Prime Briskie on Coshell briqs--Come on in

[FatCoyote]

Looks great!!! I do have one question as I don't use and UDS... why do you hang the meat flat down rather than the point flat down?

 

[bassandbeer]

So, where do I find the CoShells?

 

[ssv3]

Looks great!!! I do have one question as I don't use and UDS... why do you hang the meat flat down rather than the point flat down?

Thanks!

This is not really a UDS but a PBC (plenty of threads on this but let's not get into that aspect of it:grin. Slightly different as you hang the meat for mostly vertical cooking and don't use a deflector or a water pan.

To answer your question, the point end of the brisket is heavier so I tend to secure the heavy end of the meat as insurance. Also, it doesn't really make a difference how you "hang" the meat since heat rises and sort of bastes the meat on it's way up. End result is even cooking all around.

 

[ssv3]

So, where do I find the CoShells?

Our area Lowe's stores started to carry it. So Lowe's or online but shipping is ridiculous online.

 

[grillinguy247]

If you don't mind me asking how much do they cost?

 

[ssv3]

$9.99 for an 18lb bag. Thats cheap IMO

 

[gtr]

Great post brother! Thanks for the Coshell reportage and that meal looks farking tasty! Very nicely done all around.

 

[V-wiz]

As always bomb food and bomb cooking. Good stuff bro.

 

[c farmer]

$9.99 for an 18lb bag. Thats cheap IMO

That is cheap.

Looks like it cooks great food too.

 

[Big Bears BBQ]

I agree also great looking brisket ....

 

[Smok'n n Joke'n]

Food looks awesome...gonna have to get to Lowe's now :clap:

 

[Fwismoker]

Looks juicy and tasty! Does anyone know if coc bricks make less smoke flavor/smoke ring?

 

[Phubar]

I hope those briqs are pretty much the same as I use.
Nice cooking!

 

[Big George's BBQ]

Very Nice I have heard good things about coconut shells

 

[burgersb]

What temp did you cook at ?

 

[Al Czervik]

I'd have to be careful not to bite off one of my fingers chomping down on that!!! :hungry:

 

[ssv3]

Looks juicy and tasty! Does anyone know if coc bricks make less smoke flavor/smoke ring?

Not much difference in the smoke ring but less smoke flavor. You can add chunks to kick up the smoke flavor but I found it good enough. The total cooktime was 5 hours with 2 hrs of it wrapped in butcher paper to give you an idea on the smoke ring. I get a thicker smoke ring in the kamado sicne it cooks longer in the kamado at lower temps.

 

[ssv3]

I hope those briqs are pretty much the same as I use.
Nice cooking!

Thanks Phu,

I'm really impressed with these. The country of origin says Phillipines. I just put some chicken in the PBC again with a chimey full of the stuff and cooked for about 1 and 1/2 and plenty of it left compared to Stubbs. Still playing around with it.

 

[ssv3]

What temp did you cook at ?

The PBC hums along on average 250-275* once it dials in and is settled. That's where I was at.

 

[Guando]

That looks fantastic! Thanks for sharing.