Overnight brisket with porn.

HoosierTrooper · 03-28-2008, 08:56 PM

11.4 lb choice from Sams rubbed with Weber Chicago Steak seasoning.

Fat trimmed off.

Ring full of Kingsford. One piece of well seasoned hickory with another one buried.

My fair weather setup on deck. One thermometer, two probes. Water pans under the vents just in case.

My two story smokehouse that I cook in when the weather's bad or I'm using the Chargriller. It has a ventilation sysytem plus the roof rolls back and down the side. Note the smoker my neighbor has by his house.

More pics to follow as the WSM comes to temp.

butts · 03-28-2008, 09:11 PM

Great smoke house...any pics of it smoking?

pat · 03-28-2008, 09:13 PM

Lookin good. How about more pics of the smoke house??

Midnight Smoke · 03-28-2008, 09:20 PM

Nice setup, as above mentioned more Pic's of the smoke house and the Brisket..

HoosierTrooper · 03-28-2008, 09:24 PM

Never took a picture of it while something inside was smoking. The previous owner was an astronomer, he had a huge telescope on the second floor. There is a gap between the roof and the wall that provided circulation. The smoke is drawn straight up and out of that gap so smoke comes out all the way around it.

bbqbull · 03-28-2008, 09:55 PM

Nice looking brisket, perfectly trimmed and ready for the fire.
Im awaiting your finished pictures and comments on the finished product.

Trooper if I were you I believe I would get some type of a metal pan and place your smoker on top of it. That way if a coal falls out, the pan would contain it as well the pan hopefully would catch any dripping juices that may also stain your deck.

Again good luck and let us know how it turned out.

watertowerbbq · 03-28-2008, 10:20 PM

that is a lot more wood than i normally put in my wsm. i'm usually using 4 - 5 relatively small chunks - total. i sometimes think that gives me more smoke than i really need. do you have any pics of the smoker going with that much wood in it? inquiring minds want to know. thanks.

HoosierTrooper · 03-28-2008, 10:20 PM

Thanks bull. I normally don't cook on the deck, usually just for the overnighters since it's a short walk from my recliner to look out at the thermometer. We've only lived here about a year and a half. The deck is going to get a lot of work done this spring so I'm not too worried about stains right now. I have a couple fire proof mats that I keep in the smokehouse, I just didn't put one under the WSM since I have the pans of water under each vent. Locked and loaded hose and fire exinguisher close by also.

HoosierTrooper · 03-28-2008, 10:22 PM

Quote:

Originally Posted by watertowerbbq

that is a lot more wood than i normally put in my wsm. i'm usually using 4 - 5 relatively small chunks - total. i sometimes think that gives me more smoke than i really need. do you have any pics of the smoker going with that much wood in it? inquiring minds want to know. thanks.

The piece showing isn't very thick and the other one is even smaller. It's dark but I might try to get a picture.

HoosierTrooper · 03-28-2008, 10:34 PM

Here it is about an hour and 45 minutes in. Temperature is 206. Top vent is all the way open but the shadow or something makes it looks mostly closed.

Kevin · 03-28-2008, 10:36 PM

Quote:

Originally Posted by HoosierTrooper

Locked and loaded hose and fire exinguisher close by also.

Good plan. I never fire up a cooker without them.

leanza · 03-28-2008, 10:49 PM

I'm interested in how you lit your charcoal. I will leave a center spot and go Minion. I like the idea of laying my stick in the fix. I dont like burning good hardwood when I'm gettting my smoker up to temp. I want to add it just after I put my brisket in. The full cut stick eliminates the smaller wood chunk approach that burns quicker.

HoosierTrooper · 03-28-2008, 10:59 PM

Quote:

Originally Posted by leanza

I'm interested in how you lit your charcoal. I will leave a center spot and go Minion. I like the idea of laying my stick in the fix. I dont like burning good hardwood when I'm gettting my smoker up to temp. I want to add it just after I put my brisket in. The full cut stick eliminates the smaller wood chunk approach that burns quicker.

