Four Briskets on the Peoria BY Offset (this weekend)

[McSpazatron]

I'm excited so I decided I would ramble like I usually do. So I'll be cooking up four prime packer briskets on the offset on Saturday. Got them sitting in the fridge right now. They are small, ranging from 10 to 14 pounds each. Last time I did a brisket on this offset it took about 12 hours for a 15ish pounder, but it was only one. I've committed to cooking these with oak only.

I'm a bit nervous because I just read the fire management thread dealing with dry wood, and keeping up a coal bed http://www.bbq-brethren.com/forum/showthread.php?t=226426. My cooker is nowhere as big as the LP tank reverse flow in that thread, and I already wasn't using all that much wood last time. The last time I used oak, the splits were small, and the window for adding wood before loosing the coal bed was fairly small. I do think I was using pretty dry oak last time which contributed to coal bed problem.

So after reading that thread, I decided to cut up a bunch of oak that is seasoned, but not as dry based on weight and smell. I cut up some of the new stuff into sticks, but because different size of the logs they ended up being more like chunks.

So many variables. So much fun!

Wish me luck and feel free to throw out advice. It will be my first big cook!

 

[SmittyJonz]

Good Lick on the Cook. I'll fire up a chimney of charcoal and toss it in mid cook if needed.

 

[Towen7]

Good luck, but it doesn't sound like you need it. You may have more moisture in the cook chamber than you used to but I'm sure you'll manage. Can't wait to hear how it goes.

 

[McSpazatron]

The briskets went on at about 12:30am, hoping they'll be done by mid day. Weather's perfect for sleeping outside, but I'll be doing none of that.

The fire wants to smolder with the fresher oak I put on. Have to keep the door open a bit.

Getting sleeeeepy.

 

[Bigr314]

The briskets went on at about 12:30am, hoping they'll be done by mid day. Weather's perfect for sleeping outside, but I'll be doing none of that.

The fire wants to smolder with the fresher oak I put on. Have to keep the door open a bit.

Getting sleeeeepy.

I have a cook I also started at 12:30. I am with you. Keep the faith. Good luck.

 

[McSpazatron]

I have a cook I also started at 12:30. I am with you. Keep the faith. Good luck.

Nice, hope yours is rolling along well!

I managed to lock myself out of the house at 4:30 :biggrin1:. I decided to let the family sleep and just stayed out. Figured I had everything I needed out there, the weather was warm (high 60s), no need to wake everyone up.

Sitting happily by the firebox, I finally gave in to sleep right as the sun hit my face. Woke up right before I needed to add wood. It was a nice half hour nap. Had some breakfast off some brisket trimmings that finished cooking up. Couldn't ask for a better Saturday morning after a crappy work week.

Then the weather swung, and temps dropped into the 50s, and I decided to call up the wife at 7:30 to let me back in.

The wind really kicked up though and it's messing with my draft. But so far so good!

 

[Springram]

I love threads like this. Makes me want to go out and fire up the smoker again even though I did spares just yesterday.

 

[McSpazatron]

Wind has really kicked up! Getting constant draft reversals, and smoker temps are creeping up. I was thinking of pointing the box into the wind to stabilize it, but decided against it. Don't want a blow torch hitting the meat. Right now the box is shielded, as I have it going into my garage a bit.

Gonna let it burn down more chop the sticks a little finer. Still got a while to go yet on the briskets. They're in the puckered up phase right now.


Bigr314, whatch ya got cookin?

 

[McSpazatron]

Done, wrapped, and in cooler for later this afternoon. Man, I have never seen this much grease in my life! It figures that the garbage was picked up yesterday, now it's got to sit in there for a week.

These took about 11-12 hours to get done, but the bark seems lighter in color. It's more dark mahagony, rather than black like the last times I did briskets with charcoal, or with wood (once before). My guess is it's the "fresher" wood. I like really dark bark, but this is pretty and seems like it's on pretty thick.

 

[Springram]

I bet they are going to be wonderful. Sound like a successful cook! Now you need a nap.....

 

[McSpazatron]

They were good! Everyone liked them. Two of the briskets were spoken for, and the other two were for my son's birthday party. A couple of briskets had a bit of overcooking on some spots on the bottom (almost burnt bark), but everything inside was done just right. This smoker might need to have them done fat cap down, or I just need to pay better attention. They kind of snuck up on me, almost let a couple of them go too long.

I've only got a quart ziplock bag of point cubes as left overs. So I had some point breakfast today. Honestly, its the best part of the cook, the next day's leftovers for breakfast.

I did learn that I have to do a better job trimming the fat. I rushed it. So the bark on those areas was just too fatty. I think I need a better knife too.

Now that I've used wood a couple of times, I think I might actually be getting an understanding of the texture/taste differences between charcoal and wood. I'm not a hundred percent sure yet, but honestly I might be liking the bark from lump charcoal with the occasional split used for smoke only. The bark on yesterdays seemed lighter, and the smoke flavor much milder. I guess I'll have to keep practicing to make sure it wasn't the technique, the longer hold, or some other variable. But I resolve to practice as much as I have to. I will make that sacrifice :biggrin1:

Actually, now that I think about it, I haven't done any using only hickory splits...

 

[BillN]

Thanks for posting, very informative.

 

[SmittyJonz]

Doesn't your cell phone have a camera.... ? :mrgreen:

 

[McSpazatron]

Doesn't your cell phone have a camera.... ? :mrgreen:

I knew that was coming.

Yeah...I still have a flip phone (yes, on purpose). It can technically take pictures, but you wouldn't want to look at them. Not to mention I don't know how to get them off the phone.

Should have taken some pictures when the sun came up, but I was locked out of the house and couldn't get my camera. By the time I could, I was lazy and didn't.

I do kinda feel sad not having pictures though. I'll go drown my sorrow in some left over brisket :biggrin1:

 

[G'Daddy]

NEED TO SEE MEAT :wink:. Meat make me happy :grin: