Kai Yaker
Knows what a fatty is.
I know there are a ton of threads out there on this; but I want to get something more recent.
I have a 16lb packer to do on Sunday. I usually go all night on my packers but I plan to fish tomorrow and know I will not be able to do that and then hang all night on a brisket (I am getting oldish). Beer may also be involved and hopefully there will be blood! Fish blood that is. So, I want to run hot and fast on this beef on Sunday, for Sunday night dinner.
I have drums, big green egg, and a YS640 to chose from. Thinking about using the YS640 for more of a fire and forget smoke and heat management. The brisket will probably be 12 lbs I would imagine once trimmed. I am not going to separate the point from the flat; although I will trim the big fat layer out as much as I can. I plan on leaving a bit of the fat cap in place.
My perimeters: since I am fishing all day tomorrow, I may end up having a few beers. Yes, yes, I know; fishing and beer, how odd. What a weird combination of things to do. They mix like gin and tonic, rum and coke, it's an unnatural thing; however, it's what I do; and I do it well...most of the time.
With that said, I would like to slay some fish tomorrow (I generally catch and release so I am totally not honest here), get a good nights sleep tomorrow night, then get my smoke on. I don't want to get up at o-dark-thirty for a brisket smoke. I would like to wake my fat a$$ up around 0700, get the meat on at 0800 and eat at 1800 (6:00 PM). It's all about the pit-master, huh, isn't it?
So what do you think? If I run at 350, maybe a couple spritzes, wrap in paper when the color looks good, I am thinking 7 hours or so. I would like to get it done in 7 hours so I can rest it for an hour or two before eating. Maybe 375-400? (I know, you can't do a smoke based on time, its about the meat temp and its feel. Got it, just looking for a general estimate here. I will get all touchy and feely with the meat when the time comes).
Thinking of using Kosmo's Cow Cover too. I generally just do salt and pepper so any thoughts on that would also be helpful.
I could have written this most in like three lines; but nooo, I went and wasted your time. Sorry...
Yaker!
I have a 16lb packer to do on Sunday. I usually go all night on my packers but I plan to fish tomorrow and know I will not be able to do that and then hang all night on a brisket (I am getting oldish). Beer may also be involved and hopefully there will be blood! Fish blood that is. So, I want to run hot and fast on this beef on Sunday, for Sunday night dinner.
I have drums, big green egg, and a YS640 to chose from. Thinking about using the YS640 for more of a fire and forget smoke and heat management. The brisket will probably be 12 lbs I would imagine once trimmed. I am not going to separate the point from the flat; although I will trim the big fat layer out as much as I can. I plan on leaving a bit of the fat cap in place.
My perimeters: since I am fishing all day tomorrow, I may end up having a few beers. Yes, yes, I know; fishing and beer, how odd. What a weird combination of things to do. They mix like gin and tonic, rum and coke, it's an unnatural thing; however, it's what I do; and I do it well...most of the time.
With that said, I would like to slay some fish tomorrow (I generally catch and release so I am totally not honest here), get a good nights sleep tomorrow night, then get my smoke on. I don't want to get up at o-dark-thirty for a brisket smoke. I would like to wake my fat a$$ up around 0700, get the meat on at 0800 and eat at 1800 (6:00 PM). It's all about the pit-master, huh, isn't it?
So what do you think? If I run at 350, maybe a couple spritzes, wrap in paper when the color looks good, I am thinking 7 hours or so. I would like to get it done in 7 hours so I can rest it for an hour or two before eating. Maybe 375-400? (I know, you can't do a smoke based on time, its about the meat temp and its feel. Got it, just looking for a general estimate here. I will get all touchy and feely with the meat when the time comes).
Thinking of using Kosmo's Cow Cover too. I generally just do salt and pepper so any thoughts on that would also be helpful.
I could have written this most in like three lines; but nooo, I went and wasted your time. Sorry...
Yaker!
