Brisket, 26.75 OGT & Home made lump

dwfisk · Oct 15, 2013

So far I've only used home made lump for searing or short indirect cooks, it works great but I've been wanting to give it a try on a long cook. Today is the day, pulled a 13# brisket out of the freezer and rubbed it down with Oakridge Black Ops Brisket Rub (I'm getting to where I really like this stuff). This is one thing I've wanted to do since I first started using limp - a fine mesh expanded metal add-on to the charcoal grate.

Snake of the home made lump and a little hickory around the drip pan.

Fired it off with some leftover (slightly used) Stubbs.

Let the smoke clear and on with the brisket at 10:30 AM.

And, the cooker coming up to temp, hoping to cruise at 300*-325*.

If all goes well, see y'all back at about 2:30 PM for a BP wrap then a couple more hours to finish.

charrederhead · Oct 15, 2013

Nice lump and I like that mesh. Will check in later. Good luck.

sliding_billy · Oct 15, 2013

+1 on the mesh. That looks really nice.

Jason TQ · Oct 15, 2013

Definitely keep us posted :grin:.

J-Rod · Oct 15, 2013

I'm likin' the mesh- been wanting to do that myself with a couple cookers. Lookin forward to he PrOn!

dwfisk · Oct 15, 2013

Update - 2 hour into the cook

Thinnest of smoke, before a quick peak.

And a quick peak - one of the hickory chunks flared up but it was pretty easy to get it back to smoking at 310*, took about 10 minutes.

Looked like about 1/3 of the lump is burned through, might just hit it perfect, we will see.

kylefisk · Oct 15, 2013

Dinner is looking good.

ButtBurner · Oct 15, 2013

does your home made burn hotter than store lump?

mine burns super hot.

peeps · Oct 15, 2013

Looks like it is coming along nicely!

dwfisk · Oct 15, 2013

kylefisk said:
Dinner is looking good.

Looks like any time after 6:00. Gonna wrap in a few minutes and go to probe tender then rest/cooler. Green beans & roasted new potatoes. Mac is making brownies.

dwfisk · Oct 15, 2013

ButtBurner said:
does your home made burn hotter than store lump?

mine burns super hot.

Yes, hotter but I'm not sure faster. It looks like the "ignition line" (just made that up) gets 6 inches out ahead of the lump that is actually glowing hot so at any one time I have 8-10 inches of lump burning. I'm running the bottom dampers almost closed and the top at about 3/4 to keep it under control. Going to open it up to wrap the brisket in BP in a few minutes and we will see what it all looks like then.

landarc · Oct 15, 2013

I think this is looking good. And that lump looks to be very high quality.

dwfisk · Oct 15, 2013

Time to pull and wrap in BP then return to the cooker. It has been cooking at 300*-315* for 4 hours.

Here it is before going in the BP, smells wonderful and if the grease on my fingers was any indication this is going to be a good one!

Reinserted the IT probe, it is still a little tough but I'm pretty sure it will get done in the next 1-1/2 to 2 hours. Had about 6 inches of lump burning and about 6 inches yet to burn so I might just hit it perfect?

el_matt · Oct 15, 2013

Nicely done. I started using a piece of expanded, a while ago, works great. I even gave my buddy a piece, and he loves it.

Matt

dwfisk · Oct 15, 2013

el_matt said:
Nicely done. I started using a piece of expanded, a while ago, works great. I even gave my buddy a piece, and he loves it.

Matt

Thanks, it sure seems to be working great. I built/building a brush guard for my Mule UTV so I picked up a sheet of the fine mesh (1/2 X 14-16 gage) for that and had enough leftover for this.

Just about probe tender, maybe 15 minutes more until rest/cooler.

dwfisk · Oct 15, 2013

Bam! Dinner done

In the pictures, it looks a little dry but NOT - very moist and very tasty and look at that killer smoke ring! I still like the simple S&P rubs, but the Oakridge Black OPS Brisket Rub is really good also. Cook summary, 4 hours, then wrap in BP for 2-1/2 hours then rest in a cooler for an hour; average temp 315*. Our plan was dinner tonight then use the leftovers for brisket chili, but I'm not sure how much of the leftovers will make it past breakfast & lunch tomorrow.

Thanks for following along!

landarc · Oct 15, 2013

Wooo, that looks good, except for that worm hole in the middle

dwfisk · Oct 15, 2013

landarc said:
Wooo, that looks good, except for that worm hole in the middle

Extra protien & moisture?????:doh:

savageford · Oct 15, 2013

Dang that looks awesome.

peeps · Oct 15, 2013

looks great!!!

Brisket, 26.75 OGT & Home made lump

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