What's new
Forums
Members
Resources
Whopper Club
Politics
Pics
Videos
Fishing Reports
Classifieds
Log in
Register
What's new
Search
Search
Search titles only
By:
Members
Resources
Whopper Club
Politics
Menu
Log in
Register
Install the app
Install
Forums
General
General Discussion
Oak Fired Smoked Brisket (Battled the Wind)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="luvcatchingbass" data-source="post: 190563" data-attributes="member: 1979"><p>Beings I still have a good amount of oak that was cut and split for the pig roast and I had a 5lb Brisket in the freezer that kept taunting me I decided that Friday night would be a good time to make it up for the NDSU game on Saturday. It all started Wednesday night with a little trimming and laying down some salt and a little bit of rub that is similar to my pork rub but minus the large amounts of sugar.</p><p>[ATTACH]17709[/ATTACH]</p><p></p><p>Friday night after work I was getting the smoker warmed up and decided to make some chicken wings to snack on during the night. Of course I had to experiment and doe something different so these are kind of a Chinese General Chicken wing.</p><p>[ATTACH]17710[/ATTACH][ATTACH]17711[/ATTACH][ATTACH]17712[/ATTACH]</p><p></p><p>Everything looks good right but there was a little problem I had encountered while throwing a little smoke to the chicken. The wind was really killing my heat on the offset smoker, not so much because of temp but changing my draft constantly due to the swirling as I had a hard time keeping even above 180 then it would plummet to 140 and creep up to 170. I finally realized my problem and just grabbed a fan to point at the bottom draft hole, PROBLEM SOLVED!</p><p>So onto the brisket and the fire barrel. Load wood as needed and let reduce to coals. When the smoker needs coals just add with a shovel. This is also what we used for the pig roast</p><p>[ATTACH]17713[/ATTACH][ATTACH]17714[/ATTACH]</p><p></p><p>[ATTACH]17715[/ATTACH]</p><p>started fat side down and baste with a mop sauce</p><p></p><p>[ATTACH]17716[/ATTACH] </p><p>Getting close. flipped it over and continue to baste a little</p><p></p><p>[ATTACH]17717[/ATTACH]</p><p>5-6hrs into the smoke. Sadie is a little tired.</p><p></p><p>[ATTACH]17718[/ATTACH]</p><p>After 7-7.5hrs I had pulled the Brisket and set it in a pan with some of the mop sauce and covered. Into the oven at 180 while I get a little shut eye. This is the next morning after being removed and rested.</p><p></p><p>[ATTACH]17719[/ATTACH]</p><p>Came out tender and good looking. But how does it taste? </p><p>The answer on the taste is GREAT! Had to chase the wife out of the kitchen so she didn't eat it all.</p><p></p><p>[ATTACH]17720[/ATTACH]</p><p>Back into the pan to wait for the game and for the beer bread and cornbread muffins to get out of the oven. </p><p>Sorry I don't have any pics of the eating plate but they just never lasted long. Beer Bread, Brisket and some homemade pickled red onions, YUM!</p><p>Also had made some deer roasts on the smoker for some pulled deer to be eaten on Sunday for my daughters 3rd B-Day party, forgot to get pics.