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Started By
Message
Anybody else up slangin brisket this AM
Posted on 9/3/17 at 5:15 am
Posted on 9/3/17 at 5:15 am
This post was edited on 9/3/17 at 5:17 am
7
Posted on 9/3/17 at 5:22 am to Masterag
Just lit the fire. About to put at 16lber on and a couple of butts.
Posted on 9/3/17 at 5:27 am to LSUballs
Got a 14 lber that took up all my space. Would have loved to throw a butt down, too.
Posted on 9/3/17 at 5:37 am to Masterag
Wish I was, gearing up to make a large chili.
Posted on 9/3/17 at 5:47 am to SEClint
Nice.
This post was edited on 9/3/17 at 5:48 am
Posted on 9/3/17 at 5:57 am to Masterag
Posted on 9/3/17 at 5:59 am to LSUballs
Posted on 9/3/17 at 6:07 am to LSUballs
Im not at home so I had to transport my little drum smoker.
Posted on 9/3/17 at 6:15 am to Masterag
Put a couple of racks of St. Louis ribs on just before 6 this morning. They'll be ready at noon. We will eat well around here today! Probably have a couple of cold ones around 11 to build up my appetite.
Posted on 9/3/17 at 6:15 am to LSUballs
You doing snake method for charcoal/log?
What wood are you all usin'?
What wood are you all usin'?
Posted on 9/3/17 at 6:20 am to Masterag
quote:
Slanging brisket
That code for fapping?
Posted on 9/3/17 at 7:12 am to Pectus
quote:
You doing snake method for charcoal/log?
Negative. Just a charcoal/red oak/pecan fire on one end of the pit and meat on the other.
Posted on 9/3/17 at 7:18 am to Masterag
I did ribs last night. I bought a Weber gas grill, and it was my first time doing anything besides chicken breast and sausage. I wouldn't have paid $400. But for $75, its pretty good.
The potential is there. But I should've started them earlier. Once the game was going, I was just trying to eat. Another 45 minutes and they'd have melted.
And screw soaking the chips. Don't even bother with a pouch. Get a small aluminum pan, don't even cover it, just get it slowly going, and lean it as close to the burner as you can. Otherwise you get a weak, pussy amount of smoke. I got the fire going, left off the other grate, and built a foil wall between the heat and the ribs.
I should've fired up my charcoal smoker. But I wanted to see how the new grill worked out. For a gas grill, it wasn't bad. But I've never used anything from Weber that wasn't legit.
The potential is there. But I should've started them earlier. Once the game was going, I was just trying to eat. Another 45 minutes and they'd have melted.
And screw soaking the chips. Don't even bother with a pouch. Get a small aluminum pan, don't even cover it, just get it slowly going, and lean it as close to the burner as you can. Otherwise you get a weak, pussy amount of smoke. I got the fire going, left off the other grate, and built a foil wall between the heat and the ribs.
I should've fired up my charcoal smoker. But I wanted to see how the new grill worked out. For a gas grill, it wasn't bad. But I've never used anything from Weber that wasn't legit.
This post was edited on 9/3/17 at 7:21 am
Posted on 9/3/17 at 7:23 am to Pectus
quote:
You doing snake method for charcoal/log?
start with charcoal to get a fire, then all wood. I have holes in the bottom of my tray so ash goes out and air goes in.
using pecan and white oak 50/50 blend
Posted on 9/3/17 at 7:24 am to bbqguy
quote:
couple of racks of St. Louis ribs
delicious
Posted on 9/3/17 at 7:33 am to CCTider
quote:
I should've fired up my charcoal smoker. But I wanted to see how the new grill worked out. For a gas grill, it wasn't bad. But I've never used anything from Weber that wasn't legit.
webers are great. I've just never understood the point in a gas grill besides maybe cooking veggies and maybe some quick chicken legs outside.
It doesn't add flavor and you can't sear a steak. i've never tried to smoke on one, but i suppose it would be nice at keeping a constant temp.
Posted on 9/3/17 at 7:42 am to Masterag
Put mine on at 1 last night. I thought it would take 10-12 hrs. I'm already at 167 IT so running ahead of schedule.
Posted on 9/3/17 at 7:48 am to Saskwatch
quote:
Put mine on at 1 last night. I thought it would take 10-12 hrs. I'm already at 167 IT so running ahead of schedule.
be careful... I tried a quick cook last time at around 280-300. it was 8 hrs, but the fat in the deckle didn't render out very well. it tasted ok, but didn't get the buttery texture throughout.
I'm gonna cook at 220-240 and leave this one on for 12 hours no matter what.
Posted on 9/3/17 at 7:53 am to Masterag
Been holding at 230 the whole time. I was expecting it to take 10 hrs.
Posted on 9/3/17 at 8:05 am to Saskwatch
quote:
Been holding at 230 the whole time. I was expecting it to take 10 hrs.
It probably will. That last 40 degrees takes forever. The stall is real
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