TonyUK
TVWBB Gold Member
Hi.
Tonight’s dinner. 2.5lb Pulled Aberdeen Angus Rolled Brisket in Guinness. (Thanks to Jo Torez for the inspiration in the Barbecuing Forum).
This is the first time I have done brisket in the Smoker. This is a bit long-winded.
Smoker: 14.5” WSM. Foiled pan, no water.
Meat: 2.5lb Aberdeen Angus Rolled Brisket.
Rub: Dijon smear, Weber Steak n Chop Seasoning/KC Rub. S&P.
Veggies: Peppers, Red Onion, Garlic, Jalapeno, W’shire Sauce.
Stout: Guinness.
Fuel: Weber 240 Briquettes.
Method: Minion. (3-high stacked unlit around the inside of the coal ring. 1 layer unlit on the coal grate. ⅔ full small chimney of lit coals).
Smoke: Hickory.
IT/Final Temp Probe: Weber.
Thermapen.
Cook Temp Target: +/- 260°.
First IT Target: +/- 170°. (Then foil. add to veggie/Guinness concoction).
Final/Pull IT Target: 215°.
Est. Cook Time: +/- 7 hrs.
Weather: Drizzle, light wind. Temp: 51°.
10:15am. Start Cook. Smoker in the shed.
11:00am. Smoker stabilised at 265°, all vents 25% open. (Go get showered and eat some breakfast. Scrambled eggs, smoked back bacon & homemade Cumberland sausages. I’ll need the sustenance for today’s cook).
13:00. Smoker 265°, IT probe 145°. (Thermapen IT 143°).
14:00. Smoker 260°, IT probe 155°. (Thermapen IT 153°). Open first cold beer. Cheers!!
15:30. Smoker 255°, IT probe 170°. (Thermapen IT 169°). Pull meat and place into tray with veggies & Guinness concoction*. Double foiled & open all vents wide open. Added 10 more unlit coals. Going for IT 215°.
*Tip: Prior to putting the veggie/Guinness concoction in the tray, I poured boiling water in the tray until ready to put in the veggies. Warmed the Guinness in a saucepan. This will reduce the amount of time it takes for the veggie/Guinness concoction to warm up in the smoker. The IT of the meat only dropped 2° when I did this.
17:30. Smoker 260°, IT 210°. (Thermapen 209.8°). Feels a bit tough. Onward.
19:00. Smoker 260°, IT 211°. (Thermapen 210.5°). Showtime!!!
Total cook time: 8hrs 45mins.
Oh my word! It looked wonderful, nice looking bark. The beef pulled beautifully. When the veggies were added, looked even better. Apologies for not having a plated pic, as we had baked spuds and it fell apart when plating up, & didn’t look very nice. But tasted lush! Very pleased. Thanks again Jo T.
Thanks for looking, & have a great weekend.
Cheers,
Tony.
Tonight’s dinner. 2.5lb Pulled Aberdeen Angus Rolled Brisket in Guinness. (Thanks to Jo Torez for the inspiration in the Barbecuing Forum).
This is the first time I have done brisket in the Smoker. This is a bit long-winded.
Smoker: 14.5” WSM. Foiled pan, no water.
Meat: 2.5lb Aberdeen Angus Rolled Brisket.
Rub: Dijon smear, Weber Steak n Chop Seasoning/KC Rub. S&P.
Veggies: Peppers, Red Onion, Garlic, Jalapeno, W’shire Sauce.
Stout: Guinness.
Fuel: Weber 240 Briquettes.
Method: Minion. (3-high stacked unlit around the inside of the coal ring. 1 layer unlit on the coal grate. ⅔ full small chimney of lit coals).
Smoke: Hickory.
IT/Final Temp Probe: Weber.
Thermapen.
Cook Temp Target: +/- 260°.
First IT Target: +/- 170°. (Then foil. add to veggie/Guinness concoction).
Final/Pull IT Target: 215°.
Est. Cook Time: +/- 7 hrs.
Weather: Drizzle, light wind. Temp: 51°.
10:15am. Start Cook. Smoker in the shed.
11:00am. Smoker stabilised at 265°, all vents 25% open. (Go get showered and eat some breakfast. Scrambled eggs, smoked back bacon & homemade Cumberland sausages. I’ll need the sustenance for today’s cook).
13:00. Smoker 265°, IT probe 145°. (Thermapen IT 143°).
14:00. Smoker 260°, IT probe 155°. (Thermapen IT 153°). Open first cold beer. Cheers!!
15:30. Smoker 255°, IT probe 170°. (Thermapen IT 169°). Pull meat and place into tray with veggies & Guinness concoction*. Double foiled & open all vents wide open. Added 10 more unlit coals. Going for IT 215°.
*Tip: Prior to putting the veggie/Guinness concoction in the tray, I poured boiling water in the tray until ready to put in the veggies. Warmed the Guinness in a saucepan. This will reduce the amount of time it takes for the veggie/Guinness concoction to warm up in the smoker. The IT of the meat only dropped 2° when I did this.
17:30. Smoker 260°, IT 210°. (Thermapen 209.8°). Feels a bit tough. Onward.
19:00. Smoker 260°, IT 211°. (Thermapen 210.5°). Showtime!!!
Total cook time: 8hrs 45mins.
Oh my word! It looked wonderful, nice looking bark. The beef pulled beautifully. When the veggies were added, looked even better. Apologies for not having a plated pic, as we had baked spuds and it fell apart when plating up, & didn’t look very nice. But tasted lush! Very pleased. Thanks again Jo T.
Thanks for looking, & have a great weekend.
Cheers,
Tony.
