This place is smokin!

[Motoxxxloak]

18hr ish brisket. Low and slow for 12hrs. Then turn it up, cook some more, wrap it, cook some more. This Was my best one yet.

 

[4Waters]

18hr ish brisket. Low and slow for 12hrs. Then turn it up, cook some more, wrap it, cook some more. This Was my best one yet.
View attachment 1345980 View attachment 1345981

Damn!! Look at that smoke ring

 

[wzuber]

View attachment 1345955
Rack of lamb on the offset today.

That looks ribolicous.....what's the chunks on the middle roast? Picans, walnuts or ????

 

[wzuber]

Damn!! Look at that smoke ring

Right???? That looks freakin awesome. What's the seasoning crust consist of?

 

[CarolynandBob]

Right???? That looks freakin awesome. What's the seasoning crust consist of?

This and what temp did you take it too.

I smoke a lot, but I have only done 1 brisket and fucked it up. It was in my early days of smoked meat. I have a brisket in the freezer just waiting. Need to smoke it in the next 2 weeks,

 

[FishSniper]

That looks ribolicous.....what's the chunks on the middle roast? Picans, walnuts or ????

The one with the chunks was a salt and pepper rub that I made into a paste with garlic and olive oil.

 

[wzuber]

The one with the chunks was a salt and pepper rub that I made into a paste with garlic and olive oil.

Nice... i bet that was tasty....garlic finely diced or pressed into paste? Roasted?

 

[Motoxxxloak]

Right???? That looks freakin awesome. What's the seasoning crust consist of?

Salt and pepper first, then Meat Church holy gospel and holy cow

 

[Motoxxxloak]

This and what temp did you take it too.

I smoke a lot, but I have only done 1 brisket and fucked it up. It was in my early days of smoked meat. I have a brisket in the freezer just waiting. Need to smoke it in the next 2 weeks,

I put it in for about 14 hours on my S setting, which is about 180ish. I did not touch it, did not spritz, nada. Pulled it out at hour 14 when it hit around 172 degrees. Then I wrapped it tight and stuck it back on, increasing to 230 (wanted a long, slow cook). Cooked it for another 2ish hours. I poured the fat I was rendering all over the butcher paper and stuck it in my AO cooler and let it rest for roughly 90 minutes. Then slice and serve.

Very similar to the meat church youtube video, but I altered my temps and cook times. This is my second brisket and the first time, i followed the video to the T. I didnt quite like it (although everyone else did) so I switched it up the second go around, and everyone said it was WAY better than the first time.

 

[CarolynandBob]

I put it in for about 14 hours on my S setting, which is about 180ish. I did not touch it, did not spritz, nada. Pulled it out at hour 14 when it hit around 172 degrees. Then I wrapped it tight and stuck it back on, increasing to 230 (wanted a long, slow cook). Cooked it for another 2ish hours. I poured the fat I was rendering all over the butcher paper and stuck it in my AO cooler and let it rest for roughly 90 minutes. Then slice and serve.

Very similar to the meat church youtube video, but I altered my temps and cook times. This is my second brisket and the first time, i followed the video to the T. I didnt quite like it (although everyone else did) so I switched it up the second go around, and everyone said it was WAY better than the first time.

Thank you

 

[CarolynandBob]

I put it in for about 14 hours on my S setting, which is about 180ish. I did not touch it, did not spritz, nada. Pulled it out at hour 14 when it hit around 172 degrees. Then I wrapped it tight and stuck it back on, increasing to 230 (wanted a long, slow cook). Cooked it for another 2ish hours. I poured the fat I was rendering all over the butcher paper and stuck it in my AO cooler and let it rest for roughly 90 minutes. Then slice and serve.

Very similar to the meat church youtube video, but I altered my temps and cook times. This is my second brisket and the first time, i followed the video to the T. I didnt quite like it (although everyone else did) so I switched it up the second go around, and everyone said it was WAY better than the first time.

Followed your directions. I wrapped mine too early as I had a problem with temp gauge. Gauge said it was 172, but after it was wrapped and happen to use a different thermometer and it showed 160. Grabbed an other gauge and it show 160 too. Got rid of the bad one. Also ordered a better one. I forgot to take a pic of the finished and started slicing and then took pic.

Anyway everyone loved it. I think the bark and smoke rig would have been better if I had smoke it to the 170's.

 

[Motoxxxloak]

Followed your directions. I wrapped mine too early as I had a problem with temp gauge. Gauge said it was 172, but after it was wrapped and happen to use a different thermometer and it showed 160. Grabbed an other gauge and it show 160 too. Got rid of the bad one. Also ordered a better one. I forgot to take a pic of the finished and started slicing and then took pic.

Anyway everyone loved it. I think the bark and smoke rig would have been better if I had smoke it to the 170's.

View attachment 1357584

View attachment 1357585

Still looks delicious. I also probe for temp in the flat not where you had the probe in the top pic.

 

[CarolynandBob]

Still looks delicious. I also probe for temp in the flat not where you had the probe in the top pic.

Yeah I realized I put it in the wrong place so I put another in the flat.

 

[185EZ]

Seared red snapper in lemon butter sauce
stop on by

 

[ridebig]

Save me some I’ll be there Wednesday!

 

[4Waters]

 

[185EZ]

Ms. EZ provided some barred pargo tonight

 

[185EZ]

Loreto Lobster
surf n turf
Stop on by

 

[Brokeboatin221]

12hrs later……

 

[joecfd1]

Tonight’s dinner. Thanks to Justin at Just Meats LHC. Beautiful piece of meat!

 

[oldman]

So I built a Toxic Waste Drum, and good stuff comes out of it..

 

[oldman]

 

[4Waters]

Last min decision to do ribs for dinner, put them on just before 12 so they should be done around 5:30

 

[4Waters]

Getting the glaze ready

 

[4Waters]

All gone already

Cherry glaze

BBQ glaze

 

[Riverbound]

My team kicked ass in July and had asked me to do my BBQ for them.

Brisket ribs and pulled pork. 20 hour cook.

 

[joecfd1]

Pork Belly Burnt Ends. The Executioner sweet heat dry rub followed up with 50% Blues Hog Smokey Mountain and 50% Blues Hog Champions Blend sauces.
They definately don't suck!

 

[DWC]

Meat and some more meat for dinner