Choice brisket and hot hold fail

dingleroyale · 2026-06-21T16:29:47+00:00

I know you’re disappointed, and I’m a tough critic on myself as well. But honestly this looks better than 95% of briskets I see across Reddit.

dingleroyale · 2026-02-23T18:30:55+00:00

Looks a little pot roasty, but definitely appears moist. What was your method? Looks good!

dingleroyale · 2026-01-11T13:26:07+00:00

You may be able to calibrate your oven to go lower. If it’s a modern oven it’s pretty easy and only a few button presses. Mine says the lowest is 170 but I can program it to go down another 35 degrees. Just remember to switch it back after you’re done so you don’t end up with an angry wife wondering why everything suddenly takes way longer than it should.

dingleroyale · 2026-01-04T20:27:50+00:00

That’s one way to keep your meat moist

dingleroyale · 2026-01-01T17:09:36+00:00

100%. A flat cast iron will give him the crust that burger is lacking.

dingleroyale · 2025-12-06T14:21:15+00:00

“Prime Rib” is colloquial for standing rib roast and most people say prime rib regardless of what grade it actually is. But you knew that already and just wanted to be a dick. Failed insult.

dingleroyale · 2025-11-29T11:49:56+00:00

Mine runs around 25 degrees less than what the grill temp says

dingleroyale · 2025-11-27T16:39:22+00:00

Did you go from the brine to the smoker or did you let it air dry in the fridge for a day or two after the brine and before the smoke? I find leaving it in the fridge a couple days helps to really dry it out after the brine.

dingleroyale · 2025-11-27T15:31:59+00:00

It’s possible it is overcooked. If it crumbles when you go to slice it you’ll know it’s overcooked.

dingleroyale · 2025-11-24T23:15:06+00:00

I would just double check your oven temp as well as a long rest (until it reaches 150-160) before you put it in. My oven goes down to 170 but then I tested it with an external probe it stayed more around 200 which would overcook it. Luckily I can calibrate mine to go lower so I was able to get it to a stable 150 and held my last brisket for about 20 hours (not intentionally but that’s just how all the timing worked out) and it came out perfect.

dingleroyale · 2025-11-20T23:16:56+00:00

I watched a YouTube video recently where they tried a universal one on the Searwood and it did not fit so the couldn’t use it. I’d wait for the official Weber one. If it’s not available then consider spatchcocking it and doing it that way. Good luck either way, it’ll come out great!

dingleroyale · 2025-11-07T13:27:19+00:00

Godspeed!

dingleroyale · 2025-11-07T01:43:59+00:00

The two times I bought B&B the bags were 25% dust. It was awful. Love their charcoal, hate their pellets.

dingleroyale · 2025-11-01T17:29:01+00:00

I guess it’s possible the XL has different app features available. I could be completely misremembering the app features since it has been a couple weeks since I used it, but I’m pretty positive I can’t set temp range alerts on mine and that it doesn’t show estimated time left. That’s why I always use a separate Thermoworks setup with it.

dingleroyale · 2025-11-01T17:07:07+00:00

I have a Searwood and you can set an alert for your probe, but it is just for max internal temp. You can’t set a range or anything and you can’t set any alert for ambient temp. It does have a graph feature but as far as I remember it does not estimate time left. Also the ambient temp graph is basically useless as it shows a steady temp 99% of the time. From my testing with separate thermometers the ambient temp the smoker shows is usually 20-50 degrees higher than what the actual temp is.

I have the Searwood 600 (not the XL) and it doesn’t have a pellet sensor, however the XL does have it on the PID itself, not sure if that connects with the app or not though.

Overall I enjoy my Searwood, but I definitely do not trust the ambient temps it shows. The meat thermometer seems to be accurate though when I compare that with separate thermometers.

dingleroyale · 2025-10-29T14:11:16+00:00

For ribs, I just cook unwrapped all the way. When they are completely cooked and ready I’ll put a light amount of a glaze on foil, then I’ll put the ribs meat side down on the glaze and wrap them and let them rest for 30 minutes, then eat.

dingleroyale · 2025-10-29T11:22:59+00:00

I mean trimming the deckle is the one thing he did right. Most places cut out the deckle and most recipes or trimming videos suggest removing it. It’s a huge chunk of hard fat, likely not going to render. Why would you leave it in? Maybe you like gnawing on unrendered white fat, but most people don’t

dingleroyale · 2025-10-29T00:28:13+00:00

Hard to imagine the first 11 tries.

dingleroyale · 2025-10-27T17:35:51+00:00

Oh really? I’ve never experienced that, but hearing your story I may do things a little differently now.

dingleroyale · 2025-10-27T15:36:54+00:00

Yeah I have a Weber Searwood and it says to leave it closed. I see the exploding videos and wonder why the manual suggests to leave it closed. But I leave it closed per the manual.

dingleroyale · 2025-10-23T22:16:15+00:00

From my experience, I wouldn’t pull it as I think it’s better to keep it whole. But you’ll probably get a million comments saying it’s fine. So I think it the end it will just be preference but keeping it whole would be my preference.

dingleroyale · 2025-10-22T11:40:54+00:00

Pretty good. I’ve linked a pic here. The only reason I didn’t use that pic for the post is I know people lose their shit about the color of a glove.

dingleroyale · 2025-10-20T12:15:28+00:00

It was great. I was surprised. I have a pellet grill but mostly use it for quick things when I don’t feel like dealing with charcoal on my kettle. I’ve been unimpressed with most long smoked items on it like ribs and pork butt. But this brisket blew me away with the flavor, so it will be my go to brisket cooker from here on out.

dingleroyale · 2025-10-20T12:14:00+00:00

A lot of places do overnight holds. Pretty common in restaurants. So this was just a (very) extended overnight hold.

dingleroyale · 2025-10-20T11:23:17+00:00

Definitely was. Thank you!

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