|
|
|||||||
| 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 |
02-17-2013, 06:28 PM
|
#16 |
|
Found some matches.
Join Date: 01-19-13
Location: san antonio texas
|
Even though I have more pits than I need, i still want one of those.
 |
|
|
| Thanks from:---> |
|
02-17-2013, 07:06 PM
|
#17 |
|
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
|
Uncle Sam was good to me as well. I got this in September, but paid it off with part of my refund.
 |
|
|
|
| Thanks from: ---> |
|
02-17-2013, 07:13 PM
|
#18 |
|
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
|
Nice. You'll love it!
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
|
|
|
| Thanks from:---> |
|
02-17-2013, 07:23 PM
|
#19 |
|
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
|
beautiful!!
__________________
bandera owner |
|
|
|
| Thanks from:---> |
|
02-17-2013, 07:59 PM
|
#20 |
|
Full Fledged Farker
Join Date: 07-07-12
Location: Westfield, Wisconsin
|
Fire that thang up!!!!!!!!!!!!!!!!
__________________
2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's. |
|
|
|
| Thanks from:---> |
|
02-17-2013, 08:04 PM
|
#21 |
|
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
|
Nice cooker but it is way to clean, get her dirty!
__________________
BWS Fatboy |
|
|
|
| Thanks from:---> |
|
02-17-2013, 08:24 PM
|
#22 |
|
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
|
Nice going!!!!
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
|
|
|
| Thanks from:---> |
|
02-17-2013, 08:29 PM
|
#23 |
|
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
|
Congrats! I have done the same thing you did with my refund as well... and my pics are pretty much the same, a big, giant, beast of a cooker sitting in the middle of the living room. Ya gotta love it! I'll try and post the pics tomorrow if I get some time. Now fire that thing up!
|
|
|
|
| Thanks from:---> |
|
02-17-2013, 08:33 PM
|
#24 |
|
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
|
That looks beauteous! I wish my 18 was a 22.
 Enjoy!
__________________
hopelessly, helplessly, happily addicted to a shipload of Webers |
|
|
|
| Thanks from:---> |
|
02-19-2013, 02:40 PM
|
#25 |
|
Full Fledged Farker
Join Date: 07-19-12
Location: Hollister,CA
|
Ok so finally fired her up and did a 6lb brisket. It was my 1st attempt at a brisket ever so I was a lil nervous but you gotta try it sooner or later. The night before I did the brisket I decided to season my WSM by cooking some bacon and greasing the insides.
    Ran it as hot as I could and let it sit all night. When I woke up in the am, I still had some charcoal lit. Now on to the brisket...  Picked up a 12lb but cut it in half and just smoked a 6lb for the family   Injected with apple juice & root beer  Rubbed down with some SM Cherry, overnight in the fridge.  Brought the meat out to come up to room temp and added a lil more rub to it  Put on noon and smoked for 4 hrs using hickory & applewood  After 4 hrs and ready to hit the foil for another 2hrs  Foiled up with some apple juice and dos equis amber   Back on the smoker  After the foil and back on smoker for 30 min, hitting it with some more smoke    Taken out and ready for slicing after 7hrs of cook time    So after my 1st attemp at brisket, I was very happy with the results as was the family. It was moist, tender and fell apart. Some of the fat on top was just like jelly. I think next time I will cut back on the rub because it was a lil too salty for my liking. All in all, there is a learning curve when it comes to maintaining temps and it will be awhile before I get that down but I love my new WSM 22.5 and cant wait to smoke some more. Thanks for looking!
__________________
Los Mexi"Q"tioners BBQ Team |
|
|
|
|
02-19-2013, 03:03 PM
|
#26 |
|
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
|
Looks like it was a fun first cook on it. Good job on your first brisket.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
|
|
|
| Thanks from:---> |
|
02-19-2013, 03:14 PM
|
#27 |
|
On the road to being a farker
Join Date: 08-18-12
Location: marietta Ga
|
Why are you thanking uncle sam?
It's YOUR money that the IRS kept and earned interest on. You didn't benefit from it. |
|
|
|
|
02-19-2013, 03:18 PM
|
#28 |
|
Babbling Farker
  
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
|
Great job. You are going to really like that cooker. It just keeps getting better with every cook.
__________________
2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
|
|
|
| Thanks from:---> |
|
02-19-2013, 04:09 PM
|
#29 |
|
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
|
Good job on the first brisket.
 Temp control will get easier with practice. "You didn't think it would be that easy did you?" Well worth the effort to learn.
__________________
Weber Crazy |
|
|
|
| Thanks from:---> |
|
02-19-2013, 05:51 PM
|
#30 |
|
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
|
Good looking brisket. I gave the first one I did to the dog.
|
|
|
|
| Thanks from:---> |
|
| Thread Tools | |
|
|
