Maiden voyage on the Searwood

[MCombs]

I have been slow to post this, but pretty much maxed out the capacity on its maiden voltage. Nearly 80lbs of brisket.

 

[LamboTexas]

Nice!!!

 

[Bruno]

Damn nice start. Tell us way more. How’d them he cook go? Turn out??

Nice smoke ring, I got a real brisket craving going. Might do one for Father’s Day. Promised the family pulled pork though, but it is Father’s Day, not kids family day.

 

[Zhatt]

Damn nice start. Tell us way more. How’d them he cook go? Turn out??

Nice smoke ring, I got a real brisket craving going. Might do one for Father’s Day. Promised the family pulled pork though, but it is Father’s Day, not kids family day.

You can do both! That's what I've done. Even better, my sons we be home from college this week and one of them actually did this cook.

 

[akhugelier1]

Heck of a first cook! But as stated already, give us the deets! Looks like you cooked straight through, no wrap. Smoke ring looks legit too, how did it turn out? Was it as good as a stick burner brisket? I might do the same for Father’s Day as well.

 

[BrettJA]

I have been slow to post this, but pretty much maxed out the capacity on its maiden voltage. Nearly 80lbs of brisket.

How do you do brisket? I've tried mine don't turn out, could use some advice

 

[MCombs]

It turned out really well. I did wrap, the pics were right as I was pulling to wrap in paper.

The prep was simple- slathered in W sauce Fireshire, and the Meat Church holy Cow.

In addition to the Brisket, was also doing 40 lbs of pork Shoulder on the Smokefire.

 

[MCombs]

How do you do brisket? I've tried mine don't turn out, could use some advice

Can you offer more details? Too dry, not cooked?

There are a wealth of great resources out there, and I’ll also try to answer any questions you may have.

I generally will trim some of the fat, leaving 1/8-1/4 inch. I’ll also trim out most of the “fat pocket” of the hard fat.

I’ve grown lazy- don’t tend to do any injections. Often I might slather with a binder- lately have been using W Sauce , and then throw on the rub.

Then onto the smoker. If using pellet, I’ll smokeboost an hour or two- just depends on what else I may be doing (or when I remember that it is still running).

Temp varies from there and when I want to try and have it done. Often I do overnight, hope to get on between 9-10, smoke til 11-12, set the temp and then check it in the morning. I usually do 215-225 overnight, and then may tweak in the morning.

Frequently wrap around 170ish in paper, let it go til 201-203, pull off, wrap it all in foil and a towel and throw it in a cooler for at least an hour.

hope this helps, happy to try and answer any questions.

 

[BrettJA]

Can you offer more details? Too dry, not cooked?

There are a wealth of great resources out there, and I’ll also try to answer any questions you may have.

I generally will trim some of the fat, leaving 1/8-1/4 inch. I’ll also trim out most of the “fat pocket” of the hard fat.

I’ve grown lazy- don’t tend to do any injections. Often I might slather with a binder- lately have been using W Sauce , and then throw on the rub.

Then onto the smoker. If using pellet, I’ll smokeboost an hour or two- just depends on what else I may be doing (or when I remember that it is still running).

Temp varies from there and when I want to try and have it done. Often I do overnight, hope to get on between 9-10, smoke til 11-12, set the temp and then check it in the morning. I usually do 215-225 overnight, and then may tweak in the morning.

Frequently wrap around 170ish in paper, let it go til 201-203, pull off, wrap it all in foil and a towel and throw it in a cooler for at least an hour.

hope this helps, happy to try and answer any questions.

To dry, it sucks