Happy Fathers Day


 
D

Derek D

TVWBB Member
Happy Father's Day to everyone on the board. Don't forget to milk the day for all its worth.

Oh yeah, I put a 7lb brisket on at
6:30am. The wife saw me and said, "its Fathers Day, you aren't supposed to be cooking today." Whoops.
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Same here.

Pair of pork butts went on at 7 last night. Just pulled the first off, and the next will be about an hour behind.

People ask why I'm cooking on Father's Day. I tell them, "Because that's what I want to do!"

Happy Father's Day!
 
Duncan is going to smoke up a couple of slabs of spare ribs for me this afternoon. Which means he gets to do all the fun stuff and I get to monitor temps all day while he is outside running amuck and enjoying being 10. Still Fatherhood is a wonderful thing.
 
Things chugging along nicely. Brisket temp is 160-165 in several different spots, cook time is just over 7 hours now. Just foiled and added some coals since my temps were running low (only started with half-ring of K since that was all I had left this morning).

Will snap some pics of the finished product and post in a few hours.
 
Put on an 11 lb brisket at 5:00 a.m., smoking it for my dad. Internal temp. is at 171 after 9 hours. Looks great, I hope he enjoys it. Got the WSM a week ago, first brisket.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JARROD FOUTCH:
Put on an 11 lb brisket at 5:00 a.m., smoking it for my dad. Internal temp. is at 171 after 9 hours. Looks great, I hope he enjoys it. Got the WSM a week ago, first brisket. </div></BLOCKQUOTE>

Good luck and let us know how it turns out. I still don't have my brisket technique down pat yet, but getting close. Still better than any briskst I have had in a restaurant or at family functions.
 
Pulled the brisket, temps between 197-203, probe sliding in easily. WSM still has a few more hours worth of fuel so I threw on 4 dogs and 3 burgers that I had sitting around for the hell of it.

Will let the brisket rest for 45 minutes or so and then slice.
 
Happy Father's Day to all.

I have 2 slabs of St. Louis cut spares that just went on over hickory and apple. I love the smell of those two woods smoking away. This is the first time I am trying Wellingham's Marinade, and Rub. Smells good, much like A-1 sauce. There is definitely a citrus/coriander aroma in there.

Keep the cold beer flowing today!
 
Well, I guess I messed up pretty good. Rested the brisket for an hour and when I started to slice the meat was shredding all over the place. I know I was slicing against the grain (I marked the grain with a slice before the cook began). I'm assuming that the shredding of the beef is a characteristic of it being overcooked?

Oh well, I guess despite all that, I now have some decent meat to make shredded beef sandwiches, tacos, etc.
 
Not that you didn't have one, but try sharpening the knife.
I was using a dull knife at someones cabin I was smoking at and dull doesnt work very well.

Don't you just love the smell of wood smoke

Dave
 
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