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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-25-2012, 09:02 PM   #1
BBQ Bandit
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Default The WSM is warming up

The air is calm - not even a breeze.
Temps outside at a balmy 30*.
The brisket is trimmed and dusted in salt, pepper and garlic.
The night is young - and I'm not - wearing a headlight like a necklace

Soon its hitting the fire... and will see it in the morning.
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Unread 11-25-2012, 09:11 PM   #2
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Very Cool. Looks like the Perfect evening.
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Unread 11-25-2012, 09:15 PM   #3
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Really nice moon tonight too if it is clear there. Love sweet blue in the moonlight.
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Unread 11-25-2012, 09:40 PM   #4
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Sounds like a perfect night for a briskey....

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Unread 11-26-2012, 07:04 AM   #5
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Love the smell of brisket in the air... 10 hours later.
Approaching that time again... time to prewarm the coolers.













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Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

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Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 11-26-2012, 09:19 AM   #6
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Looks good Bob.

I could go for some of that about now.
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Unread 11-26-2012, 09:23 AM   #7
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Ahhh, sunrise over the plains of Briskitonia!
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Unread 11-26-2012, 09:40 AM   #8
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Looks heavenly!
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Unread 11-26-2012, 09:48 AM   #9
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The photo's look great, what time are we eating?
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Unread 11-26-2012, 09:49 AM   #10
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Salt Pepper and Garlic. Very nice I think people have become confused about the difference between Bark and Crust. A heavy layer of rub will create a crust but you got all bark there. Well done!
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Unread 11-26-2012, 01:03 PM   #11
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MY kind of brisket! Nice work Bob!
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Unread 11-26-2012, 01:19 PM   #12
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Looks fantastic!

You have a WSM too? That's good - I was worried you didn't have enough cookers.
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Unread 11-26-2012, 01:25 PM   #13
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Looks soooo good Bob!
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Unread 11-26-2012, 02:00 PM   #14
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Quote:
Originally Posted by gtr View Post
Looks fantastic!

You have a WSM too? That's good - I was worried you didn't have enough cookers.
Well - it was a recent addition due to cooking a gig within a limited space that ruled out my offsets.
The WSM allowed stacking the meats and cook upwards within a limited footprint.
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Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 11-26-2012, 02:16 PM   #15
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I also try to keep it simple with beef. Salt, pepper, garlic is always a winner. Great looking brisket!
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