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#1 grantmichaels

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Posted 25 October 2014 - 11:34 PM

nice photos of the chimney warming up on some leftovers ...
 
ImageUploadedByTapatalk1414294535.405132.jpg
 
i figured i'd need about a half a bag in addition to make it through tonight ...
 
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chicken legs with south african smoke seasoning ...
 
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i wanted to test run this seasoning on a small thing before a butt ...
 
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so i did a couple of bone-in chops ...
 
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which i had on a lightly toasted onion roll with giardiniera ...
 
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more in a few ...
cont'd

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also ...

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i'm normal ...

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D's odd, LOL ...

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leftovers ...

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nothing too special tonight, just some any-night grub after having to work on a damn Saturday ...

Attached Thumbnails

  • ImageUploadedByTapatalk1414295092.619313.jpg

Edited by grantmichaels, 30 March 2016 - 12:05 AM.

Sous vide all the things! :party:

 

 


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#2 The Hot Pepper

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Posted 25 October 2014 - 11:35 PM

Test run: Successful!

I am going for max crust on the lower end


#3 Scoville DeVille

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Posted 25 October 2014 - 11:39 PM

Test run: Successful!

 

Really?



#4 grantmichaels

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Posted 25 October 2014 - 11:59 PM

yeah, was a beautiful night here, tonight ...

looking forward to tomorrow ...

the small (2.85 lb) flat will be the next challenge ...

i am going to setup the Maverick and figure it out (have never used, will Youtube train before bed) ...

i don't think i'll have time to tap the kettle for the party q, so i'll run the smokenator and just get an idea for how it goes using that brisket ... $22 + fuel is pretty cheap for a test run using smoking cuts ;)

probably best to experience the smokenator myself, before turning over to party q ...

i think ...

 
Really?


my day w/ work ran late and the stone for the kettlepizza didn't arrive so it was quick (hot) Q ...

no claims of excellence ...

D also likes her meat electrocuted, so that will always be true ...

i'd prefer the sausages have not tore, (uncovered) fire got really hot while i was loading D's already-cooked brats to the (raw start) sausage ...

anyways, room for improvement, but dinner was fine ;)

Sous vide all the things! :party:

 

 


#5 grantmichaels

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Posted 26 October 2014 - 12:00 PM

ok, i tried to talk D into S&P only, instead of using the Guildens - to no avail ...

"nobody on Youtube" isn't a very convincing argument, which i can understand, i guess ... sort of ... LOL.

fingers crossed!

ImageUploadedByTapatalk1414342356.000362.jpg

looks Publix already trimmed down the hard fat ...

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any beef brings the girls, every time ...

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little mustard ...

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50/50 S&P ...

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flipped back and scored the fat and rubbed the rest of the S&P into the grooves ...

ImageUploadedByTapatalk1414342710.972916.jpg

I'm going to cook it fat side up, I think ...

It's been sitting in the over for 45m ...

I'm going to tap the kettle for the party q adapter, I think ...


Sous vide all the things! :party:

 

 


#6 grantmichaels

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Posted 26 October 2014 - 03:13 PM

bit ...

ImageUploadedByTapatalk1414349728.634813.jpg

mods ...

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mav ...

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locate spot where lower vents don't travel ...

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caffein-ate ...

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measure twice, LOL.

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tough ...

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1/2", 1/2 way ...

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battery died at 13/16 ...

charging, brisket is two hours in (off) oven ...

things stretching out a bit, but progressing nonetheless ...

Because of how I imagine the logic in the Party Q to be programmed, I'm going to be a bit pedantic and fully enlarge the hole ...

 

There would be pretty significant alteration to the air flow from the recirculation zone that would form behind the baffle ...

 

It it's hard to imagine it mattering much, though, in truth, since it ends up the vent is ducted at the end, anyways ...

 

Oh well, I'm about to go and finish it off ...hopefully we don't die of anything from the brisket sitting at room temp for 3 hours, but turmeric is pretty good for that, and I think I heard that beef can almost exist at room temperature ... but that could have been some of that 'Youtube edumacashion, too" ...

 

I think I'll go try to finish the hole now ... there's a lot of resistance because the circumference of the hole is long now, so it was seizing the bit more frequently, despite the generous lubrication ...

