BBQ/Grill/Smoker/etc. Cooks

[Cvargo]

Okay guys… I have a smaller 5 lb brisket thawing in the fridge. This is a first so help and pointers are appreciated.

All I know is general rule is 225 for 1 hour per lb. So 5 hr smoke…few hours rest.

Sounds about right?

Nope!

Cook it til it's done. 225 til internal temp of 200 or probe tender. Rest for at least 3 hours.

 

[Fenster]

Okay guys… I have a smaller 5 lb brisket thawing in the fridge. This is a first so help and pointers are appreciated.

All I know is general rule is 225 for 1 hour per lb. So 5 hr smoke…few hours rest.

Sounds about right?

I have never cooked one that small so I can't give you a good time estimate, but I agree with Chad, focus on temp and tenderness. A leave in temp probe and instant read thermometer are your best friends on a low and slow cook.

 

[Sskim3]

So here’s the brisket at hand. Should be interesting.

 

[Cvargo]

So here’s the brisket at hand. Should be interesting.

View attachment 63626

Yup that'll take longer than you think.

 

[Sskim3]

Watched some YouTube videos. Did some liberal trimming making sure the brisket is uniform in height. Def cut more than I thought I would. The trimmings are now in the freezer. Besides burger meat and sausage, what else do people do with these?

Used a dry rub I had on hand. Will be in the fridge until tomorrow morning.

 

[Cvargo]

Besides burger meat and sausage, what else do people do with these?

Burnt ends! BBQ candy.

 

[Sskim3]

Burnt ends! BBQ candy.

Hahah are u saying I should have just left them as is????

 

[Cvargo]

Hahah are u saying I should have just left them as is????

Throw then in the smoker while cooking the brisket. Or in tin pan with sauce and brown sugar. They'll be done first. You get a snack

 

[Sskim3]

So curveball… I decided on a marinade since it’s a small cut and I don’t want fry brisket.

This marinade is my Korean bbq marinade. If you ever had BBQ Korean flanken short rib, you know what I am talking about.

Side note - I also have 1/2 in flanke short rib that will cook as well but it’ll be a shorter cook and will be finished on broil in the oven.

 

[Sskim3]

The small brisket turned out well. Took about 7-8 hours of cooking. Getting to the stall and creating the bark took longer than expected ~4.5 hours. Actually finished the last hour and a half of cooking in the oven to speed things up a little. Only rested for an hour and could have used more but people need to eat. Those flanken short ribs were done earlier for two hours and turned out amazing.

Not too shabby for my first brisket.
I still need to mess with my masterbuilt on temp so it’ll be a learning curve. Happy with it so far though.

 

[GearNoir]

The small brisket turned out well. Took about 7-8 hours of cooking. Getting to the stall and creating the bark took longer than expected ~4.5 hours. Actually finished the last hour and a half of cooking in the oven to speed things up a little. Only rested for an hour and could have used more but people need to eat. Those flanken short ribs were done earlier for two hours and turned out amazing.

Not too shabby for my first brisket.
I still need to mess with my masterbuilt on temp so it’ll be a learning curve. Happy with it so far though.

Looks fantastic Tom! Nice job!

 

[Cvargo]

The small brisket turned out well. Took about 7-8 hours of cooking. Getting to the stall and creating the bark took longer than expected ~4.5 hours. Actually finished the last hour and a half of cooking in the oven to speed things up a little. Only rested for an hour and could have used more but people need to eat. Those flanken short ribs were done earlier for two hours and turned out amazing.

Not too shabby for my first brisket.
I still need to mess with my masterbuilt on temp so it’ll be a learning curve. Happy with it so far though.

Looks delicious!

 

[Sskim3]

Weekend update… did a 3 lb chuck roast. Took almost 10 hours. Actually had to finish the last hour in the oven since I was running outta fuel. Had the smoker running at 240 for awhile and it was slowly dying at hour 8. Couldn’t get it pass 168 before the oven helped get it to 200.

Here are some pics on what I did with it.

I also decided to see if I could make some apple butter in the smoker. Didn’t take on as much smoke flavor as I would have thought but it provided a nice deep apple flavor. And it really made the pectin activate and firm up the apple butter.

 

[SM29]

Gentlemen, being a resident of South Florida, a splash of cold water on my face after shaving is no colder than tepid. While up north last week I was reminded of how refreshing the cold water splash is and I’m envious.

But .... I can grill and barbecue year round.

 

[NurseDave]

While up north last week I was reminded of how refreshing the cold water splash is and I’m envious.

When we were in Hawaii, I kept water in the fridge to shave with because not having cold rinses greatly effects my outcome.

 

[heysi]

because not having cold rinses greatly effects my outcome.

@NurseDave of the dainty-faced Dave's.

 

[NurseDave]

@NurseDave of the dainty-faced Dave's.

Yes, the Ugly Stick Dave clan has a totally different tartan.

 

[heysi]

Yes, the Ugly Stick Dave clan has a totally different tartan.

And here I thought it was only the Ugly Stick Steven clan. rèidh!!

 

[Cvargo]

Ribs Day!

 

[Cvargo]

Time to spritz and throw on some of my baked beans!