Did you get the brisket? I still have not got the nerve but a lot of pork butt and ribs wonderful
Finally finished my old HeaterMeter 4.0 after 7 years
I started it at the same time I built the smoker, but the ugly drum smoker holds temps so well that I wasn’t incentivized to finish it. That is, until I wanted to do an overnight brisket cook.
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I’m in the opposite boat. My heatermeter is awesome, but I’ve found I no longer like cooking brisket low & slow. I get more consistent and tastier results with about 6 hour cooks around 300 degrees.
I hear ya, been wanting to try turbo brisket. I was tired of looking at that unfinished Heatermeter, it needed something to do.
Oh yeah, you’re the guy who was wanting to do a gaucho/Santa Maria grill. How’s that coming along? I bought fire brick this week! That’s something I guess. I troll the surplus bins at the local metal mart for potential parts.
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What us you favorite style wrapped unwrapped easier for a novice low and slow or hot and fast?
I’m a hot and fast convert. I’ve gotten consistent results with the following recipe:
12-15# packer brisket (costco prime. be picky, look for a thick flat, good marbling, and you want it floppy)
Salt and pepper
Hickory smoke at 300F for 4 hours, fat and point side toward the heat
Wrap tightly with butcher paper and cook for another hour
Then begin checking for doneness every 20 min or so, should be ready to pull within an hour. Poke it with a temperature probe and it should feel like poking into butter.
(Very important) pull it and let it rest for a couple hours. I’ll wrap it in towels and throw it in a warm cooler or put it over a foil pan in the oven at 170F.
It’s still cooking and tenderizing during this long cool down.
Recipe credit goes to a guy called Bludawg that posts this method in a bbq forum.
I did 225 cooks for years, was always hit or miss, usually a miss.
On a side note I use a ceramic grill. I have a theory that it can hold temps more easily and consistently at 300 then it can at 225. At 300 I have no need for the heatermeter any more and it doesn’t need babying.
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It’s on the list of projects. Looks like we might be moving soon so it’s getting pushed back even further. Ill be excited to see what you come up with!
Thanks sounds easy enough still to 195 200 ok or you just poke 
Give it the old poke. The delicious collagen melting process will finish at varying times and temps from cow to cow. Even if it’s not quite butter when you pull it can still finish in the slow rest stage.
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Thank you for the pointers
My process is really close to Kyle’s. I run between 250 and 300 letting the pit fluctuate. I don’t bother wrapping. I also use the wireless thermometer. I set the alarm at 190. Then I poke every 5 degrees until done.
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Not smoked, but I cooked some really yummy lamb chops for dinner tonight. Marinaded them in a brown sugar, cinnamon, and anise mixture. Then cooked them under the broiler.
Had an outage at work trigger just as I was taking them out of the stove… so I ignored the outage until after we ate 
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I did a brisket but didn’t get a picture 6lb in 6 hrs plus or minus wonderful next one I get pix before the vulture get to it
11lb of pulled pork for today’s lunch.
Bad news… went to plug the Fireboard into the charger and the micro-usb charge plug on the device broke off. Looks like I’ll be taking the device apart this week. I’ve never been happy with the dumb micro-usb as a charge port on this device, so I’ll probably replace it with a real power connector.
Luckily I had just charged it the other day and noticed something was weird with it. I had to prop up the cable to get a good connection. A full charge will last nearly 24 hours on this device, so there was plenty of charge to do both the pulled pork and a rack of ribs today.
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I thought the micro usb had the advantage over the mini in that it was supposed to break the cable before breaking the on board one. But I still have broken a few myself.
I think part of the issue is that the waterproof case made it hard to plug the cable in or tell when it was in the right way.
I eventually cut it off, but I think I had already damaged the plug. I put in a support ticket about it yesterday and expect to hear something tomorrow.
Anybody see the American barbeque showdown on Netflix? I’m really not sure who greenlights these things. It’s got a similar style to forged in fire, biggest loser, power, etc.
Curious what people who actually know smoking think.
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