The WSM is warming up

BBQ Bandit · 11-25-2012, 09:02 PM

The air is calm - not even a breeze.
Temps outside at a balmy 30*.
The brisket is trimmed and dusted in salt, pepper and garlic.
The night is young - and I'm not - wearing a headlight like a necklace

Soon its hitting the fire... and will see it in the morning.

Toast · 11-25-2012, 09:11 PM

Very Cool. Looks like the Perfect evening.

HeSmellsLikeSmoke · 11-25-2012, 09:15 PM

Really nice moon tonight too if it is clear there. Love sweet blue in the moonlight.

Dirtbuddy · 11-25-2012, 09:40 PM

Sounds like a perfect night for a briskey....

BBQ Bandit · 11-26-2012, 07:04 AM

Love the smell of brisket in the air... 10 hours later.
Approaching that time again... time to prewarm the coolers.

Harbormaster · 11-26-2012, 09:19 AM

Looks good Bob.

I could go for some of that about now.

cameraman · 11-26-2012, 09:23 AM

Ahhh, sunrise over the plains of Briskitonia!

Dirtbuddy · 11-26-2012, 09:40 AM

Looks heavenly!

fingerlickin' · 11-26-2012, 09:48 AM

The photo's look great, what time are we eating?

WineMaster · 11-26-2012, 09:49 AM

Salt Pepper and Garlic. Very nice I think people have become confused about the difference between Bark and Crust. A heavy layer of rub will create a crust but you got all bark there. Well done!

Wampus · 11-26-2012, 01:03 PM

MY kind of brisket! Nice work Bob!

gtr · 11-26-2012, 01:19 PM

Looks fantastic!

You have a WSM too? That's good - I was worried you didn't have enough cookers.

cowgirl · 11-26-2012, 01:25 PM

Looks soooo good Bob!

BBQ Bandit · 11-26-2012, 02:00 PM

Quote:

Originally Posted by gtr

Looks fantastic!

You have a WSM too? That's good - I was worried you didn't have enough cookers.

Well - it was a recent addition due to cooking a gig within a limited space that ruled out my offsets.
The WSM allowed stacking the meats and cook upwards within a limited footprint.

qnbiker · 11-26-2012, 02:16 PM

I also try to keep it simple with beef. Salt, pepper, garlic is always a winner. Great looking brisket!

11-25-2012, 09:02 PM	#1
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	The WSM is warming up The air is calm - not even a breeze. Temps outside at a balmy 30. The brisket is trimmed and dusted in salt, pepper and garlic. The night is young - and I'm not - wearing a headlight like a necklace Soon its hitting the fire... and will see it in the morning. __________________ Bacon should be capitalized as a pronoun for pork!* A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

11-25-2012, 09:11 PM	#2
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Very Cool. Looks like the Perfect evening. __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen

11-25-2012, 09:15 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Really nice moon tonight too if it is clear there. Love sweet blue in the moonlight. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-25-2012, 09:40 PM	#4
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	Sounds like a perfect night for a briskey.... __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS

11-26-2012, 07:04 AM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Love the smell of brisket in the air... 10 hours later. Approaching that time again... time to prewarm the coolers. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

11-26-2012, 09:19 AM	#6
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Looks good Bob. I could go for some of that about now. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

11-26-2012, 09:23 AM	#7
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	Ahhh, sunrise over the plains of Briskitonia! __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

11-26-2012, 09:40 AM	#8
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	Looks heavenly! __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS

11-26-2012, 09:48 AM	#9
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	The photo's look great, what time are we eating? __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

11-26-2012, 09:49 AM	#10
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Salt Pepper and Garlic. Very nice I think people have become confused about the difference between Bark and Crust. A heavy layer of rub will create a crust but you got all bark there. Well done! __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-26-2012, 01:03 PM	#11
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	MY kind of brisket! Nice work Bob! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-26-2012, 01:19 PM	#12
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Looks fantastic! You have a WSM too? That's good - I was worried you didn't have enough cookers. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-26-2012, 01:25 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks soooo good Bob! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-26-2012, 02:16 PM	#15
qnbiker Take a breath! Join Date: 05-05-10 Location: Marietta, GA Downloads: 0 Uploads: 0	I also try to keep it simple with beef. Salt, pepper, garlic is always a winner. Great looking brisket! __________________ A bunch of Webers