Independence Day Smoking - Pictures AND Words...

[NCAAFBALLROX]

(Let's see if I don't burn my PhotoBucket bandwidth for the month...)

Take T H I S . . .

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Then add T H I S . . .

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Which will result in...

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& When combined with the right tools...

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You will get T H I S . . .

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Here's the setup:

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Brisket on...

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Check on this from time to time & add product as required:

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5 Hours later, adding Big Bird. Yeah, I know... some of you don't think yard bird = 'Cue.

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6 Hours on the smoker + 2 hours resting in the cooler will get you T H I S . . .

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& Here's the final result.

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I wanted more photos but the natives were getting restless & I had to continue or get attacked with lawn furniture.

The starting weight was ~ 20 lbs. of untrimmed packer brisket, CostCo, $ 1.59 / lb & 6 Foster Farms yardbird @ $ .99 / lb (same as HEB's store brand, however I consider this to be a better quality pigeon than the "fryer" sold @ the House of.Butt's.

I hope your Independence Day was as tasty as ours!

 

[1990txgirl]

Holy crap Rox, that's some moist-lookin' brisket! Did you brine your yardbird or season under the skin? Thanks for the pix.

 

[Smoky Brisket]

my compliments on your pit, brisket and stache.

 

[TheTresLeches]

Did you have your brisket in the smoker for 6 or 11 hours? I couldn't quite tell from your write-up. Surely not just 6 hours.

 

[austintexas]

looks great!

how did you get a 20 lb. brisket cooked with only 8 total hours of heat?

 

[NCAAFBALLROX]

8 Hours total of heat; 6 on the smoker, 2 in the cooler.

20 lbs. of brisket, but I guess you aren't familiar with the Bandera... there's no way that thing could hold a 20 pounder.

# 1 Was around 9.5 lbs & # 2 weighed in near 10.5. If you look, you'll see two hunks 'o meat.

As for the pollo: all I did was rinse 'em off, pluck out a few stray feather bits left over (gawd I hate those & am insanely dilligent about getting those off), pat dry inside & out, then added the same seasoning / rub that I had on the brisket.

I got started with the fire around 9a & meat on near to 10. Chicken on around 1500, brisket off & wrapped / coolered about 1600, had 2 hours of 'rest' & self contained heating.

Birds were ramped up to 300 degrees for nearly 15 minutes & then dropped back to about 225 - 250 degrees for about 2¼ hours more.

Bird came off & was wrapped / panned for about 20 minutes while I worked the brisket.

So, basically it was fire up @ 0900, meat-crazy around 1800.

Brining... that's for turkey.

 

[DallasCowpoke]

The pic of that B-U-T-full hunk of meat, right in front of the bottle of 40MG Pravastatin, made me giggle!

 

[Tex Pete]

I used the same model smoker for some ribs yesterday.

Nice work!

 

[wolfman]

Damn those pic make me hungry.

 

[DoobieWah]

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[NCAAFBALLROX]

Well, I did throw out the welcome mat for those who didn't have anywhere to go.

Maybe next time.