BBQ Guru in Charge of Brisket

Discussion in 'Beef' started by tropics, May 11, 2016.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Got a little later start this A.M. didn't have any carrots LOL need them for the au jus store opens at 6:00 am so we get carrots and some onion.Brisket about 7 pounds was already given some TLC, salt,pepper, Worcestershire sauce.lets see what we have here

     Veggies resting with the meat rack


    Meat all happy and waiting


    All ready for the pit


    Chimney with 12 bricks, used the starter cubes 


    Took maybe 10 minutes 


    Target temp was 249 for this smoke


    hard to take pic when it is blinking

    Be back later
     
    Last edited: May 11, 2016
  2. smokinadam

    smokinadam Smoking Fanatic

    Looking good Richie! I'll have to look up a bbq guru and see if it can help me
     
  3. This is the Guru test I want to see. 
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Just foiled temp dropped to 209* in 5 min. back up to set temp.I increased now to 250*  meat IT is 154*

    Richie

    recovery temp

     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everybody says the WSM's are set & forget, but with a Guru they really are.

    No more getting up in the middle of the night to check the therm or fire.

    I've had a Guru for about 6 years & it has performed flawlessly every time I have used it.

    Al
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al it was your recommendation that sold me on it.Thanks Bud

    Richie 
     
  7. smokinadam

    smokinadam Smoking Fanatic

     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    1 So does the guru open and close the vents to regulate the temp?

     2 My second smoke on my WSM was great but since I have issues with it getting to hot. Now I can hopefully play with it more and fix the human errors. (Doing some chicken wings on it Sunday while we tailgate for a baseball game.)

    1 You close off the other 2 vents after you hook it up, I open them at the start to get close to my target temp.

    2 when you start is on Sat,try opening all the vents till you get to 20* of your target then close 2 all the way and go half way on the other,that should lock you in on your set temp. I hope you understand this.

    Richie
     
  9. smokinadam

    smokinadam Smoking Fanatic

    I got ya! I'll try that. I usually place unlit coals in and then the lit ones should I do it opposite?
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Yes check my pic with the lit coals on the outer edge,you just put a small pocket and dump 10 to 20 coals in and your on the way
     
  11. smokinadam

    smokinadam Smoking Fanatic

    saw that will do it that way now on! One time it worked well I did it your way and ever since I changed up. Idk why though.
     
  12. rasvegas

    rasvegas Newbie

    AZ
    So how did it turn out!?
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Smoker locked in at 250* meat was 185* IT 10 min ago,should be done around 6:00 P.M.

    Richie
     
  14. rasvegas

    rasvegas Newbie

    AZ
    Got it brother.  I like how you put it on the rack over the veggies!  Genius!!  Can't wait to hear how the meat turned out as well as the au jus turns out.  Standing by!
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    RV sorry to tell you this but,I am cooking this for a trip to Mass on Friday,will post another pic when I pull it.Thanks for watching and stay tuned

    Richie
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    The Brisket took 11 1/2 hrs. total 

    Pic after foiling Guru locked in at 250*


    Took a quick pic of the Brisket


    Going to make some Dbl. Baked Taters today and a Tiramisu for desert

    Hope I remember finished shots

    Richie
     
    Last edited: May 12, 2016
    gary s and sfprankster like this.
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks delicious, Richie!

    Can't wait to see it sliced!

    Al
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al I almost sliced it last night,going to bake the spuds later. Tira-Misu is done.

    Richie
     
    Last edited: May 12, 2016
  19. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Man and I had though about making a trip to NJ now your taking it to Mass oh well that's my luck. Looking good.

    Warren
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

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