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  1. grillin_all_day

    UFC Fight Night Brisket

    Thanks guys, I'm 9 hrs in and sitting at 180, so it's going to finish right around the time I expected.  I gave it one last mop, and decided to go the no foil route.  I'm loving the way it's looking and smelling.  Really happy with the bark and can't wait until I slice it up.
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    • Album: UFC Fight Night Brisket
  3. grillin_all_day

    UFC Fight Night Brisket

    I'm about 4 hours in now, and just took my first peek.  Mopped it down with some beef stock, butter and worcestershire sauce, stuck my probe in and am at 144.  What good would taking a peek though without some food porn to back it up, right?
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    • Album: UFC Fight Night Brisket
  5. UFC Fight Night Brisket

    UFC Fight Night Brisket

  6. grillin_all_day

    UFC Fight Night Brisket

    Decided to order the UFC fight tonight and have some friends over.  I've been mentioning to them that it's been awhile since I smoked a brisket, so I decided to go for it for fight night.  Here's a 12.8 lb packer all rubbed up and put into the fridge for about 10 hrs. It's a simple rub of kosher...
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    • Album: UFC Fight Night Brisket
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    • Album: UFC Fight Night Brisket
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    • Album: UFC Fight Night Brisket
  10. grillin_all_day

    Old Country BBQ Pits Wrangler Smoker Review

    Smoking some spares right now and learned a new quirk to my pit. With apple, it prefers to be almost buttoned up on the SFB to raise temps, and opened to lower them. That goes against everything I've ever learned about stick burners. Thankfully I have my vent adjuster handy haha!
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    • Album: Old Country BBQ Pits Wrangler Smoker Review
  12. grillin_all_day

    Old Country BBQ Pits Wrangler Smoker Review

     I add from both from the top and the side door, so either or will work.  After I add the split, I open the side door open about half way or all the way depending on how high the heat gets.  I've even been known to prop the top door open if I add too much wood and the side door isn't doing the...
  13. grillin_all_day

    Old Country BBQ Pits Wrangler Smoker Review

    I'm not sure how well you can see the splits, but those are the size I usually use and have not had any issues with temps.  If I throw two on, I have issues w/ the temps being too hot.  I'll throw one of those one, leave the door open for about 5-10 mins w/ no heat loss and to avoid excessive...
  14. grillin_all_day

    Old Country BBQ Pits Wrangler Smoker Review

    That's very strange. I use lump charcoal to get a coal bed and then add a Western mini log and have had no problems maintain temps between 225-275 or higher.  In fact, there's been a few times where I've had to cut a split in half to keep the temps from climbing too high.  How big are the splits...
  15. grillin_all_day

    First brisket about to go in the smoker...

    What kind of thermometer are you using?  Have you calibrated it?  If not, you can put it in a glass of ice water or boiling water.  You should get a reading of 32 degrees or 212 in the boiling water (or close to both those temps).  I usually calibrate my probes every 6 months, or right before I...
  16. grillin_all_day

    Last smoke before surgery- It's brisket time!

    Woke up after a short nap and sliced up some brisket to go with some eggs for breakfast.  It turned out really good.  The only critique I have for next time is I need to tone back on the salt a little bit for next time.  The rub has a nice peppery bite to it that went really well with the beef...
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    • Album: Last smoke before surgery- It's brisket time!
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    • Album: Last smoke before surgery- It's brisket time!
  19. grillin_all_day

    Last smoke before surgery- It's brisket time!

    It really is a testiment of temp., not time.  I was expecting to be around the stall when I inserted the probe, not almost finished.  Based off of the time, that's right around 50 mins/per lb. and I allocated myself 2 hrs/per lb.  It was also never foiled until it was done, so I really would...
  20. grillin_all_day

    Last smoke before surgery- It's brisket time!

    After only 7 hours and 45 minutes, my brisket's done.  By far the fastest I've finished a brisket, but that thing was oozing juices and was so tender pulling it out.  It turned out to be less than an hr. per pound, but that's why we go off of temp and not time.  If it tastes as amazing as it...
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