Official CCS Grillmasters thread

[Ares]

 

[Ares]

Both meats are now wrapped....ribs for 2 hours, pork butt until it reaches 203 internal temp.

 

[Ares]

Either this pork butt is stubborn or I've just kept the cooking temp too low.... internal temp is at 192.... still trying to hit that 203 mark

 

[Burque]

Either this pork butt is stubborn or I've just kept the cooking temp too low.... internal temp is at 192.... still trying to hit that 203 mark

hmmm that is strange because you are past the stall.

 

[RacerX]

I remembered how they do it on Triple D lol

That was impressive food-porn!

 

[Ares]

hmmm that is strange because you are past the stall.

I agree, it was well past the stall.... in the end I took the ribs out and wrapped them to keep em warm.

Then I opened up the airflow to full and the cooking chamber hit 260-270 and powered it thru to finishing in like 20 mins.

Also, I've become a strong proponent of always having 2 probes in a big piece of meat.... I had one strangely telling me I was stuck at 192 for like 15 mins while the other one continued to show the temp rise as expected with the chamber at 260+.... so I went and took the bad probe out and put it in a different spot and it started showing within 1-2 degrees of the other probe until we hit the 203 mark.

Final pics:

The ribs got super tender.... the rack actually broke in the middle when I picked them up to test lol

They did not get mushy though, they were very good.

 

[brett05]

You won't always hit peak with ribs, especially when they get wrapped.

Still looks amazing!

 

[Burque]

I agree, it was well past the stall.... in the end I took the ribs out and wrapped them to keep em warm.

Then I opened up the airflow to full and the cooking chamber hit 260-270 and powered it thru to finishing in like 20 mins.

Also, I've become a strong proponent of always having 2 probes in a big piece of meat.... I had one strangely telling me I was stuck at 192 for like 15 mins while the other one continued to show the temp rise as expected with the chamber at 260+.... so I went and took the bad probe out and put it in a different spot and it started showing within 1-2 degrees of the other probe until we hit the 203 mark.

Final pics:

The ribs got super tender.... the rack actually broke in the middle when I picked them up to test lol

They did not get mushy though, they were very good.

I use two probes as well. One that I leave in that was not expensive. I want to upgrade to a multi leave in probe system (probably a fireboard) the second is a commercial grade instant read probe that I use to confirm what my cheap probe is telling me.

I have been through two pieces of trash that I am happy to be rid of, but my current cheap leave in probe works well and I am always paying attention and checking with my decent instant probe.

I would suggest to anyone that is buying a cheap probe to either 1. don't or 2. If you have to, buy one that works off of a 1/8 inch headphone style jack.

Those jacks have just proven to be good for long term stability and after buying two that used the mini usb plugs I realized where I was having a problem.

 

[Ares]

I use two probes as well. One that I leave in that was not expensive. I want to upgrade to a multi leave in probe system (probably a fireboard) the second is a commercial grade instant read probe that I use to confirm what my cheap probe is telling me.

I have been through two pieces of trash that I am happy to be rid of, but my current cheap leave in probe works well and I am always paying attention and checking with my decent instant probe.

I would suggest to anyone that is buying a cheap probe to either 1. don't or 2. If you have to, buy one that works off of a 1/8 inch headphone style jack.

Those jacks have just proven to be good for long term stability and after buying two that used the mini usb plugs I realized where I was having a problem.

I have a Weber iGrill2 that can do 4 probes.... it connects to my phone via blue tooth.

But I too would like to get a Fireboard.

 

[hebs]

I agree, it was well past the stall.... in the end I took the ribs out and wrapped them to keep em warm.

Then I opened up the airflow to full and the cooking chamber hit 260-270 and powered it thru to finishing in like 20 mins.

Also, I've become a strong proponent of always having 2 probes in a big piece of meat.... I had one strangely telling me I was stuck at 192 for like 15 mins while the other one continued to show the temp rise as expected with the chamber at 260+.... so I went and took the bad probe out and put it in a different spot and it started showing within 1-2 degrees of the other probe until we hit the 203 mark.

Usually there are 2 reasons for the temp probe to have an “off temp” reading. Either it’s touching bone or it’s in a fat vein.




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[Burque]

Usually there are 2 reasons for the temp probe to have an “off temp” reading. Either it’s touching bone or it’s in a fat vein.




Sent from my iPhone using Tapatalk

Or it is a piece of shit thermometer.

 

[Ares]

I'm going to be smoking brisket, pork butt, and ribs on 8/31.... having friends/fam over to eat it all.

Might go pick up the brisket on Monday, then get the ribs/pork butt on like Wed or Thurs.

 

[Burque]

I'm going to be smoking brisket, pork butt, and ribs on 8/31.... having friends/fam over to eat it all.

Might go pick up the brisket on Monday, then get the ribs/pork butt on like Wed or Thurs.

I have been reading a lot about brisket as it is one I haven't tackled. The overnight cook thing is intimidating to me because no one wants to wake up after a few hours to a cold piece of meat on a shut down smoker.

my smoker holds temp at 225 so well and uses so few pellets at that temp that I am getting closer to pulling the trigger. Just a lot of meat for just me and my wife so would have to have a party or occasion to do it.

Curios to your rub and cook plans for it?

 

[hebs]

Or it is a piece of shit thermometer.

True... but hopefully you've identified that prior to utilizing it... lol

 

[hebs]

I have been reading a lot about brisket as it is one I haven't tackled. The overnight cook thing is intimidating to me because no one wants to wake up after a few hours to a cold piece of meat on a shut down smoker.

my smoker holds temp at 225 so well and uses so few pellets at that temp that I am getting closer to pulling the trigger. Just a lot of meat for just me and my wife so would have to have a party or occasion to do it.

Curios to your rub and cook plans for it?

