1st brisket of the year on the Karubecue KBQ C-60

[5280Nole]

Sorry about the lack of more and better photos, yesterday was my birthday and there was more celebration going on than photo taking.

Here's a few poorly lighted photos of yesterday's brisket and a rib.

Brisket- decent smoke ring and nice and juicy:





Rib

[smokeasaurus]

Looks like a pretty good smoke ring to me 

What temps did you cook at? What was your choice of smoke? How did you season it?

We love pics but we would also like to know more about the cook and the techniques involved 

Happy Birthday 

[sliding_billy]

Nice looking brisky.

[Pappymn]

Nice looking brisky.

X2

[5280Nole]

Looks like a pretty good smoke ring to me 

What temps did you cook at? What was your choice of smoke? How did you season it?

We love pics but we would also like to know more about the cook and the techniques involved 

Happy Birthday 

Thanks.

I kept the temp at 220-225 till wrapping at 165. The ribs came off at that point (about 5 hours) and I kept the cooker at 225 for a few more hours. The last hour I brought it up 275. Total of around 9 hours on a 6.5 lb brisket.

I used hickory and lots of apple the first 2 hours before throwing in mainly hickory and some oak. I have a great place in Franktown, CO where I can load up with 18'' splits of what ever I want that's well seasoned. I chop those in half with a chop saw of chain saw and then split further into brick or red bull can sized mini-splits. The pit needs a few mini-splits every 30-45 minutes.

The rub was basic, lots of black pepper, salt, cumin, garlic and onion powder. It also got a light coat of my rib rub that is primarily turbinado based.


I'll do a better job documenting the whole process next time.

[smokeasaurus]

Thanks for the details. I am primarily burning live oak these days. I used to always use hickory as a base wood and then add either apple or cherry  or peach to it. The fruit woods would seem to tame the hickory and give a nice balance flavor.

Love to see that pit of yours in action.

[muebe]

Great looking brisket and Happy Birthday!

[teesquare]

Congrats on another year...and a tasty looking brisket! Thanks for the description of how you cooked it. It helps others learn when we share our experiences. Good or bad, and - what we might do next time if we were not satisfied with our results.

Nice job!

T

[drholly]

Happy Birthday! Great looking brisket and ribs. Look forward to more.

[Smokin Don]

happy birthday and some great looking brisket and ribs!!! Don

[5280Nole]

Thanks for the details. I am primarily burning live oak these days. I used to always use hickory as a base wood and then add either apple or cherry  or peach to it. The fruit woods would seem to tame the hickory and give a nice balance flavor.

Love to see that pit of yours in action.

We're getting a snow storm here on Thursday and Friday so the BBQ that was planed for Saturday may be delayed to the following weekend. I'll take a lot of pics of the pit in action and show how the poppet valves work, thermostat, etc.

As far as wood, I tend to like oak and hickory as they burn hot and coal really nice as that's important in this pit. For the first few hours I like the fruit woods because this pit allows me to bring in some dirty smoke from above the burning wood and I can get those flavor profiles. After the first few hours the top poppet valve is closed and all smoke that comes into the cookbox passes thru the hot coal bed and you get very thin blue smoke to finish the cook.

Hope that makes sense.

[HighOnSmoke]

Great looking brisket!

[TwoPockets]

Looks good to me!

[1Bigg_ER]

What's the verdict on that cooker?