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.
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.
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
started fat side down and baste with a mop sauce
Getting close. flipped it over and continue to baste a little
5-6hrs into the smoke. Sadie is a little tired.
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.
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.
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.
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.
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
started fat side down and baste with a mop sauce
Getting close. flipped it over and continue to baste a little
5-6hrs into the smoke. Sadie is a little tired.
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.
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.
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.
