Thursday Brisket - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-06-2007, 11:49 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Thursday Brisket

Smoking a 12 lb packer for supper tomorrow. I have a lot going on in the WSM. I am doing a combo mod. Sand in the wsm pan. On top of that I have four golfball size foil balls and on top of that I have a foiled 14" clay saucer.

Temps dialed in at 255 in the dome. after a couple of hours. I am using Royal Oak Lump for the first time. It has nice mix with a few nice big chunks.

It was almost to big for the smoker.

__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-07-2007, 12:45 AM   #2
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Cliff, you DO have a lot going on. I am anxious to see the end result.
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 09-07-2007, 12:53 AM   #3
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Temps have been bouncing a bit between 247 and 258. I have one vent closed and the other two are closed down to finger nail shaped openings.

I am going to bed.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-07-2007, 04:23 AM   #4
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Looking good Cliff
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 09-07-2007, 04:25 AM   #5
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by ScottyDaQ
Looking good Cliff
Your up early!!!!

Pit temp has fallen to 215
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-07-2007, 04:28 AM   #6
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
I'm ...umm.... "Working".
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 09-07-2007, 04:41 PM   #7
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Looking good so far Cliff
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 09-07-2007, 05:01 PM   #8
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Hey Cliff, did you eat that without taking any pics?
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 09-07-2007, 06:51 PM   #9
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
It's Friday.......come on Cliff....I'm living thru you...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 09-07-2007, 08:44 PM   #10
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Sorry to take so long. I have been making Q and laying laminate. Here we go:




The brisket took about 12 hours to get done. The burnt ends took another four hours. My close ups didn't come out good. I'll fix that right before I eat them.

I was most impressed with the Royal Oak Lump. It held bbq temps for about 19 hours on one load and a couple of handfulls.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-07-2007, 08:45 PM   #11
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks good Cliff
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 09-07-2007, 08:55 PM   #12
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Looks dry in the pic but it don't taste that way.

I have got to step up my procedure and include capturing the juices and painting it on the brisket.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-08-2007, 06:20 AM   #13
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Looks real good to me Cliff.
__________________

__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×