Apple Wood Brisket

[BobBrisket]

Well, it's an overnighter for me. I got some smoke to smell and some beers to drink.
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Apple chunks. I want a nice smokey briskie!
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10 lb'er with Hogwaller rub.
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An aluminum foil gasket around the door will seal it with no leaks!!

I'll have updates as it cooks and I stew!

[Ron_L]

Good cooking! I'm going to sleep now. Doing some carne asada and chicken fajitas tomorrow for dinner. Nice, short cook.

[ewile]

have a good night Bob!

[BobBrisket]

Thanks!!
WSM is humming along at about 200, but I think the therm is off. More like 220 and sweet blue is just spewing out of it!!

[txschutte]

I love it! Hows that UDS coming along?

[Que'inKC]

Bob I"m up with ya...Doing my brisket on my BWS...Humming along at about 220...Sweet blue..

[FatDaddy]

Hows that brisket coming? im with ya in spirit sittin here at work.

[DaChief]

How you overnighter Bro's doing?? Fall asleep at the wheel?

[Puppyboy]

Just got off work and could go for some brisket. Hope all is going well.

[FatDaddy]

im here for another couple of hours. jonesin for some que and pron. Goin to Sams today so i might pick something up for this afternoon or tomorrow.

[Cabntmkr1]

How's that brisket coming along, Bob?
Can't wait to see the pron.:mrgreen:
Let us know how you like your Backwoods...

[Jack2u2]

Ya'lls briskets should be looking good by now! Neighbors waking up to the smell of sweet blue smoke! Myself, I got two butts on the UDS - a ham going on later, and a corned beef after that for pastrami.
Looking forward to ya'lls "after" pictures!

[fnnm358]

they must have fallen asleep

cant ait to see some updates of the cook

wish I had some brisket for breakfast

[watertowerbbq]

can't wait to see the finished product. let's see some action photos too! :-D

[Larry Wolfe]

That's gonna be farking gooood eatin'!

[Norcoredneck]

ZZZZZ ....... All night cooks changed into slumber party!:biggrin:

[pat]

How's it going?? Where's the updated pics??

[LMAJ]

One of you Texas guys go wake him up -

[nthole]

It's a WSM. Why would he have needed to even stay up with it!

I'll bet he went right to bed after he put it on and hasn't gotten up yet. :wink:

[BobBrisket]

Decided to get some sleep and let the wsm take care of the brisket.
In at 11 pm. It's now 8 am and it's at 172 and foiled.
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Gotta love the WSM. Holds temps like a mutha! Can't wait to carve this bad boy!

[ewile]

Good morning!

[BobBrisket]

Top of the morning!
"I love the smell of Q in the morning!"

Temp is 186. Almost time to toss in the cooler.

I got long day ahead of me...........................I gotta wait for the cable guy to switch our arse back to cable.

[Spydermike72]

Good looking brisket!! Good luck with the cable guy...

[BobBrisket]

Briskie in the cooler. Went a little higher than I wanted....194. Got tied up with the kids. In the cooler with the top open just getting a slow cool down. Farking WSM had plenty of fire left in it...........I hate wasting good coals. Found a fattie. Chipotle, cheese, and Hootchie Mama rub fattie. Tossed in a couple sugar maple chunks and let it go at it. By the way, spring ahs sprung...........we're hitting 80* today. Who's still enjoying the snow where they live?:twisted:
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[ewile]

we just had a brief snow flurry.

[Munkee's Pit]

Must be nice. it is supposed to snow again here on monday.

[milehigh]

Another 4-5" of the wet stuff-thanks for askin

[BobBrisket]

Whew........Dayuum..........It's a heat wave Brethren!! Help a brother out and send some sunglasses and sunscreen. I've resorted to watering the lawn to get it to start turning green. Needless to say, I'm very thirsty.
Okay, weather is great, cable is installed, cable guys went crazy for the brisket and fattie sample plate, (I tried to get some freebie channels but they were too straight) Hey, I tried!, brisket is sliced, got the house doors open, enjoying the sun and brews. The WSM is STILL at 250 after 14 hours on one load of coal. Dang, I could probably do a butt and still have coal left over.............Ok,,,,,,,,,I'm bragging. My daughter even got to wear her first spring outfit. TOO CUTE! That's my princess. My son gave me the thumbs up on the brisket and is spending the day with dad while mom and sister are out shopping. This is what it's all about. I wish the Brethren clan was here to enjoy it too.
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LIFE IS GOOD!!

[beerguy]

Yep, the brisket looks great. Just have one observation. That good a job creating that good of food deserves better beer than a LITE. Go break out a Guinness! Cute kids!

[Arlin_MacRae]

What's it TASTE like?!!!!

I would think apple would be a little light for a big hunk of beef critter like that, so I'm interested in the outcome!

Man, I have GOT to get a danged WSM...

Arlin

[bigabyte]

Looks delish! Those cable guys must have had something wrong with them to not let something like that way them.

It is a great day outside. Gotta love those WSM's!

[BobBrisket]

BeerGuy--yes a Guinness would certainly be better...........I guess Iwent for quantity. But the day is still young!!

