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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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Unread 03-11-2013, 08:49 PM   #16
Muscrat
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I would cook it Mexican style!

In the ground.

Dig a hole about 18" deep and 3' in diameter. Fill the hole with wood. Once it's down to coals lay a sheet of sheet metal on top of and that has some bullet holes on it. Wrap the brisket in a wet burlap sat and set it on the metal. Then cover the whole with more metal and seal the edges with dirt. Shoot 3 holes in the top sheet and wait 8 hrs. Dig it up and you ready to eat one you let it rest a bit.
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Unread 03-12-2013, 03:40 AM   #17
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Perfect time to buy a Jumbo Joe !
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Unread 03-12-2013, 06:50 AM   #18
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Quote:
Originally Posted by Beef View Post
whatever you do, use hardwood, and not pine firewood that is common in campgrounds..
We don't use pine for anything. We have about 30 truck loads of oak, cherry, and hickory for heating the house, the shop, camping, and smoker fuel.

Ill add some background info, I have been camping my whole life, and I have cooked almost every way possible over a campfire. I don't like to buy things that I don't really need so I thought I would try to make a smoker out of some things I already have that could easily be put into my chuck box.
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Unread 03-12-2013, 09:05 AM   #19
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Quote:
Originally Posted by Bludawg View Post
Since you have a Tripod ( that's what the wimen call me) I would dig a shallow fire pit maybe a foot deep and build a fire in it keep feeding it until it is full to the top with coals set your tripod over the pit your gonna need a hook (PBC Style) hang the brisket over the coals and wrap a cheap blue tarp around the tri pod leave about 6" clearance between the ground and the tarp for drafting and you can add wood chunks under the tarp.
This style of cooking is an ancient one used by igenius peoples all over the word. I have cooked venison & antelope this way on several occasions.
i agree with bludawg. But invest in a good cast iron duch oven . Then when you are done you can make chilli. ... Works for me
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Unread 03-12-2013, 09:21 AM   #20
Marwendholt
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Quote:
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i agree with bludawg. But invest in a good cast iron duch oven . Then when you are done you can make chilli. ... Works for me
I already have 2, but that's not really smoking.
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Unread 03-12-2013, 09:35 AM   #21
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I would just put an oversized aluminum pan over the meat on the tripod grate. That should trap enough smoke and heat. Then flip the pan back over and put your meat in it when finished! Multi-purpose. Whatever you do, I'm sure you'll modify it throughout the cooking process if you've cooked over a fire before. I always do! Good luck!
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Unread 03-12-2013, 09:55 AM   #22
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This was my solution a few years ago. It worked out ok. Inside the "smoker" we had a charcoal fire on one side of the pirepit, and the ribs on the grate on the other side.
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Unread 03-12-2013, 09:58 AM   #23
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Quote:
Originally Posted by Marwendholt View Post
I already have 2, but that's not really smoking.
Not really sure if you want advice, as you seem to shoot down every idea presented. I think brisket is difficult on any smoker, much less a homemade smoker made from aluminum pans. But you seem convinced that it will work, so have at it
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Unread 03-12-2013, 10:18 AM   #24
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Just cook it in advance and reheat it on the campfire. Or just cook some steaks.
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Unread 03-12-2013, 10:39 AM   #25
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you can't go camping and reheat food over a wood fire... that's blasphemy!! Marwendholt, whatever you do, it will be great after, fishing, and drinking beer all day! lol
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Unread 03-12-2013, 10:45 AM   #26
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if it over a open wood fire that smoking too me
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Unread 03-12-2013, 10:45 AM   #27
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Don't get discouraged, heck, half the fun is trying to figure out how to do this sort of thing,even that aluminum foil "smoker" was pretty creative.

My only advice really is to try your idea at home first, sounds like you have time, and avert a disaster while out on the campout.

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Unread 03-12-2013, 10:47 AM   #28
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+1 code3rrt
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Unread 03-12-2013, 11:04 AM   #29
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Quote:
Originally Posted by Marwendholt View Post
I already have 2, but that's not really smoking.
Tell that to the Inuit people who smoke Salmon and Caribou like this to preserve it for the winter Say what you will but unless you try it like I have I wouldn't pass Judgement
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Unread 03-12-2013, 12:36 PM   #30
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Quote:
Originally Posted by Bludawg View Post
Tell that to the Inuit people who smoke Salmon and Caribou like this to preserve it for the winter Say what you will but unless you try it like I have I wouldn't pass Judgement

Ive done butts over the fire in a dutch oven, they taste like they came from a crock pot. The smoke can't get to them.
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