flavor.

[Buster]

no idea, haven't touched a briquette in 15 years.