Of them, I think the SPG was my favorite, and the SPOG my least. I checked my notes for seasonings on the briskets I did salt and pepper, just like the videos. I don't know what the fascination for crispy bark is (perhaps it's a competition thing), but I'll live without that to get better meat. It had a nice crusty bark, but that's about the only thing it had going for it. Not only was the cook time MUCH longer (12 hrs total!), but the meat was dryer than the wrapped cooks. On my last chuck cook I tried without wrapping and reduced the temp to the 275 range never doing that again. IIRC, mine were in the 12-13 lb range (I trimmed them to be more "square" by taking part of the point off) and they ran about 8 hours, wrap happened at about 5 hrs in. The thing I like about running a slightly higher temp is that it really reduces the cook time - 8-9 hours total, depending on the weight. There's always been water in the pan at the end of the cook. After the wrap the water doesn't have any effect on the meat, but it definitely helps to maintain a stable temp. I used a 2" deep 1/2-size steam pan under the meat, and it was probably 3/4 full of water when I started (I have one of those large Simply Orange juice bottles that I use to carry water to the BBQ area, and I used a full bottle.) There was still water in the pan when I wrapped. Nothing wrong with white oak if you already have it on hand - it's definitely traditional for brisket! In other words, the cook time didn't vary appreciably between them as long as the temp was the same. i'm really thinking of oak and i have a nice stash of CA white oak that's pretty dense and imparts a nice flavor onto beef cooks.Ĭlick to expand.Temp is temp the E6 isn't any warmer at 275 than the kettle is, it's just a lot more stable. to me the briqs, all brands, are just heat for this cook. i'm planning on B&B charlogs and or their briqs, might use KPro too if i don't have enough B&B on hand. The dump method def ensures enough fuel and the fuel is dense enough to walk the fire around the coals through the burn. curious as to your experience in fat cap down. I've always cooked briskets fat cap up, never down. your thoughts? if i wrap, then i need to get up and do it at O'early AM. I'm thinking with lower temps and water pan, i won't need to wrap. i will be using Signals which I've come ot love becuase the lid never opens and i never lose time anymore. thinking 275-300 will cook quickly in the E6 because it's so well insulated. How much water you recommend in the pan? i'm thinking of a lower temp target range of that 225-250. i'm really thinking of oak and i have a nice stash of CA white oak that's pretty dense and imparts a nice flavor onto beef cooks. Fuel was B&B briquettes.Ĭlick to expand.the dump method def ensures enough fuel and the fuel is dense enough to walk the fire around the coals through the burn. When I did the chuck cooks in the E6, I had the lower vent at the smoke position and the upper set to hold in the 285 degF range the vent was 1/4-1/2 open, but the ambient temps were in the mid-40s probably close a little more during warmer weather. Then Rest, fat side UP, in the cooler for 3 hours (finished target: 160 deg) ![]() Put the foiled brisket back on the grill and cook several hours more, until it hits the target of 205 deg internal. Mark foil so that you know where the point is.Īdd more fuel (if necessary), filling in the gap of the snake When temp target is reached, wrap TIGHTLY in foil eliminate air pockets. Lid vent must be over the point (snake gap)ĭon’t worry about the stall - allow it to cook through the stall.Īt about 5 hours, check temp - looking for 160-170 deg, with good bark. Looking for a steady 275-300 deg on the lid thermometer.Ĭook brisket fat side down, point side toward the gap in the charcoal snake. Use water in drip pan to provide moisture ![]() Allow to rest overnight (refrigerated) after seasoning. ![]() The dump method definitely works better for the E6! The first time using the E6 I did the minion method, the second time I followed your lead and just dumped a big load of briquettes in. (Note that these were made before I had the remote thermometer today I don't need to stop and check the temp!) I followed these for my chuck cooks on the E6 as well. BTW, here are my notes from my brisket cooks.
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