Sleep now, brisket later...

Discussion in 'Beef' started by hawgheaven, Jul 14, 2007.

  1. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    In honor of the of the Grand Rapids Comp, gonna fire up the smoker and smoke a brisket later this morning... rubbed it and it's sitting in the fridge as we speak. Planning to do SmokyOky's method this time, will keep ya' posted. This Pop-Pop has had a long day and needs a nap now, so nite-nite... [​IMG] ZZzzzzzz....
     
  2. brennan

    brennan Smoking Fanatic OTBS Member

    hey! me too!
     
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Nah...Got home from Tampa Bay at 2300 hrs. Haven't finished my "adult soda" yet....[​IMG]
     
  4. brennan

    brennan Smoking Fanatic OTBS Member

    i already put away my allotment of adult soda for the night, now I need to rehydrate so I don't keep the wife up with my snoring.
     
  5. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Well, I used SmokyOky's method as promised... the brisket was a success! Tender, juicy, flavorful, but just a tad too much smoke. I seared it on the Weber first, then to the smoker.

    I used the new batch of Hawaiian woods I ordered a couple weeks ago. A little goes a long way... I started out with 3 chunks added to the coals, but then reduced that to just one. They put out alot of smoke! I was also having some difficulty with my temps spiking, but got that under control with the tuning plates.

    All-in-all, it was a successful smoke, although there are no Q-views to prove it... sorry! [​IMG]
     
  6. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Hawiian woods??? Like pineapple or what???
     
  7. hawgheaven

    hawgheaven Master of the Pit OTBS Member

  8. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Wow thats sounds like a great deal.. Thanks[​IMG]
     
  9. Nice find....I'll have to try them out.
     
  10. deejaydebi

    deejaydebi Smoking Guru

    How'd you like the Guava Piggy? Never tried it but I do plan on ordering some.

    I really like the Kiawe. We used that for roasting pigs when I was station at Pearl Harbor many moons ago.
     

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