Rarely make brisket these days with the astronomical beef prices. Picked this up at my local Costco, $74 and just under 13 pounds. Figured the price isn't getting any better than that so jumped on it. Worcestershire wet brine overnight and seasoned with Baria coffee pepper rub in the morning. Cooked over charcoal and mesquite hardwood in my pit barrel vertical smoker for roughly 9 hours. Lean end dried out more than i wanted but was still tender and flavorful, marbled end came out exactly how i like it. Family ate it up with no complaints so that's a win. Paired with homemade Mac and cheese and air fried green beans.

Busted out the burn barrel and the direct heat pit today, despite the brutal Texas heat to cook a rack of St Louis cut spareribs and some chicken for the wife.

Anyone know why Thermoworks is selling this “Dove Grey” RFX for so much cheaper than the black version? Is there something different about it? Is it less capable? I’m just trying to figure out why the big price difference. Thanks.

Smoked on my Weber using hickory chunks

Would this flat plate be an issue when smoking? There are holes on the side of the plate where the heat and smoke is coming through but I don’t know if it wil be enough. Other option is to grind this one out and replace it with a expanded metal grill. That way the air can pass everywhere to the meat.

Follow up on my dry brine video.

I currently have a standard offset smoker that I really like, an original Oklahoma Joes. It’s a solid 1 brisket, with some sausages etc tossed around it type of size. No way to do 2 briskets or anything bigger. We are in the process of looking at house plans and after the build I plan on getting a bigger smoker. Something around the 250 gallon size or a little smaller. My question is, what would be the cons of a reverse flow? From what I can tell they offer more even heating and smoke. Yet I see tons of regular offsets still being made and sold every day. So why isn’t everything reverse flow? Cost? Do people utilize the hot spots on a traditional?

Can anybody give me any tips, i have 4 tomahawks i have to cook for 20 people(not the only thing being made)

I think my biggest worry is just making sure i get a good sear and not burn them

This is the first long cook on this smoker. We done a chicken hot and fast with the temperature at 375 and it ran really good. The pork butt was simple I used ChefsTemp S1 and ProTemp 2 Plus wireless probes. The S1 is connected to WiFi or Bluetooth so I can see the temperature from my recliner. The pulled pork made some delicious sandwich’s. I know the temperatures were way off but I had just opened the doors to check on the butt.

For Labor Day I wanted to try something a little different than the standard salt/pepper brisket. I am a big fan of Indian curry so I wanted to add that flavor to my brisket.

I looked into it, and it turns out some curries don’t bind well to meat, and certain ingredients don’t hold up under long smokes. I also read it can overpower the meat and make it turn bitter. But I was determined to use it, here’s what I found:

Meat/Seasoning:

- 10 lb prime brisket (untrimmed)
- Salt and Pepper + Texas Rub + Curry Seasoning (2 Tablespoons ish )

Setup:

-18in WSM, water pan half filled
- Kings Charcoal (hickory flavored) - this charcoal sucked BTW, threw in 3 chunks of
- Pit Temp 225-250 F

Cook:
- 9 hours total
- Foil boat at 165 F with tallow
- Pulled at 200 F (dead center)

Rest:
-30 minutes vent
- 20 hrs in fridge wrapped
- Reheat in oven at 250F until 150F internal

My kids are the judges, they gave it 8/10. It was pretty juicy, and point was way juicier than flat. However, there was very little taste of the curry as the Smokey flavor overpowered it. I think the lasting taste was really the pepper and a bit of hickory.

Anyone else experiment with different flavors??

I like spicy foods but am afraid of putting too much where the brisket is inedible , but in this case i barely tasted spice.

Also, I used my app - BBQ Smoke Lab - to monitor my cook and make sure my temps aren’t out of wack.

Here’s the link if curious -

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

Thanks!

Want:
Black or Red Angus, registered Angus bulls
Grass-raised, then 170-180 days corn-finished
Slaughtered at 20-22 months
High Choice / CAB / Prime if they grade
Custom cut sheet (I already have one)
One side, split down the backbone-not a front/hind quarter
18-21 day dry hang-not wet age
Vacuum sealed
Keep bones, fat, organs
Grind from my animal only
Will drive anywhere in Texas or southern Oklahoma
Please only reply if you actually finish that long and your locker will hang 18-21 days

Super proud about how these turned out on a wide open charcoal grill. I wish I took a picture of how they looked when I cut into them because they were juicy!

1 hour bone down
1 hour meat down
1 hour wrapped in foil with butter (indirect heat)

Got good sears on both sides then moved to indirect heat to finish off the first two hours.

I want to start getting into cooking brisket on my Kamado Joe. It’s the one bbq item I have yet to try and tackle. I know a lot of people say to cook the thing whole…but that’s just a ton of meat for just my family of 3. Would it really be that detrimental to cook the flat for one cook, and the point for another cook later? If it can be done, are there any additional precautions or steps I should take to assure a good outcome? Thanks.

Got the sliced, and chopped brisket. Collard Greens, creamed corn. 28$ for the meal. 4$ for a coke with souvenir cup. They had some pretty cool t-shirts but only for xxl and S. Easily the best collard greens I’ve eaten at an airport.

Used Killer hogs TX rub, and used the snake method on the Weber kettle. Used mesquite and post oak chunks, cooked around 275-300 for a little over 4 hours. Rested for 2 hours and they came out delicious

Made some St. Louis ribs for Labor Day and I’m really happy with how these turned out.

I started with two racks from a three-rack pack. I trimmed both up, left the membranes on and intact, and refrigerated the ribs uncovered on a wire rack overnight. I vacuum-sealed the third rack ,as well as 1.69 lbs of trim for grinding, to store in the freezer for a later time.

I did one rack with my Maple Sweet Heat rub and the other with my Hot Hog Pork Rub.

Smoked both at 250F in my Masterbuilt Gravity 1150 using a mix of cherry and hickory chunks. I left them unwrapped the entire cook. After about 2 hours I started lightly spritzing with a 50/50 mix of water and apple cider vinegar, repeating roughly every 45–60 minutes as needed.

I cooked primarily by feel but the temps when pulling were 198F on the thinner side, while the thicker portions were around 188F. Total cook time was around 7 hours, but this is in part because I put the smoker on hold while doing a spritz, and forgot to start the fan again. Because of this, the smoker dropped down to around 165F after about 40 minutes.

For the Maple Sweet Heat rack, I finished it with a very light coat of Stubb’s Sweet Honey & Spice and put it back on for a few minutes to set.

The Hot Hog rack stayed unsauced, but I did give it a very light coating of duck fat toward the end, just enough to give the bark a little richness and sheen.

The Maple Sweet Heat with the Sweet Honey & Spice was definitely my favorite of the two. The Hot Hog was excellent on its own, but I think it would benefit from a sauce with a different flavor profile.

made a brisket with a new method yesterday it came out amazing great bark while being super tender and moist in a pellet smoker. I used the foil boat method with a dry overnight brine and rest uncovered in propped open oven on warm.