Memorial day briskie - Page 3 - BBQ Central

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Old 05-29-2009, 08:19 PM   #21
Pork Butt
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Join Date: Jun 2007
Posts: 179
I've been using the firebrick trick in a OTS for quite a while. I tried Al's foil enhancement and it really made a big improvement in the bark on the pork loin roast I cooked tonight (yeah, yeah, I know, NP=NC--sorry!).

BTW, if you go looking for firebrick, don't bother going to the local Big Box--they'll just look at you like you're crazy. Instead, go to your local fireplace store. I use the half-thick ones to waste less space in the kettle.

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18" WSM
22" OTS
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Old 05-31-2009, 04:04 PM   #22
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Look like you have the lid vent over the coals, correct?

Hey Larry, keeping that high heat rib recipe a secret?


"De gustibus non disputandum est,"
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Old 06-01-2009, 08:30 PM   #23

Join Date: Jan 2007
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I did this method with my 22 1/2" kettle today and it worked great. I got damn near 8 hours of burn time on one load of fuel. It burned between 300* and 350* pretty consistently with the vents right over the coals and around 250* to 275* on the opposite side of the meat when I turned the vents to that side. Did a 11 lb brisket in just over 8 hours with very good results. I think that I'll be using this method for the family cooks for now on. Thanks a bunch for posting the process!!!


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