The Smell OF Texas
 

Today I fired up the "stick burner" with some nice Post Oak and put me a 15 lb Beef Brisket that I trimmed up and seasoned with some Kosher salt and black pepper overnight. Later I am going to put on a coupla racks of Pork ribs that I put rub on last night to marinate. I already have a pot of Texas Ranch style beans in a Dutch Oven in the smoker. A bit later I am going to finish up some North Woods Inn style Red Cabbage salad made with a sweet & sour dressing.

It is going to be a long slow cook of about 12 to 15 hours to bring that Brisket to 205*. I am running at about 210* at the moment, with the bean pot providing some moisture along with a water pan with some Jim Beam in it. The beans have almost a quart of Carte Blanc beer to flavor along with homemade bacon.

I have been wanting to do a Brisket for quite a while, and this week I got one for 2.69 a lb. Today's effort is an exercise in fire management. As usual I start my fire with some lump Mesquite hardwood charcoal where I then put on 3 sticks of Post Oak. I got the Q up to 225* and put on the Brisket. This is a bit quicker than usual as I usually let the wood burn down until it is glowing hot coals. What you are looking for is thin blue smoke and not billowing blue smoke coming out of the chimney. To achieve that you have to provide more airflow through the Q so as to burn a hotter and cleaner fire. So this time out I am using less fuel than usual to moderate the fie because it is going to be a long slow cook.

Later about an hour after the Brisket hits the "stall" at about 160* I am going to wrap it in tin foil to finish. This wrapping will depend upon how tired and how the Brisket looks. The beans at some point will be finished and taken off. The Ribs will be on the top rack and off we go to Texas heaven. http://forums.pelicanparts.com/uploa...1502055995.JPG
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Nice!

Looking good. The combining of art and black magic. The ultimate brisket. Many years ago my dad built this smoker pit. The fire box is on the left, the heat and smoke funnels off into the pit area in the middle under the hood where it has to flow down to near the bottom to an opening where it can then flow up out the chimney. My nephews and my son have now taken up the torch and kept the tradition going turning out some awesome stuff when the clan gathers at the old homestead. They have added some digital probes and temperature gauges to keep a close eye on the process. We have plenty of post oak and mesquite growing on the property to the fire stoked.
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Looks great, Tabs.
A photo of your first slice, please. And some descriptive words of the taste.
That's about as close as I'll ever get to something like that from now on - Gout!

I love that brick pit, it holds heat like nothing else. Brisket, Ribs Pork Butt...whole Hogs...and Baked beans.. Ummmmm Ummm. The stomach is growling already...

Three Hours and Forty Minutes In
 

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While I was writtin the OP my temp dipped down a bit to 160*.... added some Lump Charcoal to bring it back up...

After I add a bit of wood or lump charcoal I have to open up the firebox door to create more airflow to keep burning a hot clean fire. After it burns down a bit I can damper the fire down a bit. You can see the clean burn I am running.

My neighbor cooks a whole pig on his homemade grill, now & then.
Invites the neighbors over for a feast. A friendly fellow.
The wives & g/fs bring the other goodies.
I usually bring a few watermelons.

The Red Cabbage Salad
 

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The Red Cabbage Salad is easy peezy....

Small head of Red Cabbage sliced thin or shreded. I used a Food Process to get he job done quick.

Now here is a bit of trick. Put the cabbage into a Collander, salt it a bit and let sit for an hour or two to draw out some of the moisture from the Cabbage. It should look at bit wilted. Wash with clean water to was out the salt. Let sit in Collander to drain off the water.

1/2 cup + 3 Tlbspns Red Wine vinegar

1/2 Salad oil

3 Tblspns Sugar

1/4 Tspn Onion powder

1/2 Tspn ground Black Pepper.

Salt to taste

Combine in a sauce pan and bring to a boil...let cool a bit and pour over the the Cabbage. Let sit in Refer to marinate for as long as you can resist eating it. It does last for days in the refer.


I always try to go lite on the salt...
Well gotta go and check da fire.

