BBQchef33
10-18-2003, 09:45 PM
Benn trytoin to post some pics, but attachments seem to be having issues.
After all the Butt talk yesterday, i HAD to get something in the smokers. So at 5 yesterday, i had the WSM going with a 5# porloin and at 9Pm a 14# brisket went in. Today, the bandera belted out some chicken boobs and buffalo turds.
The loin I wraped in a bacon blanket, cooked it at a rock steady 256 for 4 hours to 165, then slathered it with dreamland and took it to 190 wrapped in foil, came out around midnight . At 190 i put it in a 140 degree oven to hold till todays lunch. Was really soft and moist, but looked like it wanted to be pulled.
the brisket went in at 8, figured 13-14 hours at least, so it will come out for noon today. Tried an experiment. took a cup or 2 of yellow mustard and equal amount of franks, some worsey sauce and pickapepa sauce. slathered this all over the brisket and put some of my basic rib rub on it... granulated garlic & onion, souther flavor black, paprika and chile powder.. Well.. this stuff makes a great bark on the brisket.. and it sticks to the meat well enough that it absorbs anything ya mop on it, keeping theings real moist. brisket hit 185 at 6pm. Poured a load of apple juice on it and wrapped it in foil and put it in a 225 degree oven so I can gets some sleep. Set Nutemp to go off when the brisket hits 200... but i was so passed out that i hit the snooze button, and came down when the brisekt was at 208. it sat in a 140 degree oven all day, took about 8 hours to come down to 140. We ate it for tonights dinner. The dry part of the point(?), flat, whatever, i threw into a pot with veggie stock, and 5 big spanish onions.. made some great onion soup.
Lets discuss the WSM. I filled the ring with 5 lbs of royal oak lump, mixed in some chunks of cherry and hickory. then threw a full chimney of kingsford on top. this was at 5PM. After reigning in the initial 320 degress and gettin it down to 250ish, this litle bullet held 256, rock steady, until 2AM when it started to drop a little, by 3AM it was down to 230. I went out and dumped the hots coals into the kettle, and added a few more lbs of lump(not even a chimney full). Threw the red coals back on top and cloed things up. in 20 miutes back up to 250. At 6pm, when the brisket hit 185, temps still at 250. i shut down all the dampers, and thois morning all the lump was still there. Damn think is amazing. But i must admit, it takes the fun out of BBQ. You light it and go away for 8-10 hours. wheres the fun?? that may be great for cookin a turkey on thanksgiving night and getting sleep, but I like fire-tending on a Saturday afternoon with a cooler of cold Becks. Cant see owning just a WSM, cause its just another cookin utensil.. But the bandera and the BYC.. thems fun toys we gotta have!!!
if I was able to post attachments, i'd put up the pics I took of them loin and brisket.
After all the Butt talk yesterday, i HAD to get something in the smokers. So at 5 yesterday, i had the WSM going with a 5# porloin and at 9Pm a 14# brisket went in. Today, the bandera belted out some chicken boobs and buffalo turds.
The loin I wraped in a bacon blanket, cooked it at a rock steady 256 for 4 hours to 165, then slathered it with dreamland and took it to 190 wrapped in foil, came out around midnight . At 190 i put it in a 140 degree oven to hold till todays lunch. Was really soft and moist, but looked like it wanted to be pulled.
the brisket went in at 8, figured 13-14 hours at least, so it will come out for noon today. Tried an experiment. took a cup or 2 of yellow mustard and equal amount of franks, some worsey sauce and pickapepa sauce. slathered this all over the brisket and put some of my basic rib rub on it... granulated garlic & onion, souther flavor black, paprika and chile powder.. Well.. this stuff makes a great bark on the brisket.. and it sticks to the meat well enough that it absorbs anything ya mop on it, keeping theings real moist. brisket hit 185 at 6pm. Poured a load of apple juice on it and wrapped it in foil and put it in a 225 degree oven so I can gets some sleep. Set Nutemp to go off when the brisket hits 200... but i was so passed out that i hit the snooze button, and came down when the brisekt was at 208. it sat in a 140 degree oven all day, took about 8 hours to come down to 140. We ate it for tonights dinner. The dry part of the point(?), flat, whatever, i threw into a pot with veggie stock, and 5 big spanish onions.. made some great onion soup.
Lets discuss the WSM. I filled the ring with 5 lbs of royal oak lump, mixed in some chunks of cherry and hickory. then threw a full chimney of kingsford on top. this was at 5PM. After reigning in the initial 320 degress and gettin it down to 250ish, this litle bullet held 256, rock steady, until 2AM when it started to drop a little, by 3AM it was down to 230. I went out and dumped the hots coals into the kettle, and added a few more lbs of lump(not even a chimney full). Threw the red coals back on top and cloed things up. in 20 miutes back up to 250. At 6pm, when the brisket hit 185, temps still at 250. i shut down all the dampers, and thois morning all the lump was still there. Damn think is amazing. But i must admit, it takes the fun out of BBQ. You light it and go away for 8-10 hours. wheres the fun?? that may be great for cookin a turkey on thanksgiving night and getting sleep, but I like fire-tending on a Saturday afternoon with a cooler of cold Becks. Cant see owning just a WSM, cause its just another cookin utensil.. But the bandera and the BYC.. thems fun toys we gotta have!!!
if I was able to post attachments, i'd put up the pics I took of them loin and brisket.