Memorial Day Pit Porn

[MeaHorn]

Ok, NCAAFootballRox called me out, so here goes:


Brisket about 4 hours into all night cook.

Close up.

Out of the foil after resting for several hours.

All carved up.

Chicken wings with cajun spice.

Drumsticks to make the kids happy.

Finished chicken.

My wife's cornbread pudding and beans to go with it.

Brisket was absolutely perfect - by far the best I've done. All in all, a pretty good day.

 

[Dionysus]

I just licked my monitor.

 

[elguapo]

Brisket looks very nice. How much did it weigh? How long was it on the pit/wrapped in foil? Thanks in advance.

 

[GM Platter]

my compliments, sir

 

[MeaHorn]

The brisket was a 12 lb packer. It fit nicely on the WSM and it cooked from 7:30pm to 7am the next day. I used mesquite wood chunks for the smoke.

The WSM just makes it soo easy for an overnight cook. I started it at 225 and checked it every hour before i went to bed at midnight. It stayed rock solid at 225 without any work. When I woke up the next morning, it was at 220 and the fire just needed a little more air to get it back to 225. 6 hours and it lost only 5 degrees of heat.

I pulled it off and wrapped it and let it sit in a cooler until around 3pm, mostly because I couldn't wait to pull it off and slice her up.

I was absolutely perfect. Tender, but firm enough so that it didn't fall apart when you tried to pick it up.

 

[judgroybeanbag]

Ya got the recipe for that cornbread pudding? That looks awesome.

 

[Endust]

you could probably get a decent offset smoker for what you pay for the Weber.

smoking a brisket is an eight to ten hour battle. you can't sleep on it.

 

[Blain]

smoke ring?

 

[DCLonghorn]

I see lots of red X's.

OK, now I see it.

 

[overmaars]

Nice execution.

 

[Luke Duke]

In reply to:

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[MeaHorn]

The smoke ring is there. You can see it in the piece on the far left. The rest of the slices there are showing the fat side and it's not as evident (on that side.)

Since the WSM uses charcoal for fuel with wood for flavoring, I don't get the same smoke ring an all wood pit does.

It tastes damn good though, and I'd put this brisket up against any with a better smoke ring.

 

[Tailgate]

Hungry again.

 

[The Muzzler]

If I look at those photos any longer, I may start touching myself!.....Excellent work. You sir are the "Larry Flint" of barbeque!