Ok the Ribs are on....fire at 225*....Brisket at 141*http://forums.pelicanparts.com/uploa...1502064634.JPG
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Cut the Ribs in half to get on the top shelf of the Q. About 2 hours or so for them at 225*. Running a bit more smoke at the moment to give them that nice subtle smokie goodness.

I really like running the Klose Q...it takes tending to get it right. I consider it to be a creative activity..like playing golf....or wrenching on a project.

Well It Ain't The Smell Of Texas No More
 

It is now the TASTE of Texas...

The Ribs have come off as has the Texas BBQ Ranch beans. Now the Brisket is on all by it's lonesome..and is at 154*.

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I have never made a better rib, nice and tender and juicy with just the right amount of crunch. They have a nice pale smoke ring and the fat sizzled at bit to give it a bit of char broiled taste...I use a bit of sugar in my rub so it gives a hint of sweet. They don't even need a BBQ sauce...

The Ranch beans have a nice combination of spicey heat and a hint of sweet which adds to the Guiallio chilli's that I use.

I think I am hallucinating now I think I am in Texas.... TOTO...
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Damn Tabs!
Right nice.

THX...the Brisket is at 158* at 9 hours in. Temp is running a bit hot at 275. Refilled the water pan, and spritzed the Brisket with a bit of water. The fire has a nice bed of hots coals which is making it easier to maintain temp. Now I damp down the vents.

I am getting a little tired now that I am full of Ribs, Beans and Red Cabbage salad.

Good skills. I haven't eaten yet so it's looking particuarly good LOL

Now in over 10 hours. Fell asleep at the Computer for an hour nap, took a shower and....Refueled the fire and running hot again at 275 with the Brisket at 167*. Dampers open to draw a lot of air through as I put on another stick of Oak.

So far have used about 20 lbs of Lump charcoal and nearly 1.6 Cu ft of Oak....This about the longest cook that I have ever done with a wood fire. Usually at some point I take and wrap the meat to do the final hours to finish in a low oven in the house. Also I have never done a Brisket before as it is a lot of meat.

So we are just gona see..

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Spritzed the Brisket with a bit of water again. Closed the dampers down a bit.

It's Brisket Time
 

Brought it in just after 12 hours. Put a coupla thermometers in the thickest part of the Flat with a reading of 190 to 205. Could hardly get the thing out as it seemed like it would break apart. Now wrapped in foil to let rest for a bit...couldn't resist just a taste....that very thin end was a bit on the well done side but was fall apart tender. Considering that that is the Flat and leanest part....it promises to be very good indeed. http://forums.pelicanparts.com/uploa...1502090627.JPG
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Halleluja I am in Texas heaven..."cause you don't need no teeth to eat my beef."

Really nice job! That was a lot of work and it looks like it was totally worth the effort.

I know that tending the fire, adjusting vents and stressing over temp management for 16hrs+ without falling asleep is part of the journey but it really is worth it to look into some kind of temp controller for a long cook like this. It's obviously not necessary but it does make the process less stressful. This one was recommended in my last BBQ/smoker thread. I'd never do another brisket or shoulder without it or something like it:

https://pitmasteriq.com/

After getting up at the crack of dawn to start the fire, my son and nephews break up the 16hrs+ by circling the lawn chairs to drink coffee by the pit punctuated by foraging missions to gather more fuel in the woods. As the day progresses the coffee gives way to beer. Then usually a rousing "Corn Hole" tournament through the mid day. Finally the guitars come out for a jam session. In the mean time the rest of the clan prepares the sides for an evening feast.

Yummy!
Looks great, Tabs.

Just did 10 big racks of back ribs on the BGE.
I finished some for eating that night and didn't take 8 of them to full finish. Those I vacuum wrapped and will take them with us to an event and finish them by simmering in the packaging and then firming them up on a gas grill.
It was a full day event to get them all done.

Curious on your smoker, do you light off the lump before dumping it in the firebox or do you let the remaining coals start the new lump in the firebox?
Would like something with a bit more capacity than the large BGE offers. I do have the two level grill that comes with the Broil King Keg and that helps for cooking area.

Looks like I picked a bad day to give up BBQ.