Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: smokeasaurus on December 30, 2012, 11:11:42 AM
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My last brisket cook of the year. Could've used the PBC or the Cookshack....but no....I rather sit out at 5 in the morning on one of the coldest mornings the Valley has had in a long time (34 is cold for the valley) but we are going old school today!! That means meat on one side and charcoal and wood on the other!!
If we are going old school Sagebrush Smoochy...you gotta WAKE UP!!!!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-158.jpg)
That's better!! Good Morning Smooch!! Obie Ques Smooth Mooove rub....good call!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-563.jpg)
6 am and the briskie is on with peach wood for smoke.....gonna tend me a fire today!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/003-102.jpg)
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It feels good to get primal and tend a fire now and again!
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I knew I'd entice you back to your in-direct roots (http://i50.tinypic.com/20ztyfl.gif)
I still think it's one of the best ways to cook BBQ
thank you for making me see the path ;)
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Thank You Captain!! I sure like to see that aluminum grill in action!! I agree with you heartily on in-direct cooking. I cook a little hotter than in my off-set, but the results are as good and I don't use near enough charcoal!!
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well? any updates yet? pics buddy. you must be drinking a coffee and brandy by now. ;D
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Should be done by now! ;)
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ohhhhhh
me likes
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Should be done by now! ;)
That sucker is at 191 internal already and we are going to eat today at 4 (don't wanna miss the Cowboys and Redskins) I might pull it off at 200 internal and then put it in the Electric Smoker at 140 for a couple more hours.....or maybe I will just wrap it up good and let it have a 3.5 hour rest......................
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Crutch has been applied!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-585.jpg)
Then wrapped in a heavy towel...don't worry Sagebrush...no one is going to start slicing early!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-159.jpg)
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The briskie set wrapped for 3 hours and I gotta tell ya....my last couple brisket cooks were not up to snuff but this brisket was a winner. Very moist and tender. It was wet aged for 2.5 weeks and then rubbed and back in the fridge for 2 more days. Then in the freezer for 3 days and then fridge thawed for 3 days. A couple of years ago I slept late on a brisket cook and couldn't cook it so I got mad and tossed it in the freezer to hold till the next weekend and I had a real good brisket cook then as well. So this will be my standard briskie prep regardless of the pit I use!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-2234.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-160.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/003-103.jpg)
I wanted to use your new Weber, Smooch, but the brisket wouldn't fit!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-155.jpg)
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what a nice looking brisket. looks very moist.
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Man I sure could use some brisket :P after seeing your cook.
Nicely done and thanks for the post. Like how you did the coal.
Maybe I should drag out the old smoker and do some charcoal smoking on maybe hot dogs and than ribs to see if I can still manage it.
I have seen many improvements, by you guys, on how to stack the coal and such.
But let me be clear about this, I will not revert to old school smoking when doing a overnight smoke because at five in the morning I will be a sleeping while the pit is a smoking. :)
Again nice post.
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Really pretty brisket Smooch!
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Smoke Was it FUN?
Smooch doesn't look like a morning person/ frog ;D
Brisket looks great!!!
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Looks perfectly moist!
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smoke and smooch, great looking brisket.
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Looks Great Smoke, aint had me no brisket in a coons age :)
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Nice job smoke! Looks delicious!!
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It was fun LA!!!! But I gotta agree with Savannah about one thing.......next time I do an old school cook it will be in the summer!!! It was cold out there just settin around while in the background was the Cookshack, that is perfect for the cold overnight cooks. Oh well, nobody can accuse old Smoke of being the sharpest tool in the shed!! :D
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Beautiful looking brisket my brotha! Everyone have a safe and happy new year.
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It was fun LA!!!! But I gotta agree with Savannah about one thing.......next time I do an old school cook it will be in the summer!!! It was cold out there just settin around while in the background was the Cookshack, that is perfect for the cold overnight cooks. Oh well, nobody can accuse old Smoke of being the sharpest tool in the shed!! :D
Smoke , to be honest the best indirect cooks are done on a lazy day with great weather, a book,
Fleetwood Mac music on & a supply of adult beverages 8)
I have "set & forget" cookers for this time of year !
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Next time I want to go old school LA, I am gonna look outside the window first!! :D ;D