All Wood Virgin Try

[StLouQue]

Thanks to the input from several of you, I'm currently taking on my first (almost) all-wood 'que.

First off, I haven't found any Packer Brisket in St. Louis yet; mine's more like a 5 pounder. I've finally finished cutting my firebricks. They and the 2 cast iron pots I'm currently seasoning are going all long way to holding temps. This is my first of many actually. First brisket, DP Marinade, foil and towel technique. All's going really well. Two and 3/4 hours and the brisket is up to 165. Smoker temps between 220-240. Started with 3/4 chimney of lump + 3 chunks, regularly replacing preheated chunks onto coals. And have only added cold lump once, appprox. 1/2 chimney. This is great!

Steve (StLouQue)

[Mark]

Well; how'd it turn out?

Mark (STL)

[StLouQue]

Y'know, it was pretty damned tasty. I expected it to be a bit juicier, however. My mistake was probably allowing the butcher to trim the fat. I suspect that I should have cut it off AFTER cooking.

The almost all wood was a success though. Total lump usage, about 2 chimneys. Add one split to maybe 14 chunks over 5 hours, and I'd say that experiment went faIrly well. Thanks again, guys.

Steve (StLouQue)

[parrothead]

Good to hear it. Now you just have to get a good supply for free wood. The guys in St. Louis were talking about a possible apple wood supply. Now for that never ending supply of hickory(my favorite).

[willkat98]

Greg, you got a chain saw?

There is a forest preserve behind me, with piles of fallen trees. I thought you had a ****load of hickory.

Brother Phil wants me to go get a stump. He thinks I'm Paul Bunyon and asking Santa for a hatchet.

He sent me these big ass 8 inch round cherry wheels, by 2 inch thick. He thought I was going to chunk them up. I just throw one on, and lasts for like 2.5 hours.

[parrothead]

Got me a couple of chain saws, and a splitter too. Got me a chitload of hickory. Still have enough to give you a decent load and the rest I will be hoarding till I get another truck load. Will have plenty of cured apple by spring also. Better buy a bigger yard to store it all with your new cooker.

[willkat98]

I wish I had a chitload

[bamasmoker]

How do y'all think peach wood would do? I live in the middle of peach country

John

[Mark]

Peach is fine.

[rbinms33]

First off, I haven't found any Packer Brisket in St. Louis yet; mine's more like a 5 pounder.


Steve,

I get mine at Sam's Club. They range anywhere from 11-14 lbs and run about $1.09/1.19 a pound. If they're using the same stuff it should be wrapped in a bag that has "Excel" written all over it.

Richie

[StLouQue]

Thanks Richie. I going to have to try another Sam's. Either I'm moire near-sighted than I thought or my neighborhood Sam's just doesn't carry them. Bastids.

Steve (StLouQue)

[stlmike]

Thanks Richie. I going to have to try another Sam's. Either I'm moire near-sighted than I thought or my neighborhood Sam's just doesn't carry them. Bastids.

Steve (StLouQue)


Steve,
I normally do flats, but have I found that if you don't see what you are looking for in Sam's meat case, ask for what you want. They usually have it in the back.
StL Mike

[rbinms33]

Just to make sure I wasn't talking sh**, I went to Sam's yesterday and found a nice 14 pounder for at $1.28/lb. They had some flats only mixed in there too but they were $2.59/lb. And I agree with Mike, if you don't see them out, ask the butcher.

[Oldtimer]

Thanks Richie. I going to have to try another Sam's. Either I'm moire near-sighted than I thought or my neighborhood Sam's just doesn't carry them. Bastids.

Steve (StLouQue)


Steve,
I normally do flats, but have I found that if you don't see what you are looking for in Sam's meat case, ask for what you want. They usually have it in the back.
StL Mike

They also keep the coffee cup holders out back. 8)

[BigAl]

Sams here dosen't have Excell, but Wal-Mart Supper Centers do, it is better than Sams , at least here in Parker, CO