Got a chance to get out Saturday. Trish surprised me and got a Nice Brisket to smoke , then picked one up for the Mother-in Law. Then the Son called and asked if I felt up to some cooking this weekend. Now , with 3 Briskets to play with I was jumping to get at it and get some alone time by my Smoker.
Here are the guest of honor :
The center one is mine, a Wallyworld Discounted Beauty. Stan's on the Left and M-I-L's Right
After the last disastrous cook (melted my Mavs. salvaged one and replaced the sending unit from the other one) , I decided to change stride.
I got a carrying case for my Thermometers and after the Grill was finished , I saved some Styrofoam to design a shockproof/water resistant carrier. I'll try to remember to take shots (now that I have a 'personel' camera),it should be easier-just put it in front of me
I intended to get a 6am start ; I got out at 9:30
and the fire down to embers "before" setting-up .
Then I got the meat ready for the Sauna.
Then as the temp approached 225* ,in they went for their party.
Left the air intake open until 225* was reached again (from the loss due to the cold meat)then let her go.
Now I am one of those that like to keep my lid shut , but for this cook , I will be opening the lid a few times to attend one of the Briskets. The In-Laws can't handle a lot of Smoke flavor , so I will Smoke theirs for 6hrs. in light TBS then (gulp) foil it and return it to the Smoker.
I really hate they can't enjoy the delicous Bark they missed.
One hour later, I stuck them with my probes and closed her up again.
Here is how I warmed my wood...
and here is the one I wrapped , after 6 hours of open Smoking.
This was the big one as I took it off the grate. The Point just fell off ... and it was good too.
and juicy too.
Again , the Son and the In-Laws rated me 5 - Star
Tomorrows cook will be Chicken Fajitas... Stay tuned for the introductory cook on my new Gasser ( and it really is new)
As always,have fun and...
Here are the guest of honor :
The center one is mine, a Wallyworld Discounted Beauty. Stan's on the Left and M-I-L's Right
After the last disastrous cook (melted my Mavs. salvaged one and replaced the sending unit from the other one) , I decided to change stride.
I got a carrying case for my Thermometers and after the Grill was finished , I saved some Styrofoam to design a shockproof/water resistant carrier. I'll try to remember to take shots (now that I have a 'personel' camera),it should be easier-just put it in front of me
I intended to get a 6am start ; I got out at 9:30
Then I got the meat ready for the Sauna.
Then as the temp approached 225* ,in they went for their party.
Left the air intake open until 225* was reached again (from the loss due to the cold meat)then let her go.
Now I am one of those that like to keep my lid shut , but for this cook , I will be opening the lid a few times to attend one of the Briskets. The In-Laws can't handle a lot of Smoke flavor , so I will Smoke theirs for 6hrs. in light TBS then (gulp) foil it and return it to the Smoker.
I really hate they can't enjoy the delicous Bark they missed.
One hour later, I stuck them with my probes and closed her up again.
Here is how I warmed my wood...
and here is the one I wrapped , after 6 hours of open Smoking.
This was the big one as I took it off the grate. The Point just fell off ... and it was good too.
and juicy too.
Tomorrows cook will be Chicken Fajitas... Stay tuned for the introductory cook on my new Gasser ( and it really is new)
As always,have fun and...