BigAl
is One Chatty Farker
It was a Kerry day here early, couldn't decide if I was gonna Q or not very high winds this am. But I chose to go ahead late, but then, what the hey, I gots no job to go to in the morning 
, so what if it is late tonight when it is done. :wink:
Total cooking time, 13 hrs, smoke chamber air temp(below heat shield) was 180-200 F ( high spike 222), Kingsford for fuel, non soaked apple wood for smoke flavor, no sprays.
Frozen 3.8 lb Brisket Flat, yellow mustard brushed on and covered with Head Country Seasioning, fat side singed over flames then placed in smoke chamber, fat side down, while still frozen with purple onion slices on top.
Brisket was the best flat I have doen so far, moist and tender. Below the heat shield, it took a long time before I could get the Temp probe inserted since it went in frozen solid. In the smoke till it reached 172 F, then sauced and foiled(onions included) and back in till it reached 199, then into cooler for 9 hrs. It was still warm and moist Monday AM when I ate about 1/4 of it for breakfast. The thick onion slices prevented bark on the non fat side and inhibited much smoke on that side as well. Not sure if I will do onions again. Also don't think apple is good for beef. Frozen Brisket works but not sure it is worth the extra fuel required to defrost it, good news is that it was great. I will do the fat cap side down again.
Big Cast Iron pot of beans above heat sheild.
This was almost a full pot and the best so far, gotta love the big old cast iron pot. Sure hope I can remember what went into this batch and repeat the next time. A bowl of these is a meal in its self.
BBR, mustard and Head Country Seasioning above beans.
These were above the heat shield for 6 hrs, sauced and foiled and below the heat shield for 3-4 hrs and into cooler for 9 hrs. Great taste but not as good as the last batch, my best ever ( forgot the honey and apple is not as good as pecan IMHO for ribs)
"Chicken Rocket" whole chicken, wine and butter in the rocket, Head Country Seasioning on the skin.
First time I have tried a chicken above the heat shield, after 9-10hrs, it was a golden beauty, but wouldn't shake hands (not done). I had enough coals left in one section of the basket, so I removed the dividers and off set grilled till it was done. Alone at 1:30 am in the kitchen, I ate both legs and wings (better that Hooters wings except for the view )
JD Hot 1 pounder fatty.
In the top above the heat shield, I ate 1/2 of this about 6 hrs into the cook
and finished the rest today for breakfast. Warmed in the microwave, the kitchen had a great smoke smell and I dipped it in DreamLand, great stuff
1/4 of baloney log in the Apple wood smoke.
Above the heat shield also for 10 hrs with a great color, tried a slice of this cold today, good smoke flavor but needs to be pan fried before I would say better than "good".
!/4 of baloney log will be grilled for the 'matic.
Still on "her side" of the Frig, not tried yet.
And yep you guessed it, 1 can of Hickory SPAM sliced for the grill.
Sampled this while grilling it, I would say if it cost more, go with the original because it gets enough smoke when grilling. Spamelicious. Thanks SPAMTICUS who ever you are :!:
Rasbery flavored Vodka and Diet coke with lime. :roll:
What can I say, great all day and night.
, so what if it is late tonight when it is done. :wink: Total cooking time, 13 hrs, smoke chamber air temp(below heat shield) was 180-200 F ( high spike 222), Kingsford for fuel, non soaked apple wood for smoke flavor, no sprays.
Frozen 3.8 lb Brisket Flat, yellow mustard brushed on and covered with Head Country Seasioning, fat side singed over flames then placed in smoke chamber, fat side down, while still frozen with purple onion slices on top.
Brisket was the best flat I have doen so far, moist and tender. Below the heat shield, it took a long time before I could get the Temp probe inserted since it went in frozen solid. In the smoke till it reached 172 F, then sauced and foiled(onions included) and back in till it reached 199, then into cooler for 9 hrs. It was still warm and moist Monday AM when I ate about 1/4 of it for breakfast. The thick onion slices prevented bark on the non fat side and inhibited much smoke on that side as well. Not sure if I will do onions again. Also don't think apple is good for beef. Frozen Brisket works but not sure it is worth the extra fuel required to defrost it, good news is that it was great. I will do the fat cap side down again.
Big Cast Iron pot of beans above heat sheild.
This was almost a full pot and the best so far, gotta love the big old cast iron pot. Sure hope I can remember what went into this batch and repeat the next time. A bowl of these is a meal in its self.
BBR, mustard and Head Country Seasioning above beans.
These were above the heat shield for 6 hrs, sauced and foiled and below the heat shield for 3-4 hrs and into cooler for 9 hrs. Great taste but not as good as the last batch, my best ever ( forgot the honey and apple is not as good as pecan IMHO for ribs)
"Chicken Rocket" whole chicken, wine and butter in the rocket, Head Country Seasioning on the skin.
First time I have tried a chicken above the heat shield, after 9-10hrs, it was a golden beauty, but wouldn't shake hands (not done). I had enough coals left in one section of the basket, so I removed the dividers and off set grilled till it was done. Alone at 1:30 am in the kitchen, I ate both legs and wings (better that Hooters wings except for the view
)JD Hot 1 pounder fatty.
In the top above the heat shield, I ate 1/2 of this about 6 hrs into the cook
and finished the rest today for breakfast. Warmed in the microwave, the kitchen had a great smoke smell and I dipped it in DreamLand, great stuff
1/4 of baloney log in the Apple wood smoke.
Above the heat shield also for 10 hrs with a great color, tried a slice of this cold today, good smoke flavor but needs to be pan fried before I would say better than "good".
!/4 of baloney log will be grilled for the 'matic.
Still on "her side" of the Frig, not tried yet.
And yep you guessed it, 1 can of Hickory SPAM sliced for the grill.
Sampled this while grilling it, I would say if it cost more, go with the original because it gets enough smoke when grilling. Spamelicious. Thanks SPAMTICUS who ever you are :!:
Rasbery flavored Vodka and Diet coke with lime.
:roll:What can I say, great all day and night.
