Haven't been posting much as I've been so dang busy with work...but I've made sure to grill and/or smoke every weekend since October '18!!! :heh:
Also modded out my 22.5 WSM...will get around to throwing up pix for that in another thread. (I have a feeling that a lot of people will hate on me for some of the mods but it's MY WSM!) :tongue:
Forgot to take photos of the "tug/pull" and "finger flop-over" tests (passed both tests with flying colors), but this brisket was PERFECT! 21.83 lb full PRIME packer from Costco. Biggest packer I've smoked so far -- Yes, it was another H&F brisket. Forget, low & slow - I like to sleep and not tend the fire! :laugh:
The little purple "biscuits" on the plate are low carb biscuits (they become purple from one of the ingredients that chemically reacts to heat) that the wifey made (low carb coleslaw, pickles, and some yellow pickled peppers) w/Coke Zero to wash it down...although I did cheat a little and have 3 glasses of 2010 Cab from Chateau Montelena...wife was drinking some ice cold Caroun gin straight instead.
Brisket was nice and simple, used SPG as the base and then threw on some dalmation rub before it went onto the WSM. Used Royal Oak lump (first time using it -- not bad; better than Cowboy lump) to get the WSM up to 370 - 380 f. Had about 3 medium fist-sized pieces of peach wood & 2 large chunks of post oak. After a couple of hours, Texas crutch with some apple cider vinegar for the next 4 hours and 15 minutes -- 6 hours & 15 min cook for an 18.5 - 19 lb brisket (after I trimmed it) with IT at 205/206 measured in between the point & the flat.
Sliced some extra off for the in-laws and then made some burnt ends (low carb, no sugar, no agave, no honey). Wifey and I finished the whole dang pan in one sitting.:biggrin1:
Also modded out my 22.5 WSM...will get around to throwing up pix for that in another thread. (I have a feeling that a lot of people will hate on me for some of the mods but it's MY WSM!) :tongue:
Forgot to take photos of the "tug/pull" and "finger flop-over" tests (passed both tests with flying colors), but this brisket was PERFECT! 21.83 lb full PRIME packer from Costco. Biggest packer I've smoked so far -- Yes, it was another H&F brisket. Forget, low & slow - I like to sleep and not tend the fire! :laugh:
The little purple "biscuits" on the plate are low carb biscuits (they become purple from one of the ingredients that chemically reacts to heat) that the wifey made (low carb coleslaw, pickles, and some yellow pickled peppers) w/Coke Zero to wash it down...although I did cheat a little and have 3 glasses of 2010 Cab from Chateau Montelena...wife was drinking some ice cold Caroun gin straight instead.
Brisket was nice and simple, used SPG as the base and then threw on some dalmation rub before it went onto the WSM. Used Royal Oak lump (first time using it -- not bad; better than Cowboy lump) to get the WSM up to 370 - 380 f. Had about 3 medium fist-sized pieces of peach wood & 2 large chunks of post oak. After a couple of hours, Texas crutch with some apple cider vinegar for the next 4 hours and 15 minutes -- 6 hours & 15 min cook for an 18.5 - 19 lb brisket (after I trimmed it) with IT at 205/206 measured in between the point & the flat.
Sliced some extra off for the in-laws and then made some burnt ends (low carb, no sugar, no agave, no honey). Wifey and I finished the whole dang pan in one sitting.:biggrin1:
