Allnighter Brisket Smoke-tribute to my friends Gary S. and Chef JimmyJ...

[indaswamp]

BTW, here is the cheap sleeping bag I use as insulation in my ice chest for transport...

Picked that up at goodwill for $2. It is perfect. Just fold in half lengthwise then triple fold in ice chest...leave two folds underneath the pan, one fold on top. Close up tight...it'll stay hot for a long time.

 

[JCAP]

Looks fantastic!

 

[SmokinEdge]

Looks fantastic Inda. Got any plate shots? The smoke on that is money.

 

[indaswamp]

The slice...

The gravy...

and plate...

 

[TNJAKE]

The slice...
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The gravy...
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and plate...
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Nailed it!

 

[indaswamp]

Not my best, but it was very good and the flavor was spot on.. Just a tad overcooked. The gravy helped though.

 

[SmokinEdge]

The slice...
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The gravy...
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and plate...
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Good grief Keith, you would have pulled me right off the street for that on a busy day. Fantastic sir.

 

[pineywoods]

Looks good and I'll bet there were some firefighters that were very full after eating

 

[indaswamp]

Nailed it!

Thanks Jake. Flavor was ridiculous! I should have pulled it an hour earlier knowing it would rest for so long...

Good grief Keith, you would have pulled me right off the street for that on a busy day. Fantastic sir.

Thanks SE. I still got it, but I am a tough critic of my stuff...always striving for improvement. Rave reviews from the guys though...they threatened to string me up on the flag pole if I change anything on the briskets I smoke!! LOL!!!

Looks good and I'll bet there were some firefighters that were very full after eating

Thanks piney. Very full!!! And we had strawberry shortcake for dessert to top it off!! Fresh Louisiana strawberries are just starting to come in strong. Local baker makes one mean shortcake!! My god I hurt myself tonight!! LOL!!! All I had to eat all day were some pepperoni snack sticks and some graham crackers!

 

[indaswamp]

This was a fun smoke after all the sausages I smoked last week. Compared to that, this was a picnic. I double the wood chunks for brisket and run the heat 230-260*F... Check it every 2 hours and reload wood chunks. Lowering the burner and fabricating a pull out for the cast iron pan is on my list of projects this spring. This will eliminate the need to open the cook chamber door to reload wood.

 

[Sven Svensson]

Whoa, that bark. And what a great idea supporting the firehouse. I bet they really appreciated that meal.

 

[SmokinEdge]

This was a fun smoke after all the sausages I smoked last week. Compared to that, this was a picnic. I double the wood chunks for brisket and run the heat 230-260*F... Check it every 2 hours and reload wood chunks. Lowering the burner and fabricating a pull out for the cast iron pan is on my list of projects this spring. This will eliminate the need to open the cook chamber door to reload wood.

This is why I did a double door. One for the heat source and smoke pan, and the big upper door just for the meat. I can “tend fire” without disturbing the meat, or visa verse.

 

[indaswamp]

This is why I did a double door. One for the heat source and smoke pan, and the big upper door just for the meat. I can “tend fire” without disturbing the meat, or visa verse.

That was the original plan. But I stuck the current burner in there to get going cooking and just rolled with it. Time to finish it as planned.

 

[bigfurmn]

It looks amazing. Very well done. Bet the guys loved it!

 

[indaswamp]

Whoa, that bark. And what a great idea supporting the firehouse. I bet they really appreciated that meal.

I use wood chunks for the majority of my heat. The propane is there just to moderate the temperature and negate wild swings. Around 80/20 ratio wood to propane on the heat. All that wood makes for a great bark from real flame....like a stick burner except I use chunks in my C.I. pan.

It looks amazing. Very well done. Bet the guys loved it!

Thanks bigfurmn. They did indeed enjoy it.

 

[pineywoods]

I have went to an amazen smoker tray or two with pellets in my smokehouse depending on how much smoke I want . My next improvement on mine will be a PID and electric burners to get the temp exactly where I want it. A friend sets his temps and durations before he even really gets it going when he does sausage that would be kind of cool.

 

[Newglide]

Looks good. I'm sure they loved it.
I'm still a little nervous about doing a brisket. One day I'll give it a shot.

 

[BrianGSDTexoma]

That is some tasty looking brisket. I sure it got devoured!

 

[xray]

I think the brisket and the jus look great! I’m sure the guys loved it and were grateful for a nice meal, so I wouldn’t be too hard on yourself.

Also bet that Gary and Jimmy are looking down and nodding in approval. You did them good, can’t believe they’re gone either.

 

[SmokinAl]

Great looking brisket!
I’m sure Gary & JJ would be proud!
Al