Questions from a Newbie

[SteveSpy]

Amazing!! I can’t believe this perfect timing! I wake up and the thing is almost ready to take off and wrap!!

 

[JpsBBQ]

I would cook on the top grate and fat down. The fat is further protection from the heat source. Always place the fat towards the heat source. It is scientifically proven the fat does not melt through the meat as once thought. Fat is oil and meat is water. They don’t mix.

Looks pretty cool on that brand new cooker!

 

[SteveSpy]

Lord I hope that’s smoked enough!

 

[Bruno]

If the bark was set, you are going to be fine. The oven finish is a Harry Soo special it works great.

 

[SteveSpy]

An hour ago It was 5 degrees colder. At this pace, I’ll have to take it off at 430 so I cranked up the oven temp to 275 now. If anybody is reading this, can you tell me if this was wise, and if this was ok? What’s the highest it can roast in the oven for?

 

[Bruno]

An hour ago It was 5 degrees colder. At this pace, I’ll have to take it off at 430 so I cranked up the oven temp to 275 now. If anybody is reading this, can you tell me if this was wise, and if this was ok? What’s the highest it can roast in the oven for?

Your ok at 275, wouldn’t go much higher

 

[JpsBBQ]

I like 275 but if you get in a pinch I would not hesitate to go up to 300.

 

[SteveSpy]

I like 275 but if you get in a pinch I would not hesitate to go up to 300.

Went to 290... at this point we’ll be eating way too late if I don’t do this... oh man I have learned so much in the last 24 hours...

1) I should have started the smoke at 8, not 1030
2) I should have set the oven to 275 from the get go.
3) When wrapping, internal temp needed to be at 160 and not what it was, 157 (which it would have been had I done #1)

The day is young still... let’s see that happens when we carve this bad boy... my list may get longer.

 

[JpsBBQ]

Went to 290... at this point we’ll be eating way too late if I don’t do this... oh man I have learned so much in the last 24 hours...

1) I should have started the smoke at 8, not 1030
2) I should have set the oven to 275 from the get go.
3) When wrapping, internal temp needed to be at 160 and not what it was, 157 (which it would have been had I done #1)

The day is young still... let’s see that happens when we carve this bad boy... my list may get longer.

Wrapping in foil will also speed things up considerably. Getting done early is always a good thing with large cuts. Always. Enjoy the ride!

 

[SteveSpy]

Wrapping in foil will also speed things up considerably. Getting done early is always a good thing with large cuts. Always. Enjoy the ride!

Is it too late to wrap it in foil now?

 

[JpsBBQ]

Not unless it’s done. Just wrap it right over the paper.

 

[SteveSpy]

Not unless it’s done. Just wrap it right over the paper.

Done. I’m at 197 already!!!

 

[SteveSpy]

Ready!!!

 

[Bruno]

Briskets are always entertaining. I like to use paper to keep a nice bark. You did learn a lot on this cook. To me the number one lesson is start earlier. I always start too late at night and the next day wish I would have started earlier.
On Memorial Day weekend I’m starting at 7 pm Friday night and hopefully have a late lunch early dinner Saturday.
Nice work!!

 

[SteveSpy]

Briskets are always entertaining. I like to use paper to keep a nice bark. You did learn a lot on this cook. To me the number one lesson is start earlier. I always start too late at night and the next day wish I would have started earlier.
On Memorial Day weekend I’m starting at 7 pm Friday night and hopefully have a late lunch early dinner Saturday.
Nice work!!

100% correct, Sanfranner!!! I’m hosting a party on May 1st and now I have all the times perfect!! This was my dry run with only close knit family coming over, nobody special to impress... but on May 1st I have some connaisseurs coming over and I’m gonna need to be on my game!!!