BBQ Time (photos) | TigerDroppings.com

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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4697 posts

BBQ Time (photos)


Yesterday was nice here at MD's house in Bulldog Land.



So I decided to heat up the old pit and cook outside.



My Brinkman's almost an antique - purchased from Service Merchandise in 1981. They went out of business a long time ago, but the pit still does it's stuff. Gets a new coat of black stove paint each year and keeps on kicking. Hasn't been painted this year, which affects the cooking none at all.

Decided to do a brisket, potato salad, and pinto beans.

While the charcoal was heating up, I set up the meat. To do it my way you'll need brisket (mine was small and pre-trimmed), mustard and oil for coating, and secret recipe dry rub. I didn't use any Garlic Salt on this one.



I coated the lean side with a 50:50 yellow mustard and veggy oil mixture, and coated it with dry rub. Then I turned the brisket over and did the same to the fat side. Both sides look like this and I'll cook it with the fat side up to help baste the brisket during cooking.







At this point, both sides look like this and the brisket is ready to go on the grill. I put a pan under mine to catch drippings. The fire will be a long way away from the brisket - in the firebox.



I go with about this much charcoal.



and add four or five briquettes every twenty or thirty minutes along with water soaked hickory chunks to give me my smoke. Temp is OK to start.



The firebox vent is barely open.



And smoke stack is drawing smoke across the brisket. I keep it closed this much all the way (8 hours, give or take)



Check every so often to make certain I am getting smoke. If not I add a few briquettes and another chuck of hickory wood. I use 3 inch chunks from a tree I lost in Hurricane Ivan - I think we lost 16 trees in that storm - 8 in Katrina.



About 3 or 4 hours into the cooking



Later (after Dark)



I don't get too hyper if I get a hickory fire - just spritz it with a little water to put it out.



Some folks will tell you briskets are hard to cook. I don't think they are. I just keep the heat low and far away. Maybe 220 and try to cool things down if the pit goes over 250. I do like to see smoke coming out the stack all the way through.



I think it's done. Perfect smoke ring:



and nice drippings collected.



I'll decant the liquid and get rid of the oil, then put that cup and a half in a boiler and reduce about half.



Might add a tad of BBQ sauce to that or not. Pretty good with just the dry rub, so I stayed away from the sauce and just used this.

Internal Temp? Maybe 200-205 F seems right for me and then I will let it rest for an hour or so, wrapped in foil.

Want mine to look like this. Sliced diaginally across the grain it will cut with a fork.







Table:



The wife's sensible plate



My no control over my eating plate.



Leftovers for later





At my house leftovers can be a big deal!

There is tater salad hidden in the fridge. I'll post the Pinto Beans and Potato Salad recipes later.



This post was edited on 4/27 at 9:42 pm



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Jones
New Orleans Saints Fan
Member since Oct 2005
54106 posts

re: BBQ Time (photos)


dayum. that first pic with the smoke marks is





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CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
8703 posts

re: BBQ Time (photos)


NICE WORK!!!!!!

That's a killer smoke ring







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Jax-Tiger
LSU Fan
Portland, OR
Member since Jan 2005
7048 posts
 Online 

re: BBQ Time (photos)


That looks delicious! I want the bean recipe.





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Matisyeezy
Duke Fan
End of the bar, Drunk
Member since Feb 2012
8227 posts
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re: BBQ Time (photos)


That looks DELICIOUS!





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tigerbait2010
Michigan Fan
Austin
Member since May 2006
13019 posts

re: BBQ Time (photos)


very impressive





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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4697 posts

re: BBQ Time (photos)


quote:

I want the bean recipe


I like pinto beans with brisket. The recipe is simple (canned pinto beans, dry rub, honey, bacon pieces and sauteed green peppers and onions cooked in the bacon fat - cooked in covered bean pot in oven at 325 F for 2 hours, maybe 3 doesn't matter that much if pot is covered) and I'll post it later. Getting close to old guy bedtime tonight.







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LSU-MNCBABY
USA Fan
#3
Member since Jan 2004
13548 posts

re: BBQ Time (photos)


Aside from coating it with mustard, looks good, solid smoke ring as well





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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4697 posts

re: BBQ Time (photos)


quote:

Aside from coating it with mustard


Most everyone who does dry rub uses either mustard or oil to help make the dry rub stick. I use a 50:50 mixture of both.

Finished brisket taste with the mustard rub? Excellent.








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heypaul
Penn Fan
The O-T Lounge
Member since May 2008
27588 posts

re: BBQ Time (photos)


quote:

MeridianDog

i do a lot of bull shitting on here, but i'm for real when i say you need to clean the grates of your grill.

a simple wire brush and a napkin soaked with olive oil or peanut oil with a few brushed strokes will do the trick

feel free to ask any questions.....



This post was edited on 4/28 at 11:14 am


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Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
36918 posts

re: BBQ Time (photos)


That smoke ring....omg. That is marvelous





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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4697 posts

re: BBQ Time (photos)


quote:

you need to clean the crates of your grill




They are almost gone. Actually, they are set number three and set number four is somewhere in my tool room. Brand new in a box and ready to go on the grill sometime maybe next year.

I do clean the part I'm cooking on before I cook on it.

All that rust keeps the iron up in your blood.



If you look at the photo of the vent, you'll see that I have an excellent grill brush, hanging on the end door handle of the fire box. Do I get any points for having a good grill cleaning brush? Sort of like partial credit on a physics test question?

If a golf ball is thrown (straight) upward with an initial velocity of 27 mph, how high will it travel and how long will it take it to return to the ground? How fast will it be traveling when it hits the ground?

Wouldn't you want some partial credit if you at least had a 9.8 m/s/s grill brush on that physics test?

I hate to scrub too hard. I'm too afraid I will scrub through the old worn out grill wires. Some of them are held together by little more than the rust. Lots of days I feel the same way about me (held together by not much more than the rust of time).






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la_birdman
LSU Fan
Lake Charles
Member since Feb 2005
15996 posts
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re: BBQ Time (photos)


Nice work!! Looks great! Even for a Moo state fan.





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John McClane
New Orleans Saints Fan
Member since Apr 2010
23696 posts
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re: BBQ Time (photos)


Looks amazing as always MD





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heypaul
Penn Fan
The O-T Lounge
Member since May 2008
27588 posts

re: BBQ Time (photos)


quote:

I hate to scrub too hard. I'm too afraid I will scrub through the old worn out grill wires. Some of them are held together by little more than the rust.

just do me a favor and keep your grates clean
i'm a little OCD about that, i can appreciate your wire brush, but you need you need to use it and keep those cooking grates oiled and cleaned!

it makes a difference




This post was edited on 4/28 at 11:15 am


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LEASTBAY
LSU Fan
Member since Aug 2007
3326 posts

re: BBQ Time (photos)


looks good, I inject my brisket with beef stock. Good pics





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