So, the bride's grandmother (Memaw) turns 100 years old tomorrow, and of course, there is a big gathering planned. Well, my brother in law said he would pay for a local food truck operator to come on site at the community center and do a fish fry since Memaw loves her some fried catfish.
Well, there are a few folks in the family that don't like fish and I was "voluntold" to smoke a brisket and some sausage for them. 99% of the time, I'd be all over it! But, the high today was only supposed to be 30f (-1c) with a north wind at 20-30 mph (42-48 kph). NOT great weather for me to be smoking a brisket in my WEBER KETTLE! But, when a 100 year old woman "asks" you to do it, you get busy!
Yep, I don't have any of my 3 big smokers out here at the new place! One went to NM with #2 son, nephew fell in love with the "Buzzard Burner" off set I built many years ago so it went home with him when I was moving, and the neighbor down the road bought my custom vertical I made 10-12 years back!
I have the metal to build a new smoker, but farm stuff and cows have taken up most of my time, and the kettle has been doing great for me and the bride so far. But not in cold temps and high winds.
So this morning I got the kettle arranged behind the shop (south side), rubbed the brisket, and hoped for the best. Well the wind died down to about half of what was predicted, the temperature is now at 37f, and the kettle has settled in at 230-240 so far with the snake method. The temp is supposed to plummet around dark, so we shall see....
The 14# brisket went on at 3:30pm and now we wait. Once it hits 165ish, I'll wrap with the probe still in place and go to 203ish. Then I'll let the brisket IT drop to around 180 and into a pre-warmed cooler it shall go wrapped in a couple of blankets. If the temp drops below 150, I'll stick it in the oven until we leave for the 3 hour trip in to morning.... Been a LONG TIME since I held a brisket that long!
No pics right now since I'm on the work computer, but I'll get quite a few (win or fail) posted tomorrow.
Oh, the sausage will be smoked in the MES, so I know that will at least work out.
Well, there are a few folks in the family that don't like fish and I was "voluntold" to smoke a brisket and some sausage for them. 99% of the time, I'd be all over it! But, the high today was only supposed to be 30f (-1c) with a north wind at 20-30 mph (42-48 kph). NOT great weather for me to be smoking a brisket in my WEBER KETTLE! But, when a 100 year old woman "asks" you to do it, you get busy!
Yep, I don't have any of my 3 big smokers out here at the new place! One went to NM with #2 son, nephew fell in love with the "Buzzard Burner" off set I built many years ago so it went home with him when I was moving, and the neighbor down the road bought my custom vertical I made 10-12 years back!
I have the metal to build a new smoker, but farm stuff and cows have taken up most of my time, and the kettle has been doing great for me and the bride so far. But not in cold temps and high winds.
So this morning I got the kettle arranged behind the shop (south side), rubbed the brisket, and hoped for the best. Well the wind died down to about half of what was predicted, the temperature is now at 37f, and the kettle has settled in at 230-240 so far with the snake method. The temp is supposed to plummet around dark, so we shall see....
The 14# brisket went on at 3:30pm and now we wait. Once it hits 165ish, I'll wrap with the probe still in place and go to 203ish. Then I'll let the brisket IT drop to around 180 and into a pre-warmed cooler it shall go wrapped in a couple of blankets. If the temp drops below 150, I'll stick it in the oven until we leave for the 3 hour trip in to morning.... Been a LONG TIME since I held a brisket that long!
No pics right now since I'm on the work computer, but I'll get quite a few (win or fail) posted tomorrow.
Oh, the sausage will be smoked in the MES, so I know that will at least work out.
