Chris in Louisiana
TVWBB All-Star
Put a 2.68 lb. chuck roast on the kettle, with peach, cherry, and hickory. Rubbed it last night with some leftover Memphis Meat Dust, plus S&P.
About 10 lit Stubb's. Fire bricks, foil, water pan, etc.
Bottom vent closed. Top vent about 25% open. Temp ran 300 or less after it got rolling.
After 4 hours, meat was at 150+. Foiled with no liquid.
Took it off 2:20 later. Meat temps about 210. Probe went in like butter. The foil put up more resistance. Let it sit, still foiled, an hour or two as I watched LSU play OK in baseball. (LSU won! Headed to CWS)
Pulled it with a couple of forks. Very good. Beefy flavor of brisket with the texture of pulled pork.
My wife made an incredibly good antipasto -- a good name for it -- of blistered cannellini beans, roasted cherry tomatoes, and (locally made) fresh mozzarella, with a chiffonade of basil and lemon zest and drizzle of olive oil. Saw it on Claire Thomas cooking show this morning. Went great with the beef.
This was a killer meal.
About 10 lit Stubb's. Fire bricks, foil, water pan, etc.
Bottom vent closed. Top vent about 25% open. Temp ran 300 or less after it got rolling.
After 4 hours, meat was at 150+. Foiled with no liquid.
Took it off 2:20 later. Meat temps about 210. Probe went in like butter. The foil put up more resistance. Let it sit, still foiled, an hour or two as I watched LSU play OK in baseball. (LSU won! Headed to CWS)
Pulled it with a couple of forks. Very good. Beefy flavor of brisket with the texture of pulled pork.
My wife made an incredibly good antipasto -- a good name for it -- of blistered cannellini beans, roasted cherry tomatoes, and (locally made) fresh mozzarella, with a chiffonade of basil and lemon zest and drizzle of olive oil. Saw it on Claire Thomas cooking show this morning. Went great with the beef.
This was a killer meal.
