Show us your meat!

[Ronwales]

Anyone firing up the smoker today? Im doing a whole 5kg brisket , hopefully smoked for 12hrs.
Just salt and pepper for the rub and smoking it on my faithful chargriller offset.

 

[Goose]

from my experience you going to need more than 12 for that size.... i'm reckoning 16 hrs at 225F in 'merican.... just my 2c.

here was my last attempt for a 3 kg chunk, still did it 14 hours....

 

[Ronwales]

from my experience you going to need more than 12 for that size.... i'm reckoning 16 hrs at 225F in 'merican.... just my 2c.

here was my last attempt for a 3 kg chunk, still did it 14 hours....

That looks awesome, unfortunately i have guest coming at 7 tonight so its going to have to be around the 12hr mark with a 1hr rest. I guess ill have to start earlier next time.

 

[akx]

There's ways to speed it up. Higher temps (250 F in America talk) and wrapping it ("Texas crutch"). It'll be good regardless, and safe to eat but it may be better if you're able to get to your target internal temp. I've gotten in the habit of throwing on chicken (legs or wings) since they're easier to predict when they're done, and can serve as snacks while people wait for the main attraction if things are running behind schedule. Good luck!

 

[Ronwales]

There's ways to speed it up. Higher temps (250 F in America talk) and wrapping it ("Texas crutch"). It'll be good regardless, and safe to eat but it may be better if you're able to get to your target internal temp. I've gotten in the habit of throwing on chicken (legs or wings) since they're easier to predict when they're done, and can serve as snacks while people wait for the main attraction if things are running behind schedule. Good luck!

Good idea i might just do that, how long did you let your brisket rest?

 

[kadmium]

Good idea i might just do that, how long did you let your brisket rest?

Minimum 2 hours maximum I've gone 6 hours rest in an esky. No dramas.

I cook 275f, wrap with beef stock after the bark has set.

 

[Ronwales]

Minimum 2 hours maximum I've gone 6 hours rest in an esky. No dramas.

I cook 275f, wrap with beef stock after the bark has set.

It came out really good, 10hr cook 2 1/2 hr rest.
By offset is a piece of **** though. Doesnt hold temp well.

 

[kadmium]

It came out really good, 10hr cook 2 1/2 hr rest.
By offset is a piece of **** though. Doesnt hold temp well.

Oh man that looks tasty. Well done! Yeah the cheap offsets can be a little hard to wrangle, but once you dial em in they make great BBQ.

You can try sealing up the gaps with tape or high temp silicone. Also, a jacket or qelding blanket thrown over can help insulate against the wind etc.

 

[Ronwales]

Oh man that looks tasty. Well done! Yeah the cheap offsets can be a little hard to wrangle, but once you dial em in they make great BBQ.

You can try sealing up the gaps with tape or high temp silicone. Also, a jacket or qelding blanket thrown over can help insulate against the wind etc.

Check out the temp fluctuations, was a job and a half

 

[Ronwales]

Check out the temp fluctuations, was a job and a half

I must of used a whole tree in 10 hrs

 

[kadmium]

Ooof, still looked like a good bit of meat!!

 

[Ronwales]

Ooof, still looked like a good bit of meat!!

Cheers. What sort of a smoker do you use?

 

[kadmium]

I use a Traeger Pro 22. Pricey but I ran an Ugly Drum Smoker (UDS) that I built for a few years. Also use a stick burner occasionally but the Traeger is just so nice and easy to use. Makes smoking really enjoyable as I'm not worried about maintaining temps etc.