Working on my first ever brisket on the BGE for the 4th of July. I've hit the stall at 160 degrees and can't push past it. I'm going to wrap it in foil to try the Texas Crutch method and see how it works. I think it looks pretty good if I can get it to the right temp.

Looks damn good!

I was just in Owensboro last weekend.

A thing of beauty!

Happy 4th to all!

Lookin' good so far. Brisket is the next thing I'm going to try on my Kamado Joe. I'll be following your thread. What temperature are you smoking at, and what wood?

I'm doing my first brisket on a Traeger. A little nerve wracking for me, we've got guests showing up in a couple of hours. It's been smoking since about 5:00 AM. I'm thinking I should have started earlier?

quote:

Originally posted by jaaron11:
What temperature are you smoking at, and what wood?

I'm trying to hit 250 degrees but am bouncing between 225 and 275. Just can't get it to hold steady without adjustments.

I'm using a lump charcoal that is a mix of hickory and oak. I have some mesquite soaking for later. When the brisket comes off, I'll add bring the heat up, add the mesquite, and throw on a bunch of boneless, skinless chicken thighs.

quote:

Originally posted by Bytes:
I'm doing my first brisket on a Traeger. A little nerve wracking for me, we've got guests showing up in a couple of hours. It's been smoking since about 5:00 AM. I'm thinking I should have started earlier?

I've had mine on since 6:30. The temp looks like it's finally starting to come up. The plan is to pull it off at 195 and put it into the cooler to rest while I cook the chicken. We also have guests, about 16, coming over. They've been warned that they are guinea pigs for my BBQ experiments. Enough beer and bourbon, and they won't care.

Lookin good! Haven't done a brisket yet myself.

Put a butt on about 10:00 last night at 220 degrees, seasoned liberally with Dizzy Dust rub and hickory chunks for smoke. Hit internal temp of 205 about 10:00 this morning, wrapped in foil and a towel and let it rest in a cooler for a couple hours. Shredded it and had some slaw, baked beans, corn on the cob & zuchini from the garden (cooked on the Egg). All American desert and I'm stuffed - time for a nap!

I have a boneless pork shoulder on my BGE and I'm smoking it at 275F with lump charcoal and hickory. I think there are a few cherry chunks in there leftover from last smoke.

I'm following a Sigforum suggestion and used Bad Byron's Butt Rub. I liked it on ribs and this is the first try on pork shoulder.

I'm also following Harry Soo's (KCBS grand champion) method of spritzing every 30 minutes with I can't believe it's not butter (i.e. the liquid spray) and water. In a few hours, I'm also planning to follow his method of wrapping in foil with Stubbs' pork marinade, brown sugar, and butter chunks.

quote:

Originally posted by tatortodd:
I have a boneless pork shoulder

Stubbs' pork marinade, brown sugar, and butter chunks.

Oooh, that sounds good. That may be my next "experiment".

quote:

Originally posted by tk13:

quote:

Originally posted by tatortodd:
I have a boneless pork shoulder

Stubbs' pork marinade, brown sugar, and butter chunks.

Oooh, that sounds good. That may be my next "experiment".

Here is the link (wrapping starts at 28:30)

quote:

Originally posted by tk13:
Working on my first ever brisket on the BGE for the 4th of July. I've hit the stall at 160 degrees and can't push past it. I'm going to wrap it in foil to try the Texas Crutch method and see how it works. I think it looks pretty good if I can get it to the right temp.

The temp will come up just need to keep your BGE temp at 225-250 and wait it out.


How you slice a brisket is important as well. Starting at the thinner end cut across the brisket until you get to the thicker part. Then turn the remainder 90 degrees to finish slicing, you will get a more tender slice of meet that way.

I've got pork ribs smoking to close to 3 hours at 225 with a dry rub on them. At 3:00 I'm going to wrap them in foil and let them cook another 2 hours.

You guys are making me jealous. I'll be cooking a meatloaf on the Weber Performer a little later. I'll add some kabobs with shrimp, green and red peppers, onions, pineapple and zucchini. There's only 3 three of us this year so I decided not to go all out. That's a good looking brisket tk13. Enjoy.

Jim

Started mine this morning too.

Update look a few minutes ago.


AND updated with the final result:


Happy Fourth!

This message has been edited. Last edited by: smschulz,

I am all set for supper with my hickory slow smoked babyback pork ribs.....a baked potato with sour cream and butter....asparagus spears with blue cheese dressing, and pita bread. There is only me celebrating the 4th of July at my house, but I still am going to celebrate the birthday of America!!

quote:

Originally posted by BamaJeepster:
Lookin good! Haven't done a brisket yet myself.

Put a butt on about 10:00 last night at 220 degrees, seasoned liberally with Dizzy Dust rub and hickory chunks for smoke. Hit internal temp of 205 about 10:00 this morning, wrapped in foil and a towel and let it rest in a cooler for a couple hours. Shredded it and had some slaw, baked beans, corn on the cob & zuchini from the garden (cooked on the Egg). All American desert and I'm stuffed - time for a nap!
<snip>

Did your Blue Heeler get any of it?

Just pulled my pork shoulder and now it's resting in the cooler.

quote:

Originally posted by Pipe Smoker:
Did your Blue Heeler get any of it?

Gunner always manages to weasel a bite (or three)

He's all decked out for the Fourth as well:

That looks really good. I always wrap everything after 4-6 hours as it keeps it more moist and helps the meat from getting too bitter from too much smoke. Keep in mind opening the vents, there's a good delay (15 minutes +/-) at lower temperatures for the temperature to rise or fall, so just do very small adjustments and wait. I don't worry about the stall, I just cook to temperature and I think people get too antsy with smoking.....it takes time, a lot of time......just let it keep going.