you know, the pork butt that I did weeks ago did just that. I was surprised but thought that was normal. it depends on several factors, no? marbalizing, toughness of the meat? too much fat cap or too little?
I made maybe a crucial error when I let the meat sit on the grill while riding out the stall for a long period of time. I neglected to do the Texas Crutch which would have prevented the pork butt from getting a bit too dry at the end. maybe you should do that now, Glenn.
There's a dozen different ways to do brisket. I started with one method, but switched to one where the brisket hits 165 and gets foiled with half a cup of beef stock, then put back on the Egg until the internal temp hits 185. At that point (should be around 3 or so, I imagine), I'll pull it and pack it into the warm cooler to sit until serving time.
We shall see. Pork shoulder is so much easier than brisket.
Once I pull the beast from the Egg, I'll crank it up to 350 or so to do some chicken and corncobs.
I just wondered about your rig: Do you supposed there's a really noticeable temp difference between the lowest grill grate and where you have your thermometer?
Originally Posted by BeerMan
I know that with my XL BGE, there's about a 30-50 degree difference between grid and top of dome, and that's with only about a foot distance.
I decided this thread needed a name change, since we've taken it from being just about pork shoulder to being about all things smoked meats/smoking.
That brisket was seriously good!!! Very moist, juicy, and flavorful!
Things went wonky with the original cook plan, so I improvised to save it. This is exactly what I did:
1 5-7lb flat cut brisket
Rub it down with cheap yellow mustard
Rub it down with your favorite barbecue rub (I just used coarse kosher salt, pepper, and garlic powder)
Wrap it in plastic wrap and refrigerate overnight
5am pull brisket from fridge and pre-heat smoker to 275
6am put brisket on smoker
9am reduce smoker temp to 225-250
When brisket reaches 165 internal, wrap brisket tightly in foil with 1/2 cup of beef stock.
Put back on smoker and cook until internal temp is 185
Unwrap (save the drippings in the foil for au jus) and place back on smoker for one hour, after which, it should be fork-tender. Don't be afraid to let it go until it is.
Remove from smoker, wrap tightly in foil with another 1/2 cup of beef stock, place in warm ice chest and cover with towels for two hours.
Far too labor intensive, really...but it sure did make for some good beef. Sliced like butter, but stayed together rather than pulling apart. It took pretty much 12 hours (started 6am, pulled for final rest at 4pm, ate it at 6pm).
after the pic was taken, I hooked the smoker up with my remote thermometer. had the probe hang right above the meat as always. and yes, there's always a temp difference between the top grill and the bottom. as much different as indirect and direct, respectively. the indirect part works more with a water pan or a clay tray sitting on the lower grill.
Originally Posted by FBJ
pretty much should be the same scenario for a pork butt.
Originally Posted by FBJ
that sounds awesome re: brisket. haven't really gotten into brisket yet and I definitely want to give that a shot. I'd also like to make my own pastrami if anyone has a really good recipe for it.
I have used the method and techniques here: Pastrami - Yes, you can make your own at home.
Originally Posted by nosoupforyou
Turned out pretty damned good the first time and tougher than **** the second time (though I'm certain that's because I was using a ****ty smoker at the time). I have yet to try it on the BGE...but SOON!!!!
The trouble with making corned beef and pastrami is that the amount of time it needs to pickle in the brine. If you are not 100% absolutely anal retentive about cleanliness with your hands and everything that comes into contact with the brine or the meat, your meat WILL spoil. Even if you are anal about cleanliness, you still need to make damned sure that every portion of the brisket hits 165 degrees internal.