Gravy's Cooking Thread

Lanx · 2026-07-03T21:06:19-0400

Dr.Retarded said:
Yep. That's what I know, and I always turn out good pork butts and stuff off of it, despite the lack of real estate. Plus that's slow and sear has the water trough next to the coals, and putting down some foil under the brisket along with a pan that catch all of the drippings because I didn't trim, but figured I could use any of that fat to paste on before I wrap.

I've even got my pizza rotisserie ring on because it's got a thermometer, so I'll have another indicator of temp apart from probing.

I'm going to run this fucker fast and loose.

you could just trim that fat and then make tallow from it easily, just put all the trimmings in a pressure cooker, 1/2cup of water and pressure cook for 1hr, then use a collander to strain the it in a jar, i usually get a little over a quart,(you'll probably get 1/2 quart since you didn't trim much) then put it in the fridge and in a few hours the fat will float on top, and thats your tallow (throw away the water) and then you'll be able to put a huge dollop of tallow on the brisket when you wrap

Dr.Retarded · 2026-07-03T21:23:55-0400

Lanx said:
you could just trim that fat and then make tallow from it easily, just put all the trimmings in a pressure cooker, 1/2cup of water and pressure cook for 1hr, then use a collander to strain the it in a jar, i usually get a little over a quart,(you'll probably get 1/2 quart since you didn't trim much) then put it in the fridge and in a few hours the fat will float on top, and thats your tallow (throw away the water) and then you'll be able to put a huge dollop of tallow on the brisket when you wrap

I was completely ready to do some heavy trimming on the fat but I got into it and it just didn't seem like it was that much compared to a lot of other videos showing different types of briskets. I didn't pick this one out my wife did, but I'll make it work.

And all honesty brisket isn't necessarily one of those things that I chomp at the bit to cook. I mean you know I'm no slouch when it comes to cooking different things, and if I really enjoyed brisket that much, I'd probably cook a few every year. And all honesty I'd rather do baby backs or pork butts.

Maybe it's because they're more forgiving, brisket's kind of one of those things that I like to have every now and then.

Don't worry though, I'll take photos, and if I screw it up I'll freely admit it. Then figure out where I may have gone wrong, and do another one next year.

Dr.Retarded · 2026-07-04T08:02:02-0400

Lanx so got up at 4:00 got it on at 4:30, but have an issues with temperature control. I kept spiking over 300. I think part of it is I put a chunk of mesquite on there, because I thought I had some other hardwood, but that's all that was on my container. I think once it started burning it ramped everything up. A little water on the coals to keep the fire down and I'm sitting at 300 or a little less, but having a monitor constantly. I think unfortunately what happened is that chunk of wood started igniting the back half of coals for the cook.

I got all my vents shut to try to dampen it down, and I figure it will kind of burn itself out a bit, and then I can readjust.

Lanx · 2026-07-04T10:20:01-0400

Dr.Retarded said:
Lanx so got up at 4:00 got it on at 4:30, but have an issues with temperature control. I kept spiking over 300. I think part of it is I put a chunk of mesquite on there, because I thought I had some other hardwood, but that's all that was on my container. I think once it started burning it ramped everything up. A little water on the coals to keep the fire down and I'm sitting at 300 or a little less, but having a monitor constantly. I think unfortunately what happened is that chunk of wood started igniting the back half of coals for the cook.

I got all my vents shut to try to dampen it down, and I figure it will kind of burn itself out a bit, and then I can readjust.

is it any better now?

Dr.Retarded · 2026-07-04T10:27:36-0400

Lanx said:
is it any better now?

I'm fluctuating between 275 and 300. I'm just having a monitor of the goddamn thing every 15 minutes and I've been spritzing the coals just to keep them tampered down. I mean it looks like a brisket, I'm proving it I'm hitting 140 to 160 on various sections dependent on where it's at in location to the fire or the exterior of the kettle. The middle was still low.

I know I initially had said I wanted to wrap in paper but I might just do the Texas crutch and wrap that bastard up and tin foil.

I honestly think the issue is I put that chunk of mesquite on and it just ignited all of my slow roll charcoal.

One thing though is that I've been topping off the water reservoir a couple of times on the slow n sear. It's definitely a moist environment in there, and it's funny because I've just been shooting out of fog Bank like cloud kill across the entire cul-de-sac and into the adjacent one.

Lanx · 2026-07-04T10:38:35-0400

Dr.Retarded said:
I'm fluctuating between 275 and 300. I'm just having a monitor of the goddamn thing every 15 minutes and I've been spritzing the coals just to keep them tampered down. I mean it looks like a brisket, I'm proving it I'm hitting 140 to 160 on various sections dependent on where it's at in location to the fire or the exterior of the kettle. The middle was still low.

I know I initially had said I wanted to wrap in paper but I might just do the Texas crutch and wrap that bastard up and tin foil.

