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Sleep now, brisket later...

post #1 of 10
Thread Starter 
In honor of the of the Grand Rapids Comp, gonna fire up the smoker and smoke a brisket later this morning... rubbed it and it's sitting in the fridge as we speak. Planning to do SmokyOky's method this time, will keep ya' posted. This Pop-Pop has had a long day and needs a nap now, so nite-nite... PDT_Armataz_01_05.gif ZZzzzzzz....
post #2 of 10
hey! me too!
post #3 of 10
Nah...Got home from Tampa Bay at 2300 hrs. Haven't finished my "adult soda" yet....PDT_Armataz_01_22.gif
post #4 of 10
i already put away my allotment of adult soda for the night, now I need to rehydrate so I don't keep the wife up with my snoring.
post #5 of 10
Thread Starter 
Well, I used SmokyOky's method as promised... the brisket was a success! Tender, juicy, flavorful, but just a tad too much smoke. I seared it on the Weber first, then to the smoker.

I used the new batch of Hawaiian woods I ordered a couple weeks ago. A little goes a long way... I started out with 3 chunks added to the coals, but then reduced that to just one. They put out alot of smoke! I was also having some difficulty with my temps spiking, but got that under control with the tuning plates.

All-in-all, it was a successful smoke, although there are no Q-views to prove it... sorry! icon_redface.gif
post #6 of 10
Hawiian woods??? Like pineapple or what???
post #7 of 10
Thread Starter 
I used guava wood, from this place: http://www.hawaiiguava.com/
post #8 of 10
Wow thats sounds like a great deal.. ThanksPDT_Armataz_01_11.gif
post #9 of 10
Nice find....I'll have to try them out.
post #10 of 10
How'd you like the Guava Piggy? Never tried it but I do plan on ordering some.

I really like the Kiawe. We used that for roasting pigs when I was station at Pearl Harbor many moons ago.
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