Posted on 09/07/2013 5:32:18 PM PDT by beebuster2000
here is what i got so far:
butcher cut the brisket off the hanging beef this morning, it had been aged a while. bigger than i thought it would be, around 15 pounds. he trimmed it up, but still plenty of fat on board, i guess i ll leave the fat on.
took it home, seasoned it liberally with kosher salt and black pepper, sitting overnight in the fridge .
got my gas barbeque tricked out. plenty of mesquite chips and a couple chunks of used wine barrel soaking in a big pail overnight.
gonna place the meat on the top rack, on the right, big fat side up, but use only the left burners. smoke box placed directly on on the left burners, pulled the rocks and grill out of that side.
one problem, i cant get the gas flame down below 250 degrees. 225 is the absolute tops i have seen as a reccomeded temp, but gonna have to go with it. plan is:
fire that sucker up around 6am sunday, let it roll for 9 or 10 hours, lashing the smoke box with soaked wood chips, until internal temp hits 175. then pull it, wrap it in foil, put it in the small cooler to sit for an hour. then slice, with homemade bbq sauce.
anyone else got any ideas?
5;30am and we have lift off. thanks all for the great suggestions.
Have smoked brisket over several types of wood. I prefer pecan for brisket and when smoking jerky, but that’s a whole nother thread.
You are absolutely on target. It will get all the smoke ring and flavor it needs in four hours, wrapping it in foil keeps it wet and cooking in its own juices. will be tender as can be. plus you can relax and won’t have to keep adding wood chips after that.
Anything else to add?
I make a jerk turkey in my smoker every Thanksgiving and I add some of the leftover jerk sauce to the pan stuffing to add a little flavor.
...baby back ribs take about 4-5 hrs, Nice little appetizers while waiting on that big brisket.
When you upgrade, you'll want room for a couple of beer-can chickens too.
And when you do upgrade, make it a wood burner of course.
My Pitts & Spitts home unit, just right for friends & family.
4 1/2 hours into the roast. temp is good at around 200.
not seeeing a lot of smoke though. shold there be clouds of smoke or is a trickle the norm?
Well ... How did the brisket turn out?
I am pretty far north. Haven’t tried pecan. The Chinese use fruit woods to cook Peking Duck. Its been a few years since I did much smoking or barbeque. Partly an issue of time, partly digestion.
Nowdays If I want barbeque I just take a 15 min trip to Oklahoma Joes BBQ in KC KS.
brisket came out great.
but honestly, 12 hours of humping the smoker? was surprised that i used up so much wood chips, maybe next time just gonna throw a ribeye on and 16 mins later have just as tasty.
leftovers have been outstanding though. still got around 8 pounds of meat in the fridge.
think i ll try smoking some baby back ribs next.
thanks to all for helping out.
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