I honestly think the issue is I put that chunk of mesquite on and it just ignited all of my slow roll charcoal.

i guess you should have also miter sawed up your wood, heh

i did foil for both of my recent smokes, but thats cuz i was using goldee method and cooked em to 195 before wrapping. the bark never fell off or "broiled off" that i saw ppl say happens w/ foil vs paper, but by then i wasn't really cooking, more like holding at 150

Dr.Retarded · 2026-07-04T10:48:22-0400

Hey just because I no longer have access to a bandsaw doesn't mean I didn't get it split into usable chunks. I just wasn't counting on it igniting the rest of the charcoal. Haven't used a lump of mesquite hardwood in a while, and that may have done where I screwed up. Should have gone over to my neighbor and just asked him for a couple of sticks of oak, but c'est la vie.

Lanx · 2026-07-04T10:51:31-0400

Dr.Retarded said:
Hey just because I no longer have access to a bandsaw doesn't mean I didn't get it split into usable chunks. I just wasn't counting on it igniting the rest of the charcoal. Haven't used a lump of mesquite hardwood in a while, and that may have done where I screwed up. Should have gone over to my neighbor and just asked him for a couple of sticks of oak, but c'est la vie.

i saw a good tip from henry soo, he'd sharpie p/m/a/ or h at the ends of his chunks so he'd know whats what, i put my wood in a bucket outside, so that works

Dr.Retarded · 2026-07-04T10:58:13-0400

Lanx said:
i saw a good tip from henry soo, he'd sharpie p/m/a/ or h at the ends of his chunks so he'd know whats what, i put my wood in a bucket outside, so that works

I've seen a lot of videos of his and that guy's pretty sharp, no pun intended. I just don't smoke or do long Cooks like this as often. My wife had finally gotten up and was going to make biscuits, and she was asking me how everything was rolling.

I think the biggest conclusion is it's not a piece of meat that I cook very often and I'm super familiar with, so I'm figuring it out. I'm sure it will be edible, and maybe I'll be pleasantly surprised that it's stupendous. But take away from our conversation though was that I don't ever cook brisket, that's because I'd rather cook pork butts because you can get a hell of a lot more mileage for the same price, and to me it's more versatile.

I appreciate your advice because I know you're not just cooking dogs and cats all the time...

I'll get some photos up soon, and you can Uncle Rodger me.

Dr.Retarded · 2026-07-04T11:13:19-0400

Lanx so I was just probing it. I'm getting above 170 all around the outside and the center is 155 to 160. Looks like I'm doing a hot and fast brisket, but I wonder if I just start killing the fire and letting it sit in there, it'll carry everything at home.

Maybe that's not a bad thing because within an hour if I had to hazard a guess, I can probably go ahead and wrap it and just leave it sitting as the coals die down.

Thoughts?

Lanx · 2026-07-04T11:21:25-0400

Dr.Retarded said:
Lanx so I was just probing it. I'm getting above 170 all around the outside and the center is 155 to 160. Looks like I'm doing a hot and fast brisket, but I wonder if I just start killing the fire and letting it sit in there, it'll carry everything at home.

Maybe that's not a bad thing because within an hour if I had to hazard a guess, I can probably go ahead and wrap it and just leave it sitting as the coals die down.

Thoughts?

i mean youre at the stall now, so you can try to fight it with the weber, or maybe just double foil wrap and bring it inside and finish in the oven at 225, (internal 195) i'd do that if you are unsure

Dr.Retarded · 2026-07-04T12:43:02-0400

Lanx said:
i mean youre at the stall now, so you can try to fight it with the weber, or maybe just double foil wrap and bring it inside and finish in the oven at 225, (internal 195) i'd do that if you are unsure

Wrapped and back on. Was pushing 185 around the edges and 170-175 in the center.

Now it's tater salad, coleslaw, and baked beans prep. Fortunately I can rely on the wife to do all of that cuz she knows exactly how I want it.

Lanx · 2026-07-04T12:59:42-0400

Dr.Retarded said:
Wrapped and back on. Was pushing 185 around the edges and 170-175 in the center.

View attachment 633239
View attachment 633240

Now it's tater salad, coleslaw, and baked beans prep. Fortunately I can rely on the wife to do all of that cuz she knows exactly how I want it.

looks good you should have a good amount of time to rest it, are you hosting or going to?

Dr.Retarded · 2026-07-04T13:04:11-0400

Lanx said:
looks good you should have a good amount of time to rest it, are you hosting or going to?

Nope just doing stuff at the house, but promised our neighbors bringing them over a big plate of everything.

Thanks, though. I wasn't certain at first, but pulling it off and feeling it being pretty jiggly already, even if it was hot and fast, I think it's going to get dialed in after the wrap for a couple of hours. With it only being noon, throw that bastard in the Omaha steak cooler for a few hours while l we get everything else situated.

I shall report back with carving photos. Again, I do appreciate the help and advice, no homo.