First Drum Brisket

Discussion in 'Beef' started by ddave, Feb 20, 2009.

  1. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Taking a vacation day tomorrow to do some smoking. Got a 10.5 pound packer that's going on the drum at about midnight. Going to try and do some burnt ends from the point and slice up the flat.



    Here it is all rubbed and ready to rest in the fridge for awhile.



    Figure I'll light the chimney about 11, let the drum warm up and get 'er dialed in and put the brisket on at around midnight. If things are going smoothly tomorrow, I may fire up the SnP and do some ABTs, Armadillo Eggs, and MOINK Balls for some lunch time snacks for the guys at work.

    Should be fun to have both smokers going at once. [​IMG]

    More later.

    Dave
     
  2. rickw

    rickw Master of the Pit OTBS Member

    Nice start Dave, looking forward to the end result. How long are you anticipating the brisket will take?
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds like a great plan!!
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Foiling or Naked? [​IMG]

    I bet that brisky right there cooks in 10 hrs!

    Your gonna love the burnt ends dude!
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking good so far, Dave. Looking forward to the finished pics.
     
  6. guvna

    guvna Smoking Fanatic

    you put that thing on yet, dave?
     
  7. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    I think I'll foil this time . . . maybe naked next time.

    Cool. In that case I can have some for lunch!![​IMG]

    Not yet. Going to light the drum here in about 15 minutes.

    Dave
     
  8. 5-4-3-2-1[​IMG][​IMG]
     
  9. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    MOINK balls?[​IMG]
     
  10. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Yes, MOINK balls. Found them on another forum.

    Beef meatballs (the frozen kind, thawed of course) rubbed, wrapped in bacon, stick a toothpick through them to hold them together, then smoked and sauced to your liking.

    Beef = Steer (Cow for some of you) = MOO
    Bacon = Pig = OINK
    MOO + OINK = MOINK [​IMG]

    Never tried them before but the pics I have seen look good!!

    Dave
     
  11. l r harner

    l r harner Newbie

    PA
    hope things are going well with your smoke
    its cold and windy here and playing hell with my temps
    but the show as they say...
    brisket has been on now 3 hours and 20 min temp 120f having trouble gettign up to 225 in smoker. i bumped the gas up one last time and tht should do it
     
  12. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Yeah, the wind will give you fits way more than a cold temperature.

    My brisket is on. Went on at 12:15. Filled the charcoal basket with 18 pounds of Royal Oak because . . . I wanted to see how long a full load will go. Got some hickory and cherry wood in there also.



    Lit 10 briquettes in the chimney.



    Let 'em ash over, dumped them in the basket and let the drum warm up. When it was ready, I put the brisket on.



    Here it is in its bed for the night. (I moved the probe after I took the picture. [​IMG] )

    Letting the drum settle in and then I think I'll grab some shuteye. [​IMG]

    Dave
     
  13. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Googled em. WOW! Another new thing to try[​IMG]

    So there is another forum[​IMG] How could anyone compete with this one?
     
  14. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    By being on. [​IMG]

    Dude, where's that brisky??
     
  15. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Stuck a temp probe in it at 6:15 (6 hours in) and it's at 166.



    Haven't decided whether to foil or not. It still looks pretty moist. I'll give it a bit longer then take another look. May just start mopping it.

    Dave
     
  16. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Well it looks awesome so far!! How is the full load in the basket going?
     
  17. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Told ya it'd be done in 10 hrs! [​IMG]
     
  18. alx

    alx Master of the Pit OTBS Member

    Great thread.I need to give out some points.
     
  19. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm Dave, it's lookin good so far. [​IMG]
     
  20. rickw

    rickw Master of the Pit OTBS Member

    Making good progress Dave, looking forward to the finished product.
     

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