Low & Slow Ledger brisket.top

Low & Slow Ledger

Barbecue smoke logs with the numbers left in.

Every entry is one real cook: pit temperature minute by minute, the internal reading at each turn, when it got wrapped, how long it rested and how it sliced. No sponsored rubs, no twelve-paragraph preambles.

Pit trace

Pit temperature against internal temperature, minute by minute · Minutes from fire-up

-200204060801001200m1hwrap stall 0°C17:30
17:30 · Both tenderloins on, silver skin removed, tails folded underpit 107°C / internal 6°C
17:50
17:50 · Nothing donepit 107°C / internal 31°C
18:15
18:15 · Rotated, spritzed oncepit 108°C / internal 48°C
18:35
18:35 · Started checking every 10 minutespit 108°C / internal 57°C
18:55
18:55 · Checked the tail separatelypit 108°C / internal 61°C
19:15
19:15 · Pulled, rested 15 minutes under foilpit 108°C / internal 63°C
pitinternal

Hover a marker for the cook note

Most recent entry
16 Oct 2026
Cooker
Pellet grill
Wood
Apple
Pulled at
63°C
Rest
15m
Score
3.8/5

A tenderloin is the wrong shape for a smoker. It is a fast, hot cut being cooked slowly, and the taper guarantees that one end is wrong. Fold the tail under, or cut it off and cook it separately — that is the whole fix.

Read the full timeline for this cook →

The ledger

Every cook in reverse order of publication. Rows are one line each: date, cut, wood, and how it finished.

DateCutWood CookerWeightResult
16 Oct 2026 Pork tenderloin Apple Pellet grill 2.4 lb / 1.1 kg (2 pieces) Juicy at the thick end, chalky at the tail3.8/5 14 Oct 2026 Brisket flat, cured for pastrami Oak Insulated cabinet 11.2 lb / 5.1 kg Deep pink to the centre, peppery crust, slices paper thin4.6/5 11 Oct 2026 Lamb rib rack, frenched Pecan Ceramic kamado 3.1 lb / 1.4 kg (8 bones) Pink to the bone, smoke barely visible but clearly there4.4/5 8 Oct 2026 Duck breast, skin on Cherry Ceramic kamado 1.5 lb / 0.7 kg (2 breasts) Skin rendered but not crisp; the fat layer was still 5 mm thick4.1/5 5 Oct 2026 Pork loin, dry cured for back bacon Maple Insulated cabinet 5.3 lb / 2.4 kg Even pink cure, slices at 3 mm for sandwiches4.6/5 2 Oct 2026 Whole packer brisket, foil boat Oak Offset stick burner 11.9 lb / 5.4 kg Crispest bark of any wrap method tried this year4.7/5 29 Sep 2026 Smoked meatloaf in a bacon weave Hickory Insulated cabinet 3.3 lb / 1.5 kg Bacon lattice crisp on top, sides soft; sliced clean at 2 cm4.3/5 27 Sep 2026 Whole turkey Apple Offset stick burner 15.7 lb / 7.1 kg Breast at 74°C when the thigh hit 82°C, with a 25-minute ice-pack head start4.5/5 25 Sep 2026 Beef plate short ribs (dino ribs) Oak Offset stick burner 7.9 lb / 3.6 kg (3 bones) Slice held together on the fork; the best single bite on the ledger4.8/5

Browse the full index (9)

25logs published
165hhours on smoke
85.7 kgmeat through the pit
7/8woods worked through
4.47average score
65/74/93internal checkpoints °C