I hollow out a little area in the center and put in 12 or so lit coals.

HoosierTrooper · 03-28-2008, 11:14 PM

A solid 230 for over a half hour, neither NCAA games are worth watching so it's time time for bed.

BBQ Grail · 03-28-2008, 11:36 PM

So far it looks great.

But I've got to see more pictures of that smokehouse. I want one of those so bad. Please hook us brothers up with details...

03-28-2008, 08:56 PM	#1
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana Downloads: 0 Uploads: 0	Overnight brisket with porn. 11.4 lb choice from Sams rubbed with Weber Chicago Steak seasoning. Fat trimmed off. Ring full of Kingsford. One piece of well seasoned hickory with another one buried. My fair weather setup on deck. One thermometer, two probes. Water pans under the vents just in case. My two story smokehouse that I cook in when the weather's bad or I'm using the Chargriller. It has a ventilation sysytem plus the roof rolls back and down the side. Note the smoker my neighbor has by his house. More pics to follow as the WSM comes to temp. __________________ Chargriller with side fire box Two WSM's-18.5 and 22.5 Masterbuilt electric Certified MOINK Baller 11-9-08

03-28-2008, 09:11 PM	#2
butts Full Fledged Farker Join Date: 08-11-06 Location: landrum, sc Downloads: 0 Uploads: 0	Great smoke house...any pics of it smoking? __________________ Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts

03-28-2008, 09:13 PM	#3
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA Downloads: 0 Uploads: 0	Lookin good. How about more pics of the smoke house?? __________________ Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

03-28-2008, 09:20 PM	#4
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Nice setup, as above mentioned more Pic's of the smoke house and the Brisket.. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

03-28-2008, 09:24 PM	#5
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana Downloads: 0 Uploads: 0	Never took a picture of it while something inside was smoking. The previous owner was an astronomer, he had a huge telescope on the second floor. There is a gap between the roof and the wall that provided circulation. The smoke is drawn straight up and out of that gap so smoke comes out all the way around it. __________________ Chargriller with side fire box Two WSM's-18.5 and 22.5 Masterbuilt electric Certified MOINK Baller 11-9-08

03-28-2008, 09:55 PM	#6
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Nice looking brisket, perfectly trimmed and ready for the fire. Im awaiting your finished pictures and comments on the finished product. Trooper if I were you I believe I would get some type of a metal pan and place your smoker on top of it. That way if a coal falls out, the pan would contain it as well the pan hopefully would catch any dripping juices that may also stain your deck. Again good luck and let us know how it turned out. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

03-28-2008, 10:20 PM	#7
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	that is a lot more wood than i normally put in my wsm. i'm usually using 4 - 5 relatively small chunks - total. i sometimes think that gives me more smoke than i really need. do you have any pics of the smoker going with that much wood in it? inquiring minds want to know. thanks. __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

03-28-2008, 10:34 PM	#10
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana Downloads: 0 Uploads: 0	Here it is about an hour and 45 minutes in. Temperature is 206. Top vent is all the way open but the shadow or something makes it looks mostly closed. __________________ Chargriller with side fire box Two WSM's-18.5 and 22.5 Masterbuilt electric Certified MOINK Baller 11-9-08

03-28-2008, 10:49 PM	#12
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	I'm interested in how you lit your charcoal. I will leave a center spot and go Minion. I like the idea of laying my stick in the fix. I dont like burning good hardwood when I'm gettting my smoker up to temp. I want to add it just after I put my brisket in. The full cut stick eliminates the smaller wood chunk approach that burns quicker. __________________ Tom

03-28-2008, 11:14 PM	#14
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana Downloads: 0 Uploads: 0	A solid 230 for over a half hour, neither NCAA games are worth watching so it's time time for bed. __________________ Chargriller with side fire box Two WSM's-18.5 and 22.5 Masterbuilt electric Certified MOINK Baller 11-9-08

03-28-2008, 11:36 PM	#15
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	So far it looks great. But I've got to see more pictures of that smokehouse. I want one of those so bad. Please hook us brothers up with details... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

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