Followed the Smoking Dad BBQ recipe with some hiccups…details below. Ended up tasting delicious and had a great night. Kept everyone hungry till I pulled this guy out of resting.
Did a detail of the cook with time stamps below.
Check it out and let me know if you have any questions!!
Brisket
4:20 fire start with 1 piece of cherry wood on bottom of basket – outside temp 34
Pulled meat out of fridge (overnight dry brine and injection of beef gee in flat portion)
4:45 – hand test (375) threw on divide and conquer rack closed vent down to one finger and closed top vent – all the way open
5:25 – added another block of cherry wood in ash catcher (250) cracked top vent to speed up temp climb. meat waiting to put on – temp at 36
5:35 – closed top vent, still all the way open – temp at 270 – closed down to third mark
5:40 – couldn’t wait any longer, put meat on at 270 fat cap up – meat is at 37
6:00 – ambient temp at 268 perm the Govee thermometer meat at 43
6:45 – ambient temp is holding at 293 – meat at 59 – temp outside is 35 – kamado reading 250 – moved vent approximately 1/4 inch more open
7:05 – ambient temp reading 311 – meat at 70 – kamado reading 270
7:15 – moved vent open another 1/8 open
7:20 – added another block of cherry wood – ambient reading 320 – kamado reading 275
7:45 – dialed vent back 1/8 – sprayed with apple juice – ambient at 315 – meat at 91
8:10 – kamado reading ~297 – thermometer reading 345 ambient temp – meat at 104
9:25 – added another block of cherry wood – kamado reading 300 – ambient at 343 – meat at 150
10:00 – sprayed with apple juice – kamado 300 – meat at 160 – ambient at 340 – outside temp 38
10:30 – meat hit 171, took off and put into foil boat – ambient temp 320 – kamado 300
12:30 – kamado seems to be cooling off. 298 – 300 Have opened the bottom vent and top vent to get more airflow. Meat temp at 194
12:45 – not sure what to do. Temp is still going down in the kamado even with vents open – meat at 197 – ambient at 293 – testing meat with thermometer to see how tender (dropping in butter or tough) – may take off and restart fire
1:00 – checked the basket and my fuel was almost all gone. Using Jealous Devil, not sure if it’s the charcoal, but that burned a lot fast then I thought. Refilled and restarted the basket, reassembled the double indirect and brisket is back on. Looking good, with good bark, but not as tender as I need/want it.
2:20 – checked tenderness – meat at 196 – ambient 347 – feel like it’s just about there.
2:35 – took off after I liked the feel of the tenderness – letting it rest uncovered till it comes down to 190. Then will do the FTC method. Foil – towel – cooler and let rest till dinner around 6pm
5:50 – cut it open after rest and enjoyed dinner. I’d probably rate it 6.5/7 out of 10. Rub that Smoking Dad BBQ is legit! The one issue I had was the bottom of the brisket was too done…wasn’t even able to cut through it. Overall happy with the experience and hope to get better at it with upcoming briskets.
Time to go to bed…I’m tired. Lol.
by EnglishLabDad
1 Comment
nice