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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 03-28-2008, 08:56 PM   #1
HoosierTrooper
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Default 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.
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Unread 03-28-2008, 09:11 PM   #2
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Great smoke house...any pics of it smoking?
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Unread 03-28-2008, 09:13 PM   #3
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Lookin good. How about more pics of the smoke house??
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Unread 03-28-2008, 09:20 PM   #4
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Nice setup, as above mentioned more Pic's of the smoke house and the Brisket..
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Unread 03-28-2008, 09:24 PM   #5
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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.
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Unread 03-28-2008, 09:55 PM   #6
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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.
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Unread 03-28-2008, 10:20 PM   #7
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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.
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Unread 03-28-2008, 10:20 PM   #8
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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.
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Unread 03-28-2008, 10:22 PM   #9
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Quote:
Originally Posted by watertowerbbq View Post
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.
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Unread 03-28-2008, 10:34 PM   #10
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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.

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Unread 03-28-2008, 10:36 PM   #11
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Quote:
Originally Posted by HoosierTrooper View Post
Locked and loaded hose and fire exinguisher close by also.
Good plan. I never fire up a cooker without them.
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Unread 03-28-2008, 10:49 PM   #12
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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.
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Unread 03-28-2008, 10:59 PM   #13
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Quote:
Originally Posted by leanza View Post
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.
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Unread 03-28-2008, 11:14 PM   #14
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A solid 230 for over a half hour, neither NCAA games are worth watching so it's time time for bed.

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Unread 03-28-2008, 11:36 PM   #15
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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...
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