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Old 08-23-2019, 06:57 PM   #1121
Two Fivenagame
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Question on smoking a brisket:

What internal temp are you having success with?

I just did one that still felt a little firm at 195f (internal).

I took it off the smoker at 200f expecting it to climb after I wrapped and coolered it for 2hrs.

It was still a little firm and dry. From what i've read, that means the brisket could have cooked a little longer. Is that correct?

Just looking for some thoughts.
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Old 08-23-2019, 07:55 PM   #1122
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I pull my brisket at 201 degrees and have never been let down.
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Old 08-23-2019, 08:09 PM   #1123
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So, our trusty old bbq is on its last legs and I am looking at a new one. I am looking at Napoleon and Broil King options. Are there deals to be had in September? Or is it better to wait for Father’s Day?
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Old 08-23-2019, 08:13 PM   #1124
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NG or propane? If the latter, I believe Costco has the Napoleon LEX I mentioned earlier in this thread for $997 or something like that.
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Old 08-23-2019, 08:18 PM   #1125
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NG or propane? If the latter, I believe Costco has the Napoleon LEX I mentioned earlier in this thread for $997 or something like that.
Sorry, need NG. But that Napoleon was damn tempting!
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Old 08-23-2019, 08:24 PM   #1126
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Can’t you just get an adapter kit to make the propane connect to natural gas?
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Looks like you'll need one long before I will. May I suggest deflection king?
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Old 08-23-2019, 10:36 PM   #1127
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Weber Genesis II.

https://www.homedepot.ca/product/web...ack/1001046353

Costco has one too but not sure if it comes in NG.
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Old 08-23-2019, 10:44 PM   #1128
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Quote:
Originally Posted by Two Fivenagame View Post
Question on smoking a brisket:

What internal temp are you having success with?

I just did one that still felt a little firm at 195f (internal).

I took it off the smoker at 200f expecting it to climb after I wrapped and coolered it for 2hrs.

It was still a little firm and dry. From what i've read, that means the brisket could have cooked a little longer. Is that correct?

Just looking for some thoughts.

I run brisket at 185 smoker temp until meat has an internal temp of 165.

Foil brisket with half cup of beer and some beef Oxo

Crank smoker to 225

Remove when internal temp hits 198.

Generally speaking I have been about 1.5hrs/lb with this method.

Cooler for minimum 2 hrs

Super tender and juicy.
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Old 08-23-2019, 11:26 PM   #1129
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Obviously there's more than 1 way to skin this brisket cat, but I roll with a higher smoker temp, around 275, and bring the flat of the brisket to 201-203 range.

This works out to around an hour per pound. I wrap it at the stall only if I care when it is served, but found no benefit to the tenderness, juiciness or flavour.
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Old 08-24-2019, 07:00 AM   #1130
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Ok so my temps are right in line with the rest. 275f for me as well.

I forgot to mention that this was the first brisket I dry-brined over night. I'm wondering if the salt sucked out the moisture and dried out the meat.
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Old 08-24-2019, 07:47 AM   #1131
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Quote:
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Ok so my temps are right in line with the rest. 275f for me as well.

I forgot to mention that this was the first brisket I dry-brined over night. I'm wondering if the salt sucked out the moisture and dried out the meat.
Nah. Salting over night is the way to go.
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Old 09-03-2019, 01:50 PM   #1132
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Anyone have any experience with Alberta Barbecue? It's been around for a couple of years, dude just builds the units in his garage. He's selling his trailer smoker and I'm seriously tempted...

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Old 09-03-2019, 01:54 PM   #1133
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lol, that looks like a 500 gallon offset smoker.

Are you planning on opening a BBQ restaurant? If not, then that might be a little larger than you need.
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Old 09-03-2019, 02:07 PM   #1134
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I'd guess it's about 24x48 twice over. Basically I might want to bring it out to my place in BC, where my family all lives pretty close together and we do a lot of family dinners. Usually you're cooking for ~12-15 people, and having it on a trailer makes it pretty easy to move around depending on where we're eating. It's still bigger than necessary, but whatever.
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Old 09-03-2019, 02:27 PM   #1135
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Unpopular opinion maybe, but offset smokers are a huge PITA. One that size would have you working a sixteen hour shift to make your ungrateful family one meal they would gobble down in 10 minutes and forget the hours you put in to it. Mine was so hard to get to temperature and when I finally got good enough to cook anything with it, it wasn't that much better than I could do on a regular bbq with a pan of wet wood chips. Certainly not equivalent to the amount of work. If you want it as a hobby because you love it, sure. Guy who just wanted to try to make a brisket a few times a year, forget it.
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Old 09-03-2019, 05:24 PM   #1136
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Fuel costs for that would be insane, larger is not better in that regard.

12-15 people should easily be handled by something like a 22" Weber Smokey Mountain, especially if you get into some Cajun Bandit mods.
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Old 09-03-2019, 06:50 PM   #1137
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Yeah that's more of a showpiece, dont get me wrong it looks cool as #### but I'd probably look at going the largest size pellet smoker available.
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Old 09-03-2019, 07:07 PM   #1138
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Yeah, I agree with the previous posters.

I can do two briskets on my LG900 and it maintains temp without me babysitting it.

Buying that thing to feed your family once a month would be ludicrous.
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Old 09-03-2019, 08:11 PM   #1139
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You definitely need that.

I will volunteer to help you test it out.
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Old 09-04-2019, 05:35 PM   #1140
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What does everyone use as a bbq grill mat? The one that sits under your bbq to catch any greasy mess. Looking around amazon I found some, but wondering if I could buy something local. Or just use an old outdoor mat.

This would be cool
https://www.amazon.ca/Fanmats-14228-...H7Q6V5861BT2PN
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