Wanted to learn to smoke for a long time. Figured a WSM was what I wanted. Then found the Master Forge Bullet ..... what a deal, what a country!!!
Bought a 12 lb brisket, cut it in half and decided to smoke the big end today.
Slathered it with yellow mustard and SPG (salt pepper garlic powder) rub.
Fired up my MF Bullet at 5:00 am and started out.
Spread a layer of briquettes in the charcoal pan and placed about 20 briqs in my starter chimney.
10 minutes later, I spread them on the top of the briqs in the pan and prepared the brisket.
By 5:30 the MF Bullet was up to 250º and the meat was on the grill.
Was not easy keeping the MF Bullet between 200 and 300. Had to keep adding about 40 briqs every two hours.
Also, the charcoal ash kept building up and slowing things down. So every time I added briqs, I took the charcoal pan out and shook out the excess ashes.
Turned the brisket over at 3 hrs and added cherry chips soaked in water and wrapped in a foil pouch.
At 1:00 PM the meat temp hit 195º and I removed the brisket and tented it with foil.
The result looks kinda grim but the brisket tasted soooooo fine. I can't believe it.
Yes, I know that the smoke ring is lousy and the slices look kinda goofy.
Yes, I didn't slice across the grain exactly.
But the taste is outta this world.
Gotta figure out how to keep the MF Bullet from getting clogged up with charcoal ash.
Air comes in around the door for sure and probably around the junction between charcoal pan and main body. These leaks surely contribute to inefficiency of the unit.
As it turned out, I finished this brisket having used much less than a bag of charcoal...... so maybe that's not all bad.
Next week I smoke the flat part of the brisket.
Also, there's more where this one came from!
I hope some of the folks who know what is going on will give me some tips and suggestions.
Sunny From Bosque County
Bought a 12 lb brisket, cut it in half and decided to smoke the big end today.
Slathered it with yellow mustard and SPG (salt pepper garlic powder) rub.
Fired up my MF Bullet at 5:00 am and started out.
Spread a layer of briquettes in the charcoal pan and placed about 20 briqs in my starter chimney.
10 minutes later, I spread them on the top of the briqs in the pan and prepared the brisket.
By 5:30 the MF Bullet was up to 250º and the meat was on the grill.
Was not easy keeping the MF Bullet between 200 and 300. Had to keep adding about 40 briqs every two hours.
Also, the charcoal ash kept building up and slowing things down. So every time I added briqs, I took the charcoal pan out and shook out the excess ashes.
Turned the brisket over at 3 hrs and added cherry chips soaked in water and wrapped in a foil pouch.
At 1:00 PM the meat temp hit 195º and I removed the brisket and tented it with foil.
The result looks kinda grim but the brisket tasted soooooo fine. I can't believe it.
Yes, I know that the smoke ring is lousy and the slices look kinda goofy.
Yes, I didn't slice across the grain exactly.
But the taste is outta this world.
Gotta figure out how to keep the MF Bullet from getting clogged up with charcoal ash.
Air comes in around the door for sure and probably around the junction between charcoal pan and main body. These leaks surely contribute to inefficiency of the unit.
As it turned out, I finished this brisket having used much less than a bag of charcoal...... so maybe that's not all bad.
Next week I smoke the flat part of the brisket.
Also, there's more where this one came from!
I hope some of the folks who know what is going on will give me some tips and suggestions.
Sunny From Bosque County