</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 190563, member: 1979"] Beings I still have a good amount of oak that was cut and split for the pig roast and I had a 5lb Brisket in the freezer that kept taunting me I decided that Friday night would be a good time to make it up for the NDSU game on Saturday. It all started Wednesday night with a little trimming and laying down some salt and a little bit of rub that is similar to my pork rub but minus the large amounts of sugar. [ATTACH=CONFIG]17709._xfImport[/ATTACH] Friday night after work I was getting the smoker warmed up and decided to make some chicken wings to snack on during the night. Of course I had to experiment and doe something different so these are kind of a Chinese General Chicken wing. [ATTACH=CONFIG]17710._xfImport[/ATTACH][ATTACH=CONFIG]17711._xfImport[/ATTACH][ATTACH=CONFIG]17712._xfImport[/ATTACH] Everything looks good right but there was a little problem I had encountered while throwing a little smoke to the chicken. The wind was really killing my heat on the offset smoker, not so much because of temp but changing my draft constantly due to the swirling as I had a hard time keeping even above 180 then it would plummet to 140 and creep up to 170. I finally realized my problem and just grabbed a fan to point at the bottom draft hole, PROBLEM SOLVED! So onto the brisket and the fire barrel. Load wood as needed and let reduce to coals. When the smoker needs coals just add with a shovel. This is also what we used for the pig roast [ATTACH=CONFIG]17713._xfImport[/ATTACH][ATTACH=CONFIG]17714._xfImport[/ATTACH] [ATTACH=CONFIG]17715._xfImport[/ATTACH] started fat side down and baste with a mop sauce [ATTACH=CONFIG]17716._xfImport[/ATTACH] Getting close. flipped it over and continue to baste a little [ATTACH=CONFIG]17717._xfImport[/ATTACH] 5-6hrs into the smoke. Sadie is a little tired. [ATTACH=CONFIG]17718._xfImport[/ATTACH] After 7-7.5hrs I had pulled the Brisket and set it in a pan with some of the mop sauce and covered. Into the oven at 180 while I get a little shut eye. This is the next morning after being removed and rested. [ATTACH=CONFIG]17719._xfImport[/ATTACH] Came out tender and good looking. But how does it taste? The answer on the taste is GREAT! Had to chase the wife out of the kitchen so she didn't eat it all. [ATTACH=CONFIG]17720._xfImport[/ATTACH] Back into the pan to wait for the game and for the beer bread and cornbread muffins to get out of the oven. Sorry I don't have any pics of the eating plate but they just never lasted long. Beer Bread, Brisket and some homemade pickled red onions, YUM! Also had made some deer roasts on the smoker for some pulled deer to be eaten on Sunday for my daughters 3rd B-Day party, forgot to get pics. [/QUOTE]
Verification
What is the most common fish caught on this site?
Post reply
Recent Posts
Representative Dockter
Latest: Trip McNeely
2 minutes ago
Haze
Latest: Trip McNeely
8 minutes ago
Northern Lights
Latest: Eatsleeptrap
Today at 3:28 PM
Kristi Noem Dog Killer
Latest: Davey Crockett
Yesterday at 11:01 PM
Tailrace trout
Latest: svnmag
Yesterday at 9:54 PM
Sale
Marlin 30TK
Latest: svnmag
Yesterday at 9:16 PM
Velocitor V Stinger
Latest: svnmag
Yesterday at 9:09 PM
What are you listening to these days?
Latest: svnmag
Yesterday at 9:04 PM
This is what its all about
Latest: wslayer
Yesterday at 12:22 PM
Merino Undies
Latest: wslayer
Yesterday at 12:17 PM
Buying gold and silver.
Latest: grumster
Friday at 2:02 PM
SOLD
Elec Power Washer
Latest: Zogman
Friday at 1:26 PM
What boat ramp open in Bismark
Latest: Sluggo
Friday at 8:53 AM
No Mow May
Latest: lunkerslayer
Friday at 6:24 AM
Tammy Miller
Latest: Trip McNeely
Thursday at 11:23 PM
Wild Turkey
Latest: svnmag
Thursday at 9:26 PM
Best facebook page ever .
Latest: Davey Crockett
Thursday at 12:45 PM
Skinwalker Ranch
Latest: BrokenBackJack
Thursday at 11:28 AM
T
Wicked Waters Taxidermy
Latest: Traxion
Thursday at 11:19 AM
Electric Vehicles
Latest: svnmag
Wednesday at 9:07 PM
Friends of NDA
Forums
General
General Discussion
Oak Fired Smoked Brisket (Battled the Wind)
Top
Bottom