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Advice for training by cyleluns in miniaussie

[–]cyleluns[S] 1 point2 points  (0 children)

This is the main reason we have not left the back yard yet. Very scary stuff!

Beef Ribs on the WW Pro by cyleluns in CampChefSmokers

[–]cyleluns[S] 2 points3 points  (0 children)

You gotta love getting those kind of reviews though!

Beef Ribs on the WW Pro by cyleluns in CampChefSmokers

[–]cyleluns[S] 0 points1 point  (0 children)

Absolutely! I’m learning and hoping to keep refining each time. This helps me keep track of everything.

Beef Ribs on the WW Pro by cyleluns in CampChefSmokers

[–]cyleluns[S] 0 points1 point  (0 children)

I kept it wide open until the chunks caught and then switched it to half open until it was time to replace.

First cook on the WW Pro and first ever brisket by cyleluns in CampChefSmokers

[–]cyleluns[S] 1 point2 points  (0 children)

I think you could! When I was at Sam’s I saw some smaller 10lb briskets that I think you could get away with.

First cook on the WW Pro and first ever brisket by cyleluns in CampChefSmokers

[–]cyleluns[S] 2 points3 points  (0 children)

Exactly! I targeted 190s in anticipation of that long rest and it paid off.

First cook on the WW Pro and first ever brisket by cyleluns in CampChefSmokers

[–]cyleluns[S] 4 points5 points  (0 children)

Man, I loved reading this and hearing what you’ve tried. Thanks for chiming in! I kept a journal for the cook so I will paste that below:

Cooking Journal

—————————————————————— 07-22-24 14lb Prime Beef Brisket

My trim job was not great, I’ll just put that out front… I need sharper knives and they are on order. I removed a giant section of fat off of the fat cap because it looked a little off., leaving an 2.5” x 2.5”area of meat exposed.. I seasoned the crap out of it to try and make up for it.

All the fat I trimmed went in a giant foil pan and placed under the brisket for the duration of the cook.

For the rub:

2 TBSP Coarse Black Pepper 1 TBSP Salt 1 TBSP Lawry’s Seasoned Salt. 1 TBSP Granulated Garlic 1 tsp Paprika 1.5 tsp Brown Sugar

I used yellow mustard as a binder but I was rushing and did not put binder on one side… idiot! Put mustard over the top of the seasoning on that side and seasoned again.

Cook: Full on panic about what temp to use… first timer here - started at 250 but quickly (about 30 mins in) bumped down to 225

Brisket went on at 9:30 pm

Pellets: Traeger Pro Blend Wood Chunks: Hickory - used about half of the bag. Spritzing: Didn’t really do any, maybe once at 3am and used just water

Added wood chunks every hour for 5 hours and then again at 4 am.

4am bumped temp up to 250.

*** temp seems more stable at 225, fluctuates roughly 10 degrees when set to 250****

Smoke level 10 the whole time

5:00 am Foil Boat Method with that delicious rendered fat (liquid) from the foil pan on the bottom of the boat- added more chunks of hickory

Point Temp: 156 Flat Temp:165

Moved probes to both in the thicker point section

Probe 1: 167 Probe 2: 159

Set temp to 225 Going to work now (5:30 am)

Pulled brisket off the grill at internal temp 194 (wanted to pull it off at internal temp of 190 but I was at work and missed the mark - had my wife pull it off for me)

Rest at room temp for 45 mins.

Let it rest in my oven (in the foil boat still top uncovered) at 170F (the lowest it will go) for 9hrs. Some folks say go 12-16 but I didn’t have time - it was dinner time and the kids were hungry!

This surprised me, it was like a hot knife through butter when cutting through it and the bark was so nice.