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| 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. |
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11-11-2011, 02:57 PM
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#1 |
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Full Fledged Farker
  Join Date: 10-15-11
Location: Stonington, CT
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Little Dick's brisket fix!
Greetings,
I have an 8-pound brisket I plan to smoke tomorrow. I would like to inject (first time!) it tonight, smoke it tomorrow, eat it tomorrow night. I am planning to use Kingsford and the Minion method (for the first time!) on a 22.5 Weber One-touch Silver kettle and adding hickory chunks. I plan to smoke it for 6-8 hours then foil/finish in an oven. I DO have some questions though: fire-building/maintaining suggestions? injection suggestions? rub suggestions? (I am using ingredients from the spice cabinet) finish temperature? anything else? I hope I am not asking too much. Any quick hints will be appreciated...or direct me to a previous post. I'll follow-up with pr0n ("The Pr0n Promise!")! Thanks, Little Dick |
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11-11-2011, 04:00 PM
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#2 | |
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is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
 . but on your weber you can easily refill charcoal so you'll be ok just don't let it get to low in temp before you dump more coal on.As for rub I like John Henry Texas Brisket Rub its good stuff great on beef. I've been wrapping my last few briskets at 160* in foil with 3/4 of beef broth until it reaches 204 then draining the juices from the foil, wrapping it back up in the foil then into a moving blanket AND THEN  dropping it into a cooler for a hour before I slice it. I like to cook briskets hot and fast at 325 -350 my last 14# took 6 hour including the rest in the cooler here's a few pic's good luck man I look forward to your PRON you'll do fine brotha practice makes perfect   
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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| Thanks from:---> |
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11-11-2011, 09:58 PM
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#3 |
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Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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The meat is trimmed, injected, rubbed, and in the pan for the overnight set. I'll be up early to get the grill up and the sschmoke billowing!
More to come, Little Dick |
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11-11-2011, 10:36 PM
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#4 |
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is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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I'd say your off to a great start............
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11-12-2011, 02:44 AM
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#5 |
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is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Keep us updated
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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11-12-2011, 04:21 AM
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#6 |
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Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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Looking good!
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Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker |
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11-12-2011, 11:46 AM
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#7 |
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Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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Well, the beefer rode the thin blue smoke for four and a half hours and arrived at 174F internal; I think that's too fast. I need to monitor the Weber temp. better.
I took it off the smoke, added drippings from the smoker, foiled it, and put it into a 225F oven on my way to 205F internal. More later! Little Dick |
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