Arlin.................get a WSM. It's STILL chugging along. The taste was awesome. I put extra chunks as you can see since the apple is lighter. I had sweet blue from start to finish almost. One of the cable guys said the Q was better than any of the local q joint stuff he's had........they eat out lunch almost everyday and he knows a lot of the restaurant food so I take that as a nice compliment. The HogWaller did a kick arse job........deep rub flavor and a nice salt balance.
My son kept asking for more so that's good enough for me!:-D

[BobBrisket]

It's now 3 PM.........here's what's left in the WSM.......and the temp it's at. This should sell you on a WSM, Arlin!!
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Im not chitting you neither!!

[Sawdustguy]

Great cook Bob! I would love it if they made the smell of burning apple wood into a perfume for my wife.

[ewile]

Bob, you're having one hell of a day!

[BobBrisket]

It's been a good one. I need to make a beer run and keep my luck going!!:wink:
I was doing really good till I went to HF. THey sold out of the $99 Migs. I did get the two bit set step drill bits for half price though. They might have more by thursday........we'll see!
I'm thinking brisket tacos and salsa with some Mexican rice for dinner.............and some more beer!!!

[Jeremiah]

Wow was this all based off the initial load you have depicted in the first photo? That's not that much charcoal, I usually load mine up much more than that. If so this is very impressive. Are you using water in the pan? Any type of temperature control system?

More questions:

How many lit coals did you start with?

Did you place them in the center or spread them all around?

How long did it take to get up to temperature?

[BobBrisket]

Jeremiah...
The first load that I showed with the chunks is all I started out with. I then tossed about 10 or so lit coals and spread them around. I did do something different this time. I had stacked the bottom 3 layers. In other words, I didn't just toss coals into the ring. I evenly spread coals on the rack then put another layer on top of those and so on and around the wood chunks. Then the lit on top. The only temp regulator was the three vents and all stayed open for the brisket and then down to two for fattie. I'm using the BobBrisket water pan mod...........it's filled with rocks and covered with foil.
This time it did take a little loger to get to 200 or so degrees. Maybe 30 minutes.........it intially hovered at around 130 till it shot up and pretty much stayed there. Right now it's 6 pm and the coals are pretty much gone but it still says 105. Maybe I could clod smoke some cheese......maybe not!:-D The WSM has always held temps like this......today was a record of sorts. But nothing really out of the ordinary. The other WSM owners can probably attest to this???

[Jeremiah]

I can definitely believe it, I'm a proud owner of several WSMs. I usually get really long burn times however I use (visibly) much more charcoal than that, however I do not methodically stack it was you described. Always water in the pan, although I'm looking to go waterless (probably waiting until I get the guru for this).

Thanks for answering my PITA questions!

[Que'inKC]

That's stuff looks really good...

[Que'inKC]

Jeremiah...
The first load that I showed with the chunks is all I started out with. I then tossed about 10 or so lit coals and spread them around. I did do something different this time. I had stacked the bottom 3 layers. In other words, I didn't just toss coals into the ring. I evenly spread coals on the rack then put another layer on top of those and so on and around the wood chunks. Then the lit on top. The only temp regulator was the three vents and all stayed open for the brisket and then down to two for fattie. I'm using the BobBrisket water pan mod...........it's filled with rocks and covered with foil.
This time it did take a little loger to get to 200 or so degrees. Maybe 30 minutes.........it intially hovered at around 130 till it shot up and pretty much stayed there. Right now it's 6 pm and the coals are pretty much gone but it still says 105. Maybe I could clod smoke some cheese......maybe not!:-D The WSM has always held temps like this......today was a record of sorts. But nothing really out of the ordinary. The other WSM owners can probably attest to this???

That's really pretty amazing...I do get really good burn times on my WSM, but usually load up my ring all the way mounding out of the top, which might be a mistake because I constantly have problem keeping my temps down. Did you say you had all the vents OPEN during your cook? What was your average pit temp? Mine would be 300-350 if I would open up all my vents...In fact most of the time ALL my vents are closed, except for the dome vent and it's usually half or more closed..Then my pit temp stays around 225-250...

[BobBrisket]

This is getting weird. I have the opposite problems. I need to run all the bottom vents open most times because I can't get the temps passed 250 initially. That's why I use the rocks in th water pan so that I could get hotter temps. I shut down one vent after the brisket came off and when I put the fattie on. THere was even a smooth breeze last night and the temps still stayed in the 200 - 225 range. I try to use very few briquettes to get the Minion going. Maybe that helps prolong the burn. I will say that stacking them did seem to give more consistent burn.

[Que'inKC]

Wow that's amazing...Definitely not the problem I have, but next time I'm going to try and not put so much charcoal in the pan...Good thread, thanks for the info.

[nthole]

The shot of your daughter is adorable. But she should've been laying on a blanket on the grass next to dad with a shade over her for some father daughter napping time!

[BobBrisket]

We'll be doing that before too long. Her big brother will be right there with us. Nothing like laying out on the lawn on one of them warm nights and just looking up at the stars. And there will probably be some sweet blue in the background just billowing away.............Thanks again for the tips and compliments!!