🔥 What's cooking on your SmokeFire/Searwood? 🥩

[AHoneyman]

I going to try a 12 lb brisket this weekend on the SF. I used to cook brisket on the WSM with apple chunks, but I'm planning on using Lumber Jack's Mesquite blend pellets for the SF. Has anyone used these on a brisket? Should I skip the smokeboost option if I planning on not wrapping, so I don't over smoke it? I'm going to rub with straight S&P. I'm attempting a Texas style brisket without wrapping.

I would SmokeBoost for 2.5-4.0 hours until you get a good bark and it is starting to weep a little. Then I would wrap in paper, put it in a pan, and turn the temp up to about 225-250. Insert the probes and let it go until 200-205. Put in ice chest and cover for 2+ hour rest. Your choices.

 

[JpsBBQ]

I going to try a 12 lb brisket this weekend on the SF. I used to cook brisket on the WSM with apple chunks, but I'm planning on using Lumber Jack's Mesquite blend pellets for the SF. Has anyone used these on a brisket? Should I skip the smokeboost option if I planning on not wrapping, so I don't over smoke it? I'm going to rub with straight S&P. I'm attempting a Texas style brisket without wrapping.

I don’t think smoke boost is a necessity by any means. The SF puts out ample smoke even in regular mode and using mesquite pellets will be strong. I think you have your logic in order. Enjoy!

 

[Dassman5]

I have done them with and without Smoke Boost and find very little difference. If not using SB, I typically run at 210F to 215F and always used a mixture of Hickory and Mesquite with my WSM and do the same with my SF using a mix of the two pellets.

In reality, most of the smoke is absorbed during the first few hours anyway, and by the time the brisket gets to the 150F or so, it doesn’t make much difference. That is why I typically wrap in butcher paper around 160F or so, as I am lazy and don’t want to keep spritzing.

 

[abmet]

Pizzas last night. Was pretty windy and singed the hair on my arm putting the toppings on.

 

[Riddle4x4]

Brisket smoked with LumberJacks mesquite blend pellets. Seasoned with salt & pepper and wrapped at 8 hours. Better than my WSM ever did.

 

[Bruno]

Brisket smoked with LumberJacks mesquite blend pellets. Seasoned with salt & pepper and wrapped at 8 hours. Better than my WSM ever did.View attachment 2551View attachment 2552View attachment 2553View attachment 2554

 

[DutchieCooks]

No weekend cook but it made me laugh

 

[Bruno]

Brought her up to 500 and did some tacos. Carne asada and pollo asada. Not many pics.

 

[JpsBBQ]

Allen Brothers prime fillets and a pan of cheesy taters

 

[Old Man Grills]

After last weeks auger and problems temperature problems I did a 5 hour leg of lamb. Photos at start of cooking, 2 hours, 4 hours and just before serving.

 

[DutchieCooks]

The kamado joe got my love for charcoal cooking back again

 

[Bruno]

The kamado joe got my love for charcoal cooking back again

Unhinge jaw and go!!

 

[Bruno]

A little chicken for the wife an kids. Oakridge game bird rub , came out great.
I did a filet mignon for myself with Carne Crosta, damn!! Bacon and brussel sprouts with shallots. Red onion and garlic, whole family loves it. Used the 12” Lodge CI on my Q320.
no pics it was getting dark and the family was hangry!!

 

[abmet]

View attachment 2690A little chicken for the wife an kids. Oakridge game bird rub , came out great.
I did a filet mignon for myself with Carne Crosta, damn!! Bacon and brussel sprouts with shallots. Red onion and garlic, whole family loves it. Used the 12” Lodge CI on my Q320.
no pics it was getting dark and the family was hangry!!

Sounds great!

 

[abmet]

New York strips last night and shockingly some spatchcock chicken tonight.