Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: smokeasaurus on November 24, 2012, 02:51:26 PM
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In honor of Larry Hagman and the great character he played as J.R. Ewing, me and Sagebrush Smoochy are doing a Southfork Brisket tomorrow.
Couldn't find a more appropriate seasoning for the Southfork Brisket!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-139.jpg)
This 18 lb bad boy is all seasoned for an overnight rest. The Pit Barrel Cooker will take care of the rest tomorrow!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-2394.jpg)
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How long do you think that one will take?
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Looking forward to the finish on this one. 18 pounds of hanging meat. WOW
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I am guessing 6-7 hours tops based on Noahs video on the PBC site............
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Looking forward to the finish on this one. 18 pounds of hanging meat. WOW
Nice, that thing would take forever plus some in my other cookers.
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Can't wait my brotha, can't wait. :P
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Betcha hope the wind is blowing westerly tomorrow my brotha?? ;)
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Oh I'm sure I'm gonna catch a wiff of that brisket for sure.
gonna send you a PM
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Forgot the pic of the briskie all trimmed!! I was being a moron and was cutting towards my hand and hacked right into my index finger all the way to my cuticle.....OUCH!!! But in the spirit of BBQ and being a moron I used super glue and the bleeding stopped!! Checked today, no infection so gotta be more careful when cutting and trimming ???
(http://i1213.photobucket.com/albums/cc469/s1cott11/003-92.jpg)
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Smoke my Chargriller Kamodo "likes to run 275-300F" same temp as the pit barrel.
I find no disadvantage &. Several advantages or cooking at higher temp
http://www.letstalkbbq.com/index.php?topic=836.0
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I have always been more of a power smoker as well LA! I used to run my offset around 275-300.......
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"Sagebrush Smoochy," he he I like that!
I'll be watching for this one to be done and posted tomorrow.
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"Sagebrush Smoochy," he he I like that!
I'll be watching for this one to be done and posted tomorrow.
Most of the time he goes by Smoochy or Smooch...he likes the handle Pit Barrel Smoochy as well....but when we do a briskie...he is Sagebrush Smoochy........(but deep down he is just a tenderfoot!!) ;D :D
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I cringed when you spoke of cutting you finger smoke, hope it heals well! Good looking Brisket :) I figured Sagebrush Smoochy would have dawned a Pilgrim hat for the festivities :D
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Here is the Southfork brisket after a overnight rest all hooked up
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-2091.jpg)
It is 7:40 a.m., do you know where your brisket is??? Yup, on the Pit Barrel Cooker!! ;D
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-141.jpg)
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Don't forget to bring me my plate this afternoon ;)
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No problem buddy, will toss in some burnt ends for ya!! :)
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This looks really interesting. Can't wait to see the finished product!
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So what's your brisket up to today? "Oh nothing just hanging and chillin around inside my pit barrel cooker." That's a pretty sweet pic of the brisket, Smoke.
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oh this is going to be good. 8)
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After just over 3 hours the Southfork Briskie has reached 159 internal and the stall is approaching so I decided to remove the brisket from the re-bar and place it on the cooking grate (remember fellow PBC'ers to put the re-bar back in even when using the cooking grate!!)
No crutch......want some bark!!!!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-491.jpg)
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Man o man,
Waiting for the curtain call. :P
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Good man Smoke! No foil. I wanna see what kind of bark you get ;)
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Good man Smoke! No foil. I wanna see what kind of bark you get ;)
I remember how disappointed you were when I foiled that pork butt a couple of weeks ago.....come to think of it, I missed the bark on that butt as well so no foil!!
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smoke, I'm waiting with anticipation for it to finish. Looks like a winner so far.
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Smoke, do you buy your briskets at Smart & Final? Every time I go there, I only see select, but once in a great moon I'll see a choice.
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Smoke, do you buy your briskets at Smart & Final? Every time I go there, I only see select, but once in a great moon I'll see a choice.
Been getting them at Wal-Mart lately. We had a Wal-Mart Neighborhood Market open up in Panorama City and they carry huge packers their!!
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Turned the brisket once when it reached 185 internal and just now pulled it off with an internal of 195 (plus the probe slipped in like warm butter)
Total cook time for a trimmed 18 lber: 5 hours and 40 minutes. Got some bark on there Muebe!! The Dallas rub has a brown sugar base so I new this bad boy would bark up!! She is taking a rest before slicing.......
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-1222.jpg)
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Oh yeah that is some nice bark!
How long of a rest before slicing? You gonna separate and make some burnt ends for me now? :)
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smoke - once again you are leading the way. I can't wait to see the finished product. I'm doing ribs and chicken in the PBC tonight. Loving this cooker!
David
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That's a purty briskie, can't wait until you slice it up. :P You're killing me schmalls.. lol
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Turned the brisket once when it reached 185 internal and just now pulled it off with an internal of 195 (plus the probe slipped in like warm butter)
Total cook time for a trimmed 18 lber: 5 hours and 40 minutes. Got some bark on there Muebe!! The Dallas rub has a brown sugar base so I new this bad boy would bark up!! She is taking a rest before slicing.......
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-1222.jpg)
MAN! Thats fast. Slice pics PLEASE!
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Yum!
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Checking back and still no pics of slices. :'( COME ON!!! ;D :P
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Gotcha covered Mike!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-1538.jpg)
Muebes sammie is in the front!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/003-95.jpg)
I think JR would've liked this briskie!! Get some rest Smooch, ya did good!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/Getsomerest.jpg)
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Man that was worth waiting for. That looks great!! Mine is on it's way along with 120lbs of perfect mix pellets.
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Looks great Smoke!
Been looking out my front door for you coming with my sammie... where you at?
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Smoochie ate it!!!!!!
Yeah, you better hide, Muebe is gonna come down here and give you a pinch!! :D
(http://i1213.photobucket.com/albums/cc469/s1cott11/008-3.jpg)
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smoke, that is simply gorgeous! You are an inspiration.
David
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SMOKE......SMOKE......SMOKE. Cheering from Minnesota. Well done!
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nicely done smoke. it looks good. how was the flavor. moist, dry how was it?
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Oh baby. Could go for a plate of that.
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Nice smoke ring. Looks delicious!
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Time to cook some more now. Nice...very nice. Pam .☆´¯`•.¸¸. ི♥ྀ.
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That looks great smoke. Well done.
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nicely done smoke. it looks good. how was the flavor. moist, dry how was it?
Cut like butter Sparky and that Dallas seasoning is the real deal for beef!!
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nicely done smoke. it looks good. how was the flavor. moist, dry how was it?
Cut like butter Sparky and that Dallas seasoning is the real deal for beef!!
Like a cold stick of butter or room temp. There is a difference ;) ;D
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Yeah, baby!
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nicely done smoke. it looks good. how was the flavor. moist, dry how was it?
Cut like butter Sparky and that Dallas seasoning is the real deal for beef!!
Like a cold stick of butter or room temp. There is a difference ;) ;D
Good call....room temp during the month of August!! ;)
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