 

PS - and there's a bunch of drilling oil somewhere too, which I have to make sure doesn't ignite later, LOL ...


Can anyone share w/ me basic parameters for the temp range of the grill-located probe and the internal temp to wrap (or not bother, hopefully) and the time to pull it off and put it in the oven for an hour etc ...

 

Chimney is lit, wires and probes outside, just need to setup some drip trays and set the party Q and see what's up ...

 

Pics in a bit, once it's started ...


Sous vide all the things! :party:

 

 


#7 HigherThisHeat

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Posted 26 October 2014 - 03:16 PM

Nice.

 

very interested to see how this turns out working for ya


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#8 grantmichaels

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Posted 26 October 2014 - 05:07 PM

ok ...

kettle finishing pics, then setup, then food ...

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you can barely see, inlet opposite smokenator ...

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don't open grate by hand ... duh ... rook.

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currently ...

156 internal
230 at grate, mav
227 at grate, party q

stall comes around when? 160-165?



Sous vide all the things! :party:

 

 


#9 grantmichaels

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Posted 26 October 2014 - 06:41 PM

UPDATE:

 

this puppy has spent most all of the time at:

 

230-240 per party Q (alligator clip on grate)

240-245 per Maverick (probe in holder above grate)

 

I figured out that if I rotate the lids to reposition the exhaust vents, I can "balance" the heat to the probes on each end ... that doesn't tell us what the actual temperature of the meat in the middle is, but it means it's relatively balanced on each end, I guess ...

 

I turned the brisket 180 degrees, and re-placed the probe to the genuinely thickest part of the meat ... things were hectic at the beginning, not so much at this point ...

 

I get a temp dip for <3-4 mins after a lid-off, but it spikes when the lid goes back on, for less than 10 mins (both times, so far, anyways) ...

 

I've not misted ... I topped off the water, and I added the two smaller pieces of apple wood a while back, and am not adding any more (also makes temp climb for a 10 mins or so when it burns initially ...

 

This brisket has probably been at an average and pretty consistent 238-240F on the Maverick most of the time ... I'm not sure what that will result in, so we'll see ... any ideas? ...

 

I'm at 165F, very much stalled for an hour or so, even at 235-240F ...

 

I think there's more than enough fuel, so I'm not worried about that, but it could be a bit of a late night (which doesn't matter for me, have to work like a dog still tonight, anyways) ...

 

I'm very curious, maybe a little anxious even ...

 

It's sitting very steady at 165F and 235F, hopefully there's room for the 10 degrees over target that it's running pretty consistently throughout this cook, thus far ...

 

We'll see!


Sous vide all the things! :party:

 

 


#10 The Hot Pepper

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Posted 26 October 2014 - 06:45 PM

That brisket is so thin a 45 minute rest should suffice.

I am going for max crust on the lower end


#11 grantmichaels

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Posted 26 October 2014 - 08:27 PM

pics

 

ImageUploadedByTapatalk1414367060.990886.jpg

 

turned it, re-probed ..

 

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won't puncture again ...

 

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little spike after coals de-ashed and poked ...

 

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pretty good balance now, lid rotated ...

 

ImageUploadedByTapatalk1414367169.312924.jpg

 

hope 235-240 degree brisket is good ... will be happy to see 166 some time, too ...

 

 

That brisket is so thin a 45 minute rest should suffice.

 

Great, I might be happy to retain that 15 mins, by then ... haha!   I know if I would have started 3-4 less briquets to launch I would probably be sitting that 5-10 degrees lower ...   Too many launchers for the minion ...   Also, it's consistently breezy ... and unusually dry during the front ...   I need to drill the extra hole up high in the kettle for the probe wires, too, to have the better - which I assume helps the thingy exert better control ...   That second hole can be much smaller, so it won't be as big of a deal ... Update: I was wrong, coals and water were almost gone! Luckily I was watching and noticed the meat drop two degrees from the stall temp ... Bit of an extended lid-off op to refill briquets, then water, and i put a very small bit of apple chips on ... Took a few to get back up to 225/235 this time, and LOTS of smoke for a few mins from all the fresh coals ON the embers (not so miniony anymore) ... I lost 15 degrees in the meat, but it's just gained 3-4 back now that the lids been on for 10 mins and it's sitting nice at 225 on the Party Q and 235 on the Maverick ... fingers crossed ...

