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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 10-15-2013, 09:55 AM   #1
dwfisk
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Default Brisket, 26.75 OGT & Home made lump

So far I've only used home made lump for searing or short indirect cooks, it works great but I've been wanting to give it a try on a long cook. Today is the day, pulled a 13# brisket out of the freezer and rubbed it down with Oakridge Black Ops Brisket Rub (I'm getting to where I really like this stuff). This is one thing I've wanted to do since I first started using limp - a fine mesh expanded metal add-on to the charcoal grate.

Snake of the home made lump and a little hickory around the drip pan.

Fired it off with some leftover (slightly used) Stubbs.

Let the smoke clear and on with the brisket at 10:30 AM.

And, the cooker coming up to temp, hoping to cruise at 300*-325*.

If all goes well, see y'all back at about 2:30 PM for a BP wrap then a couple more hours to finish.
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Unread 10-15-2013, 10:01 AM   #2
charrederhead
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Nice lump and I like that mesh. Will check in later. Good luck.
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Unread 10-15-2013, 10:15 AM   #3
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+1 on the mesh. That looks really nice.
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Unread 10-15-2013, 10:18 AM   #4
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Definitely keep us posted .
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Unread 10-15-2013, 10:38 AM   #5
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I'm likin' the mesh- been wanting to do that myself with a couple cookers. Lookin forward to he PrOn!
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Unread 10-15-2013, 12:08 PM   #6
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Default Update - 2 hour into the cook

Thinnest of smoke, before a quick peak.

And a quick peak - one of the hickory chunks flared up but it was pretty easy to get it back to smoking at 310*, took about 10 minutes.

Looked like about 1/3 of the lump is burned through, might just hit it perfect, we will see.
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Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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Unread 10-15-2013, 12:19 PM   #7
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Dinner is looking good.
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Unread 10-15-2013, 12:19 PM   #8
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does your home made burn hotter than store lump?

mine burns super hot.
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Unread 10-15-2013, 12:47 PM   #9
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Looks like it is coming along nicely!
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Unread 10-15-2013, 01:22 PM   #10
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Quote:
Originally Posted by kylefisk View Post
Dinner is looking good.
Looks like any time after 6:00. Gonna wrap in a few minutes and go to probe tender then rest/cooler. Green beans & roasted new potatoes. Mac is making brownies.
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Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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Unread 10-15-2013, 01:26 PM   #11
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Quote:
Originally Posted by ButtBurner View Post
does your home made burn hotter than store lump?

mine burns super hot.
Yes, hotter but I'm not sure faster. It looks like the "ignition line" (just made that up) gets 6 inches out ahead of the lump that is actually glowing hot so at any one time I have 8-10 inches of lump burning. I'm running the bottom dampers almost closed and the top at about 3/4 to keep it under control. Going to open it up to wrap the brisket in BP in a few minutes and we will see what it all looks like then.
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I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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Unread 10-15-2013, 01:33 PM   #12
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I think this is looking good. And that lump looks to be very high quality.
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Unread 10-15-2013, 01:46 PM   #13
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Time to pull and wrap in BP then return to the cooker. It has been cooking at 300*-315* for 4 hours.



Here it is before going in the BP, smells wonderful and if the grease on my fingers was any indication this is going to be a good one!



Reinserted the IT probe, it is still a little tough but I'm pretty sure it will get done in the next 1-1/2 to 2 hours. Had about 6 inches of lump burning and about 6 inches yet to burn so I might just hit it perfect?
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I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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Unread 10-15-2013, 03:40 PM   #14
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Nicely done. I started using a piece of expanded, a while ago, works great. I even gave my buddy a piece, and he loves it.

Matt
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Unread 10-15-2013, 03:47 PM   #15
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Quote:
Originally Posted by el_matt View Post
Nicely done. I started using a piece of expanded, a while ago, works great. I even gave my buddy a piece, and he loves it.

Matt
Thanks, it sure seems to be working great. I built/building a brush guard for my Mule UTV so I picked up a sheet of the fine mesh (1/2 X 14-16 gage) for that and had enough leftover for this.

Just about probe tender, maybe 15 minutes more until rest/cooler.
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I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.

Last edited by dwfisk; 10-15-2013 at 06:09 PM..
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