First cook of 2010 ~ And It's A ...

thirdeye

Brisket!!! A 5# flat that I'm heavily flavor smoking for an hour or so..... then doing a foil finish on. The big melt off is underway, and the Egg is all dug out.

LFGEnergy

Doing 2 slabs of babies Car Wash Mike style, with the recipe I got off of your fireandsmoke ! Egg is dialed in at 215F as we speak :P !

Thanks to both!!!

Dave in Keller, TX

Grandpas Grub

 
You need some more snow up there. We are supposed to get hit hard later today and tomorrow. Hope the weather guessers are wrong.

Nice hunk of meat there. Looking forward to seeing the results. How long do you plan to cook? What temp?

When you say smoking heavy how much wood are you putting in there.

The other night I was watching Iron Chef "ice cook". One chef was doing a cold smoke, in the hour time frame.

The ice cutters cut a huge block of ice. On the bottom of the block and the top of the block there was large rectagnle pieces of ice carved out. Then some hole were drilled from the top to bottom.

The chef took 2 peices of wood looked like 18" by 3x3 threabouts and put it on the grill to get it lit and smokig. Then put the pieces in the bottom cutout. The smoke was traveling up the holes drilled in the block to the upper chamber where the cold meat was - thus cold smoking the meat. Pretty impressive all in all.

The reason I ask how much smoking wood is that I have been think about the iron chef's using the 'logs' for smoking.

I thought I would take a couple of pieces of cherry or apple 9 to 12 inches long 1.5 to 2" square (or a like size branch) and use that for smoking wood rather than hands full of chips or a few chunks.

GG

Boss Hogg

Thirdeye, Good luck on your New Year's brisket. Just did some pig candyoff your blog recipe...Awesome!
Brian

thirdeye

That's a great recipe

Dan in StL

My first cook of the year is a brisket too. This is only my second one, but I've done my best to follow your "ramblings." I pulled mine about a half hour ago and it's resting in the cooler. Despite some technical problems, I'm hopeful it turned out. I'll post some pics and let you know.

Enjoy yours, and thanks again for the "ramblings!"

thirdeye

I used 4 splits of oak that were about 3/4 X 3/4 X 1, the pit temp was right at 200°. The picture above is at the end of an hour, and the internal was 118°. I seasoned it, foiled it and will cook it 3-1/2 to 4 hours at 275°.

Normally, I would smoke it about 5 hours foiling when it reached 175°, and gone another 2 hours or longer to get it where I want it.

thirdeye

Hope you let it cool before taking that first bite....

thirdeye

Can't wait to see the pictures.

Grandpas Grub

 
Thank you. Kent

Car Wash Mike

Finished pics Wayne. Can't wait to see them.

Mike

2Fategghead

just watching

thirdeye

Here it was still in the foil pouch, and after the first slice. I de-fatted the liquid, then reduced it a little.

2Fategghead

Wayne, Buttimus (new word meaning beautiful) only cause I can't speak right. The smoke ring looks nice and thick. What did you do with the liquid after you reduced it inject it back into the flat? Tim

Unknown

Well this whole cook was an auto pilot kind of thing..... There was no injection involved. After an hour in the flavor smoke on the Egg, the meat went into the foil without any additional liquid, fat up. I finished it in a 275° oven, and set the timer to turn off after 3 hours 45 minutes. We didn't return home until around 5.

The picture in the foil was after the rest, and there was 3 or 4 cups of the juice. After de-fatting and redcuing, it was served at the table.