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

[BeardedRetroGuy]

Ok, so I don't have pics in the right computer for posting, but they are on my phone. I did a brisket starting 7:35PM on Friday and it came off Saturday around noon. Got up at 4AM to wrap the brisket in paper. It came out GREAT for a 1st time brisket! I'm also so happy I let it sit at 180 Smoke Boost for 2 hours at the start before putting it at 250. I believe I pushed it up to 270 at the end to try to make sure it wasn't stalling, then it sat in an ice chest for 4 hours to rest. The meat was very tender and definitely had smoke. I still have some, though most of it is gone now. It's even good microwaved on a plate!
Also, did another pair of pork baby back ribs Monday, so those are in my fridge wrapped in saran wrap.

 

[Bob H in Cowtown]

Hope you didn't get any snow down there. (We live with it up here.) Couple of questions: On your brisket, did you separate the point from the flat for your 16 hr cook? What was the weight of the brisket. What kind of slather/rub did you use?
Your idea of 2 hrs on Smoke Boost to start is great; will try that on my next brisket (when the snow melts.)
In an earlier post, you mentioned rubs. I found a great one for pork: Watkins Smoked Maple Rub.

 

[BeardedRetroGuy]

Hope you didn't get any snow down there. (We live with it up here.) Couple of questions: On your brisket, did you separate the point from the flat for your 16 hr cook? What was the weight of the brisket. What kind of slather/rub did you use?
Your idea of 2 hrs on Smoke Boost to start is great; will try that on my next brisket (when the snow melts.)
In an earlier post, you mentioned rubs. I found a great one for pork: Watkins Smoked Maple Rub.

No, it was a whole brisket and I cooked it whole, just trimmed most of the "hard" fat off of it first. I used mustard as a binder and the same rub I used on an earlier cook for the Prime Rib roast. It's a few pages back on this thread. I can never remember what I had bought, but that can is close to empty now after the brisket, the prime rib, and racks of baby back ribs.
The brisket was one of the smallest ones I could get at Sam's Wholesale Club. I wanna say around 11.5 lbs? I can't be sure from memory. I only have the SearWood 600 - not the XL - so I don't have a ton of space available. Also, I'm literally only cooking for two anyway.

 

[kentb53]

Nothing. Probably will be selling my 600 this spring. I'm too old and impatient for pellet grills. Plus, my wife does not like smoked anything. Back to the Kettle.