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[Pacman]

I've heard good things about the Vortex. Like you, I retired my Weber kettle in favor of a PK after the current cheap parts on the Weber disintegrated for the second time in about 5 years. I do appreciate the photos showing that a Vortex does in fact fit in a PK.

 

[Gonefishin]

Have you use the standard Weber charcoal baskets? If so Is the Vortex better? I use a kettle as opposed to your PK.

 

[Greg Jones]

I've heard good things about the Vortex. Like you, I retired my Weber kettle in favor of a PK after the current cheap parts on the Weber disintegrated for the second time in about 5 years. I do appreciate the photos showing that a Vortex does in fact fit in a PK.

I bought the mini vortex and it just barely fits. In fact, with the SS grates (which are slightly thicker than the stock chrome grates) the top grate touches the vortex.

 

[BNeal]

Did up a batch of teriyaki jerky yesterday.

 

[Jim6820]

Tonite was the time for one of our favorites; marinated pork tenderloin on the Trailblazer. The marinade was my own recipe, using both lemon and orange juice, along with Worcestershire, Soy Sauce, Balsamic vinegar, black pepper, ground mustard and finely minced garlic. If I do say so myself, it worked pretty well.

Smoked the first hour at 200F, then bumped it up to 275F for the final hour. These were fairly small tenderloins, so they cooked pretty quickly. I pulled them from the grill at an IT of 143F and rested them for 30 minutes. The final IT, after resting, was 147F.

And, they were delicious.

 

[SmokinBourbon]

Spam burnt ends

 

[Jim6820]

Well, now I think I have seen everything! After my Army service, I didn’t think I could ever like Spam again, but those “burnt ends” look like they might be worth a try.

 

[Greg Jones]

Well, now I think I have seen everything! After my Army service, I didn’t think I could ever like Spam again, but those “burnt ends” look like they might be worth a try.

I just got back from a week vacation to see my daughter and SIL in Hawaii. Now personally I like Spam, but the wife does not. Having said that, it is nearly impossible to go to a restaurant there that doesn’t have Spam on the menu! PS-get the low sodium option when shopping for it in the conus.

 

[SmokeOCD]

I have the musubi forms to make the Hawaiian snack. I really can't think of a way I didn't like SPAM.
Someone will come along with the Monty Python skit soon...

 

[AlphaPapa]

Costco Prime package on 10-25-23
15.7 lb @ $3.99 /lb
Cook began on 10-28-23

Trimmed
Injected with beef broth
Patted dry
Seasoned with SPOG and smoked paprika (see “Brisket Cheat Sheet” #4)
2030 Returned to fridge
2240 Put on smoker (180 degrees) along with a tin of wagyu beef tallow
0320 Raised temp to 225
0323 Spritzed with 50/50 apple juice and apple cider vinegar; Flat 139/Point 153
0500 155/170; spritzed, basted with tallow, wrapped in AL foil
0735 199/199
0745 203/203 probe tender; wrapped in towels and placed in cooler
1021 169/170
1110 163/162
1130 160/159 put in warming oven set to medium/high humidity (turned on/off all day)
1715 carved

Results

• Excellent taste, seasoning very good, continue to use formula mentioned above
• Wonderfully moist, continue getting prime!
• Decent smoke ring (note that first 4:40 was @ 180)
• Some bark (injecting before seasoning and patting dry definitely helped)
• Yield was 14-15 approximately 6.5 oz packages
• Time to wrap was 6:20. Could be sped up if used 225 the whole time.
• Time from wrap to done was 2:45. Could be sped up if used 250
• Total time from on smoker til ready to carve (including 2 hr rest) was 11:05

Note that my cook times continue to be a good bit shorter than what I expect. This nearly 16 lb brisket only took 9:05!

 

[Jim6820]

Yum! We’re on the way over.

 

[RattleR]

Won’t be long now! I’ve bought a fair amount of brisket over the years, but out of the package this this 14# Choice brisket from Meijer is the prettiest thing I’ve ever seen. Seasoned with Bear & Burton’s W Sauce as a binder and Meat Church Holy Cow rub, 19 hours so far on the smoker with a blend of hickory and pecan pellets with the smoker set to 225°.View attachment 18857View attachment 18858View attachment 18859

@Greg Jones it sure if you have Publix stores in your area but I happened across in one of ours today. Nice price too. My wife is all about it so in the cart it went, we were almost out.

Edit: since I can’t type. We found W Sauce for a fraction of the price Amazon has it.

 

[Gonefishin]

I’ve never seen brisket in either of the major grocers near me, of course I’ve never asked either.

 

[Greg Jones]

@Greg Jones it sure if you have Publix stores in your area but I happened across in one of ours today. Nice price too. My wife is all about it so in the cart it went, we were almost out.

We DO NOT have a Publix in our area! The wife and I took a week-long vacation on a B&B on the beach in Beaufort, SC. last week and our first stop was to find the closest Publix to stock up for the week. I love Publix-hope they make it here soon or we make it to the Low county full-time!

 

[Greg Jones]

We actually were in Beaufort County, but in Harbor Island. Our sunrise view looking out our deck.

 

[BigDan]

Hot garbage. Worst brisket I’ve ever made. 18lb prime(definitely wasn’t) from Costco trimmed to 13. Injected with Butchers bbq prime injection and Texas bark rub.

35 degrees overnight cook. 180 for 4 hours then 225 until probe tender roughly 198 degrees. Wrapped in butcher paper when pulled off the 1250. 15 hours complete cook time, 4 hour hold and rest.

A hot pile of dry mush with no taste. Not even chili worthy in my opinion.

Chocking this one up to a terrible piece of meat.

 

[Greg Jones]

No consolation of course, but it happens sometimes. I think what makes it so disappointing, compared to say a pork loin that sucks, is there is so much time and money invested in a brisket.

 

[Gonefishin]

Some would blame the RT.

 

[BigDan]

Some would blame the RT.

Those who shall not be named

 

[BigDan]

No consolation of course, but it happens sometimes. I think what makes it so disappointing, compared to say a pork loin that sucks, is there is so much time and money invested in a brisket.

Yeah it was my birthday brisket lol. I knew when I was trimming it what was probably going to happen.