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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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01-21-2012, 10:19 AM
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#1 |
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Full Fledged Farker
  
Join Date: 05-17-11
Location: Baltimore, Maryland
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Pork on top; brisket on bottom PICs -- happening now!
I'm two hours in.
2 - 6.5 lb bone in pork shoulders, injected and rubbed on the top grate 1 3.5 lb brisket flat on the bottom grate, rubbed The pork has been on for 2 hours (started at 7) and I just put the brisket on at 9am. I reason that the little 3.5 lb brisket won't be done before the big shoulders on top and I didn't want to risk having any uncooked pork dripping on the brisket (hence the staggered start). It snowed here last night and its cold! Little WSM is holding temperature strong at 240-260. I've been adding quite a bit of fuel to keep it going. Lots of stoking too. Here are some pics so far (2 hours in) John
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Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com Last edited by grilling24x7; 01-21-2012 at 01:56 PM.. |
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01-21-2012, 10:21 AM
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#2 |
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is Blowin Smoke!
Join Date: 03-01-08
Location: Akron, OH
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Looks like your off to a good start!
Jeff
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You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature......... |
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01-21-2012, 12:19 PM
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#3 |
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somebody shut me the fark up.
   
Join Date: 05-03-06
Location: Ventura, CA
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Our weekly cliffhangar. Nice start, brother!
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Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers" 
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01-21-2012, 01:19 PM
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#4 |
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Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
Downloads: 0
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And the 12 o'clock check in. Man it smells good out there.
I'm refraining from mopping b/c the injected pork seems so moist. The second pic I tried to focus down to the brisket. Brisket is 157 degrees internal temperature. I'm not sure whether I should foil it or just keep it down there? I'm holding pretty good temperature considering it snowed and its freezing rain right now. Gotta love MD.  
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Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com |
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01-21-2012, 01:28 PM
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#5 |
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is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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Looking Good!!!! I love cooking in crappy weather!!!
 Well for that matter I love cooking in any weather!!
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open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy  "Smoke on Brothers and Sisters"
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01-21-2012, 01:51 PM
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#6 |
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Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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I bet that briskit is gonna taste awesome with all that juice dripping on it
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Weber performer 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) |
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01-21-2012, 01:56 PM
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#7 |
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is One Chatty Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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You'll have a tough decision to make... pork or brisket... go for both
 . Looking forward to the finished product.
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NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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01-21-2012, 02:23 PM
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#8 |
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is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Looks awesome, and the focus on the brisket through the top grate makes for a pretty cool shot! Crappy weather here too, had about 4 inches of snot on the driveway this morning so my blower got its first workout of the season. Would have something fired up but gotta work tonight, lookin' great
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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01-21-2012, 02:25 PM
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#9 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
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Looking great!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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01-21-2012, 02:41 PM
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#10 |
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is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Don't foil the briskey, you get enough moisture on the lower rack from the water pan. Let it ride till done and develop a nice thick bark.
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Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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01-21-2012, 02:46 PM
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#11 | |
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Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Quote:
Man it smells good out there. Neighbors must be jealous.
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Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com |
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01-21-2012, 02:47 PM
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#12 |
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is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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man that looks good. i would not foil either. it looks like the pork and briskie will end up just fine
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Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
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01-21-2012, 04:30 PM
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#13 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Nice Pron!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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01-21-2012, 05:36 PM
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#14 |
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Got Wood.
Join Date: 01-01-12
Location: Hagerstown, Md
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You have got to have both on one sandwich. I had a one from a restaurant and it was great. I agree with you on MD I was out side last night cooking chicken on the BGE, man was it cold.
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01-21-2012, 05:36 PM
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#15 |
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Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Still rollin' --- Pork butt is 190 degrees; brisket is 179.
Smells good for sure.
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Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com |
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| Tags |
| brisket on bottom, pork on top, WSM |
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