Stinkring
Active member
Hopefully I didn’t start too late for dinner. Rolling at 225°f….
Bull First brisket…
- Thread starter Stinkring
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Hopefully I didn’t start too late for dinner. Rolling at 225°f….
Stinkring
Active member
We eat late (around 9-9:30 cst) every night. That gives me over 14 hours….Hopefully that’s enough time. The pork butt (8 Lb) last weekend took 12.5 hours so I am a little nervous. This thing is more like an oven than a grill to me.IMHO you will be having a late dinner. Looks great
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I use mine as a outside oven, correct you are.We eat late (around 9-9:30 cst) every night. That gives me over 14 hours….Hopefully that’s enough time. The pork butt (8 Lb) last weekend took 12.5 hours so I am a little nervous. This thing is more like an oven than a grill to me.
Micky
Well-known member
I baked biscuits in my Bull yesterday morning.
Kamikazee494
Well-known member
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I did creme brûlée last night.
Stinkring
Active member
10.5 lbs prime whole packer in the stall at 168°
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Lookin good!
Keep us updated please, how did you handle the Stall?
Well how did it turn out?
Stinkring
Active member
It was fine, but took longer than I expected. By the time it hit temp I didn’t have time to do the burnt ends from the point. This was my first whole packer brisket and frankly I consider it a fail because I was really looking forward to those burnt ends. I hope I at least learned something…
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- Trailblazer
- Bullseye
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Next time.
I like to look at cooking a Brisket in 3 steps.
(I am sure I am the first one to think of it this way)
1-smoke @ 200° 7-10hrs
2-cook @ 250° until 202°
3-rest for 2-8 hrs (let is sit out until IT is 190°-ish then rest.
I learned the heard way not to take it straight from the grill wrap it in a Butcher paper & towels and put it in the cooler.
(I am sure I am the first one to think of it this way)
1-smoke @ 200° 7-10hrs
2-cook @ 250° until 202°
3-rest for 2-8 hrs (let is sit out until IT is 190°-ish then rest.
I learned the heard way not to take it straight from the grill wrap it in a Butcher paper & towels and put it in the cooler.
This has been shared many times.
Stinkring
Active member
Next time for me will be either back to my BGE or the offset stick burner. 
Franklin BBQ cooks all his Briskets at 275. That drastically reduces cook time. When internal temp reaches about 200-205, it will be fork tender.
Stinkring
Active member
Only the first two hours were at 225°....most of the cook was at 250°....Late afternoon I bumped it to 275°......It just never got to temp. I think it was 191° when I pulled it due to time constraints. I should have just smoked a flat given the time frame I had to work with. Live and learn....
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