July 4 Family BBQ Bash - My Very First Brisket Cook

[Daba's BBQ]

Hey y'all

I took early retirement in December 200 and decided to get serious about my cooking. In March I bought my Pro Series 34 and went whole hog, sorry, I had to, on a few accessories including an Inkbird IRF 4S, table, dozens of spices, Mason jars, 140 pounds of pellets, instant-read thermometer, a brand new set of cookware and some amazing Cutluxe knives. She kept asking "how much is this stuff?" I kept telling her not to worry, it'll be worth it. Then I started to cook. She no longer asks me "how much is this stuff?"

This weekend I making my VERY FIRST brisket. I am getting to smoke a beautiful 14 pounder for my July 4 family bbq bash. I am planning on starting on Saturday night around 10 pm, cooking through the night at 250, remove, wrap in butcher paper, cook for an additional 4 hours or so, remove, blanket wrap in my cooler for about 4-6 hours and serve around 6:30 pm.

 

[pkilmartin]

Just remember...it cooks until it is done - not by time. it almost always takes longer that you think. it can always rest for longer.

 

[Daba's BBQ]

Definitely. I was using those times as a frame of reference. My goal is between 203-206. I just picked up an Inkbird IRF-4S, so i am sure this will help with my overnight, making sure it is safe and no fluctuations in temp, and keep me on target with my temp numbers

 

[pkilmartin]

I have used this as a recipe / reference for an 'overnight' cook in the past, and it has work great.

It is from Meat Church, and I have done this many times. I will put it on at 11/12 at night on 'super smoke' then get up in the morning at crank it up to 250, and then cook/smoke as usual - wrapping at 165.... I have also used the Meat Church Burnt Ends method and that has worked well also....

 

[Daba's BBQ]

Thank you SO much. I can use all the help I can get

 

[RemE]

I would start earlier 6-7p, use 190F overnight. It is good to be done 3-4 hours before eating time so it can rest, wrapped in an ice chest.

Oh, and congrats on retirement! I'm two years in myself, and am gaining my BBQ chops day by day from the excellent cooks around here!

 

[Slimpicker]

She kept asking "how much is this stuff?" I kept telling her not to worry, it'll be worth it. Then I started to cook. She no longer asks me "how much is this stuff?"

There ya go, I have to spoil mine too if I want to keep buying goodies... she keeps saying "best one yet" so I get on Amazon and click SUBMIT.

"I don't open your boxes", she says, .... good!!!

 

[John S.]

Just remember...it cooks until it is done - not by time. it almost always takes longer that you think. it can always rest for longer.

I could not agree more, and it always takes an hour or more longer than you think

 

[John S.]

Hey y'all

I took early retirement in December 200 and decided to get serious about my cooking. In March I bought my Pro Series 34 and went whole hog, sorry, I had to, on a few accessories including an Inkbird IRF 4S, table, dozens of spices, Mason jars, 140 pounds of pellets, instant-read thermometer, a brand new set of cookware and some amazing Cutluxe knives. She kept asking "how much is this stuff?" I kept telling her not to worry, it'll be worth it. Then I started to cook. She no longer asks me "how much is this stuff?"

This weekend I making my VERY FIRST brisket. I am getting to smoke a beautiful 14 pounder for my July 4 family bbq bash. I am planning on starting on Saturday night around 10 pm, cooking through the night at 250, remove, wrap in butcher paper, cook for an additional 4 hours or so, remove, blanket wrap in my cooler for about 4-6 hours and serve around 6:30 pm.

Mine now says " Where are you going to put that...." but she does not complain about what comes out of the Traeger....

 

[Daba's BBQ]

There ya go, I have to spoil mine too if I want to keep buying goodies... she keeps saying "best one yet" so I get on Amazon and click SUBMIT.

"I don't open your boxes", she says, .... good!!!

My wife and kids now call me Mr Proceed to Checkout

 

[Daba's BBQ]

I would start earlier 6-7p, use 190F overnight. It is good to be done 3-4 hours before eating time so it can rest, wrapped in an ice chest.

Oh, and congrats on retirement! I'm two years in myself, and am gaining my BBQ chops day by day from the excellent cooks around here!

Thanks for the kind words. I am so used to schlepping to work, listening to podcasts and music - that now I find myself a little bored figuring out what to do.

 

[davwhite]

Thank you SO much. I can use all the help I can get

Hey mate! Have a look at this video as well.

 

[RemE]

Mine now says " Where are you going to put that...." but she does not complain about what comes out of the Traeger....

Same for me as well.

 

[Daba's BBQ]

Yes, thank you so much