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And I was griping this weekend because they had gone up a $1 to $6.99 here.

How long and at what temp do you cook yours. I try and follow the smokingmeat.com directions and they say it should take around 5 hours. Mine always take closer to 8 t o 9 hours.
I put mine on at 200º for 2 hrs for some more smoke flavor then turned it up to 230º until it reached an internal temp of 205º-207º, wrapped and rested. Total time was about 12 hrs.
 
Did a tri tip today along with Brussel sprouts. Had the room and did some almonds for munching later.
I seared the tri tip on the Blackstone...

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I saw a Malcom Reed YT video of going LO on a brisket cook, so I thought I would give it a try. I got a Choice 15.5lb whole packer that was pretty decent. I ended up trimming just under 3lbs off of it. I did a SPG rub/dry brine the night before and let it rest in the fridge. I used most of the trimmings for about 28 ounces of tallow.

Set the 340 on LO at 11PM Saturday night and let it go until 7:30am. I wrapped it in butchers paper and applied some tallow on the paper, where the brisket was sitting and a few ounces of apple juice, then wrapped up tightly. IT at this point was just around 155-160 throughout, with a decent bark and I upped pit temp to 225.

The point hit 200 shortly after 12pm and ended up being 206-209 when I pulled it at 2:45pm. The flat took some time to get to 198-200 and when it did at around 1, it was nowhere near probe tender. I had to run it out to 2:45 (15.75 hrs) to get the probe to glide right in at 205ish.

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It came out pretty good, with a really good bark. It's pretty interesting that the difference in coloring of the bark was almost at the delineation line of the flat and point. The rub was applied evenly throughout.

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I would say that I think it continued to cook during the 2.5 hour rest, as the flat was just a little over done, but had a decent amount of juice and had some serious smokiness to it. It definitely didn't turn out like a roast though. The point was fantastic, and as usual, I forgot to take a photo of it.

It definitely took its time in getting done. I think I will try this method out again, but I think I will go up to 250 at the wrap to see how that helps with the cooking portion of things.
 
I saw a Malcom Reed YT video of going LO on a brisket cook, so I thought I would give it a try. I got a Choice 15.5lb whole packer that was pretty decent. I ended up trimming just under 3lbs off of it. I did a SPG rub/dry brine the night before and let it rest in the fridge. I used most of the trimmings for about 28 ounces of tallow.

Set the 340 on LO at 11PM Saturday night and let it go until 7:30am. I wrapped it in butchers paper and applied some tallow on the paper, where the brisket was sitting and a few ounces of apple juice, then wrapped up tightly. IT at this point was just around 155-160 throughout, with a decent bark and I upped pit temp to 225.

The point hit 200 shortly after 12pm and ended up being 206-209 when I pulled it at 2:45pm. The flat took some time to get to 198-200 and when it did at around 1, it was nowhere near probe tender. I had to run it out to 2:45 (15.75 hrs) to get the probe to glide right in at 205ish.

View attachment 9093

It came out pretty good, with a really good bark. It's pretty interesting that the difference in coloring of the bark was almost at the delineation line of the flat and point. The rub was applied evenly throughout.

View attachment 9094

I would say that I think it continued to cook during the 2.5 hour rest, as the flat was just a little over done, but had a decent amount of juice and had some serious smokiness to it. It definitely didn't turn out like a roast though. The point was fantastic, and as usual, I forgot to take a photo of it.

It definitely took its time in getting done. I think I will try this method out again, but I think I will go up to 250 at the wrap to see how that helps with the cooking portion of things.
Great bark and smoke ring! Nice job...
 
My family loves Brussels Sprouts. What's you recipe? Those look good.

I actually steam them first then put them in the cast iron, after it's gotten hot, to brown and crisp them. While they are in, I put on a very generous dose of garlic powder. Flip them to sprinkle on both sides. Cover with cheese and put in the Bull to get a smoke. Pull it when you think its ready to come out.
I tried doing them from raw to finish on the smoker but that dried them out, so I started steaming first.
 
I put mine on at 200º for 2 hrs for some more smoke flavor then turned it up to 230º until it reached an internal temp of 205º-207º, wrapped and rested. Total time was about 12 hrs.
Thanks for the reply. Not sure how smokingmeat.com gets them done so quick I've never wrapped mine. My wife is always standing at the door waiting for me to cut it once she knows it is done. I've been using a pecan rub on mine which I think tastes really good. May try something different next time I do it since I'm about out of rub and I only know of 1 store in the area that carries it.
 
Last night's menu was brats and homemade french fries...

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Ignore those nasty things in the middle. My wife insists on stadium brats...

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I love smoking butts, briskets, ribs, etc but this is near the top for my favorite meal...

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And the wife requested a batch of Cheez-its for a coworker...

jyvDiC5l.jpg
 
Last night's menu was brats and homemade french fries...

cQwWvMql.jpg


w5E7azfl.jpg


Ignore those nasty things in the middle. My wife insists on stadium brats...

lmvKfo0l.jpg


I love smoking butts, briskets, ribs, etc but this is near the top for my favorite meal...

U6pcsHcl.jpg


And the wife requested a batch of Cheez-its for a coworker...

jyvDiC5l.jpg

I gotta do the Cheez-its!
 
Just the standard 5# brisket flat today. Cooked it for friends of ours. Nothing creative, all pretty basic. Pit set at 225, brisket rubbed and on pit. Foiled with a little more rub and beef broth when IT hit 157. Pulled from pit when IT hit 201. Pulled, rested for 1.5 hours then sliced. Will be cooking another one on Saturday for our family. Sorry, I thought I had a pic of the brisket sliced, but seems like I thought wrong!
 

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Just the standard 5# brisket flat today. Cooked it for friends of ours. Nothing creative, all pretty basic. Pit set at 225, brisket rubbed and on pit. Foiled with a little more rub and beef broth when IT hit 157. Pulled from pit when IT hit 201. Pulled, rested for 1.5 hours then sliced. Will be cooking another one on Saturday for our family. Sorry, I thought I had a pic of the brisket sliced, but seems like I thought wrong!
I'm going to do another flat soon. They dry out on me a little. Think I'll do the broth and wrap thing on it next time.
 
My family loves Brussels Sprouts. What's you recipe? Those look good.
Meant to pass this on earlier. This takes a little more work but is the best recipe I have used without a doubt. Extremely delicious!
 

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I'm going to do another flat soon. They dry out on me a little. Think I'll do the broth and wrap thing on it next time.

I am usually not a wrapper of meats, but since it was on the smaller side, elected to wrap. Very moist and past the probe and drape over the finger test. All in all a good cook.
 
Looks fantastic! Do you have a recipe?
I took two chicken breasts and cut in half horizontally for thinner cuts. Then pounded them a little. Then cut into the sizes I wanted. Covered chicken with my favorite chicken seasoning and let sit for about a half hour in the fridge.
Put a couple dollops of cream cheese on each chicken piece and a little bit of diced green onion. Rolled each piece up with bacon. Toothpicked to stay together. Then sprinkled with some pork butt rub to finish.

Cooked at 400 degrees for about 30 minutes. Until internal chicken temp was about 165

Bacon Wrapped Chicken Bites | Bar.B.Q | recteq
 
Last night we had some nice Berkshire pork chops and fresh asparagus. All roasted on the Bull at 230 degrees for about 90 min. Chops were marinated in Korean style bbq sauce, then hit with a little Memphis style rub. Asparagus tossed in EVO and hit with SPG.
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