Got the Brisket On The BBQ

[tabs]

Got the Klose Smoker up and running with an Oak and Pecan log fire...let it burn to just where the flames are starting to die down...then shut the door and dampers down...to get to 300*. Ya don't want the smoke to run heavy for too long.Then popped a 12 lb dry rubbed Brisket on, just kept the rub simple. granulated Garlic, granulated Onion, Paprika, fresh cracked Pepper and some Salt....the temp over the next 25 minutes has dropped to 250*, opened the damper just a bit and we are off an running for a nice Brisket...

The difference between the Big Green Egg and the Klose BBQ Drum is that the Green Egg uses a slow direct fire and the Klose a slow indirect fire. The difference in taste is that the Egg imparts a bit of a grilled charcoal taste as the fat from the meat drips onto the fire and creates a bit of smoke...whereas the Klose gives a nice smokey taste as the fat drips into the bottom of the drum. Now here is something to consider if you leave the fat to build up in the bottom of the drum the fat heats up and gives a bit of moisture to the meat. Since I bought the Klose in 2005 I have kleaned it out once and right now there isn't much in the bottom.

I will let the Brisket smoke for about 4 to 5 hours adding Mesquite hardwood charcoal logs, probably mopping it once with my secret Mop mixture...then I will wrap it in foil to smoke for several more hours..then to the oven at 225* for another 10 to 12 hours...Some time around 4 or 5 in the morning it will be done...Then it will be Brisket heaven..

See you then!

[futuresoptions]

Originally Posted by tabs

See you then!

Is that like an invite???

[tabs]

Originally Posted by futuresoptions

Is that like an invite???

Sure..if ya get in your Porsche I'm sure U could get here in about 18 hours...

[futuresoptions]

Gonna have to pass this time Tabby.. going to a cookout at one of my local Pcar friends here locally in about an hour... I know your brisket is gonna turn out famously though... enjoy!!!

P.S. Me and the wife are talking about going to the Bellagio later in the year around Decemberish... if so, the buffet is on me...

[mattdavis11]

220-230 for 16 hours plus, depending on weight. You are sweating the machine that will be., Ted.

[onlycafe]

i can't make it, how about some pictures instead ?

[Shuie]

Sounds awesome. I don't know how you can slow cook something like this overnight in the oven. Last weekend, I brined an 8lb pork shoulder for 8hrs and then slow cooked it for 13hrs at 225 in the oven overnight. I couldn't go to sleep in the house. I was awake all night from the smell. It was torture.

[holtjv]

I like your rub recipe and will add it to mine, which includes turbinado sugar to blacken the meat a bit.

Ribs for me on Monday...pics to follow and good smoking with your brisket.

[tabascobobcat]

I have 2 pork shoulders, a 10 lb brisket and 2 slabs of spare ribs wrapped in foil with a splash of apple juice and in the oven now. All meat is at 190 degrees and holding. Started at 8:30 am with indirect pecan wood smoke until 1:00. Then just charcoal heat until 7:00 pm. Difference here is that I will take them out of the oven soon and put it all in a cooler for the night. Last time the meat was at 172 in the morning. Continues to cook for a bit, then reabsorbs all the juices. Will do the baby backs and wings tomorrow. Eatin' time is 4:30.

[Bill Douglas]

I've never slow cooked anything on the BBQ, but after this thread I'm READY.

I do believe anything over the char grill is the best. Slow or fast cooked. There used to be a chicken BBQ place in town that did the most heavenly char grilled chicken. Damn, the taste buds are flowing.

Here is my only BBQ pic.It's last Christmas day.

[tabascobobcat]

Pork Shoulder fell apart when I tried to move it.

[syncroid]

Tabs, That sounds fantastic! My wife is doing another "above ground" Kalua pork today. Its already been on the grill for almost three hours.

[tabs]

That dam BBQ sauce just got everywhere Well I( must report that that Brisket turned out tobe the worst ever...boy I feel really full after eating that whole BrisketURP

[tabs]

Originally Posted by holtjv

I like your rub recipe and will add it to mine, which includes turbinado sugar to blacken the meat a bit.

Ribs for me on Monday...pics to follow and good smoking with your brisket.

I have used Raw Sugar and Brown Sugar in my rubs...mostly on ribs..

Also on Pork Roasts you can inject...basically some vegetable oil, Cidar vinegar an Apple Juice combo...the oil will heat inside and make the meat more pull apart...The Pork Roasts today ain't the same as they were 20 years ago, they are more lean, and as such don't fall apart as easy.

Also you can rub them with a little yellow mustard before applying the dry rub..



I ran the Brisket for 14 hours on my Smoker and wrapped it in foil after 10 hours with some Mop ..the temp was between 190 to 225 for the duration. The portion of the meat that had a lot of fat content turned out to be shreadable with your fingers..just like a boiled Corned Beef. The part that didn't have the fat content has the consistency of a NY Steak. Perhaps injecting that portion of the Brisket in the future might change that. The meat has a nice 1/4 inch smoke ring..

[tabs]

Originally Posted by Bill Douglas

I've never slow cooked anything on the BBQ, but after this thread I'm READY.

I do believe anything over the char grill is the best. Slow or fast cooked. There used to be a chicken BBQ place in town that did the most heavenly char grilled chicken. Damn, the taste buds are flowing.

Here is my only BBQ pic.It's last Christmas day.

If I were there I would be asking what are you going to be having for everybody else...

Back in the 80's Trader Joes had Ozzie Tails that weighed 2.5 lbs each for $12 a lb...used to put them on the Barbie with a Spencer/Rib Eye and a bottle of white wine...It was paradise the only thng missing were the 72 virgins..

[porsche4life]

Bacon Covered Pork loin went in our smoker this afternoon....

[tabascobobcat]

The crowd just left to go to the fire wirks. No leftovers here.

[Bill Douglas]

Actually Tabs, hate to brag but I was getting so many lobsters I was letting some go. Lobster twice a day for a few weeks. These were caught an hour or two before eating. I'd walk into the sea at low tide and throw a lobster pot by rocks and kelp, then come back at the next low tide. Even the dawg was getting sick of lobster

[Joeaksa]

Tabs, payback is a beyotch you know....

[Groesbeck Hurricane]

try using powdered ginger (we make our own) to the rub! It makes a huge difference. I also like to add a bit of ground clove instead of garlic. Use as much ginger as you would garlic. You'd be surprised! Long, slow cooking is the key.