4th July Weekend Smoke

Yooooooooo

I just wanted to get a 4th of July weekend thread going and get everybody to show off their cooking adventures!

I currently have not started YET... but I plan on smoking a 10lb beef brisket starting tonight... I'll post pictures once I get er started =) 15h here I come T^T

 

OP,
Check the Traeger grilling smoking section by CSUViper, I just posted up on a Boston Butt I am smoking..

Thanks Steve!

 

I thought it was 4th of July weekend smoke

 

lol nope

 

What kind of smoker you have? I have a Traeger. You just gave me the fine idea of brisket.

 

22'' Weber Smokey Mountain

Got it as a wedding gift... altho I think it was more of a gift for them than it was for me at this point... lol

 

I had an 18" Weber but just sold it. I liked it but was hard to keep the temp steady. You have skills if you can keep it steady for 10 hours to do a solid brisket. I just got the Traeger as a gift. I like it, but it really is mindless to fill with pellets and set and forget. It's probably insulting to BBQ purists. But it's convenient and the ribs and brisket are world class. I may get another smaller Weber smoker to keep it real when I want.

 

I can keep the temp fairly steady... but i do have to check up on it every so often, i do live in florida wind blow the wrong way and ignite my coals lol

 

Yeah, I had my Weber on fire more than once.

 

Does going to the liquor store and loading up on 4 beers, whiskey, tequila and scotch count?

 

sure does lol

 

LOL I am being tagged in BBQ threads...love it

Not sure yet. But I am off for 9 days starting tomorrow. I might smoke a few butts for the store for the 4th, I do plan on smoking a brisket this week tho.

I found a couple new things I want to try. Ones a chicken, bacon and pine apple kabob.

Then of course good ole burgers and dogs.

I use a 18in WSM and 22in kettle for my cooks so far.

 

Ya i have the 22in WSM and the 22in kettle =) I want to upgrade to a ceramic one day when these give out XD

 

Going to try smoking 2 Tri Tip with applewood and maybe a rack of ribs and my wife and mother in law is going make the sides...oh and maybe some dark stouts for me and Budweiser for my father in law

 

Here is an update of the brisket I smoked over the weekend.

10lb Brisket

Got the meat in the smoker by 12:30am

Pulled out of smoker by 1:30pm

Honestly I was not satisfied with the way it came out... Internal temp escaped me some how... jump to 210 when I was shooting for 195... Everybody said it tasted great and super tender... which it was... made it a pain to slice so it was more of a pulled/chopped brisket. I will say there was NOTHING left of it shortly after putting putting it out to for everybody... Oh well on to the next brisket =)

10lb Brisket
13h in Smoker
2h in cooler

 

For the next one, do you ship to 19095?

 

@Borgs maybe?????? lol

 

Looks good, you got some great bark on that one. Is that a 18in or 22in wsm? Other than pulling it off the smoker an hour earlier I don't see anything you could have done different.
Enjoy it and smoke on.

 

DANG!!!!

 

22'' WSM ya smoking it went well just could have pulled it a little sooner... my only issue with my WSM is its a coal fiend lol I went with the Fuse setup for my coals which is GREAT super easy to maintain low temps... All vents were pretty much WIDE open and it sat at 215-225... BUT I had to add coal quite often right after like 5 or 6 hours...

I've done the Modified Minion method and I think I have to add less coals that way BUT temps are harder to keep low...

 

I have the 18in and on a full load of fuel can run 12 hours easy. I run one bottom vent closed, half close the other two, top full open, use the bottom two to maintain my temp. I normally run between 250-280 and check it with a temp probe thru the silicone gasket.
I wonder with yours being the 22in if that's the reason you are burning more fuel, makes sense since you are heating more area.

 

Are you using the water pan and if so with water or lava rock or sand? I run water in mine about 3/4 full

 

From all the reading i've done the 22'' supposedly burns more fuel... One of the reason why I think is because the door does not close COMPLETELY there is a small gap when closed. Im looking into getting a replacement door from Cajun Bandit. I had the top vent wide open and the bottom 3 i would have to adjust when temp was getting to low/high. But when I started my smoker at 12am all vents were wide open just to keep it in the 215-225 range... It would only jump if I had to add wood chips... Then again it only took 1/3 of a bag to start my smoker that morning... with the FUSE method.

I do use the water pan, with water =) I think I need to buy a few bricks of some sort to put in with my coal when i use the FUSE method as it will help with temps.

 

Wow..you decided to take it to "burnt ultra dark bark" stage...any pics of smoke ring on the slices?

 

Never got to take a picture... they took it from me right as i finished slicing lol I do love burnt ends =)

 

Here is a 9# brisket I did last Sept...Traeger mesquite smoke slow and go...perfection lol!

 

Just loaded the belly of the Traeger beast with 14 large dry rubbed chicken breasts that have been given a generous amount of rub. They will bathe in a heavy intense Apple wood smoke for 90 minutes, then crank up the heat to 250d for another 50 min for a final roast. I will post up final pics. We chop this up for salad, slice for sandwiches smoked chicken salad, or just reheat and serve as an entrée.
Caution flag on over smoking skinless boneless chicken as the skin can become rubbery, I have found that 1.30 hrs is a sweet spot for plenty of 150-160d smoke time and keeps the chicken breast exterior perfectly super tender. Far from an expert, just passing forward my experience.


I don't have the fancy stainless shelf, my local hardware store owner who sold me my Traeger gave me a discount on this shelf. He was right you don't need the stainless shelf, it works perfect.
You notice it's seasoned (smoker Patina haha) around the top outer edge and actually all the way around. The door is fairly heavy and does provide a really good seal.

 

Anyone using a Big Green Egg? I've been thing about purchasing one but haven't pulled the trigger...

 

I am leaning towards a kamodo joe. Would love to a have weber summit charcoal but they are as high as the egg and that's without the table add on.