Gourmet BBQ (pron)

[SmittyJonz]

I'll raise grate another 1/2" and it'll be Good esp with low ash charcoal. I added some lump and its cruisin 325*ish even with the ash up thru the grate. 8 hrs now this Brisket is Stubborn........

 

[smoke ninja]

Good for you.

Give a man a brisket he'll eat bbq for a day, give a man a smoker and he'll bbq for a life time

 

[Fwismoker]

Good for you.

Give a man a brisket he'll eat bbq for a day, give a man a smoker and he'll bbq for a life time

Very very wise ninja-son!!!

 

[bbqwilly]

Very cool

Thats identical to my first smoker, only mine was green. I learned a lot on that thing.

 

[SmittyJonz]

Well 9 hrs in the lil smoker and ash was being drawn up thru exhaust so it went into a pan in the oven - this stupid Brisket stalled in low 190's!
Most of my Brisket cooks only go 6.5-7 hrs sometimes 8 hrs.

 

[SmittyJonz]

1 hour in the oven at 375* and it proved tender with It of 203-205*

 

[SmittyJonz]

Tasty! Black Ops n Stubbs Original Sauce.

 

[HOG FAN]

I'd hit it! Looks good for a test run on a modified rig

 

[WildeMan]

Those little smokers work surprisingly well, with a little effort and some mods they'll do as good as a WSM. Just don't get the super cheap one without the bottom, those things are a nightmare to control compared to these.

 

[Fwismoker]

Looks like a success! Was it juicy too?

 

[SmittyJonz]

Looks like a success! Was it juicy too?

Was just a hair overdone and some slices crumbled but was tasty - looks Dry but didn't taste Dry.

 

[Vwbuggin64]

How much charcoal/what method did you use to smoke? Meaning did you light a few, half, all? Just curious on the technique. Thanks

 

[SmittyJonz]

i added about 15-16 lit coals on top of unlit and wood chunks.

 

[SmittyJonz]

pic fix -didn't work.