James17

Looks great and way cheaper than I expected https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire-series/22510001.html Wonder what price it’ll be in the UK. Apparently in the US it’s available for pre order cyber Monday

No never double wrapped. I’ll try next time as I prefer the park you get with paper

So whole brisket done this weekend. It was a whole brisket from English Steer beef. Looked pretty good cooked it at 255 for 6 hours and then wrapped in pink butcher paper. After a further 6 hours it was still stuck at 177f. I decided to wrap over the paper with foil and within an hour it was done. So do I need to improve how tight my wrap is, or maybe double wrap? At single wrap it was stuck at 177 for a few hours but as soon as I wrapped in foil it started climbing. I ran the guru and iGrill side by side. They read 10f apart for about an hour and then we’re within a few Fahrenheit. So probably probe placement. Ended up up looking like this. And was amazing.

January 18th? Or maybe feb 8th

1st doesn’t work either for me. Looks like Jan or Feb

I have a Weber iGrill and a therma pen so I’ll run the iGrill and guru probe together at the weekend to check. Also have a new guru probe on order Incase

Those dates are booked already but the 30th would work for me

Thank you for the welcome everyone. Great to meet some like minded peeps. Everyone loves coming to mine for food, but they never return the favour, ironically I don’t mind because the joy of serving an epic spread that everyone appreciates is enough joy. In in the words of Harry Soo. Spread BBQ love. Also id rather eat my food and drink their booze! @Justin would love to meet up @Raptor72 I’m a member of Boyce hill golf club so I’m in Benfleet all the time.

I know it’s crazy. Probe was about 2 inches away. Dome temp read about 20f lower than the probe so I don’t see there was an issue. New brisket goes on tomorrow with a Boston butt so should be fine.

Hi all, joined a few days ago and forgot to introduce myself here. I live near Leigh-on-Sea and am getting more and more into BBQ every year. Insurance underwriter by day in London and BBQ cook most evenings and weekends. Currently own weber Spirit gas WSM weber performer deluxe weber go anywhere charcoal (love this thing for solo cooking)

Costco in the UK don't seem to do whole brisket or boston butt. they have a rolled brisket (5lbs) which is a brisket cut in half and they trimmed all the fat off so won't be getting again. the pork shoulders are again rolled and about half a shoulder but great quality and good if you don't wan to do a whole shoulder. I get whole brisket and shoulders from my butcher. i placed the order yesterday for collection next week. Tom Hixson (can find on google) look like they do some amazing cuts from all over the world. I am yet to try as don't want to ruin a top end Snake rivers or wagu brisket. I'll wait till i have a few more cooked and done well.

Hi Hoogl thank you for the warm welcome. All previous cooks have gone great, with or without the guru. I did wrap it tight but i'm sure there is room for improvement, next time i'll foil and broth it I think as it was my fist time with butcher paper. But regardless a 23hr cook, a chunk of it at 270f should have gotten the temp above 172. I'm baffled by the whole thing. Ordered a whole brisket for the coming weekend to have another go so i'll update here. Weirdest experience.

New member so hello everyone. I BBQ about 3 times a week and do a lot of ribs and pulled pork but have only done one brisket I just did my second brisket, a 5lb USDA cut of brisket that I spotted in Costco. It never got above 172f. I started the cook at 8:00am on my WSM at 225f using a BBQ guru cyber cloud, so BBQ temp was monitored the whole time and was about 25f above dome temp. Hit 150 in about 2 hours. I wrapped it in butcher paper after another 2 hours. Brisket stayed at 150 for 2 hours so I bumped the temp to 250 for a further 3 hours. Brisket got to 160. bumped to 270 and by the time it got to 11:00 pm (15hrs later) it was only at 172f. I reduced the temp to 225 and let it run overnight. 7:00 the next morning (23hrs cook time) and it was still at 172f probe was in the point and I did multiple checks with a thermapen that conformed 172f at multiple points. I took it off and obviously the flat was ruined and the point was very tender but the a bit dry in places. How can a brisket never get above 172f. Please help.