 

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that was the "low" after refreshing fuel and water ...

 

ImageUploadedByTapatalk1414370584.814636.jpg

 

come back, come back! LOL. update: 9:25pm just now back at stall temp, 225/235 and steady ...

 

ImageUploadedByTapatalk1414373110.481131.jpg

 

happy dance at 166F ... hoping i don't have to lift the lid again, i don't intend to ... 190 will be good enough for tonight's cook, too ... i can't seem to do my work, unfortunately =)


Edited by grantmichaels, 26 October 2014 - 08:41 PM.

Sous vide all the things! :party:

 

 


#12 grantmichaels

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Posted 26 October 2014 - 10:02 PM

capped it off with apple and am not refilling the water and the brisket didn't lose any of it's 171F over the lid-off this time ...

 

It's smoking at 235/245 (partyQ/maverick) and has already picked up a point internally in the 3 mins I'm writing this ...

 

If it makes a new post for this post, I'll add a picture in a minute ... Tapatalk seems to toss out the carriage returns if you edit a post, so I won't do that anymore using Tapatalk =( ...


pics:

ImageUploadedByTapatalk1414378840.795963.jpg

minute ago ...

ImageUploadedByTapatalk1414378853.348575.jpg

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the amount of fuel for such an empty smoker is def out of whack ...

someone could have rec'd a MOINK, which I've since learned about, LOL!
 


Edited by grantmichaels, 26 October 2014 - 10:04 PM.

Sous vide all the things! :party:

 

 


#13 grantmichaels

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Posted 27 October 2014 - 12:11 AM

ImageUploadedByTapatalk1414386397.745821.jpg

temp dropped 10 deg, not going to get that last point ...

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about out of water ...

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not much to clean, nice ...

rests in double-wrapped, heavy-duty foil, in the oven, turned-off, pre-heated to 200F ...

shower and a screwdriver and then we'll see how i did ...


sorry so many posts/pics, had no clue it would take SO Long for such a small one ...

lots of things i'll tweak next time!

Sous vide all the things! :party:

 

 


#14 grantmichaels

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Posted 27 October 2014 - 01:19 AM

wrap-up ...

ImageUploadedByTapatalk1414390299.511457.jpg

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that's on the range, under the hood light ...

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two feet to the left ;)

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half way through, i realize D has trimmed the bark and fat, so i load it up ...

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leftovers ...

ImageUploadedByTapatalk1414390456.454083.jpg

not too shabby for my first atrempt ...

probably cost $35 (meat & fuel) for what's probably a bit under 2 lbs in the end, which makes the $18/lb cost of getting it from Nancy's BBQ make a lot more sense now.

would definitely want more than one thing going next time!

ok, how'd I do? (besides the zillion pictures in total, please) ...


Sous vide all the things! :party:

 

 


#15 The Hot Pepper

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Posted 27 October 2014 - 03:30 AM

Looks good to me.

I am going for max crust on the lower end


#16 LUCKYDOG

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Posted 27 October 2014 - 07:19 AM

NIce job a better Q - what did you think ? taste etc... 



#17 Husker21

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Posted 27 October 2014 - 07:34 AM

Damn stalls. :) nice looking product in the end. What was you me total cook time?

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#18 grantmichaels

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Posted 27 October 2014 - 10:03 AM

I have pretty meticulous data that I will follow up w/ later this week. I need to check the timestamps on the pics of the Mav screen ...

 

I emailed myself a list of improvements for next time ...

 

It's just the beginning ...

 

The flavor was intense, the texture was good, but the apple wood did kind of make it seem more like the taste of bacon than beef ...

 

I'll post the split temps and timings later this week for discussion!

 

Thanks!


Sous vide all the things! :party:

 

 


#19 Husker21

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Posted 27 October 2014 - 10:18 AM

Cool man. Looking forward to peeping those stats.  We have done a few packers cuts that we trimmed down ourselves.  Crazy how long they take even without a stall thrown in there.  


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#20 HigherThisHeat

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Posted 27 October 2014 - 06:09 PM

Gotdamn GM. That brisket looks soooooo good.

 

How long did it take from start to finish?


I'm not the kind of person to say "atodaso", but you know what?  Atodaso!  I f****n' atodaso!






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