MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



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

Notices

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.


Reply
 
Thread Tools
Old 03-12-2013, 12:38 PM   #31
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: Ferdinand, Indiana
Default

Quote:
Originally Posted by Mdboatbum View Post
This was my solution a few years ago. It worked out ok. Inside the "smoker" we had a charcoal fire on one side of the pirepit, and the ribs on the grate on the other side.
http://youtu.be/EHQDmFlj_uQ
Awesome, i knew there had to be a few people on here with an inventive mind.
__________________
3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44"
Marwendholt is offline   Reply With Quote




Old 03-12-2013, 12:55 PM   #32
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by Marwendholt View Post
Ive done butts over the fire in a dutch oven, they taste like they came from a crock pot. The smoke can't get to them.
Re-read this I never said anything about a Dutch Oven! Hang the meat from the chain on a hook! BBQ= heat+ meat+ fire & smoke.

Quote:
Originally Posted by Bludawg
Since you have a Tripod ( that's what the wimen call me) I would dig a shallow fire pit maybe a foot deep and build a fire in it keep feeding it until it is full to the top with coals set your tripod over the pit your gonna need a hook (PBC Style) hang the brisket over the coals and wrap a cheap blue tarp around the tri pod leave about 6" clearance between the ground and the tarp for drafting and you can add wood chunks under the tarp.
This style of cooking is an ancient one used by Indigenous peoples all over the word. I have cooked venison & antelope this way on several occasions.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 03-12-2013, 01:09 PM   #33
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: Ferdinand, Indiana
Default

Quote:
Originally Posted by Bludawg View Post
Re-read this I never said anything about a Dutch Oven! Hang the meat from the chain on a hook! BBQ= heat+ meat+ fire & smoke.
Reread my quote I responded to a person below you who suggested the dutch ovens.
__________________
3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44"
Marwendholt is offline   Reply With Quote


Old 03-12-2013, 01:13 PM   #34
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I reckon I'm the one who got confused I need a Beer!
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 03-12-2013, 01:15 PM   #35
JandJbuidasmoker
Full Fledged Farker
 
JandJbuidasmoker's Avatar
 
Join Date: 02-18-13
Location: Terre Haute, Indiana
Default

I'll join ya! I was cornfused just trying to decipher it all! lol
__________________
Doc- Offset RF Stick burner Trailer
JandJbuidasmoker is offline   Reply With Quote


Old 03-12-2013, 01:16 PM   #36
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: Ferdinand, Indiana
Default

Can a moderator please just delete this thread?
__________________
3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44"
Marwendholt is offline   Reply With Quote


Old 03-12-2013, 02:00 PM   #37
HogFan
is one Smokin' Farker
 
Join Date: 03-21-12
Location: Arkansas
Default

I would use the tripod and grate just as you planned directly over the fire (adjust temp by height of grate over the fire). Then just use your pan turned upside down over the meat on top of the grate. The smoke can enter inside the pan through the grate. The pan creates a smoke chamber (like the inside of a UDS) and helps hold a consistent temp on all sides of the meat. Worse case drill a hole in the pan and use an adjustable magnet to control the air outlet (and possibly help regulate the temp inside the "smoke chamber"). Easy and simple. Why do you need a bottom to the pan?
__________________
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
HogFan is offline   Reply With Quote


Old 03-12-2013, 03:32 PM   #38
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Default

Just take some Ball Parks along and call it a tuesday.
__________________
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
J-Rod is offline   Reply With Quote


Old 03-12-2013, 03:42 PM   #39
Mo-Dave
Quintessential Chatty Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Brisket would not be something I would do over an open campfire, not saying it can't be done. I have always wanted to try steaks placed directly on wood embers. How about a chicken hung from a string off to one side of the fire and give it a twist every so often so it rotates, this is how it was done way back when. Just make sure to pack some tube steaks.
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote


Old 03-12-2013, 04:00 PM   #40
Mo-Dave
Quintessential Chatty Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

http://www.bbq-brethren.com/forum/sh...d.php?t=155948

Go to second page look for Phubars post, I think it is post # 23, anyway that is what I am talking about, just scaled down a bit.
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote


Old 03-12-2013, 05:37 PM   #41
popeye
is one Smokin' Farker

 
Join Date: 01-08-13
Location: michigan
Default

Quote:
Originally Posted by Marwendholt View Post
Reread my quote I responded to a person below you who suggested the dutch ovens.
i was that person .. and i do it that way.
popeye is offline   Reply With Quote


Old 03-12-2013, 07:35 PM   #42
mrboy
Full Fledged Farker
 
Join Date: 03-10-12
Location: Champaign, Il
Default Tripod Smoker

Ok, I've had my beer and have enough courage to enter the fray.

I'm combining Mdboatbum and Bludawgs ideas.

You've got the tripod set over the burned down embers of oak, hickory or cherry, meat on the grill grate. Wrap the tripod in aluminum foil (maybe double wrap), from just below the meat, up to the top, leaving a hole in the middle of the tee-pee for exhaust.

I think you've got a smoker.
mrboy is offline   Reply With Quote


Old 03-13-2013, 08:14 PM   #43
Brizz
Full Fledged Farker
 
Join Date: 05-24-11
Location: Westwood, KS
Default

Well now I'm inspired. I want to try out both these ideas. I've been building a camping smoker for this season but maybe I won't even need it...
Brizz is offline   Reply With Quote


Old 03-13-2013, 10:03 PM   #44
Matt Potter
Found some matches.
 
Join Date: 02-09-13
Location: Missoula, Montana
Default Campfire smoker?

Don't know if you have access to one or not but a smoke jumpers burn over blanket would work perfect for wrapping the tripod with and you could reuse it.

Matt
Matt Potter is offline   Reply With Quote


Old 03-14-2013, 06:30 AM   #45
K-JUN
is one Smokin' Farker

 
Join Date: 02-10-13
Location: Lafayette, LA
Default

I see lots of good ideas here. I think my favorite is the wrapped tripod method. I saw this online it's a disposable mylar thermal blanket. The cost works out to a little over a buck a piece.
__________________
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B]
[/URL]

Brady

Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser
K-JUN is offline   Reply With Quote


Reply

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:18 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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