NavDoc, You're on the right track with the grill and final temp. Typical to hit that plateau but with your 240/250, you'll get there in about 8 hours or so.
NavDoc, You're on the right track with the grill and final temp. Typical to hit that plateau but with your 240/250, you'll get there in about 8 hours or so.
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navydoc Cream of the Crop  More info | May 13, 2016 22:24 | #287 Quint on Trask wrote in post #18006360  NavDoc, You're on the right track with the grill and final temp. Typical to hit that plateau but with your 240/250, you'll get there in about 8 hours or so. Thanks for the feedback. I appreciate it.  Cooler resting by Gene, on FlickrAfter about 30 minutes in the cooler (to keep it warm in this case), I unwrapped the brisket and sliced against the grain. Then, the all important taste test.  First cuts by Gene, on FlickrThe texture is firmer than I had hoped for but it was still nice and tender...and the flavor was great.  Plated by Gene, on FlickrHere's a breakdown of my first brisket smokeout today. I may have been better off without the wrap and let it take longer to achieve my target temp. Something to try next time for sure. 5:30 - place the brisket on the grill - grill temp varied between 200° & 250° 9:30 - wrap in aluminum foil (2 layers) - stalled at 154° 12:30 - remove from grill - achieved 203° - place in cooler to rest, kept foil on 1:00 - remove from wrap - carve against the grain 1:15 - Give'er the 'ol taste test - conclusion: not too shabby for my first attempt. Total time: 7.75 hours Gene - My Photo Gallery ||
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May 14, 2016 00:06 | #288 navydoc wrote in post #18006374 Thanks for the feedback. I appreciate it. My brisket was done in less time than I expected. After it reached the 203° mark, I took it off the grill and placed it, still wrapped, in my igloo cooler to allow it to rest and let the juices flow back into the muscle fibers. Cooler resting by Gene, on FlickrAfter about 30 minutes in the cooler (to keep it warm in this case), I unwrapped the brisket and sliced against the grain. Then, the all important taste test. First cuts by Gene, on FlickrThe texture is firmer than I had hoped for but it was still nice and tender...and the flavor was great. Plated by Gene, on FlickrHere's a breakdown of my first brisket smokeout today. I may have been better off without the wrap and let it take longer to achieve my target temp. Something to try next time for sure. 5:30 - place the brisket on the grill - grill temp varied between 200° & 250° 9:30 - wrap in aluminum foil (2 layers) - stalled at 154° 12:30 - remove from grill - achieved 203° - place in cooler to rest, kept foil on 1:00 - remove from wrap - carve against the grain 1:15 - Give'er the 'ol taste test - conclusion: not too shabby for my first attempt. Total time: 7.75 hours
Lupo
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May 17, 2016 14:04 | #289 My wife made us some fried green tomatoes with a spicy Cajun remoulade sauce. So. Freaking. Good.   2 6D - 35 f1.4L, 135 f2L, 50 f1.8 STM, 85 f1.8
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DanMarchant Do people actually believe in the Title Fairy?  5,631 posts Gallery: 19 photos Likes: 2053 Joined Oct 2011 Location: Where I'm from is unimportant, it's where I'm going that counts. More info | May 18, 2016 04:09 | #290 BallerStatus wrote in post #18010224 My wife made us some fried green tomatoes with a spicy Cajun remoulade sauce. So. Freaking. Good. Lovely. Great looking food, lovely blue plate and matching cool light. Dan Marchant
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May 18, 2016 08:30 | #291 Thanks so much! 2 6D - 35 f1.4L, 135 f2L, 50 f1.8 STM, 85 f1.8
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DanMarchant Do people actually believe in the Title Fairy? 5,631 posts Gallery: 19 photos Likes: 2053 Joined Oct 2011 Location: Where I'm from is unimportant, it's where I'm going that counts. More info Post edited over 7 years ago by Dan Marchant. | May 25, 2016 03:03 | #292 Hoi Sin baked Wings with garlic fried Bak Choy, sour cream and sweet chilli.  wings by Dan Marchant, on FlickrDan Marchant
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Looks good and a nice combination of flavors. Thanks for sharing. Lupo
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WhyFi Goldmember  2,774 posts Gallery: 246 photos Best ofs: 1 Likes: 844 Joined Apr 2008 Location: I got a castle in Brooklyn, that's where I dwell. More info | May 25, 2016 08:50 | #294 ...aaand I'm hungry again. Bill is my name - I'm the most wanted man on my island, except I'm not on my island, of course. More's the pity.
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fourfa Member  185 posts Likes: 26 Joined Nov 2015 Location: Los Angeles, CA More info | May 25, 2016 09:25 | #295  Permanent banDan he wings looks amazing “Photography for me is not looking, it’s feeling. If you can’t feel what you’re looking at, then you’re never going to get others to feel anything when they look at your pictures.”
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DanMarchant Do people actually believe in the Title Fairy? 5,631 posts Gallery: 19 photos Likes: 2053 Joined Oct 2011 Location: Where I'm from is unimportant, it's where I'm going that counts. More info Post edited over 7 years ago by Dan Marchant. | You don't need one.... just a jar of Hoi Sin Sauce and 30+ mins in the oven. Dan Marchant
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DanMarchant Do people actually believe in the Title Fairy? 5,631 posts Gallery: 19 photos Likes: 2053 Joined Oct 2011 Location: Where I'm from is unimportant, it's where I'm going that counts. More info Post edited over 7 years ago by Dan Marchant. | May 27, 2016 08:43 | #297 Upside down apple and berry crumble, vanilla ice-cream and red wine and berry sauce.  Fruit crumble by Dan Marchant, on FlickrDan Marchant
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Phoenixkh a mere speck More info | May 27, 2016 08:54 | #298 My wife seem intent on buying a Big Green Egg... do any of you have one or know much about them? Kim (the male variety) Canon 1DX2 | 1D IV | 16-35 f/4 IS | 24-105 f/4 IS | 100L IS macro | 70-200mm f/2.8L IS II | 100-400Lii | 50 f/1.8 STM | Canon 1.4X III
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DanMarchant Do people actually believe in the Title Fairy? 5,631 posts Gallery: 19 photos Likes: 2053 Joined Oct 2011 Location: Where I'm from is unimportant, it's where I'm going that counts. More info | May 27, 2016 09:41 | #299 I know they are green... and big. I think they go well with Ham. Dan Marchant
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Phoenixkh a mere speck More info | May 27, 2016 09:41 | #300 Dan Marchant wrote in post #18020712 I know they are green... and big. I think they go well with Ham. LOL... thx for the tip. Kim (the male variety) Canon 1DX2 | 1D IV | 16-35 f/4 IS | 24-105 f/4 IS | 100L IS macro | 70-200mm f/2.8L IS II | 100-400Lii | 50 f/1.8 STM | Canon 1.4X III
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