Texas Salt and Pepper Brisket smoked over Red Oak Q-View as I cook it....

[ecto1]

If i could give one piece of advice for people who want to learn how to use a stick burner it is small fires are what you want.  Large bed of coals and a small fire.

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• ecto1
• Aug 9, 2013

 

[kranders]

Looking GREAT. Smoked SPAM...I never would have thought of that. Sounds great and I'll have to give it a try. How long do you keep it on there, or do you just take it off when it looks right?
 

 

[ecto1]

Looking GREAT. Smoked SPAM...I never would have thought of that. Sounds great and I'll have to give it a try. How long do you keep it on there, or do you just take it off when it looks right?
 

You just eyeball it

 

[Bearcarver]

Another Out of the Parker, by Ecto!!!

Can't wait to see the slices!!!

I haven't had me a smoked Spam in ages!!! Looks mighty tasty!!

Bear

 

[oldschoolbbq]

Nice Brisky , Ecto. But you chickened out on the 'No Foil'

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• oldschoolbbq
• Apr 7, 2013

  The foil around was only 'after' finished temp. , to rest.

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• oldschoolbbq
• Apr 7, 2013

 and ,yes my friend, this is the fire needed for a great , clean smoke . i.e. "stickburning 101"

Great job , and thanks for the 'look at your cook'.

Have fun and . . .

 

[backwoods bbq]

im digging the spam..lol. let me guess select cut briskets?

 

[ecto1]

Yup HEB special

 

[ecto1]

I did not foil until 170 only to speed things up it was on 11 hours of smoke.  It is sitting in a cooler will slice here in the next 30 minutes or so. 

 

[ecto1]

The flavor was spot on....but i would be lying if I did not say it probably needed just a tad bit longer.

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• ecto1
• Aug 9, 2013

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• ecto1
• Aug 9, 2013

 

[ecto1]

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• ecto1
• Aug 9, 2013

The final spread

 

[kranders]

 

[fwismoker]

Wow that looks good.. So how long was the cook?

 

[ecto1]

Twelve hours that is the reason it was taken out a bit too early it needed probably another hour. The flavor was great the smoke ring was dark the bark was awesome just a little too much tug. I had people coming over so I rushed at the end. The funny thing is everyone was late so it could have stayed longer.

 

[backwoods bbq]

Damn I miss HEB! awful lot of fat left on there ECTO. :)

 

[smokinhusker]

Looks great, even though you foiled!

 

[Bearcarver]

Looks Awesome from my house!!!

And that plate is over the top!!!

Bear

 

[webowabo]

Twelve hours that is the reason it was taken out a bit too early it needed probably another hour. The flavor was great the smoke ring was dark the bark was awesome just a little too much tug. I had people coming over so I rushed at the end. The funny thing is everyone was late so it could have stayed longer.

Brisket looks good. I too like my S&P Brisket....   and isnt that how it always goes.. your more worried about your guest being happy so you rush things.. and they show up late anyways... GRR!!!!! 

 

[raastros2]

 

[shulong6]

looks great would love to try the spam or as my dad would say Hawaiian steak how long did you smoke it

 

[pgsmoker64]

Great lookin' briskies ECTO!

Bill