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My First 12 Pounder !


 
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Bryan, can YA TELL IM FEAKIN OUT ABOUT IT.. not to mention i cant screw this up.....all of my inlaws are going to be there...yikes...and as for you chet....dude im sick of rain....its nasty here in ny.. it has been raining the las 5 days....he cleared the sky for my Q....i will be hanging out in North hollywood were itll be 80 sunny and very lil humidity.. cant wait.....


oh and chet.. i couldnt help myself....i futzed around with it again.. you were right if i just calmed down ...it would start going down as well...my meat is at 155 already... i know that itll prob hover in that range for a while..but since i was already a lil high i put in ramp mode..cuz i need to get a good night sleep...so atleast i know it wont go over 185 deg in the meat.....

GOOOD NIIGGGHHHHTTTTT!!!!!!!!
 
MORDS, I could'nt tell
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LOL. I'm freakin out over a $102.00 slab O beef and i'm 5 hours away,
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,but i can still smell it and it smells awsome
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Mords, you have my blessing for what you are doing. I just hope the powers to be are with you
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and if they are not then may the force be with you Mords
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It'll all work out and you'll look back on this event and say it was a piece of cake
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Nice talking with you Bryan
 
Mords, how is the briskt soap opera going. I should be staying up all night as that seems when the great postings happen!

Good Luck my friend!
 
YA NO KIDDIN GREG....WHERE WERE YOU..HEHEHE

well its 8 am now.. i checked on it at 430am and it was around 220 pulsing for six secs... oh and im on ramp mode now....and then at 7 am i did a flip and the guru was working continusly....so i unplugged fan and stirred coals and waited unpatiantly for it to get back up to temp and then i would put attach guru fan(as to not to make a mess with the ash) well then i got inpatient and was gonna futz around and light up some coals cuz i figured the fire ...wahtever.. but newasy by the time i did that....it was up to 230 and now is back to pulsing.....i did look that alot of coals are almost all gone...if it starts to run continuesly again i think ill have to add lets say 20 more unlit coals and then pop about 2-3 lit ones in....i think thatll do it...and oh ya the meat is -10 temp...of 180... so i guess the meat is at 170..wow my math is good.. not my spelling......can we get spell check here..
and the saga continues....

Mords
 
Mords, I'm having trouble telling wether this guru is a hassle for you or if its been a help or if it's new gadget nervousness! I get the later with all new stuff I get!! Never trust it until I have proof it works correctly!

I hope the next cook provides you with more sleep and calmer nerves! KEEP GOING MY MAN!!
 
just like it took me a few times to get the knack for the WSM....its the new gadget thing.. i never trust these things until i get to know them.. adn thats with all of my lil gadgets.....
ya next time ill be much calmer.. already now i know how it works and what id do differetnly next time....i already got a few things id do diff....ill compile them at the end i guess...hehee....
next time buddy.. its gonna be even greater
mords

thanks for the support
 
Mords,
One thing to make sure you do is to always unplug the Guru fan when you take the WSM dome off to mess with things. Otherwise, the temp at the grate will go down with the lid off, the Guru will run continuously to try to get the temp back up (stoking the coals), and then when you put the lid back on there will be a big temp spike because the coals are really fired up. You then need to remember to plug the fan back in when the dome is put back on.
You probably already knew this, but I thought I'd mention it anyway.
 
yes thanks for the reminder...i made sure to do that when i took the lid off....well im off to do a quick basting...the meat temp is 180 the guru will hold it there for a while and then ill prob bring it to 185ish and then put it in the cooler for an hour or two until din din...cool...

i think one major thing i could have done diff.. is that when bringing up the intitial temp was not to let the guru get the temp up to 220...cuz it created an infornu that created a spike even after the cold food was on.. i think ill unplug it and wait ill it comes up byitself...and then let the guru manage the fire.....thats my feeling on that....
take care
Mords
 
THANK YOU THANK YOU THANK YOU!!!!!!!!

Thank you all for your support throughout the last 20 hours.. and for the last few weeks...i couldnt have done this cook without you......oh i used kevin taylor recipe for the baked beans..oh man.....my family already sampled some.. wow its good...granny smith apples in it...who knew? neways im about to take out the brisket now....its at 180 ....im gonna let it get to 185 let it rest there a few and then put it in the cooler......and then at 8pm...yum yum

Have a wonderfull weekend guys..i wont be able to post from sundown tonight until way after sundown sat night.. take care
and thanks
MOrds
Keep smilin
 
Mords,
I read earlier, I think that your from NY ??? If so, where...I'm from the island. Best of luck with the meal!
 
Mords, glad to here that it's all coming together. Please let us know how the ferrari of briskets turned out.
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Thanks for all the fun last night and the wee hours of this morning
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Later Bryan
 
Great Job Mords...hope you and your enjoy that kosher nugget of beef money!! I will try that beans reciepe this weekend!
 
Mords:

I really missed this. My apologies. Sounds like you pulled it off tho. Will take time later to read this epistle (three pages for this smoke, must be some sort of record in its own right).

My Hebrew is non-existent, with the exception of <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Oy, what a great job you did! Even with all of the kibbutz'rs <HR></BLOCKQUOTE> So, what everyone else sez, I hope.
 
Ok guys...wooo....ok its sat nigh now...wow what a party.....first the kevin taylor recipe for beans was a huge hit....!! thanks Kevin

Second, the ice chest warming idea....ecxellent!! keept it pipping hot for two and half hours

ok and now to the meat....well the second cut, the tip was outstanding...it was amazing!!! everyone was raving.. even peeps that stopped by tasted it and ...one eight year old girl told her dad...."you will never have to bribe me again with anything if you give me this..." and now her dad wants me to make him one...

the only problem i had was unfortionatly the first cut,the flat was a little dry and tough.. perhaps it was because i had the thermometer in the second cut...and was using that temp to tell when it was done....and also i did hold it in the WSM at 185 for an hour....perhaps that done it...mmm....

Well, hope this the was first of my many cooks (and next time i wont have to drive ya guys nuts with my Tzarus) and i thank you all for your help...oh and i live in queens, ny and very impressed with your hebrew...make me feel at home.....and those beans were really really good....
until one of our next posts..God Speed!
Take care
Mords
keep smilin
 
When cooking a whole brisket-- the "first" and "second" cuts still joined together-- you typically monitor the flat (first) for doneness, and, if the point (second) has not achieved its target temp (usually higher than that at which the flat is considered done), the two parts are then separated, and the point is returned to the cooker for an additional amount of time. In your case, if you waited for the point to be done, the flat was probably overcooking and drying out.
 
You would think doug after 3 pages of posts i would have covered that huh....well....i guess the was the problem....hey listen you Q and learn, right? well ...thank god i experimented with my mom in laws cash..
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.remember it was the 100 buck kosher nugget......alright well the next time i do it ill leave the thermo in the flat.....thanks.....but none the less the flat was still pretty good...--looks like next week when im in LA ill be doing one for my rents....

oh and also the point serperated really nicely from the flat.....

alright take care
Mords
 
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