Chris Brown
TVWBB Member
Hi folks. Well after lurking about on the boards and reading what the pros have to say, I finally got up the nerve and decided to try a brisket myself for the first time. I decided on using the high heat method to cook it. The night before I rubbed it down with savory dry rub. Next day fired up a chimney with lump, and when ready dumped it in. I used the MM to fire up my WSM with a combo of apple/hickory and lump. Put the brisket on and took the front door off and away she went! Temp. quickly rose to 350. Shut the front door and it began to settle in at around 350 for the next 2 hrs. Pulled when internal reached 160, foiled and returned to smoker another hour. Pulled to let rest at least another hour. I thought the appearance was a little on the dry side. What do you think?
Cooked brisket
Still had plenty of heat left, so I threw on a beer can chicken. Temp was rock steady at 330 for the next hour or so. Pulled the bird when thigh reached 165 internal. Still had plenty of residual heat in the cooking chamber, so I decided to do something with the plethora of Roma tomatoes I have from our garden. Dressed them in a little extra virgin olive oil, s/p and onto the smoker. Temp was still in the high 200 range so I shut one bottom vent completely and let the little beauties stay on all night. Next morning pulled them off. Have done this type of thing in a conventional oven before but decided to give them a try this way. A real nice sweet smoky treat. May use in chili or pasta sauce.
Chicken getting happy
Chicken really happy
Tomatos on
Tomatos off
Many thanks to all the pros who wittingly (Don Irish) or un-wittingly have given me the gumption to try this. Will definitely try this again. What a fun day of smoking plus, the best part, you can enjoy the fruits of your labor!
Cooked brisket
Still had plenty of heat left, so I threw on a beer can chicken. Temp was rock steady at 330 for the next hour or so. Pulled the bird when thigh reached 165 internal. Still had plenty of residual heat in the cooking chamber, so I decided to do something with the plethora of Roma tomatoes I have from our garden. Dressed them in a little extra virgin olive oil, s/p and onto the smoker. Temp was still in the high 200 range so I shut one bottom vent completely and let the little beauties stay on all night. Next morning pulled them off. Have done this type of thing in a conventional oven before but decided to give them a try this way. A real nice sweet smoky treat. May use in chili or pasta sauce.
Chicken getting happy
Chicken really happy
Tomatos on
Tomatos off
Many thanks to all the pros who wittingly (Don Irish) or un-wittingly have given me the gumption to try this. Will definitely try this again. What a fun day of smoking plus, the best part, you can enjoy the fruits of your labor!