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 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.
and here is the one I wrapped , after 6 hours of open Smoking.
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...
