Bull First brisket…

[Stinkring]

Hopefully I didn’t start too late for dinner. Rolling at 225°f….

 

[C. Keeper]

IMHO you will be having a late dinner. Looks great

 

[Stinkring]

IMHO you will be having a late dinner. Looks great

We eat late (around 9-9:30 cst) every night. That gives me over 14 hours….Hopefully that’s enough time. The pork butt (8 Lb) last weekend took 12.5 hours so I am a little nervous. This thing is more like an oven than a grill to me.

 

[C. Keeper]

We eat late (around 9-9:30 cst) every night. That gives me over 14 hours….Hopefully that’s enough time. The pork butt (8 Lb) last weekend took 12.5 hours so I am a little nervous. This thing is more like an oven than a grill to me.

I use mine as a outside oven, correct you are.

 

[Micky]

I baked biscuits in my Bull yesterday morning.

 

[Kamikazee494]

I did creme brûlée last night.

 

[Stinkring]

10.5 lbs prime whole packer in the stall at 168°

 

[C. Keeper]

View attachment 11638
10.5 lbs prime whole packer in the stall at 168°

Lookin good!

 

[MikeyB]

View attachment 11638
10.5 lbs prime whole packer in the stall at 168°

Keep us updated please, how did you handle the Stall?

 

[sdynak]

You mean it's not an oven? Crap.. been doing it all wrong

 

[BretM]

That Bull is too clean

 

[Stinkring]

That Bull is too clean

2nd cook ever...and I cleaned it up and installed a Lavalock gasket after the first one.

 

[fullhouse32]

Well how did it turn out?

 

[Stinkring]

Well how did it turn out?

It was fine, but took longer than I expected. By the time it hit temp I didn’t have time to do the burnt ends from the point. This was my first whole packer brisket and frankly I consider it a fail because I was really looking forward to those burnt ends. I hope I at least learned something…

 

[C. Keeper]

It was fine, but took longer than I expected. By the time it hit temp I didn’t have time to do the burnt ends from the point. This was my first whole packer brisket and frankly I consider it a fail because I was really looking forward to those burnt ends. I hope I at least learned something…

Next time.

 

[fullhouse32]

I like to look at cooking a Brisket in 3 steps.
(I am sure I am the first one to think of it this way)
1-smoke @ 200° 7-10hrs
2-cook @ 250° until 202°
3-rest for 2-8 hrs (let is sit out until IT is 190°-ish then rest.
I learned the heard way not to take it straight from the grill wrap it in a Butcher paper & towels and put it in the cooler.

 

[fullhouse32]

This has been shared many times.

 

[Stinkring]

Next time for me will be either back to my BGE or the offset stick burner.

 

[wv5b]

View attachment 11627
Hopefully I didn’t start too late for dinner. Rolling at 225°f….

View attachment 11628

Franklin BBQ cooks all his Briskets at 275. That drastically reduces cook time. When internal temp reaches about 200-205, it will be fork tender.

 

[Stinkring]

Only the first two hours were at 225°....most of the cook was at 250°....Late afternoon I bumped it to 275°......It just never got to temp. I think it was 191° when I pulled it due to time constraints. I should have just smoked a flat given the time frame I had to work with. Live and learn....