First Brisket on the Pit

[UofTOrange]

I fired up the pit this weekend for the second time. This was the first thing to be cooked on it.

Logs on

Pit's a smokin'

The brisket is on

Off the pit, into the oven

Wrap it up

Sliced up!

I let it get too hot unfortunately, it's my first time doing it overnight without watching it closely, and the ends got a little rough. The inside was still fantastic though!

I also add rocks and stepping stones to the smoker area while it was cooking

 

[NCAAFBALLROX]

I couldn't tell if you have any kind of a grate under your logs... looked like a lot of ash buildup there.

The exterior did look a bit too "barky" to me... & you noted it in your description of getting too hot.

Also, I don't oven mine (others here do; not saying it's evil, just not how I do it). I'm a wrap & cooler guy... while it's self basting in the cooler, I usually work out a chicken or some ribs; makes for a bit of variety in the meal.

Nice setup on the side of the house, but then I'd be bitching @ my wife for relegating me to around the corner vs. within eyeshot of the back door or window.

 

[MeaHorn]

Niiiiiiiiiiiice pit.

 

[Tailgate]

well done!

 

[NCAAFBALLROX]

In reviewing my post above, I hope I didn't sound too critical... my first 3 or 4 briskets were either underdone & had to be served or my wife & Mom would kill me from starvation or overdone & they had to eat it 'cause there wasn't any other choice.

On one occasion, I did a chicken that was way too heavily salted (Tony Chachere's is OK but in about 10% of the volume I used) & every little bit was inedible.

It takes time to get it dialed in & every pit needs some experimentation. My biggest limitation is that I never seem to get enough time to just hang out with the pit & tend to it. My wife always has something she wants me to do that pulls me away or she doesn't want me to devote the time it takes to produce a good, quality Q.

 

[Endust]

in my experience, it takes a lot of meat to calibrate a pit.

what kind of pit is that?

 

[hornian]

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[NCAAFBALLROX]

Slicing with the grain makes baby Jesus cry.

 

[UofTOrange]

NCAA, critical is what I wanted, so no worries

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[UofTOrange]

And it's an Old Country Pit, same one as a thread from earlier had. It's 500 bucks at Academy, an absolute steal. On their website the same pit is $650 and I think that is cheap for it. Completely welded and good, thick metal

 

[Sooner-Tuf]

It is a good looking pit. May you and yours enjoy many a fantastic meal from it.

It does look like the firebox end is lower than the exhaust end. If it is try to get it to slope the other way. I try to get the cooking chamber drain to be 3/8 to 1/2 inch lower than the other end.

If melted fat hits the fire nice and slow it is no big deal but if it pools and collects before it catches fire it can sure ruin your weekend.

It looks like it is sliced with the grain to me also. To each his own in that department. It is a whole lot easier to enjoy sliced across the grain.

 

[Steel Shank]

Goodbye cherry, and welcome to the club.

 

[UofTOrange]

The drain is about 1/2 an inch lower, it is just a camera angle.

 

[Brisketexan]

Not bad. Took me plenty of tries before I got things nailed down. My bark ends up VERY dark -- essentially, all black. BUT -- that's not from burning -- it's from smoke. The key is LOW and slow. Make sure that fire doesn't get away from you. I'd rather have the brisket on too long with a fire that's not as hot as I'd like than a brisket that's on the right amount of time, with a fire that's too hot.

I'm an oven-finisher, but the wrapping and cooler method works (so long as you've gotten the brisket to the internal temp you want).

And for slicing, yeah, it does look like you went with the grain. Separate flat from point, trim fat, slice each piece against the grain. Easy as pie.

 

[Steel Shank]

Be careful. If you get too good, you'll end up cooking for everybody and their dog. I did a total of 11 briskets (I have a big pit) Friday and Saturday for a party.

 

[Rip76]

Very Nice...
I really like that "pit house" you created.

 

[chuychanga]

These last few brisket/smoker threads have converted me. I now know what I'm getting for Father's Day. My gas grill is about to be retired and I'm coming over to the dark side. Expect a bunch of smoker newbie questions from me later this summer. Right now though, I'm going to Green Mesquite for lunch.

For now, tell me the pros and cons of a pit like the one on this thread vs. a Weber Smkoey Mountain style.

 

[NCAAFBALLROX]

Weber Smokey won't do as much as a pit like this or my Bandera - not anywhere near as much square inches of rack space.

Easier to move food around if you have the need to do so.

A pit like the one shown does not require anywhere near as much bending over, so it's much better on your back.

You can warm up a pot of beans or sauce on the firebox side while the smokin' is going on.

Most of your "full sized" units like the one shown will have a tray or shelf of some sort; good for all the suspected reasons.

You can grill much more easily on the firebox side.

Easier to store wood under a wider "full size" smoker.

Easier to add new fuel to the firebox.

You don't get taken as seriously with a bullet... but then, if you're making great 'cue, who cares about that.

 

[77ASE]

If you're cooking for a family or small party the WSM is hard to beat. It's very well designed and super fuel efficient. One charge of lump will last through anything you can cook. Once you get confident with it, you can do overnight cooks without worrying about temp spikes or adding fuel. The site dedicated to the WSM, is a great resource, as well. I'm a big advocate.WSM

 

[GM Platter]

I'll throw in on the WSM topic - I bought one a month ago and 3 out of the last 4 weeks have loaded it up and BBQ'd my *** off. I originally wanted to get a traditional side box smoker because of the look and capacity. Ended up going with the Weber - found one online for about $200 and dont regret one bit.

Smoked two briskets saturday night for over 14 hrs and never added fuel. Super easy to maintain temp and you dont have to stay up all night adjusting vents/adding wood to keep the temp where you want it.

Honestly it is the best thing I've bought in a long time.

No hassle, easy to use, doesnt take up any space, portable, it's a champ.

Capacity-wise - I can do two 12 lb briskets at once. Or 4 butterflied chickens. Unless you're feeding an army that should be enough.

I'm not a mopper - if you like tending the fire and like to open the lid and mess with the food then this would probably not be for you.

 

[hullabelew]

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