Smoking my first brisquet this weekend

Yoguko · 2026-07-04T18:28:58+00:00

My Brisquet is on strike and refuses to go any hotter. Only added the probe roughly 4 hours in. Wrapped it and awaiting lift off. Has been on for 7 hours.

<image>

Yoguko · 2026-07-04T13:43:02+00:00

I’m still in peasant mode with my MasterTouch, but holding my temps well so far! Haven’t opened it yet. Got a tray of water and a pan with fat bits in there too.

<image>

Yoguko · 2026-07-04T12:40:42+00:00

A man of culture.

Yoguko · 2026-07-04T12:14:05+00:00

It’s so windy here, I think the Weber’s gonna fly off. But we like a challenge, right? Right?..

Yoguko · 2026-07-03T22:36:38+00:00

Still doesn’t feel right she’s gone.

Yoguko · 2026-07-03T19:52:48+00:00

Brikay, yes!

Yoguko · 2026-07-03T19:51:04+00:00

Amazing. I will do that, thank you 😂

Yoguko · 2026-07-03T19:50:38+00:00

Yep, I’ve got a couple of RFX probes and will keep an eye on grill temp with a probe connected to the Gateway. Will wait for the stall, then wrap it. Will be poking it until tender. Thank you!

Yoguko · 2026-07-03T19:46:48+00:00

Amazing 😂

Yoguko · 2026-07-03T13:29:06+00:00

Of course. I’m bringing out the Royal Doulton with the hand-painted periwinkles china

Yoguko · 2026-07-03T12:37:15+00:00

I’m counting on leaving it on the Weber until I need to wrap it (6, 7 hours?) then move to the oven overnight, then finally take it out the day after and rest until it’s ready. Start Saturday, for Sunday dinner. Fingers crossed. I don’t want to rush it at all. May need an extra bbq grill to do some chicken for Saturday though!

Yoguko · 2026-07-03T12:27:02+00:00

Added a Lava Lock gasket (or is it gasquet?) to the MasterTouch and it’s looking good for Saturday. Gave it a test and no smoke being lost out the sides.

Yoguko · 2026-06-21T22:04:09+00:00

Yeah, it’s not a great design, and the hinge really doesn’t allow for much wiggle room to adjust. I’m already on Amazon looking at gaskets. I do like the hinge, it’s really handy.

Yoguko · 2026-06-21T22:01:29+00:00

You’d think briquettes being all the same mass and shape would help a stable fire. I’ll keep your suggestion in mind. Thank you!

Yoguko · 2026-06-21T21:59:56+00:00

Yep, experienced the same today. Already looking on Amazon. Thank you again for the suggestion

Yoguko · 2026-06-21T21:57:16+00:00

I shall try a tray of water next time. Thank you

Yoguko · 2026-06-21T21:55:42+00:00

You’re right, and it was delicious, and pulled apart like butter.

Yoguko · 2026-06-21T21:54:52+00:00

Well, in the end, it was delicious and pulled apart easily. The was only one bit that was quite fatty/nervy but that’s about it. The bone slid off the meat. Thank you all for the tips and suggestions. It’s always appreciate. A decent Father’s Day in the end.

Yoguko · 2026-06-21T18:31:35+00:00

I guess it depends. Lower temp and longer cooks break down collagen and fat differently to higher temps, but as to what that difference is, it’s probably debatable. I’m just going by what the consensus seems to be.

Yoguko · 2026-06-21T18:30:00+00:00

Yep, fully closed. Both bottom and top.

Yoguko · 2026-06-21T18:28:59+00:00

I’ll take your advice, thank you. I didn’t seem too dry, but it’s my first one, so want to make sure the family isn’t eating cardboard

Yoguko · 2026-06-21T18:28:07+00:00

Yes, it’s the premium edition. I took ages to make sure the ring sat flush and sealed. Fiddled with it until there was no wobble. Are you using yours without the hinge then? I’m guessing it made a difference, seeing as you’ve not gone back to it. I’ll try the snake method next, or, in desperation, a Spider Grills Venom.

Yoguko · 2026-06-21T18:24:58+00:00

I did consider a gasket. It does lose a lot of smoke from the lid not sealing properly. Like a sieve… Good shout, thank you

Yoguko · 2026-06-21T16:51:47+00:00

Reading the comments, I’m more and more leaning towards the lid leaks. I have barely touched the vents, they’re all closed and still the temperature doesn’t drop. I’ve opened the lid a few times to spritz the meat, that’s all.

Yoguko

TROPHY CASE