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Bigwalleye,

Much better this time around, moist and tender practically melts in your mouth. In regards to wrapping, agree, one looses the bark when it’s wrapped but my people doesn’t seems to...

Bigwalleye, see attached pictures.
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Sorry to bother you, you wrap or no wrap?

Remove the flat at 196 but the point showed 202. Will post pictures when my brother in law comes to pick up the brisket.

Bigwalleye, is it common to see temperature stalls at 170 or does it requires patience?

Yes sir, will check out sodaking27 post. Have been using my Maverick dual probes for many of my smokes and loving it.

Thank you Bigwalleye, I assume that the 195 IT applies to both flat and point cut. Got another brisket to try, this one is about 14 lbs. As always, thank you for your input, will show pictures.
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No sir, didn’t do both. What’s the ideal temp for the meat. The product is a bit dry I will turn this into a chili instead.

Smoked my first brisket yesterday and looking for inputs.

Smoked a 9.5 lb brisket, had to cut it in half did not use a meat probe and let it smoked for 17 hours at 225 F.

A nice crust developed...

Wrapped a 9 lb shoulder with Hawaiian Ti leaves and lite layered of red Hawaiian sea salt.

225 F
Wrap with foil at 165F IT
Removed at 205F IT
5 oz red oak

Nellie

Followed the instructions on the web and it turned out great.

Thanks Bigwalleye, the convection this unit generates is incredible. These were done in 3 hours at 225F, had to sear them on the grill to get markings and glazed it with honey, water and sugar.
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There was no wood in this batch. Recipe is a bit different than my first try.

This is what I was able to do with my 1400.

Thanks!

Also posted the cross section, take a look.

Diz, per conversation, attached is the cross section.

Nellie

Brown sugar
Honey
Hoisin sauce
Light soy sauce
Regular soy sauce
Five spice powder
Veggie oil

225 f
1 1/2 hour, baste then cook for another hour.

Bigwalleye, prep the pork shoulder for cooking in the 1400, our folks here want somke free pork bbq. Will show finish product tomorrow.

Nellie

Bigwalleye,

The rub I used was Susie Q, a 2.8 oz chuck of red oak from Santa Maria. I pulled it out at 110 F and planned on searing it on the my infrared grill before serving.

Surprise this tri tip was done in one hour at 225.

Bigwalleye,

Thanks, I will show you pictures of it when I make it.

Nellie

ia_james,

Yeah the weather this time of year is better than most part of the country but there’s a lot of things going south here.

Nellie

Wow, never been in the negative temperature before.

Question Bigwalleye, we have Hawaiian roots and we like making Kalua pork. We use TI leaves to wrap our pork shoulder, sprinkle them with...

Come out to Southern California, understand it’s pretty cold where you live.

Bigwalleye,

I did it, turned out good. Chicken was tender and juicy, the pork shoulder strip turned out just right soft not dry even though I had to cook it for 2/12 hours.

Again, thank you. ...

Thanks Ajax, I am definitely watching the internal temperature. My first hour of smoking had just gone by!