Sleep now, brisket later...

[hawgheaven]

In honor of the of the Grand Rapids Comp, gonna fire up the smoker and smoke a brisket later this morning... rubbed it and it's sitting in the fridge as we speak. Planning to do SmokyOky's method this time, will keep ya' posted. This Pop-Pop has had a long day and needs a nap now, so nite-nite...

ZZzzzzzz....

 

[brennan]

hey! me too!

 

[crewdawg52]

Nah...Got home from Tampa Bay at 2300 hrs. Haven't finished my "adult soda" yet....

 

[brennan]

i already put away my allotment of adult soda for the night, now I need to rehydrate so I don't keep the wife up with my snoring.

 

[hawgheaven]

Well, I used SmokyOky's method as promised... the brisket was a success! Tender, juicy, flavorful, but just a tad too much smoke. I seared it on the Weber first, then to the smoker.

I used the new batch of Hawaiian woods I ordered a couple weeks ago. A little goes a long way... I started out with 3 chunks added to the coals, but then reduced that to just one. They put out alot of smoke! I was also having some difficulty with my temps spiking, but got that under control with the tuning plates.

All-in-all, it was a successful smoke, although there are no Q-views to prove it... sorry!

 

[crownovercoke]

Hawiian woods??? Like pineapple or what???

 

[hawgheaven]

I used guava wood, from this place: http://www.hawaiiguava.com/

 

[crownovercoke]

Wow thats sounds like a great deal.. Thanks

 

[smokewatcher]

Nice find....I'll have to try them out.

 

[deejaydebi]

How'd you like the Guava Piggy? Never tried it but I do plan on ordering some.

I really like the Kiawe. We used that for roasting pigs when I was station at Pearl Harbor many moons ago.