Mike Coffman
TVWBB Olympian
Since I bought that Coconut charcoal last week I wanted to see how it handled a long cook.
8 pound brisket seasoned with Fiesta brand Brisket rub and topped with Montreal Steak seasoning.
Put onto the WSM fat cap down. I am using 3 chunks of Pecan wood with the coconut charcoal.
After 5 hours I put the brisket in an aluminum pan and added some beef stock. 3 hours later it is
probe tender in several spots and done!
Got tied up on some things and forgot to take a picture of the sliced brisket. But I did remember
the plated picture. Brisket served on Texas toast with some tater salad and coleslaw.
The brisket was really tender and has a great flavor from the rub and Montreal Steak seasoning.
It was probably the most juiciest and flavorful brisket I have cooked.
Okay now the results of the Coconut charcoal test. I started the WSM at 6:00 AM this morning.
I filled the ring all the way to the top and spread the lit coals over the whole top. Here is what is
left at 7:00 PM. 13 hours and still was sitting at 275 degrees. It more than likely would have last
longer if I would have adjusted the vents to bring the temperature back down to 250 or below. As
it was I just let it burn at 288 until I right before I took the picture. I am not too impressed with
this charcoal as far as grilling goes, but I think it will work fine for long slow cooks.
Thanks for looking!
8 pound brisket seasoned with Fiesta brand Brisket rub and topped with Montreal Steak seasoning.
Put onto the WSM fat cap down. I am using 3 chunks of Pecan wood with the coconut charcoal.
After 5 hours I put the brisket in an aluminum pan and added some beef stock. 3 hours later it is
probe tender in several spots and done!
Got tied up on some things and forgot to take a picture of the sliced brisket. But I did remember
the plated picture. Brisket served on Texas toast with some tater salad and coleslaw.
The brisket was really tender and has a great flavor from the rub and Montreal Steak seasoning.
It was probably the most juiciest and flavorful brisket I have cooked.
Okay now the results of the Coconut charcoal test. I started the WSM at 6:00 AM this morning.
I filled the ring all the way to the top and spread the lit coals over the whole top. Here is what is
left at 7:00 PM. 13 hours and still was sitting at 275 degrees. It more than likely would have last
longer if I would have adjusted the vents to bring the temperature back down to 250 or below. As
it was I just let it burn at 288 until I right before I took the picture. I am not too impressed with
this charcoal as far as grilling goes, but I think it will work fine for long slow cooks.
Thanks for looking!
