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  1. image.jpeg

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    • canuck76
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    • Album: Brisket on Big Steel Keg
  2. canuck76

    Brisket on Big Steel Keg

    Learned some stuff! Cracked black pepper and ground pepper do NOT substitute in the same quantities, it was way too peppery. Time needs to be more available when starting this. I'd rather have meat resting in a cooler than people waiting to eat. The Big Steel Keg (or any Kamado this size) is...
  3. image.jpeg

    image.jpeg

    • canuck76
    • Media item
    • Comments: 0
    • Album: Brisket on Big Steel Keg
  4. canuck76

    Brisket on Big Steel Keg

    Whoops! I underestimated the cook time. It was on for 10 hrs at 240° but only got to 165° IT so I reset the pit temp to 280° for 2 hours and got to 180° but the keg started to cool so I stuck it in the oven until it was 190° I tested it with a tooth pick and half of it was perfect but the day...
  5. canuck76

    Brisket on Big Steel Keg

    And... ribs for lunch!!!
  6. image.jpeg

    image.jpeg

    • canuck76
    • Media item
    • Comments: 0
    • Album: Brisket on Big Steel Keg
  7. canuck76

    Brisket on Big Steel Keg

    Hate to disappoint but It's just a store bought Big Steel Keg (bought before Broil King took them over) I've never done a long cook on it before, not the easiest thing to restoke when you need more charcoal as you have to lift the grate out to get more in the bottom. I love it and we've done a...
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    image.jpeg

    • canuck76
    • Media item
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    • Album: Brisket on Big Steel Keg
  9. canuck76

    what wood ??

    I find wild meat can be hard to determine as it can vary in flavor (and gaminess) quite a bit. If the meat has lots of light yellow/white fat I'd go with Apple and maybe blend a bit of hickory in, if the fats more yellow or the meats more on the lean side I'd go with a heavier smoke. It'll help...
  10. Brisket on Big Steel Keg

    Brisket on Big Steel Keg

    • canuck76
    • Album
    • Comments: 0
  11. canuck76

    Brisket on Big Steel Keg

    Here we go!! My first go at smoking a 6lb brisket on my big steel keg. Rubbed brisket last night and wrapped. Rub: 1 part sea salt, 1 part garlic powder, 1 part instant espresso, 2 parts black pepper. Keg lit at 7:30AM, 240°F by 7:55 brisket on! Ambient temp -1°C (30°F) And because there's...
  12. image.jpeg

    image.jpeg

    • canuck76
    • Media item
    • Comments: 0
    • Album: Brisket on Big Steel Keg
  13. image.jpeg

    image.jpeg

    • canuck76
    • Media item
    • Comments: 0
    • Album: Brisket on Big Steel Keg
  14. image.jpeg

    image.jpeg

    • canuck76
    • Media item
    • Comments: 0
    • Album: Brisket on Big Steel Keg
  15. canuck76

    Brisket and Burnt Ends Overnighter

    Looks fantastic and I don't even need a passport to sneak by and grab some!! Willing to share your burnt ends seasoning/sauce recipe?
  16. canuck76

    Brisket and Burnt Ends Overnighter

    Looks awesome! I'm glad I checked in. I've got a 6lb going on the big steel keg tomorrow morning, this is huge inspiration to see it happening real time!!
  17. canuck76

    Turkey Soup (screw up)

    I'm missing something, title says (screw up) What was screwed up?
  18. canuck76

    Confusion on brisket terminology

    Thanks Grabber! So by cutting it the way he did I have most of a flat and a point with some flat still attached.... Guess I should enroll in a meat cutting course!!
  19. canuck76

    Confusion on brisket terminology

    So I may have just had a cranky butcher? Because he just sliced it in the middle, more to balance the weight than anything....I think.
  20. Confusion on brisket terminology

    Confusion on brisket terminology

    • canuck76
    • Album
    • Comments: 0
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