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[C. Keeper]

Looks great

 

[Waterboy]

Looks delicious @Gary_M. great smoke ring, nice bark and looks juicy. Looks like it gets an “A” on the bend test.
Any details on the cook or what you have been doing different to make it better? Always good to hear what people are doing to get good results.

 

[Gary_M]

Looks delicious @Gary_M. great smoke ring, nice bark and looks juicy. Looks like it gets an “A” on the bend test.
Any details on the cook or what you have been doing different to make it better? Always good to hear what people are doing to get good results.

It was fantastic! OK, here's what I did this time according to my notes.

• Trimmed as usual, leaving approximately 1/4" of fat covering most of the flat. ( I do trim most of the fat away from the exterior of the point to get more rub directly on the meat)
• Kosher salt, course pepper and a little Lawry's seasoned salt for a rub
• Put on smoker at 10:30pm @180 fat side down.
• Checked it at 7:00am, brisket temp was 150 (stall) and needed more color, bumped smoker to 225. Spritzed with ACV
• 10:15am, brisket temp was 170. Color and bark were good. Spritzed with ACV and wrapped in butcher paper. Back on smoker and bumped to 275.
• 1:45pm brisket probed tender @203, pulled and rested in a cooler for the afternoon.
• Carved at 5:45pm and ate like a king.

 

[Waterboy]

Carved at 5:45pm and ate like a king.

I bet you did! Thanks for the recap.

 

[Beach Bum]

Hey @Gary_M. Would you be able to tell

It was fantastic! OK, here's what I did this time according to my notes.

How many pounds was that one? Looks like it was excellent.

 

[Gary_M]

Hey @Gary_M. Would you be able to tell

How many pounds was that one? Looks like it was excellent.

I would estimate around 12 pounds after trimming.

 

[Beach Bum]

Thanks! All that information you posted on a successful cook is very helpful.

 

[Pete590]

really nice brisket,well done sir

 

[sdynak]

Don't "Grill" me.. this was on the flattop tonight. Ribeye cap from Wildfork.

 

[rgreenberg2000]

Just some chicken..... 425F @ 42 minutes. Delish!

 

[MikeyB]

Don't "Grill" me.. this was on the flattop tonight. Ribeye cap from Wildfork.

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That looks awesome. You really get good results on the Blackstone..

 

[sdynak]

That looks awesome. You really get good results on the Blackstone..

Thank you..

It came out really good. I don't always like smoke flavor on a steak. Especially this one.. it was a tough choice between reverse sear using the Bull, Weber gasser, the Weber Kettle or the Blackstone. I figured it would be like pan frying. Wish I recorded my wife taking the first bight. All I heard was OMG a few times .

 

[Greg Jones]

I made plate ribs yesterday, nothing on them but salt and pepper. They went on the RT-340 set at 225* and I spritzed them with pickle juice once during the cook. After 4.5 hours they were probe tender at 205*-208*. I topped the ribs in a smear of Wagyu tallow and wrapped them in butcher paper. I left them out to cool to 180* after about 20 minutes then put them in a cooler to rest for three hours. This is about as good as beef gets! No on the grill pics as it rained all through the cook.

 

[C. Keeper]

I made plate ribs yesterday, nothing on them but salt and pepper. They went on the RT-340 set at 225* and I spritzed them with pickle juice once during the cook. After 4.5 hours they were probe tender at 205*-208*. I topped the ribs in a smear of Wagyu tallow and wrapped them in butcher paper. I left them out to cool to 180* after about 20 minutes then put them in a cooler to rest for three hours. This is about as good as beef gets! No on the grill pics as it rained all through the cook.

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Pickle juice

 

[Greg Jones]

Pickle juice

First time I’ve tried it. Apparently there is a chance that this is an Aaron Franklin secret to how he cooks his briskets. Here is a link to a BBQ article that is interesting even if there is no interest in using pickle juice.

 

[C. Keeper]

First time I’ve tried it. Apparently there is a chance that this is an Aaron Franklin secret to how he cooks his briskets. Here is a link to a BBQ article that is interesting even if there is no interest in using pickle juice.

Thank you. I'll try anything once, twice if I like it

 

[CarpeInferi]

Finally got my allotment of Bevo and decided to toss it on the Bullseye after injecting it with liquid smoke, then rubbing it down with mustard, MSG, and Wright's BBQ rub.

 

[We'reSmokin'Now]

I haven't figured out yet how to take pics and cook while I'm holding my glass of Bourbon, so I'll just tell you what I'm cooking.

Three racks of St. Louis style ribs, spritzed with cranberry/bourbon, then finished with a bourbon bbq glaze.

In the meantime, my Kettle (I should have bought that 700!!!!) is working on a bacon-weaved, apple/bourbon spritzed rump roast.

Cheers!

 

[jfrosty27]

I did pork belly burnt ends on the 700 today. Recipe by Malcom Reed. I followed it to the letter and as expected they came out awesome. Really easy too. Pig Candy! Try it out sometime.

 

[KRedman]

Fake burnt ends with my homemade sauce and rub. Pretty good, but not quite the same as the real thing.