It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
Ok, I trimmed off right at four pounds of fat from the brisket, reducing the total weight to fourteen pounds.
Then I decided I would cut off half the flat to save for later cooks (pot roast, whatever). That’s down a little over six pounds more. This brisket has a super thick flat that’s very well marbled. I seasoned it and the local brisket end with salt, pepper and a little garlic powder.
Onto the smoker, probes in and alarm set for 160*.
Closed up and cooking using hickory.
In the end, about12.5 lbs of brisket in the smoker.
Then I decided I would cut off half the flat to save for later cooks (pot roast, whatever). That’s down a little over six pounds more. This brisket has a super thick flat that’s very well marbled. I seasoned it and the local brisket end with salt, pepper and a little garlic powder.
Onto the smoker, probes in and alarm set for 160*.
Closed up and cooking using hickory.
In the end, about12.5 lbs of brisket in the smoker.
I have an open door policy. You bring the beer, I open the door!You sir are obviously welcome in my home at anytime!
Five hours in and the grocery brisket end needed to be wrapped.
A snapshot of the app. The #1 temp is the grocery meat. As you can see the wagyu has probably another hour and a half to go before it hits the magical 155-160* stall area. It does weigh three more pounds though, so not terribly surprising.
So, I got a four hour nap before the grill alerted me the first target temp had been met. This is really an excellent way to smoke bigger cuts of meat.
I would be remiss if I didn’t have one of these right now in honor of the death to my old way of smoking meat....
Dang cat can’t hang with the old man......
A snapshot of the app. The #1 temp is the grocery meat. As you can see the wagyu has probably another hour and a half to go before it hits the magical 155-160* stall area. It does weigh three more pounds though, so not terribly surprising.
So, I got a four hour nap before the grill alerted me the first target temp had been met. This is really an excellent way to smoke bigger cuts of meat.
I would be remiss if I didn’t have one of these right now in honor of the death to my old way of smoking meat....
Dang cat can’t hang with the old man......
Thats really a good looking Brisket there Dave ( I had to change the wording to avoid possible CT reprecusions )
Spectacular I'd say.
So will it remind you that you need to smoke more meet when this batch is done and eaten?
Spectacular I'd say.
So will it remind you that you need to smoke more meet when this batch is done and eaten?
It notifies you through your phone that the target temperature you want for the meat has been met. So, 160 for wrapping in butcher paper, then rest for 203 for pulling it off the smoker.
The grocer brisket hit 203 at about 11:30 and i wrapped it in a towel then put it in my little cooler to rest.
The wagyu made it to 203 about an hour and a half later, into the cooler it went.
Everyone started showing up about two hours after the grocer brisket went into it’s rest. So I cut it up for people to try. This picture is within a couple minutes of slicing it. Everyone loved it and were trying to be the first into a meat coma. I had to stop them so they would still have an appetite for the wagyu. Man it was so juicy and flavorful.
This is the wagyu......We thought the grocer brisket was really good.......This was worth the money. It was so delicious. It’s hard to explain how one brisket can be that much better.
Wagyu is so much richer in beef flavor and the fat (while when you first see it you might think it’s too much fat) melts down wonderfully.
I bought some tortillas, fresh eggs and salsa to make tasty breakfast burritos this week from some of the leftovers.
The new smoker worked better than I expected. The briskets had a beautiful red smoke ring.Positive reviews from me so far for the Weber Smokefire grill.
I followed Aaron Franklin’s videos for cooking these briskets. They turned out better than any I’ve had from a restaurant. I’m not a food magician, just an idiot that can follow instructions. Watch Aaron’s videos.
The wagyu made it to 203 about an hour and a half later, into the cooler it went.
Everyone started showing up about two hours after the grocer brisket went into it’s rest. So I cut it up for people to try. This picture is within a couple minutes of slicing it. Everyone loved it and were trying to be the first into a meat coma. I had to stop them so they would still have an appetite for the wagyu. Man it was so juicy and flavorful.
This is the wagyu......We thought the grocer brisket was really good.......This was worth the money. It was so delicious. It’s hard to explain how one brisket can be that much better.
Wagyu is so much richer in beef flavor and the fat (while when you first see it you might think it’s too much fat) melts down wonderfully.
I bought some tortillas, fresh eggs and salsa to make tasty breakfast burritos this week from some of the leftovers.
The new smoker worked better than I expected. The briskets had a beautiful red smoke ring.Positive reviews from me so far for the Weber Smokefire grill.
I followed Aaron Franklin’s videos for cooking these briskets. They turned out better than any I’ve had from a restaurant. I’m not a food magician, just an idiot that can follow instructions. Watch Aaron’s videos.
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Just yt. I might sign up for the masterclasses someday. They look interesting.
Well, well, hell.......
So today I got a check from the government
.
This makes me their whore......I know, I don’t like it necessarily........
But since I got it I ordered another wagyu brisket!
Plus five pounds of wagyu hamburger.
double8cattle.com
I’m trying double 8’s this time. It was a little cheaper and a little smaller. Still, 14+ pounds. $179.
It‘ll be next week before I get it. I’ll show pictures of this one when I get it to see how it compares to huntspoint.
So today I got a check from the government
.This makes me their whore......I know, I don’t like it necessarily........
But since I got it I ordered another wagyu brisket!
Plus five pounds of wagyu hamburger.
Fullblood Wagyu Full Packer Brisket
Our 100% Fullblood Wagyu Beef Full Packer Brisket is a Pit Master favorite. Tender, beautifully marbled, and competition barbecue ready!
double8cattle.com
It‘ll be next week before I get it. I’ll show pictures of this one when I get it to see how it compares to huntspoint.
Oh, I made a cobbler from all of the wild blackberries that grow around here.
...and ate it.
...and ate it.
Ok, remember my garden where i was trying to grow some super hot peppers? Then along came a hail storm and beat it to 
?
Well, one of the plants to not be torn to pieces was what I thought was a chocolate habanero. I’m ok with this because those peppers are wonderful for cooking. Within the past month I finally had a pepper growing, I’m excited, right?
Yeah, well, here’s a picture of said “chocolate habanero “.
It seems the package labeling wasn’t quite correct. This pepper is known as the Carolina Reaper. It’s only about 14 gagillion times hotter than a habanero.
Bright side is that my son has a lot of his college buddies that are willing to eat one of these, lol. This should be real entertaining.
I made comment earlier this year that I’ll eat one of anything growing this year. For you psychopaths that would like to witness me doing this, let me know. I might record it and share the fun with y’all.
?Well, one of the plants to not be torn to pieces was what I thought was a chocolate habanero. I’m ok with this because those peppers are wonderful for cooking. Within the past month I finally had a pepper growing, I’m excited, right?
Yeah, well, here’s a picture of said “chocolate habanero “.
It seems the package labeling wasn’t quite correct. This pepper is known as the Carolina Reaper. It’s only about 14 gagillion times hotter than a habanero.
Bright side is that my son has a lot of his college buddies that are willing to eat one of these, lol. This should be real entertaining.
I made comment earlier this year that I’ll eat one of anything growing this year. For you psychopaths that would like to witness me doing this, let me know. I might record it and share the fun with y’all.
That sounds wonderful until said person comes over to your house with a package of Ensure,.You sir are obviously welcome in my home at anytime!
Ask me how I know.
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