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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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01-05-2013, 07:40 PM | #1 |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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Superior Smokers SS-1 Maiden Voyage Brisket Pron
I had to season an SS-1 for the 2013 Smoker Throwdown, so I figured I would throw a brisket flat on there. No injection, just a good smattering of Plow Boys Bovine Bold. The cook went very smooth. I ran it along at 250* for about 3 hours and then I bumped it up to 300 after I wrapped it. I didn't really have to bump the temp up, I just wanted to play with my CyberQ WiFi and bump it up from my couch, because I could.
I think the brisket turned out great, it had a great smoke ring from the green peach wood that I used and had a good pull. It also turned out nice and juicy considering I didn't inject. I got pretty lucky with this Choice flat that I picked up from SAM's. Thanks for looking.
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Superior SS-1 Superior SS-2 [url]www.superiorsmokers.com[/url] [url]www.facebook.com/superiorsmokers[/url] Head Pitmaster In Charge, Superior Smokers |
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Thanks from:---> |
01-05-2013, 07:47 PM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Great looking brisket, my mouth is watering.
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01-05-2013, 09:07 PM | #3 |
Full Fledged Farker
Join Date: 02-11-12
Location: Rockingham, NC
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I see your water pan in there. Did you use water or dry?
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01-05-2013, 09:53 PM | #4 |
Full Fledged Farker
Join Date: 06-23-11
Location: Orange, VA
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That looks pretty dang good to me. Mind if I ask what kind of burn times you can get out of that cooker at 225-250?
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01-05-2013, 10:42 PM | #5 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Great looking cook!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-06-2013, 07:26 AM | #6 |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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I used it dry, I really only use that pan to catch the grease. I have never actually filled the water pan with water, I haven't felt like I needed it.
If I cook between 225* and 250* I have never had to refuel. One weekend soon I will fill the chute to the top and see just how long the cooker will burn on 1 chute of charcoal. That would be an interesting test. I don't know that I have seen anyone actually test the burn time on one of these.
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Superior SS-1 Superior SS-2 [url]www.superiorsmokers.com[/url] [url]www.facebook.com/superiorsmokers[/url] Head Pitmaster In Charge, Superior Smokers Last edited by que_dawg; 01-06-2013 at 07:56 AM.. Reason: spelling |
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01-06-2013, 07:32 AM | #7 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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That brisket looks like it turned out great. Nice smoke ring and nice bend.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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01-06-2013, 08:10 AM | #8 |
Full Fledged Farker
Join Date: 11-05-11
Location: Alpharetta, GA
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Looks mighty fine!
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OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle |
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01-06-2013, 09:23 AM | #9 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Bovine Bold is a great rub choice.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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01-06-2013, 02:50 PM | #10 |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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That was the first time I have tried Bovine Bold, it is a great rub, I was very happy with it. It was a very good balance of peppery vs. spice for me. I will definitely use it again.
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Superior SS-1 Superior SS-2 [url]www.superiorsmokers.com[/url] [url]www.facebook.com/superiorsmokers[/url] Head Pitmaster In Charge, Superior Smokers |
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01-06-2013, 05:24 PM | #11 |
Full Fledged Farker
Join Date: 11-22-06
Location: Oklahoma City
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I filled my water pan with sand and wrap it with foil. It catches the juices and makes cleanup easy. The sand in the pan service as a diffuser and a heat sink keeping temps steady. B
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01-06-2013, 06:44 PM | #12 | |
Full Fledged Farker
Join Date: 08-26-11
Location: Douglasville, GA
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Quote:
So I got 14 hours out of 1 chute of Royal oak (about 10lb) in 26* temps! |
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01-06-2013, 08:20 PM | #13 | |
Full Fledged Farker
Join Date: 06-23-11
Location: Orange, VA
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Quote:
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01-06-2013, 08:39 PM | #14 | |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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Quote:
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Superior SS-1 Superior SS-2 [url]www.superiorsmokers.com[/url] [url]www.facebook.com/superiorsmokers[/url] Head Pitmaster In Charge, Superior Smokers |
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01-07-2013, 06:49 AM | #15 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Looks delicious!
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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