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In Honor of SmittyJonz 🦍🦍🦍

16Adams

16Adams

somebody shut me the fark up.

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Batch Image
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Joined
Jan 16, 2013
Location
USA
12# packer. 21 Day dry aged brisket from a local processor. S-P-L and top shelf of my bottom shelf Pit Boss Austin XL. Set to 225° .
My thirty pound hopper is basically similar to a Bourbon Infinity Bottle. Last top off was Lumberjack something. Under that I think Pit Boss Freedom. Little Bro passing thru town to trout fish Colorado. Not sure if this will be done in 8 hours or not. May go Harry Soo on this one. Then again he may want The Villa or The Bell.

Button pushed, smoke in progress
 
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My Bluetooth Inkbird or it's probe finally failed. Full charge was happened to be watching and temperature started spiraling down, then blinked, rearrange probe and 30° cooler than last observed. Disconnected Inkbird and inserted DOT. Back up. I think I have one more new Inkbird probe for this many years old unit. May try it. May leave in trash. I have at least two other NIB Inkbirds, Weber Mini a couple of DOTS.

Time (and temp) Marches On
 
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It was really good. Nice cute smoke ring, decent bark even though wrapped in foil around 180. When probed tender 203°, vented guessing ten minutes and re wrapped tightly. Wrapped in beach towel and into cooler for just shy of 3 hours. When removed for slicing it was 170.
Sliced perfect, those that ate it ooo'd & awe'd. Bear in mind this was a really good cut of beef that was prepped by a butcher. Perfect fat cap and 21 day dry aged. Then there's the salt, pepper, Lawry's mystique of Texas Brisket. Hell I know Lawry's is good stuff, grew up with it. For a guest brisket the guests were pretty dang pleased.
 
16Adams said:
It was really good. Nice cute smoke ring, decent bark even though wrapped in foil around 180. When probed tender 203°, vented guessing ten minutes and re wrapped tightly. Wrapped in beach towel and into cooler for just shy of 3 hours. When removed for slicing it was 170.
Sliced perfect, those that ate it ooo'd & awe'd. Bear in mind this was a really good cut of beef that was prepped by a butcher. Perfect fat cap and 21 day dry aged. Then there's the salt, pepper, Lawry's mystique of Texas Brisket. Hell I know Lawry's is good stuff, grew up with it. For a guest brisket the guests were pretty dang pleased.
Click to expand...
Sounds awesome, but what the heck?!?!
 

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Here are some leftovers I reheated and took with the Brisket. Now the no photos of slicing and dining had to do with me not taking my smartphone. That was call done at Mom's condo. That's an interesting story how I came to leave my smartphone (camera) at home. That being said I sliced the Brisket straight down the middle from point to flat and brought that half home. I'll see if I can make a photo.
 
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