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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default My first Smoky Okie brisket . . .

    Decided I had to fire a brisket this weekend and I'd never tried Okie's method, so here goes:

    Wal-Mart didn't have any brisket yesterady morning, so I had to wait for Sam's Club to open. Bought the smallest one they had and it was still 15+ lbs! Paid $1.98/lb. How does that compare elsewhere in the non-traditional BBQ areas of the country?





    Didn't do much trimming. Rubbed with a combination of kosher salt, white pepper, granulated garlic, onion poweder, chipotle pepper, and paprika. Wrapped in plastic and into the fridge overnight.





    Took'er out this morning and got the drum rolling with lump charcoal and mesquite chunks. Packed it with pepper and fired up the gasser for a hot sear. Inferno time . . .





    On the drum at 11:00 . . . stay tuned!


    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  2. #2
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    Looks like a great start so far. That price would be good for here (I will buy just about anything under $2.00 / pound).
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Bring on the MEAT!! Hurry back we're hungry for some brisket. Nice start buster.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    Just about ready to flip her over in the pan. Anyone ever do this on a drum? I get such a big temperature variation above and below a pan when I use one . . . should I be shooting for 275 (my cooking temp) in the coolest part of the chamber (above the pan of meat)?

    Thanks for following along!

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Go for the temp at the bottom of the pan. The pan is blocking the flow of heat above the pan. Just stay true to the method and see what happens.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    So if I'm showing 200 above the pan and 300 below, I'm in the ballpark? Right now I have 250 above and 350 below.

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Some like the hot n fast method, but I would probably cool it down a bit and shoot for approx 250 - 275 actual temp below the pan. If you are using a short stem thermo that doesn't show the temp in the middle you will need to be closer to 225 on the thermo.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  8. #8
    Join Date
    Oct 2008
    Location
    Exeter, MO
    Posts
    1,948

    Default

    Great start. Keep those pics coming.
    Stump's Stretch
    Ugly Drum Smoker
    Chargriller Smokin Outlaw
    Shoal Creek Fire BBQ Team

  9. #9
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    Thanks for the advice. I'll slow'er down. I've got two long-stems in there, so should be a true reading.

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  10. #10
    SmokyOkie Guest

    Default

    Think about average temps. You can cook that piece of meat at 350 if you want and it will be great. Just be sure it rests well before you slice.

    Looks like you are on your way to Deep Beef Bliss

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