- Aug 19, 2016
- 22
- 19
Hi all, been awhile but I've got much to report.
Firstly, a few weeks back I got that itch to cook. Hadn't been able to in quite some time, so I started browsing, and came across the idea of a smoked meatloaf (thanks SeenRed). Not knowing this was even possible previously, I set out to do it.
An hour of prep and three hours of cooking over charcoal and hickory in my UDS, and we had some amazing results.
Pre-glaze:
Glazed and placed in for 30 more minutes or so:
And she had a nice smoke ring:
Well, that same weekend, my fellow enthusiast Matt and I decided to tackle the holy grail. He grabbed a 12 pound full brisket from a local meat market and brought it on over. I was really nervous as I understand they're easy to screw up. We hit the town for some drinks the night before (before a 5am wakeup). I semi-drunkenly devised a fairly spicy, salty rub, and hit the hay for what sleep I could grab.
Alarm went off way too early, but up we rose to get to work on our marathon cook.
A few hours later, the smoker was chugging along merrily at 225:
Molly the beagle even got in on the action:
Fast forward most of a day of anxious fretting and adjusting vents....
IT WAS THE MOST BEAUTIFUL THING I EVER SAW.
It was tender and smoky and just all around wonderful.
The point got a nice cube treatment:
(I could've eaten these by the fistful)
Then a couple hours more, bathed in tasty Gates sauce, the last I had from KC:
Overall, the best cook I've ever done.
Firstly, a few weeks back I got that itch to cook. Hadn't been able to in quite some time, so I started browsing, and came across the idea of a smoked meatloaf (thanks SeenRed). Not knowing this was even possible previously, I set out to do it.
An hour of prep and three hours of cooking over charcoal and hickory in my UDS, and we had some amazing results.
Pre-glaze:
Glazed and placed in for 30 more minutes or so:
And she had a nice smoke ring:
Well, that same weekend, my fellow enthusiast Matt and I decided to tackle the holy grail. He grabbed a 12 pound full brisket from a local meat market and brought it on over. I was really nervous as I understand they're easy to screw up. We hit the town for some drinks the night before (before a 5am wakeup). I semi-drunkenly devised a fairly spicy, salty rub, and hit the hay for what sleep I could grab.
Alarm went off way too early, but up we rose to get to work on our marathon cook.
A few hours later, the smoker was chugging along merrily at 225:
Molly the beagle even got in on the action:
Fast forward most of a day of anxious fretting and adjusting vents....
IT WAS THE MOST BEAUTIFUL THING I EVER SAW.
It was tender and smoky and just all around wonderful.
The point got a nice cube treatment:
(I could've eaten these by the fistful)
Then a couple hours more, bathed in tasty Gates sauce, the last I had from KC:
Overall, the best cook I've ever done.
