- Joined
- Jan 3, 2014
- Location
- Detroit...
...are the ones that don't go according to plan. am I the only one?
Friday night I was cooking for our baby shower on Saturday. nothing I haven't done before, 2 butts and a brisket. the plan was to get the meat on at around 11pm and have it finished and holding around 10 am. we were serving around 2-3 but I had to be on site for party prep around 12
I had my trusty drum rolling at 275 an hour early but knew when I added nearly 30 lbs of cold meat the temp would drop. my drum only has the one grate so things were cramped more than I liked. by midnight the cooker was only reading just over 200 on the dial (I'm sure meat being close to the stem gave a false reading). I opened another intake and went to lay down for a few hours.
dammit! forgot to set my alarm. woke up around my usual 530am and the pit was not reading more than 225 and visually my meat was not as far along as I needed. I flipped the meat to get some better color and let the last intake loose. I had to get enough color to wrap and move to the oven and put the spurs to it.
although I don't typically foil during the cook (only after) I decided to foil the butts and hit them hard @350 in the oven. they were done and bled off some heat before going in the cooler at 11.
the brisket needed more pit time but eventually I paper wrapped and put the spurs to her too. I wasn't going to have enough time to bleed off the heat from the brisket if I let it finish completely so I had to pull just a little early and let carryover do the rest.
the results were impressive. the pork was just about perfect, maybe a bit more bark. I dressed in my usual vinegar sauce and added rub to flavor with the reserved juices. the brisket doneness was better than I've been doing lately. I tend to overcook them a little. this one would have passed the bend test perfectly. I think the biggest sign that I did well was indicated by how much bbq sauce was used. about 40 guests didn't bother to use more than a 12 oz bottle of sauce.
sorry no pics, I just don't document cooks like I used to
Friday night I was cooking for our baby shower on Saturday. nothing I haven't done before, 2 butts and a brisket. the plan was to get the meat on at around 11pm and have it finished and holding around 10 am. we were serving around 2-3 but I had to be on site for party prep around 12
I had my trusty drum rolling at 275 an hour early but knew when I added nearly 30 lbs of cold meat the temp would drop. my drum only has the one grate so things were cramped more than I liked. by midnight the cooker was only reading just over 200 on the dial (I'm sure meat being close to the stem gave a false reading). I opened another intake and went to lay down for a few hours.
dammit! forgot to set my alarm. woke up around my usual 530am and the pit was not reading more than 225 and visually my meat was not as far along as I needed. I flipped the meat to get some better color and let the last intake loose. I had to get enough color to wrap and move to the oven and put the spurs to it.
although I don't typically foil during the cook (only after) I decided to foil the butts and hit them hard @350 in the oven. they were done and bled off some heat before going in the cooler at 11.
the brisket needed more pit time but eventually I paper wrapped and put the spurs to her too. I wasn't going to have enough time to bleed off the heat from the brisket if I let it finish completely so I had to pull just a little early and let carryover do the rest.
the results were impressive. the pork was just about perfect, maybe a bit more bark. I dressed in my usual vinegar sauce and added rub to flavor with the reserved juices. the brisket doneness was better than I've been doing lately. I tend to overcook them a little. this one would have passed the bend test perfectly. I think the biggest sign that I did well was indicated by how much bbq sauce was used. about 40 guests didn't bother to use more than a 12 oz bottle of sauce.
sorry no pics, I just don't document cooks like I used to
