Brisket point on the Eco-Que Wood Fired Oven and Smoker

[smokeasaurus]

I like briskets, but not the flat all that much. So the butchers at Staters in Lake Arrowhead chop the flat off for me and give me the point. Nice 

We had a little casualty while moving...we can't find Smoochys cowboy hat...so for the first time ever in the history of LTBBQ...here is Sagebrush Smoochy minus his hat.
Injection is Stubbs Texas Butter and the rub was a splash of turbinado sugar and a good coating of BPS Double Secret Steak Rub. Wendy really likes this rub. No heat. Not salty. Simply compliments the beefy goodness


I was leaning towards the Broil King Smoke Offset, but I have been practicing heat management in the EcoQue Oven and it smokes so darn good, that will be the vessel on Thursday.
Sorry Smoochy, your Weber is a little too small for this brisket point....maybe next time


All wrapped up to get happy in the fridge for this Thursday....good job Smooch 

[TentHunteR]

I will be watching from afar!

[Pam Gould]

OMG...Smoochy's nekkid..just sayin   .☆´¯`•.¸¸. ི♥ྀ.

[smokeasaurus]

OMG...Smoochy's nekkid..just sayin   .☆´¯`•.¸¸. ི♥ྀ.

no shame in Smoochys game 

[TMB]

Glad the Smooch is back!!  Nakiid or not 

Nice little Weber Smooch 

[smokeasaurus]

Glad the Smooch is back!!  Nakiid or not 

Nice little Weber Smooch 

That is a actual Weber Red Head with wood handles. It was a furious battle on E-bay...but Smoochy deserved it

Here was his initial reaction when he unwrapped it

[smokeasaurus]

It's 5:30 in the morning....lets start a fire


Took about 2 hours to get the ovens up to temp...it was clear and a little chilly out....I have to figure this into my start time routine................

In we go:


Our home inspector that checked out our cabin during escrow is a southern boy. He said to add chopped white onion to my coals every once in a while. So I will report back on that.......it sure smells good mixed in with the smoke 

[Pappymn]

Are you starting wood with that starter?

[smokeasaurus]

Are you starting wood with that starter?

Yup  . I split up some chunks in smaller pcs to get a good fire started. I am about 5 hours into the cook and the point has stalled. I have used way to much wood for my liking but I need to keep the bottom oven hot so Wendy can put in beans and cowboy bread later this afternoon.

This is not the wood miser it has been advertised to be. In fact, I think it is easier to run an off-set         The point sure looks good though 

[Jaxon]

You were the one talking about the wood miser....

just sayin'...

B T W, time's up and it's time to get to the point.

[Pappymn]

When are we eating?

[hikerman]

When are we eating?

This post started days ago.....and the men STILL haven't eaten! Their hunger for the SMOKE'S craft is getting the best of them! The whiskey will only last so long! 

[LostArrow]

Look like many of my first cooks on a new cooker it's not going like I predicted 
Be patient SMOKE will figure it out!
Might take a few cooks!

[smokeasaurus]

This was the hardest cook I have ever had to do. Due to the smaller size of the fire box, you can not keep a burning coal base. I had too much smoldering, so I spent every hour burning wood in a chimney starter to keep a clean fire burning.

The result of the smoldering caused the point to be slightly oversmoked.......so what to do.........Burnt ends. Came out great...BBQ sauce saved the day 


As for the pizza oven....have yet another call into Tim. We are going to have to work something out......this pit does not work nothing like advertised. I must have used 10 lbs of chunk wood for yesterdays cook......too rich for my blood............

[hikerman]

These burnt-ends look mighty tasty Smoke!
Sorry to hear of the difficulty keeping a constant fire going!