sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I picked up a bag of SPOGOS locally right when it was released a month ago, and JUST NOW got around to using it on something. We're supposed to get some more winter weather here this weekend and I wanted some brisket to eat while I watch the Chiefs clobber the Patriots on Sunday. I decided to cook one on the Primo XL with the Flame Boss controller and let it run things while I was at work.
The brisket was a prime packer from Costco weighing in at 14lbs. While I trimmed less fat than I normally do, I did cut off more of the actual meat on the thin part of the flat that I felt would dry out during the cook. I've found that I can't trim briskets as aggressively as I do for the Shirley when I'm using the Primo, I think the radiant heat from the ceramic / deflector plates plays into that.
Anyhow, trimmed, hit with SPOGOS, on the Primo @ 250* using B&B lump with a mix of hickory and cherry chips, fat side down, wrapped in butcher paper around 170*, probed well enough around 205*. The point was a little more done than I would've liked, guessing since it was closer to the diffuser plates, but still plenty good. It's not a stick burner brisket but it still turned out just fine :thumb: vacuum sealed and will dunk it in the sous vide on Sunday.
Also, SPOGOS is great, unsurprisingly.
The brisket was a prime packer from Costco weighing in at 14lbs. While I trimmed less fat than I normally do, I did cut off more of the actual meat on the thin part of the flat that I felt would dry out during the cook. I've found that I can't trim briskets as aggressively as I do for the Shirley when I'm using the Primo, I think the radiant heat from the ceramic / deflector plates plays into that.
Anyhow, trimmed, hit with SPOGOS, on the Primo @ 250* using B&B lump with a mix of hickory and cherry chips, fat side down, wrapped in butcher paper around 170*, probed well enough around 205*. The point was a little more done than I would've liked, guessing since it was closer to the diffuser plates, but still plenty good. It's not a stick burner brisket but it still turned out just fine :thumb: vacuum sealed and will dunk it in the sous vide on Sunday.
Also, SPOGOS is great, unsurprisingly.
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