Who else is bored while smoking today? lol

[sxfxz]

Been using prime briskets and wrapping in butcher paper and smoking around 275. For grins and giggles I picked up a cheapo 12lb brisket at wal mart for $24, trimmed it (finish weight 9lbs) and cooked it 275-300 and wrapped in foil about 4 hours in since it was drying up pretty quickly. Well 6 hours in I'm at 195 IT and it feels pretty nice. Letting it go for a little longer and will pull probably shortly after I post this. Crazy. I don't have high hopes as far as moistness goes but we'll see about taste and tenderness. [emoji]128515[/emoji]

My assistants.
http://s10.photobucket.com/user/SxFxZ/media/B6177846-35B7-44A6-8EBB-003D8158FE89.jpg.html

 

[firemanjon]

Haha!! Sounds like a good time!! I've got a brisket going myself. It's at 180 IT right now 5 hrs in. I'm letting this one go unwrapped...first time not wrapping one but I am also cooking at 275-280. Didn't fire up my big butane tank today just the lil old WSM. Enjoying a few beer and watching it roll. Man this thing holds steady temp like a charm. Even took a small nap earlier and wife had to take a pic of me and my helper, lol.

image.jpg

• firemanjon
• Jan 21, 2017

 

[gr0uch0]

I'm just plum bored today:  weather here sucks (40, drizzle, and quarter-mile fog), no football to be had, and wife said no more cooking/smoking of ANYTHING until the fridge and freezer get cleared out.  SxFxZ, nice looking rig you put together, and awesome assistants also:  I'm guessing the horseshoes on top double as door stops?  What's capacity on that thing??

 

[sxfxz]

Brisket turned out a little tougher than I wanted, but way juicier than I expected. Wrapping it in foil left it pretty tasteless compared to the butcher paper. Also cooking it at 300 instead of 275 I think made it hit 200IT too fast without giving the fat and collagen time to render.

http://s10.photobucket.com/user/SxFxZ/media/DCBCF08D-32D1-4A94-9BAE-529A128954EE.jpg.html

But my whole mission here was to see if wood covered in lichen would effect taste, and it doesn't.

 

[sxfxz]

I'm just plum bored today:  weather here sucks (40, drizzle, and quarter-mile fog), no football to be had, and wife said no more cooking/smoking of ANYTHING until the fridge and freezer get cleared out.  SxFxZ, nice looking rig you put together, and awesome assistants also:  I'm guessing the horseshoes on top double as door stops?  What's capacity on that thing??

Exactly what the horseshoes are for.
http://s10.photobucket.com/user/SxFxZ/media/F4FE8676-6A85-474E-933B-4805DEAFB58C.jpg.html

Super bowl weekend I have 14 briskets and 30 3lb turkey roasts to cook. After briskets cook for a while I know I can easily fit 8 per door so I know I'll be able to fit all of that on the main grate. That should be a pretty full cooker though. I could add an upper tack if needed, that cooks 25 degrees hotter than the bottom rack.

 

[myownidaho]

Wow. That's a nice BBQ rig.

Drizzly and melting here. Didn't have anything to smoke today so we went to a local spot that always delivers quality and had a smoked turkey sandwich. Came home, threw some jerky together and poured a Moscow Mule. In the man cave watching some stuff I have on DVR.

 

[cornman]

The brisket looks good. Rainy and dreary in PA this weekend. No smoking this weekend. Need this weather to break...each year gets more difficult to get through winter-wise. It has even been fairly mild this winter so far. Just miss the sun, warmth, and windows open with the smell of meat cooking. Thanks for letting me vent.

 

[fullsmoke]

I have been sick since last Sunday day before that smoked 50# of ss today I was feeling alittle better stuffed 25# of sticks have 50 still to do yet have some sticks in smoker now it still 41 out great January weather!

 

[SmokinAl]

The brisket looks real good from here!

You must have used a bunch of wood in that big rig, just for 1 brisket.

Al