2021.01.24 Go Bills Brisket

I had an 8 pound flat in the freezer and decided to have brisket to go with the AFC championship game. The last time I did a flat only it was very dry. I have a slight variation in plan this time. Read on …

The Plan

Start at 0900 with the BGE dialed into 235 degrees with hickory chunks for smoke. I will injected with moisture magic from Kosmos Q. I plan to use mustard for a binder with Kosmo’s Q cow cover on all sides and Montreal steak seasoning on top. Lastly, a drizzle of Worcester sauce on top ( got this idea from Harry Soo). Once we get her to 165 IT, wrap in butcher paper until we get her up to 203. Then wrap in plastic wrap ( still in butcher paper ). Place in oven that has been at 200 degrees. The idea here is to re-moisture it. Turn the oven off and let the brisket rest for 1 hour before serving. Kick off of 2021 AFC championship game is 1840 hours.

The Execution

Here is the start of the cook ….

Timeline: At 1300 hours, the IT was 142. I was hoping for closer to 170 after 4 hours. So I cranked up the BGE temperature to 270. Still plan to wrap at 1400 hours no matter what.

The Result

This cook took way longer than I thought it would. So at 1600 hours I put it in the oven. The IT was around 180. After an hour and a half in the oven it got up to 193! My guests were hungry and the game had already kicked off so I decided to slice it real thin. It was still very delicious and had a generous smoke ring. I forgot to take pictures.


Next Time …

My next brisket will be low and slow but I’ll budget 12-18 hours of cook time. For this flat, I probably should have gone hot and fast. Probably.


2020.12.25 Prime Rib

I started with a 9.7 pound USDA prime bone-on roast. I removed it from the fridge at 11:00 am. My plan is to put it on the BGE around 11:30 on the Joe rotisserie.

I used mustard as binder and Komos SPG all over. I did a light coat of Texas beef on fat cap. I put the meat on the BGE at 13:35. I tried to maintain 280 degrees but to much air leaks with the Joe-Tisserie.

I created a mop sauce from 1 stick of butter, 3/4 cup olive oil, chopped fresh rosemary, 1 clove garlic ( crushed ) and about 2 tablespoons olive oil. I made a basting brush from rosemary and thyme sprigs. Baste at 30 minute mark and 90 minute mark.


13:35 – meat on; BGE shot up to 340 or so. Too much air leaking with that Joe-Tisserie on. Baste at 30 60 and 90 minutes.

15:00 – Meat temperature was 83-87 degrees.

15:45 – Meat off. Internal temperature was 140 on ends but center was at 108/110.

15:45-14:15 let rest in oven ( it was off )

17:15 Finished in oven under broiler for 10 minutes before serving

I forgot to take pictures of finished product.


2020.10.31 OTT Chili

I have been seeing posts about “over the top (OTT)” chili and I was curious about it. So I made it. And let me tell you something: It was the best damn chili I have ever had!. The first step is to watch this you-tube video from Rob Beane:

I altered the recipe slightly. I left out the bell peppers for my wife’s sake. I would like to do this again with the peppers. Here is my recipe and steps:

Over the top (OTT) Chili Recipe #01

Ingredients List

2 pounds ground chuck 80/20
1 pound beef tips
4 cans of beans. Use a variety (kidney, white chili, black, pork&beans, etc)
2 packets of McCormick chili mix (mild or medium)
1 tsp cumin
16 oz diced tomatoes or stewed omatoes (prefer stewed)
28 oz crushed tomatoes
1 can tomato soup
6 oz tomato paste
½ cup Unsalted beef broth
2 whole garlic cloves, diced
1/2 onion diced
Salt and Pepper or SPG


Start cooker an hour before need. You need 4.5 hours of cook time so start cooker 5.5 hours before serving. Get cooker to 300-320 degrees.

Optional: add hickory or oak wood chunks for smoke; For this cook I use the BGE and Rockwood lump;
I did not add wood chunks.

Heat a skillet with some oil and saute the garlic and onions (translucent).
Brown the beef tips.
Add beef tips, tomato products, beef broth, 1 pkg chili mix, and cumin to cast iron Dutch oven; add garlic and onion, and beef broth but no more than ½ cup.

Form ground chuck into a large ball; fold in chili mix; Flatten slightly;

Add Dutch oven to cooker. Put a rack over the top and put meat ball on top of rack so meat drips into dutch oven. Add salt/pepper/garlic to top of meat ball to form light crust. Go easy!

Cook at 275-300 for 90 minutes or until meat reaches 140. Once meat is at 140 remove from cooker and break up into crumbles. Use a pizza cutter wheel to chop it up. Monitor chili so it doesn’t get dry. Add beef broth if necessary; Add meat and beans to Dutch oven. Do not drain beans Let simmer for another 2 to 2.5 hours at 290-315. Stir every 30 minutes. Add some bearded butcher Chipolte rub. About 2 teaspoons; stir in.
Beans used:
32 oz of dark red kidney, 1 can bush white chili beans, 1 can pork& beans. Pot was full to brim. Did not drain beans.


Here is a link to my SMOTBOT run for this cook; I trouble keeping keeping temperature at 300 but I think the temperature probe is off.

Ok, this was the best chili I have ever had! You don’t need a BGE to make this chili; any smoker will do. I recommend going easy on the smoke so it doesn’t overwhelm the other ingredients.



2020.05.31 Brisket

I do not have any pictures of the final result. But here is what I did and this was my best brisket to date. Brisket came from Hassell cattle company.


I trimmed according to a good video I found on YouTube:

The key here was “leave the fat on”!

The cook

I went hot & fast using Kosmos recipe, including injecting. Here is a timeline plot:

The total cook time was just under 5 hours then a two hour rest in cooler.


Best brisket yet. I will never use low and slow again ( probably !) .



2020.05.03 Beef Short Ribs


I have 3# of beef short ribs from snake river farms. Going to rub with meat church holy cow. Pretty much follow the recipe from here:

Smoke at 250 with hickory for 2.5-3 hours. Transfer to foil pan with braise for about 2 hours. Crank up egg to 300 during time in foil pan. Plan to eat 6/630 pm. Be sure to rest at least 20 minutes.


I started the BGE around 1300. Set the smobot to 250. Smobot was acting up even after cleaning it. I had enough holy cow rub for all short ribs. I used duck fat for binder. Meat was on around 1410. At 1445 smotbot stopped working. Daisy would not close. Switch to fireboard and fan. All good now. Set point is now 275. Made braise liquid . I did not have carrots or celery and used 2 cups beef stock, one can beef consume and 1 can french onion. I used minced onions and garlic. around 1530. Warm in oven at 275 before adding meat.

At about 16:10, meat transferred to braise liquid in foil pan and set point to 300.

At about 1650 – meat was tender to probe. Temperature was 205-207 via thermopen. Going to rest for about 50 minutes.


You cannot go wrong with short ribs! These cooked faster than planned but that is OK. That just means they rested a bit longer before serving.

Link to time/temperature plot:


2020.04.19 Ultra Low and Slow Brisket


I picked up a prime packer at Costco. It weighed 11.5 pounds. For this cook, I decided to take the ultra low route. The idea is to cook overnight at 190-200 degrees. I trimmed the brisket (minimal) and used holy cow rub from meat church. After rub applied, I sprinkled Worcester sauce on flat. I ran out so I used soy sauce on point. Patted it down. This idea was from Harry Soo.

I got the BGE down to 200 and put the meat on around 2100 (9pm) and let it roll!

SMOBOT Time Plot.

Here is a picture taken at 0730 (Sunday). This is after 10.5 hours in the smoke. The juices ran out when I pulled the probes!


I wrapped in butcher paper at 0730 and poured in Kosmos Q brisket mop (1/2 bottle ) and 1.5 cans of beef consume soup. I set wrap in a deep foil pan to catch juices. I cranked up the BGE to 235. At 1100, the meat was around 190-195. Set BGE up to 300. At 1200 I removed from foil pan b/c meat temperature was not climbing. Set the temperature to 325. At 1310 the meat temperature hit 205+ and probes with thermopen were very tender. Put in foil pan, wrapped in two towels and into dry cooler. I will take it out around 1730 hours.

I was not happy with this cook! Meat was a bit tough. I left too much fat cap on. It was not dry, however. It was a bit spicy. The holy cow has too much pepper. I will be sticking with hot & fast from now on!


Flat Iron Steak

I cooked at 2.5 pound flat iron steak. Marinate overnight. High heat – 550+. flip every 2.5mins; make a nice cross-hatch pattern. Do not go over 125. 120-123 is idea. Took about 10-12 minutes to cook. Flat iron steak is awesome.


I used the marinade from here:


Very Low & Slow Pork Butt


I decided to make pulled port because Tops had a 7.25 pound butt in the case. We are in the middle of the COVID-19 “lock down” so I was surprised to find this. I got home around 12:00 noon and decided to cook this at 220. Yes, it would not be ‘done’ until around 2100 ( 9 pm ). Plan is to roll at 225 and NOT wrap. I used mustard binder and kosmos Q killer bee honey rub. I also posted some pictures to Instagram for #stayincookout because most of the country was in self-quarantine.

What Actually Happened

I got the BGE to 220 and put the meat on around 1345 hours. At 1515 I opened to spritz. The smobot would not close up and the temp shot quickly to 270. I did not notice the smobot malfunciton for about 20 minutes. Remvoed the smobot damper and put smokware on. It had been raining all day too. Hope I did not damage the smobot. Switch to fireboard with blower around 1600 hours.


As you can see, temperature shot up around 15:15(!)


I removed the meat around 23:20 and put in cooler. I woke up the next day and at around 0930 the meat temp was 120. You cannot serve it this low ( 140 is lowest you should serve at). I will shred later and re-heat. Probably make pizza with this.


I would never start this late for serving the same day. The idea here was to make meat to use during the week.


Two Corned Beefs and Cabbage


I cooked two corned beef briskets and smoked cabbage. Used BGE for the meat and the PBC for the cabbage.


Slather both cuts with mayo ( yes, mayo ). Season with coarse (16# mesh) pepper only. Corned beef is very saltly. Start BGE with set temp to 225. Plan to smoke for 4 hours, until IT is 130-135. Cabbage prep: cut core out, but save it. Season hole with SPG; Add 1/2 stick butter and some Worcester sauce. At about the 4 hour mark, cut potatoes and carrots.


0910 started BGE; 1010 meat on. 1315 added cabbage; At 13:40 I fired up the PBC for the cabbage. At 1500 set BGE to 300. At 1520, transfer meat to foil pans, add very warm water about 3/54 up the side of the meat. Add veggies, cover tight and return to BGE. Set BGE to 325 at this time. Two pans would not fit so I put smaller cut in oven at 290 (in the foil pan).

At 17:10 the larger cut was removed from the BGE. IT was 205-212 and super tender(!) The one in the oven was only at 199 at this time so I let it go a little longer.

Here is the SMOBOT time line plot:


The smoked cabbage was awesone! The beef and veggies were too. This is now my goto receipe for St. Patrick’s day, or any day I want corned beef and cabbage!.


Hot & Fast 10# Choice Brisket (Costco)


Start fire at 0815. Plan to maintain 315-325.

Start trim at 0845. Separate point from flat. Inject with KosmosQ reserve + water. Put meat on at 10:00 am.


  • 0815 : started fire at 0815. Set point to 325
  • 0845 : start trimming; separate point and flat. trim fat kernel. Left most of fat cap in place.
  • 1005 : meat on
  • 1035 : Rotate each piece 180 and spritz. Add Fiberboard blower to raise temperature.
  • 1105 : Spritz only
  • 11:45 : wrapped
  • 14:25 : moved to cooler. Probe “like warm butter”; 209-212 IT.
  • 17:00 : Made burnt ends out of point. Add bbq sauce and returned to BGE for 20 or so minutes


Awesome! Not much of a smoke ring but so juicy! Hot & Fast is the way to go.

Here is the time plot from the SMOBOT: