G'Morning Y'all. Time for another Que Adventure 
This time with Twins!
Found out Monday we were having a work lunch BBQ for our group on Wednesday. No one volunteered for Brisket... Why not?! Off to Costco! Was really looking forward to this as a test. I've never done comps or been on a real timeline before. Decided It would be fun to see how I could manage time and expectations.
Cook Details:
Date:4/16-4/17 Overnight cook 17:00 to 09:00
Meat: Costco Prime Packer Twins & Full Pork Belly
Price: $3.29/lb Pork belly $22 ish iirc
Initial Weight: 10.7 lbs each ish
Trim Weight: around 9-9.5 lbs each
Rub: Wooster Sauce Base, Salt, Pepper, Garlic, PitFaced Spicy
Cooker: Pitts & Spitts Maverick 1250
Pellets: B&B Post Oak
Style: Fat Cap Down with Point over Heat Source
Temp Brisket: 180°F (3 Hours) 215°F (3 Hours) 250°F (7 Hours)
Temp PBBEs: 250°F (4-4.5 Hours)
Spritz or Spray: hourly until IT was 140°F (just water)
Cook Time Brisket: 11 Hours
Rest Time Brisket: 3 Hours
Cook Time PBBEs: 4-4.5 Hours
The Twins (plus a lil 7.25 lb packer for later... Love the sub 8 lbers)
Rubbed and ready to rest for the next day
Away we go
3 Hours in - Spritzed and Probed (New InkBird IBT-4xs)
Temps:
5 Hours in
Temps
Twin #1 Finished (Around 203°F in the Flat, Probed tender)
Twin #2 (Around 205°F probed tender)
Time to rest
Twin #1 (Minus the Chef's share...)
Twin #2
Packaged up tightly with some reserved rendering juice. I didn't want to pre-slice but was unsure of how the shindig was gonna go...
Served!
PBBEs (tossed in oil, seasoned and on a wire rack to rest before they meet the twins
The meeting
Progress report at 2.5 Hours ish
Glazed and ready! (details Below)
End Reults
Pics trailed off at end due to a one man show rushing to be ready...
Gratitude:
Thanks to @bvbull200 for the rub! Love the profile and flavors! Thanks to @Inkbirdbbq for the heads up on the recent sale of the thermo. Having the App was great to sneak some naps in with confidence! Temps were spot on! And Thanks to all of SMF for putting up with these long posts
Conclusion:
I learned a lot during this round. First off... I don't like to wrap if I don't have to. The pellet rig is gentle enough on smoke it doesn't get overpowered so I like to let my food ride nekkid. I didn't have butcher paper on hand and chickened out at 04:30 and decided to wrap. The barq wasn't fully set yet so that is why it looks a little mushy up there. Packed with flavor, just not ideal.
I really didn't want to pre-slice as well. Trying to maintain moist slices is a short lived game. I packed it all in the foil pan tight and drizzled some foil renderings back over all the meat to aid in moisture.
For the chopped: The points on these twins were real thin and slices weren't feasible, so I got the cleaver out and mad some outstanding chopped brisket!
For the PBBEs: Straight smoke at 250°F til they were where I liked em. I made a glaze of Brown Sugar, Butter, Honey, and Tiger Sauce
Other than my critique of a failed barq, the slices stayed fairly moist. Not great, but not bad at all for almost 2 hours in a pan. One honest person said that for being sliced that long, he was impressed with the retained moisture, however slight. Little dry, but said he liked it still.
Lessons Learned: Make sure the Barq is fully set prior to wrapping if I do. Time management, pretty close but I chickened out in the end. Would I have been fine? Possibly. But I'd rather have a weak barq then under cooked unfinished brisket. I'm looking forward to doing it again and was requested by everyone there that I will now be in charge of Brisket and Pig Candy going forward. Pork Belly was the star of the show.
Biggest Compliment: My wife said she actually liked it! She is not a big brisket person. She is not afraid to tell me about it. So getting her stamp of approval is more than enough to call it a success!
Thanks for coming along!
Zach
TL;DR
These are't the twins I was hoping for!
This time with Twins!
