Hey there - Just put up my first post in roll-call with some history, BUT, I decided to fire up my new toy, a Old Country Pecos smoker... I love it. Anyway, I couldn't devote to an all day smoke, but I wanted to get some smoke through my new beastly pit... So I went to H.E.B. and got a 2.5# center cut flat from a nice brisket, had some good fat on it (not enough, but a decent amount). Only put a bit of grocery store rub with some brown sugar on it at about 24 hours prior to the smoke, flavor was great, a little dry (to be expected from the tiny cut), but the tenderness and "pull apart" test was SPOT on! Check out that smoke ring too!
I used the iGrill (dual probes and connects to iOS devices) and graphed my smoke... enjoy the data... hope you like my comments!
Notice the pre-heated logs? Also a tip for not f'ing up your driveway, put the chimney started on a terra-cotta flower pot base, works great!
This is after about 2 hours of smoke... the country style chuck boneless ribs were just for fun (just flipped in this pic), was not taking any temps or trying to perfect them, just smoked them until I wanted to eat them! (lunch) See the super tiny brisket flat?
Decent picture of the smoke ring on those chuck "country style" beef ribs. They were a bit tough, but still tasty... again, wasn't trying to get them perfect, was definitely focused on the brisket!
Money shot. Notice the lack of bark? I'm sure this was because it only had ~4 hours on the smoke, and only a dry rub, no mustard or "bark forming" goodness. The smoke ring was perfect, and the flavor was great. Was a tiny bit dry, but not too bad for a relatively lean piece of flat. Still had a good "pull test".
Dinner... An ode to Rudy's here in Austin... brisket sammich with Rudy's BBQ and mayo... Washed it down with a glass of Big Red (not a HUGE fan), and some homemade sweet tea!
Hope you enjoyed... If you see anything I could've fixed from these pics, let me know! I had a blast, and now my smoker I think my smoker is ready for a LONG LONG LONG smoke of a full briskey and big honkin' pork butt!!!
I used the iGrill (dual probes and connects to iOS devices) and graphed my smoke... enjoy the data... hope you like my comments!
Notice the pre-heated logs? Also a tip for not f'ing up your driveway, put the chimney started on a terra-cotta flower pot base, works great!
This is after about 2 hours of smoke... the country style chuck boneless ribs were just for fun (just flipped in this pic), was not taking any temps or trying to perfect them, just smoked them until I wanted to eat them! (lunch) See the super tiny brisket flat?
Decent picture of the smoke ring on those chuck "country style" beef ribs. They were a bit tough, but still tasty... again, wasn't trying to get them perfect, was definitely focused on the brisket!
Money shot. Notice the lack of bark? I'm sure this was because it only had ~4 hours on the smoke, and only a dry rub, no mustard or "bark forming" goodness. The smoke ring was perfect, and the flavor was great. Was a tiny bit dry, but not too bad for a relatively lean piece of flat. Still had a good "pull test".
Dinner... An ode to Rudy's here in Austin... brisket sammich with Rudy's BBQ and mayo... Washed it down with a glass of Big Red (not a HUGE fan), and some homemade sweet tea!
Hope you enjoyed... If you see anything I could've fixed from these pics, let me know! I had a blast, and now my smoker I think my smoker is ready for a LONG LONG LONG smoke of a full briskey and big honkin' pork butt!!!
