Scott Dallal
TVWBB Member
OK last week I had good success on first cook on Weber with a 15 hr cook for pulled pork. I have done pork a bunch on OCS (Old crappy smoker). Here is that thread for those interested.
http://tvwbb.com/eve/forums/a/...80069052/m/657103095
Now getting ready for a Brisket. This will only be the 2nd brisket I have done. Wife loves pulled pork so that is pretty much only what I have done before. But I had picked up and froze the brisket a while back so with last weeks success, thawed the brisket for another over night cook.
10.5 lb brisket. Cut 1.5 lbs of fat off so guessing about a 13 hour cook. I'll put on at midnight and either have lunch or hold in a cooler for an early dinner. Will be going with a full ring of Kingsford Original with mainly Mesquite Chunks but also a few Apple chunks mixed in the coal. Will put a few on top to touch the well lit coals on top for the Minon Method.
With the success last week, I'm stick to the sand filled clay saucer and just keep the vents shut more than I did last week at the beginning. No water here.
As for the Brisket Rub Mop, I'll be following Bobby Flay's advise here,
http://www.foodnetwork.com/foo...GE-FORMATTER,00.html
EXCEPT, instead of Ancho Chili Powder, I'm going with Chipotlee Chili Powder. I found Ancho, but I just love Chipotle, so giving that a shot. Will do the mop as well but likely won't use it till about the 1/2 mark.
http://tvwbb.com/eve/forums/a/...80069052/m/657103095
Now getting ready for a Brisket. This will only be the 2nd brisket I have done. Wife loves pulled pork so that is pretty much only what I have done before. But I had picked up and froze the brisket a while back so with last weeks success, thawed the brisket for another over night cook.
10.5 lb brisket. Cut 1.5 lbs of fat off so guessing about a 13 hour cook. I'll put on at midnight and either have lunch or hold in a cooler for an early dinner. Will be going with a full ring of Kingsford Original with mainly Mesquite Chunks but also a few Apple chunks mixed in the coal. Will put a few on top to touch the well lit coals on top for the Minon Method.
With the success last week, I'm stick to the sand filled clay saucer and just keep the vents shut more than I did last week at the beginning. No water here.
As for the Brisket Rub Mop, I'll be following Bobby Flay's advise here,
http://www.foodnetwork.com/foo...GE-FORMATTER,00.html
EXCEPT, instead of Ancho Chili Powder, I'm going with Chipotlee Chili Powder. I found Ancho, but I just love Chipotle, so giving that a shot. Will do the mop as well but likely won't use it till about the 1/2 mark.