Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: Keymaster on July 06, 2013, 09:41:57 PM
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Brisket right out of the Kryovac untouched. Not a whole lot of trimming was needed but still took off about two pounds.
(http://i1343.photobucket.com/albums/o786/Keymaster2013/002_zps9670e09d.jpg)
All trimmed and injected with hubs beef broth concoction and seasoned with Montreal seasoning.
(http://i1343.photobucket.com/albums/o786/Keymaster2013/004_zpse00ca530.jpg)
Almost 8 pounds of Royal oak Lump coal for the night and some fisty sized chunks of Hickory :)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/008_zps08b051c2.jpg)
Been a long time coming but He's on the grill for some Low and Slow...
(http://i1343.photobucket.com/albums/o786/Keymaster2013/009_zpsd7b15e47.jpg)
Does anyone think I should put water in the drip pan or not?
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It sure wouldn't hurt.......how about a couple of beers instead? ;)
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It sure wouldn't hurt.......how about a couple of beers instead? ;)
Drank the last one Scott, Dang it :) Why do I have this feeling I will be getting up when the Raccoons come out to foil this bad boy :)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/010_zpsbb19dea6.jpg)
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Mmmmmmm! Can't wait to see how this ends up.
Mike
Sent from my iPhone 5 using Tapatalk
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Courage!
i just had one of those nights with 3 pork butt a few days ago. Everything is going to go the way you planned.
I suggest that you set the beeper on the Maverick, and pour yourself a snort of Grand Mariner to sip. This will give yourself a chance to doze for a couple of hours and then you can check the temperature.
Can't wait to see how this turns out.
Ed
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The great thing about cooking without thermometers is you check it when you wake up 8)
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Courage!
i just had one of those nights with 3 pork butt a few days ago. Everything is going to go the way you planned.
I suggest that you set the beeper on the Maverick, and pour yourself a snort of Grand Mariner to sip. This will give yourself a chance to doze for a couple of hours and then you can check the temperature.
Can't wait to see how this turns out.
Ed
Have a Sippy cup going Ed :)
The great thing about cooking without thermometers is you check it when you wake up 8)
Yah, these thermometers can cause undo stress ;)
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Foiled at 150°F after only four hours ..... ???
(http://i1343.photobucket.com/albums/o786/Keymaster2013/014_zpsaad76a44.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/015_zps732a6859.jpg)
If things keep going as is , I will be having brisket hash and eggs for breakfast but this was supposed to be dinner ;) We still need to get through the threshold Climax Um Stall or whatever ya'll call it :)
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This is moving faster than you thought. Get your cooler and towels ready. You are right on target, this could be ready by daylight.
Ed
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Based on the unfoiled ones I have done, 150* at midnight after 4 hrs would be right on target for about 17o at 8:00am. Not sure what the foil will do to the time.
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Based on the unfoiled ones I have done, 150* at midnight after 4 hrs would be right on target for about 17o at 8:00am. Not sure what the foil will do to the time.
Thanks for the info Gus, These brisky's are unchartered territory for me But I appreciate the time frames you have provided. Nap time and hope I hear the maverick ;) beepin
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my timeframes were based upon unfoiled - not sure how much foiled may speed it up.
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my timeframes were based upon unfoiled - not sure how much foiled may speed it up.
It sped it up very quickly :) Some how the beepers were not set on the maverick. Its 3AM and the Brisky is at 214° F IT. Guess were having Hash for Breakfast ;) Its in FTC State until I get back up in a couple hours, Foiled again Batman ;)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/001_zps1847ecee.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/002_zps781760e4.jpg)
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Looks good. Once the pit temps get near 300, it goes faster.
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Nice work.
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Brisket and eggs with some white speckly gravy would work for me anytime.
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I'm thinking French dip briskie Sammie's!
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Brisket and eggs sounds like a great meal either for breakfast or dinner.
I have a recipe that I created for a white BBQ sauce which has a little horse radish in there that would complement those eggs and brisket.
That really sounds good. Enjoy!
Ed
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Brisket and eggs with some white speckly gravy would work for me anytime.
Brisket and eggs with some white speckly gravy would work for me anytime.
Mmmmmm! It's all good!
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Here's some pictures cut up. Got a nice little smoke ring :)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/005_zps13fb89cc.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/008_zpsd056ef5b.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/010_zpsfff5a60a.jpg)
I wanted to pull this at 195 but its real tasty and will be pulled beef and wife wants to make some veggie beef soup. I got a dirty look when I mentioned white speckly sauce ;)
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I sure hope my brisket comes out as good as this one did :)
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Looks great Aaron!
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Nice ring! How was the moisture? I can never tell on brisket pics ???
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Nice ring! How was the moisture? I can never tell on brisket pics ???
It was moist, The pictures kind of do make it look dry :)
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Great looking brisket!
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Brisket and eggs sounds like a great meal either for breakfast or dinner.
I have a recipe that I created for a white BBQ sauce which has a little horse radish in there that would complement those eggs and brisket.
That really sounds good. Enjoy!
Ed
Sorry - not a hijack - just wondering if you (Ed) could send or post your sauce recipe - the horse radish sounds interesting.
Thanks!