This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Starting fire with Pre-Burnt Logs WAY FASTERto coals n good smoke

  • Filter
  • Time
  • Show
Clear All
new posts

    Starting fire with Pre-Burnt Logs WAY FASTERto coals n good smoke

    While up before dawn today to start a brisket, I remembered the quote from Big Bob Gibson's BBQ book where he is quoted saying something about the quality of the BBQ cook being revealed by the size of his ash pile. Well I must be becoming a better cook, for my ash pile fills up this can in a couple months.

    Click image for larger version

Name:	image_9185.jpg
Views:	60
Size:	132.2 KB
ID:	84668

    In digging out the ash can in the dark I stumbled upon a few logs that did not burn all the way, and remembered what Huskee taught us about using pre burnt logs. So I dusted them off and waited for the chimney of charcoal to finish. I put the hot charcoal in and these 4 nice chunks of pre burnt wood on top, and a couple small and cut short splits on top of that, and I had good coals and blue smoke in just a few minutes!!!
    Click image for larger version

Name:	image_9184.jpg
Views:	65
Size:	132.7 KB
ID:	84667

    I've spent an hour waiting for this type of fire usually. The brisket is on and the offset is putting out this beautiful smoke at 250 on the top grate (I'm using the lower grate). Yeah!! Ps I cannot figure how to embed a pic in the posts texts from my iPhone. I'll have to go read the post that I'm sure already addresses that.
    Click image for larger version

Name:	image_9186.jpg
Views:	71
Size:	209.4 KB
ID:	84669
    Last edited by PaulstheRibList; May 24, 2015, 09:40 PM.

    It works well! And vBulletin and Apple devices still butt heads, as far as I know you still have to use the camera icon from an i-device. Maybe David Parrish can confirm this.


    • Huskee
      Huskee commented
      Editing a comment
      PaulstheRibList ..."And what is the purpose of this loan sir?" "Briskets. Twenty briskets."

    • Ernest
      Ernest commented
      Editing a comment
      Jon Solberg just showed his age there! LOL

    • The Burn
      The Burn commented
      Editing a comment
      LMAO @ all of you

    Well, some 12 hours later, what the pre-burnt logs started ended up pretty tasty! #BrisketPractice

    Bought some uncoated pink butcher paper, just like ole' Aaron Franklin uses, lol, and wrapped it up at hour 10. I turned the brisket about an hour before that. Cooked fat side up for the first 9 hours.Click image for larger version

Name:	IMG_2149.JPG
Views:	71
Size:	171.8 KB
ID:	84928

    Here is a slice from the flat. It was nice! Passed the pull test perfectly. Was a little dryer than I was hoping for, but very tasty.
    Click image for larger version

Name:	IMG_2163.JPG
Views:	78
Size:	110.4 KB
ID:	84925

    But what I cook Brisket for is the POINT!
    Click image for larger version

Name:	IMG_2159-90 degrees.jpg
Views:	66
Size:	198.8 KB
ID:	84931

    The point was super good! The fat rendered to that wonderfully sweet place. I loved every bite, and so did my guests.

    And the flat fan pic...
    Click image for larger version

Name:	IMG_2156-90 degrees.jpg
Views:	74
Size:	209.7 KB
ID:	84930

    I have 2 more briskets waiting for this weekend. Another choice, and a CAB. Brisket practice is fun!
    Attached Files


    • richinlbrg
      richinlbrg commented
      Editing a comment

      You and Ernest teaming up?

      Man, that looks GREAT!

    [Drool] That is beauty PaulstheRibList


      GOODNESS GRACIOUS MAN!!! @PaulsRibList


        ​PaulstheRibList is a combo of Jerod Broussard and Ernest with his brisket skill and glamour shots.


          That stuff looks gooooooooood. I was able, by a miracle, to go through a bunch of briskets at wal-mart and find the 5 best Choice at $2.47/lb.


          PaulstheRibList - that looks phenomenal! Did you inject? You're going to have to change your name: PaulstheMeatList


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            Thanks @The_Burn. I injected with Butcher's Prime.

            After learning from @Jerod_Broussard, I aged this brisket in the bottom of the fridge for 3-4 weeks, and I rubbed with @Meatheads Big Bad Beef Rub.

            I have 2 more brisket's aging in the cooler now, will do one in the Central Texas style, salt and pepper.

            I'll cook one on the new pellet cooker, other on the stickburner. #Learning

          I need to do a side by side comparison, injected and non-injectged. Jerod Broussard what is your experience with injecting - does it make a lot of difference?

          And side by side of aged and non-aged?

          Side by side of Charcoal smoked vs stick-burner?

          Obviously, I'll need to keep practicing.


            I don't bother injecting never could really see a difference especially with all the hassle involved.

            With respect to wet aging, you really have to wet age as long as you can, meaning at least 35-40 days from when you buy it at the store.

            People said I cooked good brisket when I cooked on the offset with smoke, when I started cooking in the Pit Barrel people started requesting brisket.
            Last edited by Jerod Broussard; May 26, 2015, 09:22 AM.


              PaulstheRibList PROPER!!



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourcomplete review

              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read ourcompletereview

              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts

              GrillGrates Take Gas Grills To The InfraredZone

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special

              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker