@grillswith @StLouHoo @DFresh11 @BDragon I just got home from a volleyball tournament and I couldnāt focus on the games because I was worried about the brisket. It looks awesome. Great smoke ring.
Maybe @Cuts_from_The_Corner can do a brisket breakdown with all relevant stats. The real question I have is can that brisket be a rim protector for us next year? We may need him.
How much brisket are we talking. I feel like @JBHoo effort is highly skilled, especially for someone new to the sport, but may not have the size needed inside when youāve got 10 guys on the court.
Analytics:
The Tale of Two Cooks: A Statistical Roast
Unwrapped Phase: 7 Hours at 180Ā°F (Aiming for 160Ā°F, Stalled at 145Ā°F)
Target Temp: 160Ā°F (the dream of tender, juicy perfection).
Actual Temp: 145Ā°F (the stall that broke your heart).
Time Invested: 7 hours (420 minutes of you staring at the thermometer like itās a suspense thriller).
Temp Shortfall: 160 - 145 = 15Ā°F (9.4% below target, or as your meat said, āIām not ready for the big leagues!ā).
Stall Probability: 100% (because of course it stalledāBBQās unwritten law: meat loves to nap at 145Ā°F).
Progress Rate: 145Ā°F Ć· 7 hours = ~20.7Ā°F/hour (crawling slower than a sloth in a snowstorm).
Emotional Impact: 75% frustration, 20% denial, 5% hope youād hit 160Ā°F if you whispered sweet nothings to the smoker.
Statistical Chuckle: Your meat was 90.6% of the way to 160Ā°F but decided to take a 15Ā°F vacation. Rude.
Wrapped Phase: 5 Hours at 225Ā°F with Broth (Aiming for 205Ā°F, Currently at 160Ā°F)
Target Temp: 205Ā°F (the promised land of fall-apart glory).
Current Temp: 160Ā°F (not bad, but still 45Ā°F shy of BBQ nirvana).
Time Invested: 5 hours (300 minutes of you praying the broth works its magic).
Temp Shortfall: 205 - 160 = 45Ā°F (22% below target, or as the meat says, āIām hydrated but not motivatedā).
Progress from Stall: 160 - 145 = 15Ā°F in 5 hours (better than the unwrapped phase, thanks to the broth bath).
Progress Rate: 15Ā°F Ć· 5 hours = 3Ā°F/hour (still slow, but at least itās movingālike a turtle with a purpose).
Broth Buff: Unknown % boost (broth is the BBQ equivalent of a motivational coach, but itās not a miracle worker).
Probability of Hitting 205Ā°F: ~60% (assuming no more stalls and your smoker doesnāt decide to take a coffee break).
Emotional Impact: 50% optimism (broth is your wingman), 30% impatience, 20% wondering if you shouldāve just ordered takeout.
Statistical Chuckle: At this rate, youāll hit 205Ā°F in another 15 hours, or roughly when your guests start eating the side dishes out of desperation.
Temp Efficiency:
Unwrapped: 145Ā°F Ć· 180Ā°F = 80.6% of smoker temp utilized.
Wrapped: 160Ā°F Ć· 225Ā°F = 71.1% of smoker temp utilized (wrappingās supposed to speed things up, but your meatās playing hard to get).
Stall Drama: Unwrapped phase had a full-on stall at 145Ā°F (classic BBQ betrayal). Wrapped phase hasnāt stalled yet, but at 160Ā°F, itās giving you side-eye like itās considering it.
Brothās Contribution: Gave you a 15Ā°F boost in 5 hours, compared to 7 hours of unwrapped agony for the same gain. Broth: 1, Stall: 0.
Time-to-Temp Ratio:
Unwrapped: 7 hours for 145Ā°F = 0.048 hours/Ā°F.
Wrapped: 5 hours for 15Ā°F (from 145 to 160) = 0.333 hours/Ā°F (brothās helping, but itās not exactly Usain Bolt).
BBQ Wisdom (with a Grin)
Your meatās 145Ā°F stall in the unwrapped phase is the BBQ equivalent of hitting snooze on an alarm clock. Itās normal, but it feels personal.
Wrapping with broth at 225Ā°F is like giving your meat a spa dayāitās moving again, but itās still taking its sweet time.
To hit 205Ā°F from 160Ā°F, youāre looking at ~10-15 more hours at this rate (3Ā°F/hour). Crank the smoker to 250Ā°F if you want dinner before midnight, or sweet-talk the meat into cooperating.
Probability of guests raiding your fridge before itās done: 95%. Hide the good snacks.
Final Stat for Laughs
Keep us posted on whether that meat hits 205Ā°F or stages another rebellion!
So yeah at the 4:30 mark I was at a temp of 195 and wanted to be able to feed my guest at a reasonable time so we upped it to 250 and it took about another hour.
This brisket lost a lot of size last night Iām not sure it could protect the rim at the same level it couldāve Friday afternoon.
I like to look at hitting 90.6% of temp like free throw shooting. Weāre all thrilled with a 90.6% FT shooter until the one he misses couldāve sealed the game in ACC tournament semis and instead the opponent hits a BS buzzer beater to ruin our season.
All I know is this thread was best of LRA yesterday. Awesome job on a maiden voyage. Kudos for taking attention away from portal. You, sir, deserve an award! @DFresh11 can we get this man something?
Looks like he got a perfect tag line out of it.
Maybe we can find a nice rump roast in the transfer portal that can handle brother JB for Sunday
If anyone is in Richmond todayā¦ you can go to River City Sportsplex for the Quadball National Champioships.
What is Quadball? A game derived from Harry Potter Quidditch.
UVa has a team that qualified. They played Missouri and Texas yesterdayā¦
I am sadly missing it because i have to referee whiny adults playing soccer today in the Richmond Adult 3rd division. LOL!
Will Quadball take over LRA like brisket smoking did yesterday???
Nerds
Okay, hereās another useless piece of info to throw out while we wait for commits. Iām wondering if the native pronounciation of āNorfolkā VA is going to disappear as generations pass. Everyone from the Tidewater area of Virginia pronounced it āNawfikā when I grew up in the 50ās and 60ās. That pronounciation actually comes from the British pronounciation of Norfolk. I can always tell if someone is a native of the area by how they pronounce it but there are fewer and fewer of us out there that pronounce it that way and people look at me cross-eyed when they hear me pronounce it. Are there any of you old-school Nawfik people out there?
Kind of like Corolla on the Outer Banks? Ca-RAW-la
My mother and her siblings grew up in Franklin (as in peanuts, not moonshine) and all spoke with an old time Tidewater accent. My aunt lived her adult life in Hampton Roads and it really was Nah-fuk. No one under the age of 80 still has that accent. Itās just about extinct.
Had to say it out loud to be sure, but I am a Nawfuck kind of guy.
I grew up there. I correctly said Nah-fuck for the first 40 years of my life. My two decades in Southwest VA, away from the locals has slowly corrupted it to Nor-folk.
I grew up in the Richmond area, but Iāve always and still do pronounce it Nawfik (and Suhfik I guess?). But I canāt remember the last time I said it out loud in conversation, got to be years since.
Looks like itās Pumaās AAU circuit
Yes. Thats the end of the sports internet Jazz. Solid work there
Whewā¦ i knew id get there at some point. YOLO!
Its @jazznutUVA cake day! ?!?! Thatās huge
