Barbecue Season(Show me your Supper)

[Outwest1]

Packer brisket for dinner tonight. 24 hour start to finsh

 

[papajake]

Why did it take 12 hours is it smoked or something else

 

[Outwest1]

Put in the smoker at 4pm yesterday til it hit 165f stall and then wrapped it in butcher paper and back to the smoker till it hit 202 f on the temp probe with a 4 hour rest delicious

 

[Lightningmike]

Put in the smoker at 4pm yesterday til it hit 165f stall and then wrapped it in butcher paper and back to the smoker till it hit 202 f on the temp probe with a 4 hour rest delicious

Same way I do it!

 

[pipes]

Why did it take 12 hours is it smoked or something else

was it 12 or 24, seems to be a discrepency

 

[Outwest1]

It was 24 hour start to finish with the rest time. Gave it a good rub down with yellow mustard put some course salt lots of pepper garlic powder and onion powder.

 

[pipes]

It was 24 hour start to finish with the rest time. Gave it a good rub down with yellow mustard put some course salt lots of pepper garlic powder and onion powder.

Ok that makes sense. 16.6 pound Brisket took me 22hrs and 46 minutes cook time. I don't bother recording the prep time or the rest time. I usually let it rest for and hour and a half to two hours.

 

[Outwest1]

Ok that makes sense. 16.6 pound Brisket took me 22hrs and 46 minutes cook time. I don't bother recording the prep time or the rest time. I usually let it rest for and hour and a half to two hours.

Yeah prep is just part of it I don't count it either. For bigger brisket I like to rest alittle longer. Personal preference

 

[pipes]

you are exactly right.

 

[Outwest1]

you are exactly right.

Have you tried resting the meat in a cooler ?

 

[Lightningmike]

I wrap brisket up in 2 towels and put in cooler for 3 or 4 hours

 

[pipes]

Have you tried resting the meat in a cooler ?

Ya once I pull it off the pellet grill I wrap it in tinfoil then with towels and pop it into a preheated cooler

 

[retiredpop]

Good story here.

Men and Their Meat Smokers

www.theepochtimes.com

 

[pipes]

I think that all wars would come to an end if we would just spend more time grilling’ and Chillin’. There seams to be a bond that all men share, and that is their ability to cook meat on fire.

 

[Outwest1]

Well here goes another slab of meat to the smoker. One of my favorite to do pork butt

 

[lilduke]

Buddy was running low on wagu last visit, so got some angus ribeyes.

Fk they are good.taste like gravy

 

[lilduke]

New order just showed up. Got waygu ribeyes and regular. About a 70$ price difference per box. Gonna try them back to back to see if its worth the extra $$

 

[snopro]

Looks like you’ll be chewing the fat with the Wagyus

 

[lilduke]

Looks like you’ll be chewing the fat with the Wagyus

Ya they are fatty steaks,but very tasty.


Some of the A5 wagu is more fat then meat

 

[tejay]

Get those statin meds ordered up now