almost 20 pounds

My 4th of July beef brisket weighs in at just shy of 20 pounds. It hit the grate on the smoke/cooker at 8:30 this morning and is currently a nice golden brown but has another 2 1/2 hours to go. I’ll be switching from straight hickory now to a mix of apple and maple to finish it.

When it comes off the grate it’ll get wrapped in a couple layers of foil when its cool, then gets put in the fridge until Monday morning. I’ll pull it out ans thin slice the whole thing by hand and then it goes to a large slow cooker where a can of beef broth will add just a hnt of moisture as the meat re-heats slowly and at 4 it will be served with steak buns, and lathered with the guests choice of a couple BBQ sauces. Sliced onions, home-made relish, home-ground horseradish….all the usual add-ons round out the offering.

What are others doing up for meat this 4th?

Sturdiwheat coated Fried Walleye Cheeks for us!

Enjoy you 2011 July 4th Weekend!!

Nuked weeners.
Sorry, no pictures to do them justice.

Coming to your house .

that sure sounds better than my set it and forget it turkey! looks like turkey sandwitches and flatheads tonite on the river

I just did a test cut in the thick end and the juices run slightly pink so I’m bringing the heat down early.

That turkey looks good too, but it seems every get-together the family has is a turkey day. Gets old. The beef isn’t something people like to fart with and its right up my alley….love to smoke/cook foods. Once in a while I’ll do a whole fresh ham the same way only the time under heat will be moved out quite a ways. A whole 25 to 35 pound bone-in fresh ham can take like 6 to 8 hours. By fresh we’re talking un-cured. For pork lovers this is a superb BBQ.

The beef is done with an indirect heat and stays really moist. The smoke literally seals in the juice. I’ll pull this brisket in a half hour and let it settle down on the countertop for a couple hours, then wrap in foil and slide it in the fridge until I cut it. Large pork cuts and wild meat can be done the same way. In fact, I had a venison hind that almost went on the grate with this, but I don’t think there’s much chance we’ll run short with this beast. The time in the fridge, incidently, helps to calm down the harsh smoke flavor….by Monday afternoon this meat will not have the least bit of bitter or tart snap that freshly smoked meat can have.

Gonna make my peach BBQ sauce this afternoon now and let that mellow out in the fridge too. This calls for some serano peppers and they tame down some while waiting in the fridge.

Tom
What type of smoker do you use?
Randy

My July 3 brisket is 15 and is being slow smoked over apple. Dry rub and spritzed every two hours with apple juice. 15 hours then finished about the same as yours. Good eating.

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Tom
What type of smoker do you use?
Randy

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I actually use a 22 inch Weber to do this. I have some aluminum baffles I made that help direct the heat from the coals and also to prevent direct heat from coming under the meat itself.

For smoke I use hickory, apple and hard maple. I have a source for the hickory and apple locally and the maple comes from out up-north property. I cut the rough logs into lengths 4 inches long, dry the stuff for a couple years and then split the shorties with an axe into useable sized chunks. The chunks go into heavy duty aluminum foil wrappers , each being wrapped twice to seal them up tight. No vent holes are made. The bombs are about 6-7 inches long and maybe three inches around. I put one on the coals each time the coals get re-freshed in the grill. Each is good for about an hour and a half of very intense smoke but they do not flare.

I keep the spent bombs. After they have cooled off, I open them and dump the resulting charcoal in with the Kingsford and the wood gets dual duty that way.

Ribs on the big kenmore grill. Start at 325 3 burners on low then turn the middle burner off to 240 or so. Swab it starting at 1.5 hours with JD BBQ cut with more than equal parts vinegar. Some meat tenderizer and garlic salt shake or 2. Come out yummy. No wood smoke

I did my smoking a few days early.

Had a few relatives over and after 6 hours of smoking some ribs with hickory, the supper was great last night.

No pics as I have not replaced my wet camera yet.

I am going simple – Rib Eyes medium rare on the grill.:) be safe out there!

Ribs on gas can be a call to get the “man” card pulled. No smoke? What do they taste like? Do you boil them first too?

Just before wrapping the brute in foil I had to slice a tiny piece off to be certain it was going to be decent for serving to company. Now there may not be enough for company. lol

Just find charcoal stinky now. Don’t remember it as that way 40 years ago.
If you add starting fluids it is really bad. I gag when I smell it in neighborhood.

fish fry of mississippi river catfish and walleye today; wild turkey on the grill tomorrow.

good 1, herb.