Posts
8677
Joined
3/12/2011
Location
Fort Worth, TX
US
Edited Date/Time
4/12/2020 3:56pm
My company laid off around 15% of our company Monday. Been working from home for about a month and that has been the silver lining i this fiasco to me. I survived the layoffs fortunately but it's a real bummer to have it hit that close to home.
Decided to dust off the ole smoker this morning and get a brisket going while I work. Going old fashion with just salt and pepper. The wife pressure washed the pool deck and back patio yesterday and I got the yard mowed. The pool has been green and it's finally starting to come around. Going to work on the garden this afternoon and hopefully get some veggies going this week. No mid week slump for me.
Decided to dust off the ole smoker this morning and get a brisket going while I work. Going old fashion with just salt and pepper. The wife pressure washed the pool deck and back patio yesterday and I got the yard mowed. The pool has been green and it's finally starting to come around. Going to work on the garden this afternoon and hopefully get some veggies going this week. No mid week slump for me.
Don't let the water get too far out or you'll be etching the crap out of the plaster.
I am sure we will be getting play by play updates on the prep and cooking throughout the day, correct???
The lid on my inline chlorinator was stuck so I had to weld up a little handle to get more leverage on it. So it'll be getting a constant stream of chlorine this year again.
The last few times I've smoked I had a problem controlling the temp so I've been adding a handful of charcoal every 30 min instead of dumping a bunch of charcoal every two hours. So far it's working really well. I also soaked the wood in water overnight so it burns slower.
Here is where we're at right now.
The Shop
General Smoking Note: If the smoke is white color then you have too much wood or the wood is wet. You want to see the smoke coming out as what’s called “hot and blue”. You won’t see a lot of smoke. But it will be hot and have a slight blue’ish color. That is when you are getting optimal smoke flavor on the meat. You won’t get this with wet wood. White or grey smoke billowing out will leave a lot of black suit buildup on the meat. Depending on the wood you use it can be pretty bitter too. I’ll put on about 2-3 chunks of dry wood every hour. Each chunk is about the size of a fist or smaller. So I don’t really use much wood. Just enough to maintain that hot blue color.
This is what mine looks like. It’s sold under various brands with varying materials. But same design. I have an older model that has a little better material.
I would like something a little bigger. But this thing holds quite a bit and I’ve gotten pretty consistent with it. Still solid as a rock over a decade later.
Me, all bark and tough as nails. Burnt ends in the middle.
Maybe I’ll give it another go next time I’m at the store.
You are inspiring me guys!!!
This way of cooking it was a huge success. Sorry, forgot to take pics, but it turned out the best I have ever had.
I've got a pork butt coming tomorrow in a Sams Club order, so that is on deck this weekend! I'll try to remember to take some pics.
I’m sure its an old folklore but I’m sold on it. Haha
Pit Row
I like the idea of seering it on the grill once it's ready to eat. I do that with ribs but never thought to do it with a brisket.
https://thetiptoefairy.com/cowboy-brisket-casserole-a-quick-flavorful-d…
LOOKS GOOD!
The brisket looks and smells delicious. The samplers are also great. Curious how tender it’s going to be towards the center. I only got it up to 197 before I pulled it out so hoping it’s tender enough. Going to get the grill going and seer it before we eat. But the samplers are great so far.
What temp do you cook at?
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