Brisket time!

ronbeaux · November 2006

<p />Fixin to throw the 12 lb brisket on the egg. i'll be cooking at 240 for as long as it takes. I'm on vacation and don't care about the time! Slathered with mustard then coated with my rub (greedily stolen from the submitted recipes section, thanks!) Then it's honey do time and:

[p]

Unknown · November 2006

ronbeaux,
nice! i want to see that when it's done, please[p]i'm fixen to go tear off the membrane on two slabs o ribs and start em marinatin with jamaican firewalk...[p]what are we drinkin today? i think i'll start off with a sam adams holiday porter cause it's almost like breakfast itself!

Unknown · November 2006

ronbeaux,[p]OK, you're making me just a bit jealous about your brisket (I may have to do one tonight), but this enquiring minds want to know about the gadgets behind the GREAT bottle opener. [p]I suspect one is for ABTs, but the other looks like some kind of "Werb Goldberg" contraption (that I am sure I need)! [p]Smokey

ronbeaux · November 2006

WSmokey,
Yep this one is for peppers:

[p]

And this one I had made to fit in the small. It works but needs re-seasoning after each use. It gets really hot for searing a steak(850) and also allows for indirect.

[p]

ronbeaux · November 2006

Rick's Tropical Delight,
I'm thinking its going to be a Turbo Dog kinda day, maybe some Guiness later.

Sandbagger · November 2006

ronbeaux, I remember the egg shot. We are setting up to test the lump temp with the high temp thermocouples and datalogger. What did we get, 1300 or so degrees under that pan? [p]Chubby and I used the datalogger to do cheese a couple nights ago. Handy gizmo that datalogger. [p]You gonna foil that brisket when it gets to 160 or so...[p]tom

ronbeaux · November 2006

Sandbagger,
I'm thinking the lump was 1350 and 850 on the pot. That was a cool gadget you had there, looked like something the techs at work use.
I'm going to foil the brisket as soon as it steps out of plateau, where ever that happens at. Usually around 160 to 170.[p]Have a great day!
Ron

Unknown · November 2006

ronbeaux,
That pepper holder is so neat, I am guessing you had this made, was this done with a lazer cutter? Are these pepper holders available to the rest of us?

mojopin · November 2006

Rainman,[p]Here's the link for those "abt" holders. I don't have one yet, but I mostly cook mine sliced in half legthwise and stuffed.[p]-Jill
[ul][li]http://www.jalapenogriller.com/[/ul]

ronbeaux · November 2006

Rainman,
Thanks! I got it at Avery Island at the Tobasco factory.
Here is the link to get you one.
[ul][li]http://countrystore.tabasco.com/index_category.cfm?tlcatid=42&catid=23[/ul]

Unknown · November 2006

ronbeaux,
Thanks

Brisket time!

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