Memorial Day Weekend BBQ Thread

[LosIllini]

I'll get it started...

Saturday Brisket #1- 10lb, 13+ hours on the smoker.

 

[JethroTull]

I'll play. No pics, though. We just got our first digital camera and I need for Jethro Jr. to come by and show us how to upload (?) them pitchers to this Interweb thang.

Did a 7.5 pounder, small family, preseasoned HEB brisket on the same smoker you'll see on Hornian's December '06 spare ribs post on this board. Used lump charcoal to get started, all mesquite chunks from then on, with a few more charcoal lumps thrown in every hour or so. Kept the temp between 250 and 300, for the most part, for about 12 hours. In hindsight, I should have pulled it off after about 11, but the temp slipped a little a couple of times as I napped in front of the Golf Channel and Mrs. Tull was afraid it was underdone. Next time, I'm going with the probe meat thermometer to make sure. Still, it was fantastic. Gonna make great sammiches for the week.

Happy cooking, and "Chief Illiniwek Forever!"

 

[suttree]

I did a kobe brisket yesterday that destroys anything ever done by anyone on a smoker.

 

[flyingdoggystyle]

In reply to:

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[suttree]

Pete's Fine Meats in Houston (Richmond outside the loop). Make sure you don't tell you family it is kobe beef, as they will be much more impressed by your skills.

 

[Steel Shank]

Ribs, chicken and meatballs, of course:
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