Time to get serious about a new smoker.

[LA Ute]

For those looking for recipes and tips:

Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue

[Drunk Tank]

I couldn't pull the traeger on the Stumps. It's a whole lot of pit and it was far away (however, if any of you want a smokin' deal on a pit, search "stumps" on Oklahoma City's craigslist page).

I bought some gaskets for my WSM and purchased a backwoods Chubby G2. It's small, relatively light weight (170 lbs), so I can transport it if necessary.

Congrats on the new smoker. Backwoods makes a great product.

[Jeff Lebowski]

I couldn't pull the traeger on the Stumps. It's a whole lot of pit and it was far away (however, if any of you want a smokin' deal on a pit, search "stumps" on Oklahoma City's craigslist page).

I bought some gaskets for my WSM and purchased a backwoods Chubby G2. It's small, relatively light weight (170 lbs), so I can transport it if necessary.

That looks like a great little smoker. Be sure to report how it works out.

[CJF]

After two years of sitting in storage and the Memphis fired up and cooked like a champion at the push of a button. It's good to be home.

[Pelado]

After two years of sitting in storage and the Memphis fired up and cooked like a champion at the push of a button. It's good to be home.

Nice. What did you cook? Pictures?

Sent from my SM-G930V using Tapatalk

[CJF]

Nice. What did you cook? Pictures?

Sent from my SM-G930V using Tapatalk

Nothing worthy of pictures. I'm cooking for a family reunion on Saturday so I wanted test it out. I grabbed a couple of Papa Murphy pizzas, cranked it up to 550 and let it go. 7 minutes later we had as perfect pizza as Papa Murphy can be.

[BigFatMeanie]

Nice. What did you cook? Pictures?

Sent from my SM-G930V using Tapatalk

I don't think pictures taste all that great when cooked.

[Pelado]

I don't think pictures taste all that great when cooked.

Depends on the photo paper. Matte renders better than glossy.

Sent from my SM-G930V using Tapatalk

[CJF]

For our family reunion dinner tomorrow two butts and a nice big brisket. Using hickory and cherry. Interested in how that will taste on the brisket. Hopefully not bad.

image.jpg

About 10 hours into the cook.

image.jpg

[Pelado]

For our family reunion dinner tomorrow two butts and a nice big brisket. Using hickory and cherry. Interested in how that will taste on the brisket. Hopefully not bad.

[ATTACH]7051[/ATTACH]

About 10 hours into the cook.

[ATTACH]7052[/ATTACH]

You always cook sans pans?

Sent from my SM-G930V using Tapatalk

[lambdacoug]

Getting ready to do my first* brisket for the 4th. So far, I've been underwhelmed by the smoke output from my Pit Barrel Cooker. It cooks well and is pretty easy to use, the flavors are good, but there has been a notable lack of smoke ring. I guess I shouldn't be too surprised it is the Pit Barrel *Cooker* not Pit Barrel *Smoker*. I'm going to throw in some mojobricks this week to see if I can't give it a shot in the arm for the longer cook.

I'm stopping by the BBQ store to pick up an injector and the mojobricks and I'll be asking for recommendations on rub and an accompanying mop. Any tips for a first time brisket cook? I'm just going to be using the supermarket special "select" cut, I'm not going to spend 2x-3x the money for a better cut from a butcher until I've got a few under my belt.

* I did a tiny 2 lbs flat last weekend, doesn't really count though. For that cook, after trimming it, I used yellow mustard before the rub, then used the PBC rub that came with the PBC, after it hit 160 degrees, I foiled it and added some beef broth before wrapping it up and then put it back on until it hit 200 degrees internal temp. It was pretty good, but I'm sure there are things I can do better.

[Jeff Lebowski]

Getting ready to do my first* brisket for the 4th. So far, I've been underwhelmed by the smoke output from my Pit Barrel Cooker. It cooks well and is pretty easy to use, the flavors are good, but there has been a notable lack of smoke ring. I guess I shouldn't be too surprised it is the Pit Barrel *Cooker* not Pit Barrel *Smoker*. I'm going to throw in some mojobricks this week to see if I can't give it a shot in the arm for the longer cook.

I'm stopping by the BBQ store to pick up an injector and the mojobricks and I'll be asking for recommendations on rub and an accompanying mop. Any tips for a first time brisket cook?

* I did a tiny 2 lbs flat last weekend, doesn't really count though. For that cook, after trimming it, I used yellow mustard before the rub, then used the PBC rub that came with the PBC, after it hit 160 degrees, I foiled it and added some beef broth before wrapping it up and then put it back on until it hit 200 degrees internal temp. It was pretty good, but I'm sure there are things I can do better.

Rub: 50/50 mix of kosher salt and coarse-ground black pepper.

You don't need a mop for brisket.

[lambdacoug]

Rub: 50/50 mix of kosher salt and coarse-ground black pepper.

You don't need a mop for brisket.

That simplicity appeals to me. Thx.

[Pelado]

Getting ready to do my first* brisket for the 4th. So far, I've been underwhelmed by the smoke output from my Pit Barrel Cooker. It cooks well and is pretty easy to use, the flavors are good, but there has been a notable lack of smoke ring. I guess I shouldn't be too surprised it is the Pit Barrel *Cooker* not Pit Barrel *Smoker*. I'm going to throw in some mojobricks this week to see if I can't give it a shot in the arm for the longer cook.

I'm stopping by the BBQ store to pick up an injector and the mojobricks and I'll be asking for recommendations on rub and an accompanying mop. Any tips for a first time brisket cook? I'm just going to be using the supermarket special "select" cut, I'm not going to spend 2x-3x the money for a better cut from a butcher until I've got a few under my belt.

* I did a tiny 2 lbs flat last weekend, doesn't really count though. For that cook, after trimming it, I used yellow mustard before the rub, then used the PBC rub that came with the PBC, after it hit 160 degrees, I foiled it and added some beef broth before wrapping it up and then put it back on until it hit 200 degrees internal temp. It was pretty good, but I'm sure there are things I can do better.

http://www.cougarstadium.com/showthread.php?46939-The-Official-Brisket-Thread

[Moliere]

You don't need a mop for brisket.

Yep. I have a mop and will use it sometimes for pork but never on a brisket. I do like to mop a vinegar based sauce on a pork butt.

A couple years ago I used to spray my briskest every hour with apple juice (sometimes mixed with rub). I don't do it anymore because I don't think it does anything and because I'm lazy.


Sent from my iPhone using Tapatalk