Morning all,
So, the idea was to have brisket yesterday. And there were 2 firsts for me.
First. I'm doing it on my weber performer.
And second. I'm testing the Tappecue thermometer.
Got the brisket rubbed good with on point rub. And let it sit overnight.
Next morning I got the weber started. Snake with kingsford natural with hickory chips spread through it. When the lid thermometer read 300. I put the brisket in. I knew that would read high.
Brisket on with a drip pan under it.
Nice light smoke!
Tappecue is showing that I'm doing good with heat control.
Now, here's is where the "almost" came into play. I hit the stall, big time, and at 9PM. Which was the 13 hour mark. I took it out of the smoker and let it cool down, And put in fridge.
Then ordered pizza.
This morning I put it in the oven at 250 and after 4 hours it hit 200. And probed perfect.
The bark on this is perfection! Let it rest for a hour.
I decided that we'll have pulled brisket this time.
The top 1/4 to 1/2 inch was a little dry. Not Griswald turkey level dry though. And since I'm pulling it. It'll mix in with the rest of it fine.
So tonight it'll be pulled brisket with fries. Note: there isn't much bark left. Self control is a weakness of mine for certain things....
As for the Tappecue airprobe2. I'm not pleased with it at all. I'm sending it back. Constantly loosing signal. Freezes up.
So, the idea was to have brisket yesterday. And there were 2 firsts for me.
First. I'm doing it on my weber performer.
And second. I'm testing the Tappecue thermometer.
Got the brisket rubbed good with on point rub. And let it sit overnight.
Next morning I got the weber started. Snake with kingsford natural with hickory chips spread through it. When the lid thermometer read 300. I put the brisket in. I knew that would read high.
Brisket on with a drip pan under it.
Nice light smoke!
Tappecue is showing that I'm doing good with heat control.
Now, here's is where the "almost" came into play. I hit the stall, big time, and at 9PM. Which was the 13 hour mark. I took it out of the smoker and let it cool down, And put in fridge.
Then ordered pizza.
This morning I put it in the oven at 250 and after 4 hours it hit 200. And probed perfect.
The bark on this is perfection! Let it rest for a hour.
I decided that we'll have pulled brisket this time.
The top 1/4 to 1/2 inch was a little dry. Not Griswald turkey level dry though. And since I'm pulling it. It'll mix in with the rest of it fine.
So tonight it'll be pulled brisket with fries. Note: there isn't much bark left. Self control is a weakness of mine for certain things....
As for the Tappecue airprobe2. I'm not pleased with it at all. I'm sending it back. Constantly loosing signal. Freezes up.
Last edited:
