Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: GusRobin on September 27, 2014, 09:45:29 AM
-
So today is the first cook on my new Old Smokey. I thought I would do a brisket. I have an 18 lb brisket that I separated the point and flat. I am still debating if I will make pastrami out of the flat. So I am going to cook the point. It is about 5-6 lbs.
I applied a simple rub of gunpowder, salt, pepper, and garlic powder; wrapped it and let it rest overnight. This morning I injected it with some beef broth.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1576.jpg)
After the injection I added some more rub.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1578.jpg)
Here is the OS set up on its tray.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1579.jpg)
Made a charcoal separator (for lack of better term) by bending and riveting some aluminum flashing into a circle. Put an aluminum pan in the middle to catch drippings. Added some beef broth to the pan. Snaked the charcoal and added the small amazn tube for smoke.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1582.jpg)
All set up with the maverick probes.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1583.jpg)
All closed up and cooking.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1584.jpg)
Now I am watching "Game Day" and playing with the dampers to try to adjust the temp. Since you can't see the bottom dampers when the OS is all closed up, I made marks on the side to indicate when it is closed, 1/2 open, 1/4 open etc.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1585.jpg)
More to come later.
-
Nice Gus.
-
Looking good. ;)
-
Off to a good start Gus!
-
I usually cook the point & flat separately.
They cook so different that you either end up with burnt ends & briskets for slicing or cook them separately.
Even when I cook a whole one I seperate & pull the point before the flat is cooked.
The point is better than the flat in my option when cooked to slicing temps.
-
Looks like you got it going, Gus!
Can't wait to see the result.
BD
-
Couldn't resist looking. Here it is after 3 hours. Probably will need to add some more coals in a couple of hours.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1586.jpg)
It was at an IT of 160. An hour later its in the stall and at 165*.
More to come.
-
It was at an IT of 160. An hour later its in the stall and at 165*.
Don'cha just hate when that happens ! !
BD
-
nice
-
Looks real good.
-
9 hrs and 45 min. later, it is done.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1587.jpg)
FTC'd it for 1 1/2 hrs and then carved it up.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1588.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1589.jpg)
On a plate with corn on the cob and roasted potatoes.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1591.jpg)
Thoughts on my first cook on the OS
1) Having the pipe leg extensions made it easy to work with it.
2) Glad I marked the bottom damper positions as it made it easier to adjust the damper.
3) I may make a mod so I can use the temperature controller I have.
The OS is a good, relatively inexpensive charcoal grill. I like its performance as a low and slow cooker. Next time I will try grilling something.
-
Looks great Gus!
-
Great looking plate, nice job on the OS. ;)
-
Nicely done
-
Thats a 10,well done! :P
-
That looks good!