twharton Posted July 18, 2016 Report Share Posted July 18, 2016 This is the first of a multi part post. This is the prep: July 17, 8:30 AM...trimming the brisket : JULY 17, 9:15 AM...salted and into the refrigerator JULY 17, 10: AM - 9 RACKS OF BABY BACK RIBS....rubbed and into the refrigerator. JULY 18, 3:20 PM...Firebox loaded w/ almost entire box of coffee lump...indent in center w/ used coco char to light and after heat soak will place foil smoke pouch and cover w/ coffee char. Smoke Pouch with SMOOKING Chunks Sealed and perforated and ready for placing. The plan is to light the fire around 9 pm to heat soak. At Midnight I will 1: place smoke pouch 2: top off basket w/ coffee char 3: foil over 2/3 of basket starting from center 4: Put on 14 # WAGYU brisket, clip probe 1 to grate and insert probe to into brisket 5: go to bed The party is at 6 pm 7/19. I expect to take the brisket off around 2 or 3 and rest for 3 or 4 hours. At 8 am I will put on the 9 racks of Baby Backs and expect 8 hours. May bump up temp to compensate for the cold infusion...we'll see. At 6, wifey has a few dozen boneless chicken thighs so will kick in the afterburner and finish them off in 20-30 minutes. There will be updates. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 18, 2016 Report Share Posted July 18, 2016 Top effort can't wait to see the outcome Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
bosco Posted July 18, 2016 Report Share Posted July 18, 2016 I need to see photos of that sucker bogged down with meat. Days like this make me happy that I am no longer vegetarian 4 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 18, 2016 Report Share Posted July 18, 2016 I like this plan, @twharton. This should work well. Can't wait to see the pics of this cook, especially the ribs and brisket! Oh, hey, I've been meaning to ask you. Tell me about that avatar. Intriguing. Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 18, 2016 Report Share Posted July 18, 2016 Wow. That brisket looks just wow. Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 19, 2016 Report Share Posted July 19, 2016 I love these epic cooks. Can't wait to follow this one. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 19, 2016 Report Share Posted July 19, 2016 Off to a good start. Can't wait to see more pictures. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
twharton Posted July 19, 2016 Author Report Share Posted July 19, 2016 6 Hours, 15 Minutes I put the brisket on at Midnight. Here it is 6 hr, 15 min later....No I won't open the grill. I'm perfectly ok with lower temp because as you all know adding heat is easy...taking away not easy. In about 2 hours putting on the ribs so we'll get an inside photo. Going for a run now. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 19, 2016 Report Share Posted July 19, 2016 Looking great. May i add that eight hours for baby back is they might be ready way to early, unless that your plan. Quote Link to comment Share on other sites More sharing options...
twharton Posted July 19, 2016 Author Report Share Posted July 19, 2016 (edited) 2 hours ago, tinyfish said: Looking great. May i add that eight hours for baby back is they might be ready way to early, unless that your plan. You're right @tinyfish I figure the brisket to be ready in the 2-4 pm range. I will wrap / pack it in a Yeti for 2-5 hours....Ribs should be done around 5-5:30....if earlier I'll just shut it all down and hold them. Around 5:30-6 pm I'll turn on the afterburners and finish the few dozen boneless chicken thighs in 20-30 min. That's the plan we'll see. Here's what's happening just before putting the 9 racks of baby backs on. After 9.5 hrs brisket well into the stall and grill temp spot on...a tad low but it's all good. Top Vent about 1/8 open Here's my bottom vent settings at 9.6 hrs. Following 14 photos showing the first look at the brisket and the placement of the ribs.... @DennisLinkletter this rib rack is (as my oldest daughter says) WWW.THEBOMB.COM/YOURMAMA and if she says that it is a very good thing. I had help with one of my Nephews on the camera and S.I.L holding the ribs and opening doors. That took about a minute. Below are the temps immediately after closing the lid. And here's the temp readings an hour after the ribs were put on...a whole bunch of cold meat like a giant ice cube. I am surprised by the internal temp drop on the brisket to 143.6. Things that make you go Hmmm . Edited July 19, 2016 by twharton 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 19, 2016 Report Share Posted July 19, 2016 Waiting and watching, it's so much fun for the rest of us.:) Quote Link to comment Share on other sites More sharing options...
twharton Posted July 19, 2016 Author Report Share Posted July 19, 2016 Why thank you @MacKenzie ! Here are the temps 11:5 hours after brisket...two hours after adding 9 racks of BB ribs. Everything is almost back to normal. Feeling good about everything. Quote Link to comment Share on other sites More sharing options...
twharton Posted July 19, 2016 Author Report Share Posted July 19, 2016 113 Hours for the Brisket....The Stall is Over...I'm guessing a 3:00 - 3:30 completion time. We shall see. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 19, 2016 Report Share Posted July 19, 2016 Stall is over so we are moving on to the grand finale.:) Quote Link to comment Share on other sites More sharing options...
twharton Posted July 19, 2016 Author Report Share Posted July 19, 2016 Worried....at 14 hours grill temp 240 but that brisket seems to have hit a secondary stall @ 165.4 I've got 2 hours to make to at least 195 and still get a 2 hour rest in the cambro Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 19, 2016 Report Share Posted July 19, 2016 Oh, oh. Quote Link to comment Share on other sites More sharing options...
twharton Posted July 19, 2016 Author Report Share Posted July 19, 2016 Problem solved....hated to do it however: opened top, unloaded rib rack, used the grill grates to remove the top grill (thank you for those Dennis!), double wrapped the brisket in heavy duty foil and loaded everything back up. Total time about 2 minutes. Stabilized after temp spike because of oxygen infusion and it's now climbing about 1 degree per minute. Quote Link to comment Share on other sites More sharing options...
twharton Posted July 19, 2016 Author Report Share Posted July 19, 2016 202 Degrees @ 4:00 on the dot! Double Foil Wrapped w/ then two towels in the Yeti. Takeaway...should have ensured the first 5-6 hours were @ 225 rather than 207-210. Also probably should have put Brisket on @ 10 pm to allow for the massive cooling from the 9 racks of ribs. That said I believe in the future I will always use the modified crutch...I just can't bring myself to take something off a grill / cooker and bring it inside to an oven. I'll just let it stall for a few hours then wrap in foil. We'll see in a few hours if I screwed it up but I doubt it. Ribs looking good...I've shut everything down for the next 1.5 hours then remove the ribs. Temp spiked to 265 last opening. All is well. Film at 11. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 20, 2016 Report Share Posted July 20, 2016 Sounds like it all worked out. Looking forward to the brisket pics Quote Link to comment Share on other sites More sharing options...
tony b Posted July 20, 2016 Report Share Posted July 20, 2016 Next time, instead of foil, use the pink (unwaxed) butcher paper. It's Aaron Franklin's technique. It is a great compromise on the TX Crutch - you don't lose the bark like foil wrapping and the butcher paper soaks up a lot of grease and holds in the heat to speed things up a bit. 1 Quote Link to comment Share on other sites More sharing options...
