Outdoor Cooking Equipment > Charcoal Smokers

Brisket in the Char Griller 980

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tlg4942:
I have been super happy with my Rec Tec Bullseye but I needed a bit more size. I have wanted to get a larger Pellet RT-700 but just haven't pulled the trigger.   Time was short before Christmas so I decided to get into the gravity feed world.   I've never had good luck with Master Built products and after seeing Jacks Char-Griller 980 I felt like it would be a good fit for me.
  Lowes was down to two units in stock so I picked one up.
 When I fired it up there was an ErP code which I had to guess at what that was.  The inside probe. Well, the assembly guy at Lowes must have put the grill together and missed feeding the Probe cable through the grill. Instead of fixing this properly he just fed it down inside between the grill walls. After some unpleasant comments and slight disassembly, I figured this out and fixed the issue.
 Time was down to the wire so I seasoned it up and placed a $158 brisket in the chamber.  All looked good with the temp set and holding at 250.  
 I had to cut the grass and the next really good thing I noticed is that I can clearly see the temp reading from 50 feet away.   During the first 7 hours, the temp stayed between 246 and 253 which is pretty good. At this point, I wrapped the brisket in butcher paper and turned the temp up to 350.  
 I went inside and fell asleep on the couch! When I woke up I had an immediate sick feeling and ran outside to see the disaster...  It was now 9-10 hours  The internal temp was 212 ...
I just knew it was DOA but to my surprise, it jiggled like jelly on the point.  I wrapped it in foil and placed it on ice until the next day.
  I warmed it up an hour or so before time to eat and sliced it. The thing was so tender it would almost pull apart by just picking it up.  So I don't know if the Wagu was just that good or the grill did such a good job, maybe both...  
  I definitely like this grill and am so glad I got it over the 700 at this point.   Time will tell...
P.S. The Bullseye didn't get left out.  My son cooked two dozen bacon-wrapped dove breast (OMGood) and I cooked a two-pack of Conecuh sausage on it. 

Tailgating is my game:
Sounds like great eats Terry!!!!  Best of luck with your new cooker

IR2dum:
Terry, congrats on the new Char-Griller 980. I watched that grill cook lots of food at Backyard Jack's and was very impressed. I know that Wagyu brisket was cooked to perfection. Wish I had been there to check out that brisket and also Chris's bacon-wrapped dove. Have a Happy New Year and keep those grills fired up.

Ka Honu:

--- Quote from: IR2dum on December 31, 2021, 05:33:38 PM ---...Wish I had been there to check out that brisket ...
--- End quote ---

For Terry's sake I'm glad you missed the opportunity. We know how you prep expensive briskets and it's not pretty.*



* and, no, you probably will never live that one down. How else could I stay amused during these trying times?

Pam Gould:

--- Quote from: tlg4942 on December 30, 2021, 10:10:28 AM ---I have been super happy with my Rec Tec Bullseye but I needed a bit more size. I have wanted to get a larger Pellet RT-700 but just haven't pulled the trigger.   Time was short before Christmas so I decided to get into the gravity feed world.   I've never had good luck with Master Built products and after seeing Jacks Char-Griller 980 I felt like it would be a good fit for me.
  Lowes was down to two units in stock so I picked one up.
 When I fired it up there was an ErP code which I had to guess at what that was.  The inside probe. Well, the assembly guy at Lowes must have put the grill together and missed feeding the Probe cable through the grill. Instead of fixing this properly he just fed it down inside between the grill walls. After some unpleasant comments and slight disassembly, I figured this out and fixed the issue.
 Time was down to the wire so I seasoned it up and placed a $158 brisket in the chamber.  All looked good with the temp set and holding at 250. 
 I had to cut the grass and the next really good thing I noticed is that I can clearly see the temp reading from 50 feet away.   During the first 7 hours, the temp stayed between 246 and 253 which is pretty good. At this point, I wrapped the brisket in butcher paper and turned the temp up to 350. 
 I went inside and fell asleep on the couch! When I woke up I had an immediate sick feeling and ran outside to see the disaster...  It was now 9-10 hours  The internal temp was 212 ...
I just knew it was DOA but to my surprise, it jiggled like jelly on the point.  I wrapped it in foil and placed it on ice until the next day.
  I warmed it up an hour or so before time to eat and sliced it. The thing was so tender it would almost pull apart by just picking it up.  So I don't know if the Wagu was just that good or the grill did such a good job, maybe both... 
  I definitely like this grill and am so glad I got it over the 700 at this point.   Time will tell...
P.S. The Bullseye didn't get left out.  My son cooked two dozen bacon-wrapped dove breast (OMGood) and I cooked a two-pack of Conecuh sausage on it.

--- End quote ---

Unpelasant comments..LOL    .☆´¯`•.¸¸. ི♥ྀ.

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