I put it on the Big Green Egg at 9:00 EDT.Â* 235 degrees or so and it
should be done by 2pm tomorrow.Â* The remote thermometer will be on the
nightstand in case any adjustments need to be made.Â* The smoking woods
are about 2/3rds hickory and 1/3rd cherry.Â* It's running a little hot at
257 right now so its time to dial it in before I jump in bed with my wife.

No roof repairs, car repairs, painting, or computer problems to report.Â*
I did seal another 500 square feet of my new travertine pool tile
today.Â* That's a pain in the ass.Â* It took about four hours because the
sand in the joints has to be perfect.

EOM

On Sat, 5 Sep 2020 23:17:02 -0400, Alex wrote:

> I put it on the Big Green Egg at 9:00 EDT.* 235 degrees or so and it
> should be done by 2pm tomorrow.* The remote thermometer will be on the
> nightstand in case any adjustments need to be made.* The smoking woods
> are about 2/3rds hickory and 1/3rd cherry.* It's running a little hot at
> 257 right now so its time to dial it in before I jump in bed with my wife.

Well, I guess if you don't want to get up at 7:AM and put it on,
I'll let this slide.

My brisket will only take 8-10 hours (but it's only a point). And I
can do a whole butt in ~8. No loss of flavor/moisture and they'll
be just as smoky as ones done for 12-24 hours.

-sw

Sqwertz wrote:
> On Sat, 5 Sep 2020 23:17:02 -0400, Alex wrote:
>
>> I put it on the Big Green Egg at 9:00 EDT.Â* 235 degrees or so and it
>> should be done by 2pm tomorrow.Â* The remote thermometer will be on the
>> nightstand in case any adjustments need to be made.Â* The smoking woods
>> are about 2/3rds hickory and 1/3rd cherry.Â* It's running a little hot at
>> 257 right now so its time to dial it in before I jump in bed with my wife.
> Well, I guess if you don't want to get up at 7:AM and put it on,
> I'll let this slide.
>
> My brisket will only take 8-10 hours (but it's only a point). And I
> can do a whole butt in ~8. No loss of flavor/moisture and they'll
> be just as smoky as ones done for 12-24 hours.
>
> -sw

We aren't planning on dinner tomorrow at midnight.Â* Smoke is important
only at the beginning.Â* Once the outside of the meat "seals" more smoke
is unnecessary so I smoke the hell out of it at the onset.Â* Some people
insist on wet smoking wood but it doesn't make sense.

What temp are you cooking your meat?Â* My results on the Weber Smoky
Mountain were similar but temperature control was more of a chore.

241º and 111º internal right now but it will hit that plateau and hold
around 160º for a few hours.

On Sun, 6 Sep 2020 00:16:00 -0400, Alex wrote:

> What temp are you cooking your meat?*

300F if I can get my cheap-assed smoker there. I may go lower at the
beginning to absorb smoke, but then crank it up as high as I can get
it.

-sw

Sqwertz wrote:
> On Sun, 6 Sep 2020 00:16:00 -0400, Alex wrote:
>
>> What temp are you cooking your meat?
> 300F if I can get my cheap-assed smoker there. I may go lower at the
> beginning to absorb smoke, but then crank it up as high as I can get
> it.
>
> -sw

This one came in a little earlier than normal at about 15 hours. Low and
slow hasn't failed me yet.Â* I'm so glad I moved up to the BGE from the
Weber.Â* I only had to get up three times last night to adjust the
temperature and that was in the first four hours.Â* The meat is
excellent.Â* I used my concoction of Sweet Baby Ray's, a dash of lemon
juice, and a bit of A1 "souce".

Brisket has been impossible to find here.Â* I did see one at Fresh Market
but it was a USDA Prime and the price was stupid high.Â* I'll pick up
Prime tenderloins or ribeyes once in a while bit I can't imagine any
kind of Prime beef tasting better for smoking.

On 9/6/2020 10:37 PM, Alex wrote:
> Sqwertz wrote:
>> On Sun, 6 Sep 2020 00:16:00 -0400, Alex wrote:
>>
>>> What temp are you cooking your meat?
>> 300F if I can get my cheap-assed smoker there. I may go lower at the
>> beginning to absorb smoke, but then crank it up as high as I can get
>> it.
>>
>> -sw
>
> This one came in a little earlier than normal at about 15 hours. Low and
> slow hasn't failed me yet.Â* I'm so glad I moved up to the BGE from the
> Weber.Â* I only had to get up three times last night to adjust the
> temperature and that was in the first four hours.Â* The meat is
> excellent.Â* I used my concoction of Sweet Baby Ray's, a dash of lemon
> juice, and a bit of A1 "souce".
>
> Brisket has been impossible to find here.Â* I did see one at Fresh Market
> but it was a USDA Prime and the price was stupid high.Â* I'll pick up
> Prime tenderloins or ribeyes once in a while bit I can't imagine any
> kind of Prime beef tasting better for smoking.
>

I do pork but at about 250 but have cranked it up to 300 after a time.

Last time I bought whole packer cut brisket is was $4.39 It has become
very popular and you can get brisket sandwiches from even fast food
places now. Ruined it for the rest of us.

On 9/6/20 8:37 PM, Alex wrote:
> Sqwertz wrote:
>> On Sun, 6 Sep 2020 00:16:00 -0400, Alex wrote:
>>
>>> What temp are you cooking your meat?
>> 300F if I can get my cheap-assed smoker there. I may go lower at the
>> beginning to absorb smoke, but then crank it up as high as I can get
>> it.
>>
>> -sw
>
> This one came in a little earlier than normal at about 15 hours. Low and
> slow hasn't failed me yet.Â* I'm so glad I moved up to the BGE from the
> Weber.Â* I only had to get up three times last night to adjust the
> temperature and that was in the first four hours.Â* The meat is
> excellent.Â* I used my concoction of Sweet Baby Ray's, a dash of lemon
> juice, and a bit of A1 "souce".
>
> Brisket has been impossible to find here.Â* I did see one at Fresh Market
> but it was a USDA Prime and the price was stupid high.Â* I'll pick up
> Prime tenderloins or ribeyes once in a while bit I can't imagine any
> kind of Prime beef tasting better for smoking.
>

Sounds like a long time for a pork butt. I have an egg and WSM don't
much care for either of them as the fire has to be directly under the
meat. May like the WSM a bit better than the egg. With the WSM you can
at least adjust the fire or add coal or wood without unloading all the
grates and with two layers you can smoke a lot of product.

Just did a prime brisket (3$/lb) full packer on the WSM and it was OK
but I get far better results on an offset smoker. The temp on the WSM
does stay constant (~250F) for a long time maybe even 7 or 8 hours with
little adjustment. I buy prime if it is available but honestly not sure
it comes out any better than choice. Some of the prime brisket I see is
graded pretty liberally as there is not so much marble, just a lot of
fat cap. The choice we see is similar.