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I have not posted in a while but I continue with the tradition of cooking a Tuesday night brisket by lighting my BBQ at Tuesday lunch break, with prior sous vide. My most recent cooks have been 1/2 hot'n'fast and 1/2 low and slow with penty of smoke. Full Texas brisket. Sous vide at 155F 24 hrs...

Quick update. I went from the fridge to the oven with one of the wrapped butts. 250 for about 4 hours brought it up to 200. I used my pit controller to monitor the IT as well as the oven temp just for kicks. Found out my oven swings +/- 25 degrees when "holding" a temperature. My charcoal temps...

I have two whole pork shoulders that only hit 186 IT now sitting in my fridge wrapped in foil. How I got here is below but I'm wondering if I should pre-cook them both (wrapped) in the oven until IT gets near 200 to pull apart and freeze shredded pork packets or keep them whole and finish...

Option two. Significantly faster to fabricate after the knowledge of the first one. Maybe only took me 10 mins. The trick is finding mandrells the appropriate size. I used a piece of PVC tube and a hardwood dowel. First coarse bend over the PVC with hands/bodyweight then begin hammering. The end...

16 Ga, 1/8" offset hole 304SS rolled into a 2" x 12" tube with 2" 304SS end caps, one punched open to feed in pellets. It's pretty thick at 16 Ga. I was going to build a few for friends out of the remaining materials (as presents) but I need to find a better way to form the roll as it was not...

I'm perfectly happy with my 18". I would not want bigger or smaller. A couple times a year I will cook for 12-15 families with it but at the same time I don't mind lighting it up for wing night, a couple 5lb beef roasts (for leftovers) or even just a single chicken and rack of ribs for the...

If your close check these guys out. It's where I got the meat. Just don't take all the good cuts ;) Walpole Valley Farms

Thanks! Sous vide + 6hr smoke texture is dynamite. The slices "cut" apart with your fork on the plate or pull apart in your hands like they should. Just a little tug and it cleanly separates at the muscle fibers. Take a look at the slices at the back of the plated photo and you can see how loose...

For no other reason than I had it. Two chunks of New England grass-fed brisket after 48 hrs sous vide (147F). Dusted with flaked salt and fresh black pepper ready to chill overnight. 6 hours on the WSM18 @ 215F to an internal temp of 190F. 50/50 Apple and Hickory with natural lump charcoal...

While I'm posting photos I may as well show the homemade bloody mary mix I'm cooking up to go with the brisket. All tomatoes are from the garden here at the house. I juiced the tomatoes and coarsely chopped the veg. Once the whole mix was simmering for 30 minutes I blended it and portioned into...

I think the stall is mitigated to the point of being almost eliminated by the sous vide. I just pulled two portions of a brisket out thismorning after 48 hrs at 147F and there is contraction of muscle fibre for sure. I collected just over a quart of juices from the bag that I use in BBQ sauce...

Sure, my rational for all steps was to maximize flavor and tenderness while minimizing the risk of not accomplishing either goal at reasonably specific serving time with many other things going on. Breaking down each step I took would have the following rational: 1. Wet aging in the Cryovac is...

A rare photo indeed. You can see the ends were being attacked by people hovering in the kitchen. The threat of a sharp knife did nothing to slow them. I cut the flat in half length wise so I could give everyone a piece from two different cross slices. The 4 cups of juice from the sous vide bag...

A quick follow up in support of ATC. The "airburner" and temp controller are a great combo. I ran 6 hours at 215 with my top rack full and then increased the temp up to 325 for a hour to cook some sausages on the lower rack, and set some sauce into the bark of a brisket for 10 mins. I ran...

It turned out better than I thought possible. 48 hrs at 147F in the cryovac bag. No seasoning. Overnight in the fridge with salt and pepper on both sides. Into WSM at 1 pm for 6ish serving. One chunk of apple and three chunks of hickory. Set to 215 and ramped to 275 within the last hour to also...

Thanks for your help guys; I appreciate it. I'm going to simplify for sure. No brining or pre-seasoning. I was a little worried it would take on a pastrami flavour if I did that anyway; I'll just salt and pepper prior to WSM with 1 part hickory and 2 parts apple for as long as it takes to get...

I have been reading a lot about Q'n with brisket. Thanks to the members here who have posted for others to learn and get started with new cooks. Unfortunately I only have a flat, but it's a prime 7 Lbs trimmed. My plan is to sous vide and then charcoal to try and get the maximum texture and use...

Here is a closeup of the fan to pipe connection. The CSST comes with a 1/2" NPT adapter already and I ordered the Auber fan with a pipe adapter. Since it's a 3/4" I just used a reducing bushing to make the connection. Everything is just dry fit so I can disassemble during storage. Anyone with...

Thanks for the welcome. I think I got the pics sorted; hosting photos with Dropbox seems to be a bit different. At first I shared the photos and used the link that DB provides, (which worked for my view since I'm the DB user) but you need to click on the photo again and get another link for...