Trying to time this thing out... The Traeger is all cleaned up and ready to go. We have company tomorrow at 6pm. I am gonna be cookin at 225, and need 3 or so hours while the flat is coolered to cook the burnt ends. Thinking hopefully around 12 hours if I start at 1 a.m. would get me to 1pm, and give me 4-5 hours coolered to get the ends done. Decisions, decisions.... And damn it if I only have one beer left. Guess I'll be sleeping for a bit after I get the briskey on...
Don
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
Maverick ET-733
DigIQ DX2
Misfit #1674
Sounds about right, just a shame that things can go quicker or take longer than expected cause meat has a cruel sense of timing but thinking the briskie should be good at or around the 12 hours mark @ 225.
One beer left? Ain't that a bitch!
No shots of some licka or no reefers?
Could always chug some mouth wash or vanilla extract
How are you doing your BEnds?
I always liked to smoke for an hour to an hour and a half extra then cube, little more seasoning then another hour or so then some sauce and about another hour
Damn I love those things! BBQ at its finest right there
Sounds about right, just a shame that things can go quicker or take longer than expected cause meat has a cruel sense of timing but thinking the briskie should be good at or around the 12 hours mark @ 225.
One beer left? Ain't that a bitch!
No shots of some licka or no reefers?
Could always chug some mouth wash or vanilla extract
How are you doing your BEnds?
I always liked to smoke for an hour to an hour and a half extra then cube, little more seasoning then another hour or so then some sauce and about another hour
Damn I love those things! BBQ at its finest right there
The reefers stopped when I met my wife. She hates it, so I do it on occasion and am sure to let her know first so I'm not accused of "hiding" anything. There is some wine in the kitchen and there are a couple cold vanilla Michelob bottles ($11 a piece) in the fridge that a friend brought over last week. Haven't had the balls to try em yet...they're 64 oz a piece. Maybe tonight is the night. I guess when I said 1 beer left, I meant one left in my 6 pack of IPA, and no bud or bud light to turn to when the good stuff is gone.
As far as the ends, I cube the point when the flat and point both reach 200 degrees. I add more rub, and a bit of brown sugar. I typically smoke it for 2 more hours then add bbq. I think I'm going to thin down the bbq sauce this time. I personally prefer nice and carmelized ends, but I'm gonna be serving a few people tomorrow, so I'll let them try them with a thinned down sauce.
Don
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
Maverick ET-733
DigIQ DX2
Misfit #1674
64 oz beer? Damn! Just one of them and you will be good to go...but something that big ya gotta brown bag it
And good on ya about the reefers, lotta folks don't really dig it for one reason or another but to each their own.
Personally I'm a bit of a fan
Can't wait to see pics of the ends, sometimes I wonder why you can buy a flat all by its lonesome yet can't buy just a point
How awesome would it be to do a smoke with like 6-7 points?!?! Burnt ends for days!
64 oz beer? Damn! Just one of them and you will be good to go...but something that big ya gotta brown bag it
And good on ya about the reefers, lotta folks don't really dig it for one reason or another but to each their own.
Personally I'm a bit of a fan
Can't wait to see pics of the ends, sometimes I wonder why you can buy a flat all by its lonesome yet can't buy just a point
How awesome would it be to do a smoke with like 6-7 points?!?! Burnt ends for days!
Burnt ends for days = heaven. As for the reefers, I'm the biggest fan there is, but had to do it to get married. I smoked daily from 17 to 31, if that says anything........ Been with the wife almost 5 years, and now it typically happens while partying or at the golf course.
Injected this beast with a can of straight beef stock. Finished trimming her up, and she's going on now. Traeger was having issues getting up to temp, but that's now fixed. More pics coming soon!
By the way, the issues that were fixed were getting rid of the Oneida thermometer. The Traeger was reading 225, I put the Oneida in there and it read 170. Said F it, and put in the Maverick I usually use in me meat in the potato I have on the smoker. It was right on with the Traeger's Oratech probe. The Oneida just got thrown in the trash....
6 hours in, the brisket is sitting at 165. Tried something different this time, fat side down to start, then flipped it a few times through the night. Just foiled with a Worshy and apple juice mixture. Will post the pics in a few hours. Gonna go lay down for a bit.
Don
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
Maverick ET-733
DigIQ DX2
Misfit #1674
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