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Author Topic: Low and slow  (Read 5856 times)

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Offline Chief RID

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Low and slow
« on: January 28, 2016, 01:15:05 pm »
Smoking a brisket piece on the Webber Kettle today. 1st time. wish me luck.
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Offline Ed Brooks

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Re: Low and slow
« Reply #1 on: January 28, 2016, 02:42:09 pm »
Oh man that looks really good, email me some of that when your done would you...LOL
Good Luck!
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It's in my blood...

Centralia WA,

Offline Chief RID

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Re: Low and slow
« Reply #2 on: January 28, 2016, 06:23:25 pm »
Here is the finished product. 9.5 hours and tender is the word. The chops ain't bad either but they did not need to be tenderized.
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Offline JW_Halverson

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Re: Low and slow
« Reply #3 on: January 28, 2016, 07:25:48 pm »
I am glad you were talking about brisket, I was afraid this thread was about my intellect.

Looks like a nice bark on that brisket, it's killing me to look at it.  If I could smell it thru the laptop, I'd eat the keyboard!
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Guns have triggers. Bicycles have wheels. Trees and bows have wooden limbs.

Offline Adam

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Re: Low and slow
« Reply #4 on: January 28, 2016, 07:30:42 pm »
Good looking smoke ring too.  It sure looks like it turned out better than my first attempt!
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Offline chamookman

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Re: Low and slow
« Reply #5 on: January 29, 2016, 06:41:48 am »
YUMMMMMMMMM ! Well done - Bob.
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"May the Gods give Us the strength to draw the string to the cheek, the arrow to the barb and loose the flying shaft, so long as life may last." Saxon Pope - 1923.

Offline Chief RID

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Re: Low and slow
« Reply #6 on: January 29, 2016, 09:46:14 am »
The wife liked it so I passed the test. I think if I went longer on the brisket it could be more tender but it was very tender anyway. I was heavy on the rub, I think. The flavor was overpowering to the meat. I think I will go lighter on the pecan smoke next time too. I did like the pecan taste though. I bet the sandwiches will be even better today. Wish I had a done a bigger one.

I forgot to say thanks for the encouraging words guys. I makes the work easier somehow. Next time I will fret over the fire less and let the kettle do the work. It will be much easier.
« Last Edit: January 29, 2016, 09:51:10 am by Chief RID »
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Offline Stoker

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Re: Low and slow
« Reply #7 on: February 01, 2016, 04:24:18 pm »
Looks wonderful... Think I drooled on the keyboard..Pecan is nice smoke.. But for myself oak on beef.. Give it a try sometime ;)
Thanks Leroy
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Bacon is food DUCT tape - Cipriano

Offline Chief RID

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Re: Low and slow
« Reply #8 on: February 02, 2016, 05:40:47 am »
Thanks for the tip about the oak. I will stockpile some.
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riverrat

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Re: Low and slow
« Reply #9 on: February 03, 2016, 07:57:24 pm »
looks wonderful. i bet its out of this world. Tony
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