Offset brisket cook

CarolinaQ

Have my heavily modified Smoking Joe cranking out at the lake this morning. Put a 10# trimmed weight angus brisket from RD on at 7:30. Heavy bevraging delayed my wake up. Used mostly 50/50 kosher salt/cracked black pepper and some Holy Cow to coat it. Had some chefs snacks from the trimmings for lunch, rub combo tastes on point.

Used a chimney full of Rockwood and half the basket full of unlit coals to get it going, and been feeding it oak and hickory splits as needed to keep it around 275 at grate level. 

Sitting at about 5 hours now after flipping to fat side down to get an even bark formation. Will wrap and toss in the oven around hour 7 or 8 after I get to the color I want.  Maybe eat at 6, but we’ll see when it is jiggling. 

Serving with dressed up Bush’s beans. I sauté a diced onion and bacon in the cast iron, then add the beans and put it in the smoker to finish. Then toss in brisket pieces left on the cutting board before serving. Also having hush puppies and corn. 

lousubcap

Nothing like messing with the sticks and the requisite adult supervisory beverages.  Enjoy the remainder of cook and follow-on eats.  Don't be surprised if it crosses the finish-line earlier than you expect. 

Curious about the oven step you mention above. 

CarolinaQ

Yeah this thing isn’t the most efficient cooker and want to be able to get out on the boat and not feel like I need to keep coming back to keep the temp up. A Klose cooker it is not, but for $120 from Lowe’s and $20 worth of modification materials it turns out some good Q. The large BGE at home spoils me. 

CarolinaQ

In action...

Foghorn

Looks awesome. A fun day for sure.