First Drum Brisket

[ddave]

Taking a vacation day tomorrow to do some smoking. Got a 10.5 pound packer that's going on the drum at about midnight. Going to try and do some burnt ends from the point and slice up the flat.



Here it is all rubbed and ready to rest in the fridge for awhile.



Figure I'll light the chimney about 11, let the drum warm up and get 'er dialed in and put the brisket on at around midnight. If things are going smoothly tomorrow, I may fire up the SnP and do some ABTs, Armadillo Eggs, and MOINK Balls for some lunch time snacks for the guys at work.

Should be fun to have both smokers going at once.

More later.

Dave

 

[rickw]

Nice start Dave, looking forward to the end result. How long are you anticipating the brisket will take?

 

[pineywoods]

Sounds like a great plan!!

 

[bbq bubba]

Foiling or Naked?

I bet that brisky right there cooks in 10 hrs!

Your gonna love the burnt ends dude!

 

[bassman]

Looking good so far, Dave. Looking forward to the finished pics.

 

[guvna]

you put that thing on yet, dave?

 

[ddave]

I think I'll foil this time . . . maybe naked next time.

Cool. In that case I can have some for lunch!!

Not yet. Going to light the drum here in about 15 minutes.

Dave

 

[kingudaroad]

5-4-3-2-1

 

[azrocker]

MOINK balls?

 

[ddave]

Yes, MOINK balls. Found them on another forum.

Beef meatballs (the frozen kind, thawed of course) rubbed, wrapped in bacon, stick a toothpick through them to hold them together, then smoked and sauced to your liking.

Beef = Steer (Cow for some of you) = MOO
Bacon = Pig = OINK
MOO + OINK = MOINK

Never tried them before but the pics I have seen look good!!

Dave

 

[l r harner]

hope things are going well with your smoke
its cold and windy here and playing hell with my temps
but the show as they say...
brisket has been on now 3 hours and 20 min temp 120f having trouble gettign up to 225 in smoker. i bumped the gas up one last time and tht should do it

 

[ddave]

Yeah, the wind will give you fits way more than a cold temperature.

My brisket is on. Went on at 12:15. Filled the charcoal basket with 18 pounds of Royal Oak because . . . I wanted to see how long a full load will go. Got some hickory and cherry wood in there also.



Lit 10 briquettes in the chimney.



Let 'em ash over, dumped them in the basket and let the drum warm up. When it was ready, I put the brisket on.



Here it is in its bed for the night. (I moved the probe after I took the picture.

)

Letting the drum settle in and then I think I'll grab some shuteye.

Dave

 

[azrocker]

Googled em. WOW! Another new thing to try

So there is another forum

How could anyone compete with this one?

 

[bbq bubba]

By being on.

Dude, where's that brisky??

 

[ddave]

Stuck a temp probe in it at 6:15 (6 hours in) and it's at 166.



Haven't decided whether to foil or not. It still looks pretty moist. I'll give it a bit longer then take another look. May just start mopping it.

Dave

 

[bigbaldbbq]

Well it looks awesome so far!! How is the full load in the basket going?

 

[bbq bubba]

Told ya it'd be done in 10 hrs!

 

[alx]

Great thread.I need to give out some points.

 

[cowgirl]

Mmmm Dave, it's lookin good so far.

 

[rickw]

Making good progress Dave, looking forward to the finished product.