Weekend brisket & burnt ends. Qview galore!

[Fife]

Sure does look good.

 

[Bearcarver]

Al's really getting out of hand with his smokes!

If I wasn't married, I think I'd spend my Winters in Florida, near Al, and my Summers in Wyoming, not too far from "Eric's Eatery".

I could probably roll back & forth, from one to the other, after a few seasons!

Bear

 

[jirodriguez]

Oh sure.... a plate of dried beef cubes makes the carousel, while my text book perfect pulled pork languishes in purgatory.... *sigh*

(just kidding Al.... grats on the carousel ride!)

 

[SmokinAl]

Oh sure.... a plate of dried beef cubes makes the carousel, while my text book perfect pulled pork languishes in purgatory.... *sigh*

(just kidding Al.... grats on the carousel ride!)

Dang Johnny I didn't even know it was on the carousel. I'll have to take a look and admire my work LOL.  

 

[dougmays]

man that looks amazing!  i've been dying to do a full packer!


i started laughing when i saw your coal contraption because i've been wondering what people have been doing with there WSM to add coal...because i kind of do a toss method with the chimeney and its a mess. i was thinking of getting a metal ice scoop and trying that but it'll still burn the hands

 

[SmokinAl]

Thanks Doug, The stove pipe works great & it's inexpensive.

 

[jirodriguez]

man that looks amazing!  i've been dying to do a full packer!


i started laughing when i saw your coal contraption because i've been wondering what people have been doing with there WSM to add coal...because i kind of do a toss method with the chimeney and its a mess. i was thinking of getting a metal ice scoop and trying that but it'll still burn the hands

.... also the door of the WSM works as a chute in a pinch. It doesn't reach the middle of the ring like Al's does, if I remember correctly the stove pipe idea Al used is under $10.

 

[flyfishjeep]

I am eating chick-fil-a while reading this and I am furious that I can't eat any burnt ends.  This thread has some great pictures and will force me to make some next weekend when I'm not working.  Thanks for a great post!

 

[jefflisa828]

wow as the new guy I sir would like to shake your hand I can't wit till I can do that looks perfect and delicious. I am drooling just lookin at the pics thanks for posting them it gives me a goal to shoot for.

 

[SmokinAl]

Thanks, Fly & Jeff. When you both do a brisket, don't forget the Q-view!

 

[porked]

I hadn't been on for a few days and missed this one. WOW! You're killing me Al! Fantastic job.

 

[SmokinAl]

I hadn't been on for a few days and missed this one. WOW! You're killing me Al! Fantastic job.

Thanks Buddy!

 

[bassplayer4]

WOW...I cannot stop looking at this thread. Those burnt ends are driving me nuts.

 

[SmokinAl]

WOW...I cannot stop looking at this thread. Those burnt ends are driving me nuts.

Thanks Bass, there fun to make & everybody loves them.

 

[callahan4life]

That looks great Al! Great Q-View!

 

[bobh127]

Al, the flat and the cubed point looks great. I love burnt ends!  My questions are: is it possible to get your recipe foe the beans? Then the sauce did you make that from scratch, or it is a jarred sauce that you doctor up and smoke? I've not done many briskets, and I think I now see why I've never been real happy with one I have smoked. I don't think I have ever left one on the grill long enough. I do butts for 18-20 hours at 210, and I would guess briskets take at least 12-15 hours. Do you cook the brisket direct or indirect? I am not sure I want the fat dripping into the coals, so what is your take on that? What do you use to "set it and forget it for overnight"? I have a BBQ Guru that I use and that has worked well for low and slow. I have a BBQ sauce that I like quite a lot and would share with anyone that would like to check it out. Thanks.

 

[elds498]

Looks Great!! Haven't tried doing a brisket yet but think i'm going to have to now. The whole spread looks delicious. Thanks for the pics!!

 

[SmokinAl]

Al, the flat and the cubed point looks great. I love burnt ends!  My questions are: is it possible to get your recipe foe the beans? Then the sauce did you make that from scratch, or it is a jarred sauce that you doctor up and smoke? I've not done many briskets, and I think I now see why I've never been real happy with one I have smoked. I don't think I have ever left one on the grill long enough. I do butts for 18-20 hours at 210, and I would guess briskets take at least 12-15 hours. Do you cook the brisket direct or indirect? I am not sure I want the fat dripping into the coals, so what is your take on that? What do you use to "set it and forget it for overnight"? I have a BBQ Guru that I use and that has worked well for low and slow. I have a BBQ sauce that I like quite a lot and would share with anyone that would like to check it out. Thanks.

 is it possible to get your recipe foe the beans? The bean recipe is: 1 can Bush's original beans with brown sugar, chopped onion, chopped jalapenos, dijon mustard, and if you want some chopped up pork. I really don't measure anything, but it's approximately 1/2 cu b.s., 1/2 lg. onion, 1/3 cu jal., 1 tbs mustard into 1- 28 oz can of beans.

did you make that from scratch, or it is a jarred sauce that you doctor up and smoke? The sauce is Jeff's & instead of simmering it on the stove I put it in the smoker for 3 or 4 hours, it takes on a nice smoky flavor.

Do you cook the brisket direct or indirect? I have a Weber Smoky Mountain smoker. The charcoal grate is under the water pan. The brisket is on a grate above the water pan. So it would be indirect.

I am not sure I want the fat dripping into the coals, so what is your take on that? The fat never hits the coals, it lands in the water pan.

What do you use to "set it and forget it for overnight"? I fill the charcoal ring all the way full & the guru keeps it to temp all night long.

 I have a BBQ sauce that I like quite a lot and would share with anyone that would like to check it out. I am always looking for new recipes, if you wouldn't mind, would you please either post your recipe or PM it to me. Thanks Al

 

[cheezeerider]

I've been away waaaaaayyyy too long. So glad it's getting warmer here.

To echo the sounds of redundancy...... WOW!! That looks great. Can't wait to get the smoker out, if this wind and rain ever stops.

Great job Al. Love the Qview. "Enter drool here"

 

[SmokinAl]

Thanks Cheezee! I know it's been a long winter for you guys, glad to hear it's finally warming up!