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Realtime 14th May - First Brisket - The Disaster Unfolds
Yes, we're in the GCC middle east. I also didn't factor in ambient temp. When I started it was 20c,but it peaked at 40c today. The smoker built in temp actually reads 150f when it's sat resting in the sun. (which it was). So my gaskets which melted at the start of the cut remained intact... -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
Yes, maybe. Because I was putting 1 Chunk Wood every 1 hour and a few new coals to replenish. Actually, I ws putting these new coal to the side of the firebox so they lit slowly. Maybe this was a factor -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
6pm update I forgot to take a photo of the finished full piece. I never wrapped it. It took ages - 8.5hours to reach 200 internal temperature. Took it off, left it in a cool box for 1 hour. Taste was good, outside had a good texture. But the inside was a bit dry. Was hoping for better... -
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Realtime 14th May - First Brisket - The Disaster Unfolds
12pm mid day update. Pic attached of the meat after 3h15m cook time. At the moment I'm keeping the temp between 225 and 270. Trying for the 250f mark but it's tough. These cheap offsets are difficult to control. So my point part is showing 159f,and my flat part is showing 149f.?? My... -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
It's 10:30am here in the middle east. I have 1x probe 148f in the near end (close to firebox) and largest part of meat. I have 1x 142f probe at far end (far from firebox) and flat part of meat. Aside from my other problems, im still not sure what to do with this cut? Do I seperate the point... -
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Realtime 14th May - First Brisket - The Disaster Unfolds
10:25 Ive got my intake around 9/10ths closed. I can see there's a naked fire on the wood. Temps are 230f. Smoke is light white. I think it's going OK. Gasket update also, as you can see it's kinda hardened and sealed after the initial melt. I do hope this is safe. -
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Realtime 14th May - First Brisket - The Disaster Unfolds
10am - After fighting with hight temps and white smoke for around 45min. It dies down to 200f. Just basically no large coals, a bed a tiny hot red ones. And a burned out chunk. Thrown another chunk on there, and 3 pieces of coal. It seems impossible to keep it at 225f. Its either 225f with... -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
9:30am Loosing control, I have some coals on there and 1x Chunk Hickory. I can't keep the temps under 270f without the wood stopping burning and giving off white smoke -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
14th 8:25am Can't find any information about whether this melted BBQ seal is gonna be a problem. Smell has didsapeared and BBQ at 225f. Gonna go for it. (Really hope an expert can advise me before I kill everyone!) -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
14th 8:15am Loaded a charcoal basket and now my heat proof fabric gasket has burned and melted. It created a bit of a chemical smell at first, but now it seems OK. Not sure if I can use this BBQ now or not.? Smell does seem to have gone. -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
14th - 5:45am Neighbour texted me. He's got black peppercorns. Dash over there, grab the peppercorns. Now, I realise I don't have a grinder or a pestle and mortar. This brisket is supposed to be on the BBQ by 6am. My arms are wrecking, I've manually crushed 150g of salt, pepper and garlic... -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
13th Evening- I wanted to season it with equal parts Black Pepper, Kosher Sea Salt, and Granulated Garlic. I don't have any black pepper, and the shops are shut. It's corona restrictions here. I checked with the neighbours, but nobody has any. Brisket is supposed to be on the BBQ by 6am... -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
13th Evening - Watched some YT videos on how to trim the meat. My wife's Knife is not sharp. The only sharp knife I have is a little vegatable knife. Not quite sure how well I did with the trimming part. (Pics with it trimmed!?) -
G
Realtime 14th May - First Brisket - The Disaster Unfolds
Complete disaster. Really appreciate you guys stepping in and telling me what I've done wrong or how to recover. 4th time on the COS, first time with beef / brisket. 13th - Meat arrives. Its not like I've seen on the Internet. Doesn't look like a point or a flat. I presume it's a packer cut in...
