First Brisket on my Chef Camp PG24LTD

[Cinredman]

Brisket on low smoke



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[smokeasaurus]

This is gonna be good 

How do you like the front shelf??

[Cinredman]

Love the front shelf. Search for my simple shelf holder mod, which I use to avoid the gap created with the shelf installed.


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[Cinredman]

5 hours into this cook





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[Cinredman]

3 hour smoke at 160 degrees
2 hours into 250 degrees, needs to go longer to obtain bark.

Good think the Bengals are playing better and then I can flip to Amazon prime video and continue my Soprano's marathon


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[Cinredman]

Another 2 hours and the hunk is definitely in the "stall" at 161 degrees.  Time for the Nesco roaster oven and sleep for the cook


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[Cinredman]

After looking at this hunk of beef...

I would love to keep it going on my PG, but think the toaster oven with beef broth is the right answer.


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[Cinredman]

After 4 hours in roaster, internal temp of 205, and poke test...like butter


Holding in oven at 170 while attending Mass


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[hikerman]

That is going to be good! Very nice job!

[Cinredman]

Brisket is now double-wrapped in foil, sitting in oven at 145 degrees.

Took advantage of cold weather to set fat


Remaining liquid will be used as I make up freezer packs. 


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[drholly]

Oh boy! Looks great!

[smokeasaurus]

Brisket is now double-wrapped in foil, sitting in oven at 145 degrees.

Took advantage of cold weather to set fat


Remaining liquid will be used as I make up freezer packs. 


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I do that....clean up is much easier when the fat is frozen solid 

[spuds]

Nice.

[Cinredman]

Well, after letting the packer rest a good 3 hours, holding it above 140, I came time to open and slice. And, this is where things got interesting too.

This was my first packer (have pity on me) and I have mixed emotions with respect to results.

Quick recap, seasoned with OakridgeBBQ dominator brisket rub
Smoked on pellet grill, 3 hours low smoke, 4 hours high smoke
Moved into roaster oven with beef broth, set temp to 250 with lid
Igrill reported internal temp of 205 around 5:30 am this morning.
Dropped roaster oven temp to 200 and went back to bed
8:00 am, pulled from roaster, double wrapped in foil, into 170 degree oven as it was time to head to church.
1 PM - killed oven and monitored internal temp as it fell from 160 to 142
4:30 pm, Unwrapped to slice and here is the yield







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[Cinredman]

First, too much fat left on for a good bark. I must have just left too much fat on the meat because it all just peeled away.

Over cooked - this pic is a portion of the flat. Had to hold everything together when slicing.



Separation of flat and point revealed a tremendous amount of fat between the two muscles.

Slicing the point muscle - just felt like there were veins of fat. In this pick, you can see how the slice is divided by a layer of fat


Additional pick of point meat


Flavor - of the meat on the tray, all was tasty. The flat appears a bit dryer, but still with good flavor.

Here is a pic of the initial flat slices. Again, I had to wrap my hand around the muscle to prevent the fibers from separating.


...time for reflection and feedback from the awesome members of LTBBQ. Let me have it!


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