Found out Monday we were having a work lunch BBQ for our group on Wednesday. No one volunteered for Brisket... Why not?! Off to Costco! Was really looking forward to this as a test. I've never done comps or been on a real timeline before. Decided It would be fun to see how I could manage time and expectations.
Cook Details:
Date:4/16-4/17 Overnight cook 17:00 to 09:00
Meat: Costco Prime Packer Twins & Full Pork Belly
Price: $3.29/lb Pork belly $22 ish iirc
Initial Weight: 10.7 lbs each ish
Trim Weight: around 9-9.5 lbs each
Rub: Wooster Sauce Base, Salt, Pepper, Garlic, PitFaced Spicy
Cooker: Pitts & Spitts Maverick 1250
Pellets: B&B Post Oak
Style: Fat Cap Down with Point over Heat Source
Temp Brisket: 180°F (3 Hours) 215°F (3 Hours) 250°F (7 Hours)
Temp PBBEs: 250°F (4-4.5 Hours)
Spritz or Spray: hourly until IT was 140°F (just water)
Cook Time Brisket: 11 Hours
Rest Time Brisket: 3 Hours
Cook Time PBBEs: 4-4.5 Hours
The Twins (plus a lil 7.25 lb packer for later... Love the sub 8 lbers)
Rubbed and ready to rest for the next day
Away we go
3 Hours in - Spritzed and Probed (New InkBird IBT-4xs)
Temps:
5 Hours in
Temps
Twin #1 Finished (Around 203°F in the Flat, Probed tender)
Twin #2 (Around 205°F probed tender)
Time to rest
Twin #1 (Minus the Chef's share...)
Twin #2
Packaged up tightly with some reserved rendering juice. I didn't want to pre-slice but was unsure of how the shindig was gonna go...
Served!
PBBEs (tossed in oil, seasoned and on a wire rack to rest before they meet the twins
The meeting
Progress report at 2.5 Hours ish
Glazed and ready! (details Below)
End Reults
Pics trailed off at end due to a one man show rushing to be ready...
Gratitude:
Thanks to @bvbull200 for the rub! Love the profile and flavors! Thanks to @Inkbirdbbq for the heads up on the recent sale of the thermo. Having the App was great to sneak some naps in with confidence! Temps were spot on! And Thanks to all of SMF for putting up with these long posts
Conclusion:
I learned a lot during this round. First off... I don't like to wrap if I don't have to. The pellet rig is gentle enough on smoke it doesn't get overpowered so I like to let my food ride nekkid. I didn't have butcher paper on hand and chickened out at 04:30 and decided to wrap. The barq wasn't fully set yet so that is why it looks a little mushy up there. Packed with flavor, just not ideal.
I really didn't want to pre-slice as well. Trying to maintain moist slices is a short lived game. I packed it all in the foil pan tight and drizzled some foil renderings back over all the meat to aid in moisture.
For the chopped: The points on these twins were real thin and slices weren't feasible, so I got the cleaver out and mad some outstanding chopped brisket!
For the PBBEs: Straight smoke at 250°F til they were where I liked em. I made a glaze of Brown Sugar, Butter, Honey, and Tiger Sauce
- 1 Cup Brown Sugar
- 1 Stick Kerrygold butter
- 1/4 Cup Honey
- 1/3 Bottle Tiger Sauce
- Heated to combine
Other than my critique of a failed barq, the slices stayed fairly moist. Not great, but not bad at all for almost 2 hours in a pan. One honest person said that for being sliced that long, he was impressed with the retained moisture, however slight. Little dry, but said he liked it still.
Lessons Learned: Make sure the Barq is fully set prior to wrapping if I do. Time management, pretty close but I chickened out in the end. Would I have been fine? Possibly. But I'd rather have a weak barq then under cooked unfinished brisket. I'm looking forward to doing it again and was requested by everyone there that I will now be in charge of Brisket and Pig Candy going forward. Pork Belly was the star of the show.
Biggest Compliment: My wife said she actually liked it! She is not a big brisket person. She is not afraid to tell me about it
. So getting her stamp of approval is more than enough to call it a success!Thanks for coming along!
Zach
TL;DR
These are't the twins I was hoping for!
