Just finished prep'n a 13.5 lb brisket. Puttin it on at about 4:30 in the am. I hate the wait.
USDA Select Brisket
Rub'd and Ready for the WSM
USDA Select Brisket
Rub'd and Ready for the WSM
It's ready for the WSM
- Thread starter Clay Cope
- Start date
Looks good Clay! Is that some Texas BBQ Brisket Blend I see? Hope you did your WSM prep in the daylight
I still havent decided what to do this weekend, but I want to smoke SOMETHING! I wish I had that brisket in my fridge waiting for the smoke. Maybe its chuck roll time again (I'm out of left over pulled beef) Keep the photos of your cook comming!
P.S. I was reminded by your avatar of a funny animated gif I have. Email me if you'd like to see it
P.S. I was reminded by your avatar of a funny animated gif I have. Email me if you'd like to see it
Dave Hutson
TVWBB Super Fan
Clay, glad to see the Texas BBQ Rub. Bill Cannon is a good buddy of mine.I buy his stuff in 50 lb increments for my business. I am actually going down there to cook at the Houston Rodeo and Livestock Show next week for 4 days. Dave
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Hutson:
Clay, glad to see the Texas BBQ Rub. Bill Cannon is a good buddy of mine.I buy his stuff in 50 lb increments for my business. I am actually going down there to cook at the Houston Rodeo and Livestock Show next week for 4 days. Dave </div></BLOCKQUOTE>
Dave, dont mean to drive this thread too far off topic but, through my experimentation of different store bought rubs his is the best so far. I like dizzy pig also, but thats another story. There are so many mediocre rubs out there for sale that claim to be award winning etc, but Texas BBQ is amung the best. Make sure to tell your buddy Bill how popular his rubs are around here and thanks.
Back to the thread, how are things going Clay?
Clay, glad to see the Texas BBQ Rub. Bill Cannon is a good buddy of mine.I buy his stuff in 50 lb increments for my business. I am actually going down there to cook at the Houston Rodeo and Livestock Show next week for 4 days. Dave </div></BLOCKQUOTE>
Dave, dont mean to drive this thread too far off topic but, through my experimentation of different store bought rubs his is the best so far. I like dizzy pig also, but thats another story. There are so many mediocre rubs out there for sale that claim to be award winning etc, but Texas BBQ is amung the best. Make sure to tell your buddy Bill how popular his rubs are around here and thanks.
Back to the thread, how are things going Clay?
Any conversation about rubs is not off topic. Dave, do you have a BBQ restaurant? If so, I would love to discuss this with you. I've been talking for a few months now about **possibly** opening up shop near my house. Up here in the Seattle area, all the so called "BBQ" places have good sauce, but the meat is horrible!!
Funny, just this last week I was telling my wife that if we opened up shop I'd contact texasbbqrub.com about using and selling there rub.
One note on the brisket, put it on at 3:45 this morning. I noticed that the lid thermometer showed 250 when I put it on. I also placed an oven thermometer on the cooking grate and it showed closer to 260. Now I'm really curious which one, if either, is accurate. I'm going to run down to target this morning and get another oven thermometer and see which two temps match. I always thought the lid temp would always be highed than the cooking grate. Is this correct?
Also, it got down to like 30 ish here last night. The temp dropped down to 200 to 210 ish by 6 this morning. I'm firing up another chimney as I type to throw in. I had orginally lit my coals last night at midnight so I wouldn't have to wait around at 3:30 this morning for the fire to get ready.
Funny, just this last week I was telling my wife that if we opened up shop I'd contact texasbbqrub.com about using and selling there rub.
One note on the brisket, put it on at 3:45 this morning. I noticed that the lid thermometer showed 250 when I put it on. I also placed an oven thermometer on the cooking grate and it showed closer to 260. Now I'm really curious which one, if either, is accurate. I'm going to run down to target this morning and get another oven thermometer and see which two temps match. I always thought the lid temp would always be highed than the cooking grate. Is this correct?
Also, it got down to like 30 ish here last night. The temp dropped down to 200 to 210 ish by 6 this morning. I'm firing up another chimney as I type to throw in. I had orginally lit my coals last night at midnight so I wouldn't have to wait around at 3:30 this morning for the fire to get ready.
Dave Hutson
TVWBB Super Fan
Clay, Check out www.woodmansbbq.com . I have a small part time catering business where I do 10-15 cooks a year. I have cooked for as few as 20,and as many as 400.
Brandon, I will let Bill know that his efforts are appreciated.
Brandon, I will let Bill know that his efforts are appreciated.
Chip H (Hersh)
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:Is that some Texas BBQ Brisket Blend I see? </div></BLOCKQUOTE>
Link for Texas BBQ rubs?
Thanks
Link for Texas BBQ rubs?
Thanks
Lee Morris
TVWBB Fan
Hey Dave, what kind of cooker is that on your website? Is it a Klose?
Dave Hutson
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Morris:
Hey Dave, what kind of cooker is that on your website? Is it a Klose? </div></BLOCKQUOTE>
Yes Lee, it is an 84" x 24" KLose mobile with two 60k btu nose burners, and an additional one in the insulated firebox. Nice as it is, the stuff off a WSM is just as good! You just can't cook as much!
Hey Dave, what kind of cooker is that on your website? Is it a Klose? </div></BLOCKQUOTE>
Yes Lee, it is an 84" x 24" KLose mobile with two 60k btu nose burners, and an additional one in the insulated firebox. Nice as it is, the stuff off a WSM is just as good! You just can't cook as much!
Brian Moriarty
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clay Cope:
Any conversation about rubs is not off topic. Dave, do you have a BBQ restaurant? If so, I would love to discuss this with you. I've been talking for a few months now about **possibly** opening up shop near my house. Up here in the Seattle area, all the so called "BBQ" places have good sauce, but the meat is horrible!!
Funny, just this last week I was telling my wife that if we opened up shop I'd contact texasbbqrub.com about using and selling there rub.
One note on the brisket, put it on at 3:45 this morning. I noticed that the lid thermometer showed 250 when I put it on. I also placed an oven thermometer on the cooking grate and it showed closer to 260. Now I'm really curious which one, if either, is accurate. I'm going to run down to target this morning and get another oven thermometer and see which two temps match. I always thought the lid temp would always be highed than the cooking grate. Is this correct?
Also, it got down to like 30 ish here last night. The temp dropped down to 200 to 210 ish by 6 this morning. I'm firing up another chimney as I type to throw in. I had orginally lit my coals last night at midnight so I wouldn't have to wait around at 3:30 this morning for the fire to get ready. </div></BLOCKQUOTE>
Hey Clay! Maybe you might want to join in on a BBQ Crawl thats in the planning stages here http://www.goldbarbq.com/
I used to hit up the BBQ joints just to try different things and they are all over the map!
Be interested in hearing what joints you do like in the I-5/I-405 corridor!
Any conversation about rubs is not off topic. Dave, do you have a BBQ restaurant? If so, I would love to discuss this with you. I've been talking for a few months now about **possibly** opening up shop near my house. Up here in the Seattle area, all the so called "BBQ" places have good sauce, but the meat is horrible!!
Funny, just this last week I was telling my wife that if we opened up shop I'd contact texasbbqrub.com about using and selling there rub.
One note on the brisket, put it on at 3:45 this morning. I noticed that the lid thermometer showed 250 when I put it on. I also placed an oven thermometer on the cooking grate and it showed closer to 260. Now I'm really curious which one, if either, is accurate. I'm going to run down to target this morning and get another oven thermometer and see which two temps match. I always thought the lid temp would always be highed than the cooking grate. Is this correct?
Also, it got down to like 30 ish here last night. The temp dropped down to 200 to 210 ish by 6 this morning. I'm firing up another chimney as I type to throw in. I had orginally lit my coals last night at midnight so I wouldn't have to wait around at 3:30 this morning for the fire to get ready. </div></BLOCKQUOTE>
Hey Clay! Maybe you might want to join in on a BBQ Crawl thats in the planning stages here http://www.goldbarbq.com/
I used to hit up the BBQ joints just to try different things and they are all over the map!
Be interested in hearing what joints you do like in the I-5/I-405 corridor!
Finished the brisket and it was good.
Brian, thanks for the note. I'll read into this. I haven't found a good BBQ place yet around here. The best of the worst so far is Sticky's up in Marysville. I haven't hit every place yet, so I can't say all of them are below par. But based on my experience, NW BBQ places have good sauce, but the meat is definitely lacking. I like brisket that you'd feel guilty putting sauce on, kinda like what the WSM produces with some Old No. 2 rub. YUM!!!
Anyway, here are the final pics to close this one out.
13.5 lb Brisket
Rub'd and Ready for the WSM
Rested and Ready for some slicin
sliced
A Little Closer Look
Brian, thanks for the note. I'll read into this. I haven't found a good BBQ place yet around here. The best of the worst so far is Sticky's up in Marysville. I haven't hit every place yet, so I can't say all of them are below par. But based on my experience, NW BBQ places have good sauce, but the meat is definitely lacking. I like brisket that you'd feel guilty putting sauce on, kinda like what the WSM produces with some Old No. 2 rub. YUM!!!
Anyway, here are the final pics to close this one out.
13.5 lb Brisket
Rub'd and Ready for the WSM
Rested and Ready for some slicin
sliced
A Little Closer Look
Tim Johnson
TVWBB Super Fan
Clay... Awesome lookin brisket!
Not trying to be a wet blanket, only trying to help for educational purposes - please don't take this the wrong way. But:
The "Sliced" and "Closer Look" pics both seem to show long strands of muscle running all the way across the slice. So, are you sure you cut it across the grain? The first pic "USDA" shows the grain going from lower right to the upper left corner. I just wonder if when slicing the finished brisket, you accidently sliced parallel to the grain. Flavor won't be affected, but that could make it a tough chew.
And, that is kind of a thin smoke ring. I just read Dave Hutson's comments a few days ago, re: theory on smoke ring is created in meat below temps of 140, and stops above 140. So, are you starting charcoals in WSM, assembling, stabilizing temp, then putting meat in? This would reduce time for meat to be below 140, if it is put in an already hot smoker. Or leaving the rub on for extended periods before smoking, in which case the salt on the rub may draw too much moisture out...and moisture is also needed for the smoke ring.
There are ways to cheat on the smoke ring (adding nitrates to rub) but it just seems there should be more present...
Again, please don't take offense to my questions, 'cuz I am just trying to help you out as a fairly new smoker. I like to show off the smoke ring to guests and assume you would too.
Irregardless, I am sure it tasted delicious, right?
The "Sliced" and "Closer Look" pics both seem to show long strands of muscle running all the way across the slice. So, are you sure you cut it across the grain? The first pic "USDA" shows the grain going from lower right to the upper left corner. I just wonder if when slicing the finished brisket, you accidently sliced parallel to the grain. Flavor won't be affected, but that could make it a tough chew.
And, that is kind of a thin smoke ring. I just read Dave Hutson's comments a few days ago, re: theory on smoke ring is created in meat below temps of 140, and stops above 140. So, are you starting charcoals in WSM, assembling, stabilizing temp, then putting meat in? This would reduce time for meat to be below 140, if it is put in an already hot smoker. Or leaving the rub on for extended periods before smoking, in which case the salt on the rub may draw too much moisture out...and moisture is also needed for the smoke ring.
There are ways to cheat on the smoke ring (adding nitrates to rub) but it just seems there should be more present...
Again, please don't take offense to my questions, 'cuz I am just trying to help you out as a fairly new smoker. I like to show off the smoke ring to guests and assume you would too.
Irregardless, I am sure it tasted delicious, right?
Dave Hutson
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clay Cope:
Dave, sweet setup. What kind, and how much fuel does that thing take to do a 12 hour smoke? </div></BLOCKQUOTE>
I'd say 30 pc of any hardwood in 4 x 4 x 16" sticks will keep you for 12 hours. I use whatever I have in supply. Right now, I have alot of oak, apple, and cherry.
Dave, sweet setup. What kind, and how much fuel does that thing take to do a 12 hour smoke? </div></BLOCKQUOTE>
I'd say 30 pc of any hardwood in 4 x 4 x 16" sticks will keep you for 12 hours. I use whatever I have in supply. Right now, I have alot of oak, apple, and cherry.