BeYosef
New member
2nd cook with my new Stampede was a 17 lb full packer choice brisket. Followed one of the newer videos posted by my bbq teacher Malcom Reed with HowToBBQRight.
Trimmed the Brisket up and seasoned with Killer Hogs Hot BBQ rub and my favorite steak seasoning after applying a base layer of Kosher Salt.
Smoked the first 8 hrs at 200 degrees and brought it in for a butcher paper wrap. The internal temp after 8 hours was 154 degrees. Put it back on and bumped the temp up to 250. The stall lasted about 1.5 hrs until she broke and started climbing up to 202 where I took it off. Total cook time was 14 hrs. I let it sit in a cooler for 2 hours and cut it up:
It turned out pretty good. Like Malcom said “That’s a Clapper right there, Jack”. I think if I went with a prime cut it would be a little more juicy but it had plenty of moisture still. It definitely had a better smoke ring than I ever got on my WSM. That being said it didn’t have as much smoke Flavor on it than I’m accustomed to. The cleanup afterwards was ridiculously simple... and the ash left behind was VERY minimal vs what I’m used to having... loving it so far. Literally a set it and forget it Smoker! Going to put some pork on next to get a baseline before I go the route of something like a tube to hit it with more smoke flavor.
If you use tube/Smoke daddy for more flavor let me know what your suggestions are and what you have found to be the best. Thanks in advance!
Trimmed the Brisket up and seasoned with Killer Hogs Hot BBQ rub and my favorite steak seasoning after applying a base layer of Kosher Salt.
Smoked the first 8 hrs at 200 degrees and brought it in for a butcher paper wrap. The internal temp after 8 hours was 154 degrees. Put it back on and bumped the temp up to 250. The stall lasted about 1.5 hrs until she broke and started climbing up to 202 where I took it off. Total cook time was 14 hrs. I let it sit in a cooler for 2 hours and cut it up:
It turned out pretty good. Like Malcom said “That’s a Clapper right there, Jack”. I think if I went with a prime cut it would be a little more juicy but it had plenty of moisture still. It definitely had a better smoke ring than I ever got on my WSM. That being said it didn’t have as much smoke Flavor on it than I’m accustomed to. The cleanup afterwards was ridiculously simple... and the ash left behind was VERY minimal vs what I’m used to having... loving it so far. Literally a set it and forget it Smoker! Going to put some pork on next to get a baseline before I go the route of something like a tube to hit it with more smoke flavor.
If you use tube/Smoke daddy for more flavor let me know what your suggestions are and what you have found to be the best. Thanks in advance!