I definitely understand the concern with cooking overnight. (That's why I use a cyberq wifi that feeds and App on my tablet with data so I can check the graph of the cook to see how the temperatures fluctuate, along w/ the fact that it also controls the overall temp of the grill.) Luckily a brisket cooks faster than a butt. You should try knocking out your first brisket during a day cook. Get up at like 5am and throw that bish on the smoker. I've never had one go past 18hrs, so you should be good. I would say one of the hardest parts about cooking a brisket is making sure you get a good cut. The key is finding one with a consistant thickness throughout. (and be careful to not include fat in your measurement) I almost bought one last Sunday when I was at the store just because it looked so damn good. Even from end to end. (I don't separate the flat and the point) If it was Friday, I might have pulled the trigger. (it was a $44 11lbs brisket) Normally I bring in my extra for my co-workers and they slide me some $$ to pay for it. Even re-heated brisket sandwiches are the bomb....

 

[Ares]

I have been reading a lot about brisket as it is one I haven't tackled. The overnight cook thing is intimidating to me because no one wants to wake up after a few hours to a cold piece of meat on a shut down smoker.

my smoker holds temp at 225 so well and uses so few pellets at that temp that I am getting closer to pulling the trigger. Just a lot of meat for just me and my wife so would have to have a party or occasion to do it.

Curios to your rub and cook plans for it?

I use Sucklebuster's rub on brisket.... it is a Texas brisket rub.

I will just stay up with it all night.

Last year was my first brisket and knowing the cook can go 16+ hrs and knowing that I can't keep my cooking chamber at any temp for more than like 2-3 hours without needing more coal or more wood chunks or airflow adjustments, there is no way for me to do brisket for a normal dinner time finish without just staying up with it.

It sounds bad, but I actually found it wasn't so bad.... my body started to want to sleep around 2-3am and I just cooked myself a meal and ate and then had some coffee and by 5-6am my body just kinda switched into morning mode.

My only other option would be to smoke it for like just 4-6 hours from say 8pm-2am and then wrap it and shift it to the oven at 225 while I sleep, and then it would be done early most likely so I would have to hold it in a cooler keeping it warm until guests arrive.

It is certainly a workable solution if I get good bark in the smoking time, I just figure I'm doing brisket 1 time a year.... I will stay up and make a night of it.

 

[Burque]

I use Sucklebuster's rub on brisket.... it is a Texas brisket rub.

I will just stay up with it all night.

Last year was my first brisket and knowing the cook can go 16+ hrs and knowing that I can't keep my cooking chamber at any temp for more than like 2-3 hours without needing more coal or more wood chunks or airflow adjustments, there is no way for me to do brisket for a normal dinner time finish without just staying up with it.

It sounds bad, but I actually found it wasn't so bad.... my body started to want to sleep around 2-3am and I just cooked myself a meal and ate and then had some coffee and by 5-6am my body just kinda switched into morning mode.

My only other option would be to smoke it for like just 4-6 hours from say 8pm-2am and then wrap it and shift it to the oven at 225 while I sleep, and then it would be done early most likely so I would have to hold it in a cooler keeping it warm until guests arrive.

It is certainly a workable solution if I get good bark in the smoking time, I just figure I'm doing brisket 1 time a year.... I will stay up and make a night of it.

I do have the advantage of a pellet Hopper that will run four hours easily. I just think I'd be nervous and up every two hours anyway.

Sent from my XT1254 using Tapatalk

 

[Ares]

I do have the advantage of a pellet Hopper that will run four hours easily. I just think I'd be nervous and up every two hours anyway.

Sent from my XT1254 using Tapatalk

And at that point, might as well just stay up and make a night of it lol

I watched a movie and then a documentary about the Vietnam War while I played a game on my laptop.

One day I will get a dedicated smoker where I can get it to run for at least an 8 hour time period so I can let it go while I sleep, but for now I babysit.

 

[Ares]

I definitely understand the concern with cooking overnight. (That's why I use a cyberq wifi that feeds and App on my tablet with data so I can check the graph of the cook to see how the temperatures fluctuate, along w/ the fact that it also controls the overall temp of the grill.) Luckily a brisket cooks faster than a butt. You should try knocking out your first brisket during a day cook. Get up at like 5am and throw that bish on the smoker. I've never had one go past 18hrs, so you should be good. I would say one of the hardest parts about cooking a brisket is making sure you get a good cut. The key is finding one with a consistant thickness throughout. (and be careful to not include fat in your measurement) I almost bought one last Sunday when I was at the store just because it looked so damn good. Even from end to end. (I don't separate the flat and the point) If it was Friday, I might have pulled the trigger. (it was a $44 11lbs brisket) Normally I bring in my extra for my co-workers and they slide me some $$ to pay for it. Even re-heated brisket sandwiches are the bomb....

Finding a good cut is key.... my local butcher I get my meat from usually has some decent cuts.

But I know what you mean.... alot of brisket cuts are very pear-shaped.

 

[oober]

I agree, it was well past the stall.... in the end I took the ribs out and wrapped them to keep em warm.

Then I opened up the airflow to full and the cooking chamber hit 260-270 and powered it thru to finishing in like 20 mins.

Also, I've become a strong proponent of always having 2 probes in a big piece of meat.... I had one strangely telling me I was stuck at 192 for like 15 mins while the other one continued to show the temp rise as expected with the chamber at 260+.... so I went and took the bad probe out and put it in a different spot and it started showing within 1-2 degrees of the other probe until we hit the 203 mark.

Final pics:

The ribs got super tender.... the rack actually broke in the middle when I picked them up to test lol

They did not get mushy though, they were very good.

Just wondering, 203 for the middle of the butt? I thought 160-165 would be ok. What is the benefit of hitting 203?