Brisket!
I decided to pick up a brisket the other night. I've never smoked one before but so far so good.
I'll be adding pics through out the day. I'm expecting this to take a good 12 hours.
10:00am: This is my Webber grill that I'm converted to work as a smoker. Hard wood charcoal on the right, foil wrapped bricks in the middle to act as a baffle and on the left is the drip pan/beer/water bowl sitting on top of more foil to minimize any extra heat coming up from under the charcoal side.
11:00am: The brisket right before I put in on the grill. It's about ~6lbs. I trimmed it and applied a dry rub last night and then let it sit for about 14 hours.
The rub is kosher salt, fresh ground coffee, brown sugar, fresh ground pepper, chipotle pepper flakes, smoked paprika and cayenne pepper.
2:00pm: After 2.5 hours I flipped the brisket and added some peppers that I'm going to add to my BBQ sauce.
This was taken about 30 minutes after the flipp and pepper addition right after I mopped the brisket with a mixture of Black Butte Porter, a spicy chipotle mustard, fresh ground pepper, worcestershire, molasses and a touch of apple cider vinegar.
And see the hose? Can never be to safe! ;P
4:00pm: Smoked Walla-Walla onion! It smells sooooo good.
4:15pm: Brisket with the second application of bacon on top. Yum!
On a side note the internal temp of the brisket is holding at 120* and the BBQ is holding steady at 230*
I'll be adding pics through out the day. I'm expecting this to take a good 12 hours.
10:00am: This is my Webber grill that I'm converted to work as a smoker. Hard wood charcoal on the right, foil wrapped bricks in the middle to act as a baffle and on the left is the drip pan/beer/water bowl sitting on top of more foil to minimize any extra heat coming up from under the charcoal side.
11:00am: The brisket right before I put in on the grill. It's about ~6lbs. I trimmed it and applied a dry rub last night and then let it sit for about 14 hours.
The rub is kosher salt, fresh ground coffee, brown sugar, fresh ground pepper, chipotle pepper flakes, smoked paprika and cayenne pepper.
2:00pm: After 2.5 hours I flipped the brisket and added some peppers that I'm going to add to my BBQ sauce.
This was taken about 30 minutes after the flipp and pepper addition right after I mopped the brisket with a mixture of Black Butte Porter, a spicy chipotle mustard, fresh ground pepper, worcestershire, molasses and a touch of apple cider vinegar.
And see the hose? Can never be to safe! ;P
4:00pm: Smoked Walla-Walla onion! It smells sooooo good.
4:15pm: Brisket with the second application of bacon on top. Yum!
On a side note the internal temp of the brisket is holding at 120* and the BBQ is holding steady at 230*