An overnight brisket on the drum... - Page 2

lionhrt · 01-04-2011, 12:00 AM

OHHHHHHHHHHHHHHHH that looks good love the ring and it looks so moist, now I am craving brisket.

Bluesman · 01-04-2011, 08:04 AM

Looks great. That's it Brisket this weekend

RAZORBACK JIM · 01-04-2011, 08:18 AM

That looks sooo good!!!!!!!!!!

Jim

kwas68 · 01-04-2011, 08:29 AM

How long and at what temp? What type of charcoal and how much? I also smoked a briskie overnight this weekend with lows in the teens. I'm curious as I think I'm not getting the same performance out of my drum that others do.

bluetang · 01-04-2011, 08:33 AM

Moist, meat goodness right there!

Divemaster · 01-04-2011, 01:37 PM

Now you're just not playing nice... (See http://www.bbq-brethren.com/forum/sh...2&postcount=42)

Mad Max · 01-04-2011, 02:07 PM

Good lookin' brisket! Nice smoke ring and very moist.

chambersuac · 01-04-2011, 02:10 PM

Looks great, Jeanie.
Of course, I think I could just start opening up your posts and type, "Looks great, Jeanie" without even reading the post and I'd still be right.

expatpig · 01-04-2011, 02:27 PM

Looks great, I wish it would warm up into the teens so I could get mine fired up! -30 here.

4dueces · 01-04-2011, 02:42 PM

Nice job Jeanie. Just out of curiousity, why fat side down?

Homebrewed Q · 01-04-2011, 03:52 PM

Standing here with two slices of bread, just can't get that meat off of the screen! Nice brisket!

---k--- · 01-04-2011, 04:13 PM

Quote:

Originally Posted by kwas68

How long and at what temp? What type of charcoal and how much? I also smoked a briskie overnight this weekend with lows in the teens. I'm curious as I think I'm not getting the same performance out of my drum that others do.

Chicago here also. I got awful performance out of my drum in early December when the temps were low. Awful meaning that it I had to run it wide open and it burned charcoal at about 4x the rate. I've since wrapped it in a welding blanket and it runs the same as it did when it was 80* outside. I got a thread about it somewhere here.

---k--- · 01-04-2011, 04:16 PM

Looks great. I'm still working my way up to a brisket. I like your idea of putting the fat on top. I might try that.

I already have too many rubs, and some that I haven't tried yet. But I'm making a list of more rubs to try. Where is Al's rub sold? I'll keep it in mind.

cowgirl · 01-04-2011, 06:43 PM

Thank you everybody!

Quote:

Originally Posted by kwas68

How long and at what temp? What type of charcoal and how much? I also smoked a briskie overnight this weekend with lows in the teens. I'm curious as I think I'm not getting the same performance out of my drum that others do.

kwas68... I put it in the drum at 250.. left it in there for 10 hours. It got VERY cold that night but the drum did fine.. the brisket came out nice and moist. The drum was still fairly warm in the morning.
I use plain old briquettes... my basket holds about 8lbs of coal.
here's link to my drum and basket.. http://cowgirlscountry.blogspot.com/...ds-so-far.html

Quote:

Originally Posted by Divemaster

Now you're just not playing nice... (See http://www.bbq-brethren.com/forum/sh...&postcount=42)

lol I would have shared!!

Quote:

Originally Posted by ---k---

Looks great. I'm still working my way up to a brisket. I like your idea of putting the fat on top. I might try that.

I already have too many rubs, and some that I haven't tried yet. But I'm making a list of more rubs to try. Where is Al's rub sold? I'll keep it in mind.

Al is a member here... I bet he'd be happy to talk to you about some. :)

Thanks again! :)

cowgirl · 01-04-2011, 06:45 PM

Quote:

Originally Posted by 4dueces

Nice job Jeanie. Just out of curiousity, why fat side down?

Thanks!
I like the way briskets and pork shoulders turn out on the drum with the fat side down. The layer of fat kind of protects the meat from overheating in the center of the drum.
On my horizontals I do the opposite.

01-04-2011, 12:00 AM	#16
lionhrt is one Smokin' Farker Join Date: 05-07-10 Location: Hamilton wa	OHHHHHHHHHHHHHHHH that looks good love the ring and it looks so moist, now I am craving brisket. __________________ Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera

01-04-2011, 08:04 AM	#17
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Looks great. That's it Brisket this weekend __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

01-04-2011, 08:18 AM	#18
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	That looks sooo good!!!!!!!!!! Jim __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

01-04-2011, 08:29 AM	#19
kwas68 is one Smokin' Farker Join Date: 06-09-10 Location: Oak Forest, IL	How long and at what temp? What type of charcoal and how much? I also smoked a briskie overnight this weekend with lows in the teens. I'm curious as I think I'm not getting the same performance out of my drum that others do. __________________ Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills

01-04-2011, 08:33 AM	#20
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Moist, meat goodness right there! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

01-04-2011, 01:37 PM	#21
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Now you're just not playing nice... (See http://www.bbq-brethren.com/forum/sh...2&postcount=42) __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-04-2011, 02:07 PM	#22
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	Good lookin' brisket! Nice smoke ring and very moist. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

01-04-2011, 02:10 PM	#23
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Looks great, Jeanie. Of course, I think I could just start opening up your posts and type, "Looks great, Jeanie" without even reading the post and I'd still be right. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

01-04-2011, 02:27 PM	#24
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	Looks great, I wish it would warm up into the teens so I could get mine fired up! -30 here. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

01-04-2011, 02:42 PM	#25
4dueces is one Smokin' Farker Join Date: 03-19-10 Location: Cornpatch USA Name/Nickname : Fitz	Nice job Jeanie. Just out of curiousity, why fat side down?

01-04-2011, 03:52 PM	#26
Homebrewed Q Take a breath! Join Date: 11-10-10 Location: Shenandoah, TX	Standing here with two slices of bread, just can't get that meat off of the screen! Nice brisket!

01-04-2011, 04:16 PM	#28
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Looks great. I'm still working my way up to a brisket. I like your idea of putting the fat on top. I might try that. I already have too many rubs, and some that I haven't tried yet. But I'm making a list of more rubs to try. Where is Al's rub sold? I'll keep it in mind. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

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