Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 02-05-2014, 01:08 PM   #1
Found some matches.
Join Date: 02-03-14
Location: Austin, Texas
Default My Superbowl Brisket & Chicken Smoke

Smoked a 12 lbs brisket on my WSM 22 inch, used blue bag with pecan chunks. Put it on at 8am Sunday and smoked it until it hit 175, then finished in the oven until 205. Came out good. Point was excellent but the first couple of slices of the flat were a little dry. I didn't refill my water pan. As you can tell, the bark was out of this world.

Brind the chicken for 5 hours then spatchcocked it and put it on my Hasty Bake for 2hrs 15 minutes, b&b oak lump charcoal with peach wood chunks.

RanchoStarvo is offline   Reply With Quote

Thanks from: --->
Old 02-05-2014, 01:15 PM   #2
somebody shut me the fark up.
sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX

Looks good. Sounds like you pulled the brisket too soon. Search the site for info on probe tender over internal temp to determine when done.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
sliding_billy is offline   Reply With Quote

Old 02-05-2014, 01:27 PM   #3
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Both look fantastic! Love the color on the chicken!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
cowgirl is online now   Reply With Quote

Old 02-07-2014, 08:06 AM   #4
Found some matches.
Join Date: 02-03-14
Location: Austin, Texas

Thanks. I'll check more into that topic.
RanchoStarvo is offline   Reply With Quote

Old 02-07-2014, 08:37 AM   #5
Babbling Farker

Garyclaw's Avatar
Join Date: 08-05-09
Location: NE OH-IO

Yup. That bird looks killer!

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote

Old 02-07-2014, 11:16 AM   #6
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL

Win in my book!
BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen
thaifighter06 is offline   Reply With Quote


brisket, hastybake, WSM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:09 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts