1st Overnighter on the PG500

[knucklehead]

In order to continue playing with/breaking in the PG500 I decided to do an overnight brisket cook.  I ran the cooker at 180 overnight  to get some decent smoke on the brisket.  The cooker seemed to hold pretty steady.  This morning I decided to add a pan of beans.



Brisket hit 165 internal so I decided to wrap.  Unfortunately, full sized steam pan won't fit completely in zone 4.  So time to split the point from the flat and wrap both.



Running at 225 with beans in zone 2 to keep from scorching the bottom of the beans.  We'll see how this works out.

[TentHunteR]

Staying tuned...

[sparky]

right on.  looks good so far.   

[mikecorn.1]

Looking good


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[Keymaster]

Good looking Brisket!!

[knucklehead]

Just a quick update brought to you by the fine folks at Anchor Steam Beer...



The flat is now in the towel/cooler stage.

Here is a pic of some relative simple spiced up pintos that just came off:



more to come...

[mikecorn.1]

Now back to you....


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[muebe]

Looking real good!

Anchor Steam is one of my favorites. A San Francisco classic

[knucklehead]

Here is what I would guess that I would call the money shot:



The burnt ends and slices taste great and moist but the smoke ring isn't there.  I suspect that is because I did not trim the fat cap and smoked this one fat side up due to the top down draft.  Next time I will start it for a few hours fat side down to get the smoke ring before I flip it over for the night.  Oh well it tastes good and is edible I just like to see a nice big ol' smoke ring.

[Pappymn]

Looks great from Minnesota! Love me some of those burnt ends

[Keymaster]

I see some smoke ring on the slices, Looks great!! I have been told cold meat right out of the fridge and into the smoker will produce a better smoke ring, not sure if that holds any truth, smoke rings are a special Extra if I get one

[smokeasaurus]

I see some smoke ring on the slices, Looks great!! I have been told cold meat right out of the fridge and into the smoker will produce a better smoke ring, not sure if that holds any truth, smoke rings are a special Extra if I get one

That is true on getting cold meat in the pit will get ya more smoke at the beginning of the cook getting a smoke ring started. Could you get a water pan in there, cause the extra moisture used to help me get some killer smoke rings in my off-sets??

Then again, smoke ring or no smoke ring..that is a sweet looking briskie and I want some of those beans.......right now 

Since switching from charcoal to pellets I have not had the smoke rings I used to have and frankly I am Ok if I get em or not..grub just tastes too good cooked with pellets 

[knucklehead]

Thanks for the comments on the brisket and beans.  It was weird that I noticed the smoke ring on the sides during the slicing.  The beans did turn out well.  I cooked them with cumin seeds, red onion, garlic cloves smashed, Ancho Chili powder and added Goya Sazon when I pulled them off.