What's for dinner tonight? Dinner ideas?

[RustyJake]

Who's meat is that!!!!???? It's Jake's, from Vancouver.

View attachment 2373

Thanks
Now I have prepped two briskets for tomorrow night. The test between the Traeger and the Vision Komado grill

 

[RustyJake]

Well done Jake, hope mine turns as good as yours

Thanks
That recipe I used, gets great reviews. I followed it exactly right to the cook temps. Next time I would follow their temps. And yes, I would do it again even though its a lot of work.
Look forward to seeing more of your cook.

 

[RemE]

Good work boys! I'm currently starving so this is torture.

My brisket is trimmed and seasoned with Meat Church, now on its 24 hour journey to goodness. This time with water pan.

But that doesn't help me tonight ?

 

[RustyJake]

Good work boys! I'm currently starving so this is torture.

My brisket is trimmed and seasoned with Meat Church, now on its 24 hour journey to goodness. This time with water pan.

But that doesn't help me tonight ?

Looks great, I always use a water pan with mine
I am starting the same journey tomorrow night with two briskets

 

[magoo40]

Success
Perfectly seasoned and the texture is good and it is moist still. The color is bang on. I would do this again, just at the higher temperature for the smoke next time.
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That looks great

 

[RemE]

Water pan question, my pan had 1" of water and it's about gone this morning when I opened the grill to paper wrap the meat.

Now that it's wrapped, do I add more water?
Also, after super smoke for 12 hours, do I turn it off as well?

 

[RustyJake]

Water pan question, my pan had 1" of water and it's about gone this morning when I opened the grill to paper wrap the meat.

Now that it's wrapped, do I add more water?
Also, after super smoke for 12 hours, do I turn it off as well?

I always put enough water in to run for the whole smoke time. If you add more, I'd boil it first so it doesn't bring down the temperature of your grill. You could leave it empty as well.
As for super smoke, I wouldn't run it that long, your food isn't absorbing smoke any longer at that time frame

 

[RustyJake]

Water pan question, my pan had 1" of water and it's about gone this morning when I opened the grill to paper wrap the meat.

Now that it's wrapped, do I add more water?
Also, after super smoke for 12 hours, do I turn it off as well?

Here is a video talking about why to use water pans

 

[RemE]

Smoke off, water added.
Pic just before wrap.

 

[Slimpicker]

Here is a video talking about why to use water pans

He wasn't wearing a MASK!!!!!!!!!!!! ????

 

[RemE]

I'm a bit sad, my SRF Brisket is not what I expected. I used the weekday method, it took 27 hours to hit 203F. I paper wrapped it and used a water pan, refilled once.

I used Traeger Texas Beef pellets and it burned a full hopper. This was more than my last brisket using CookinPellets 100% hickory. My pellet stir system worked great at keeping the pellets level. Besides the temperature offset at a lower temps, the grill held set temps very well.

The smoke ring is good but the bark is pretty hard and the flat is a little dry. Meat Church rub tastes great.

I think I'm a foil wrap guy moving forward. I tried, but I'm not a Texan, preferring more fall off the bone types.

 

[RustyJake]

I'm a bit sad, my SRF Brisket is not what I expected. I used the weekday method, it took 27 hours to hit 203F. I paper wrapped it and used a water pan, refilled once.

I used Traeger Texas Beef pellets and it burned a full hopper. This was more than my last brisket using CookinPellets 100% hickory. My pellet stir system worked great at keeping the pellets level. Besides the temperature offset at a lower temps, the grill held set temps very well.

The smoke ring is good but the bark is pretty hard and the flat is a little dry. Meat Church rub tastes great.

I think I'm a foil wrap guy moving forward. I tried, but I'm not a Texan, preferring more fall off the bone types.

Sorry to hear that @RemE
I have had great success with the paper wrap. Weird it took so long as well. I am at almost 15 hours now and will be bumping to 250 soon. I changed mine up and upped the temperature to 225 at 8 this morning

 

[Slimpicker]

I think I'm a foil wrap guy moving forward. I tried, but I'm not a Texan, preferring more fall off the bone types.

I'm still foil for everything pork... just bought some paper to try on my next brisket, it works for lots of people... I think your's went too long and maybe dried it out... but I GET where you're coming from... I like every meat juicy even if it means "fall off"

 

[davwhite]

I'm a bit sad, my SRF Brisket is not what I expected. I used the weekday method, it took 27 hours to hit 203F. I paper wrapped it and used a water pan, refilled once.

I used Traeger Texas Beef pellets and it burned a full hopper. This was more than my last brisket using CookinPellets 100% hickory. My pellet stir system worked great at keeping the pellets level. Besides the temperature offset at a lower temps, the grill held set temps very well.

The smoke ring is good but the bark is pretty hard and the flat is a little dry. Meat Church rub tastes great.

I think I'm a foil wrap guy moving forward. I tried, but I'm not a Texan, preferring more fall off the bone types.

Correct me I have it wrong but did you cook until internal was 203F then you wrapped? Your graph shows nothing being wrapped at 165F. If you wrapped at 203F then you are well over the temps. I cook until internal of 165F, then I wrap in butchers paper and cook until I reach 202F internal, then into the cooler for minimum 30 mins.

 

[RustyJake]

Correct me I have it wrong but did you cook until internal was 203F then you wrapped? Your graph shows nothing being wrapped at 165F. If you wrapped at 203F then you are well over the temps. I cook until internal of 165F, then I wrap in butchers paper and cook until I reach 202F internal, then into the cooler for minimum 30 mins.

Looks like the pit temp was 190 and the wrap was done at 147 if that drop on the screen shot indicates where it looks to have had the door open longer than a quick peek. At least that's what I interpret the graph as saying