Note: I will update this first post as the cook progresses.
I decided to fire up the Longhorn again. I mentioned in my previous post that I want to make a baffle to control the firebox outflow. Today, spur of the moment, I saw a very rusty and brittle remnant of my old charcoal chimney. I took a piece and put it over the firebox opening, using the grate to hold it in place. This has made a huge difference! No more runaway fires when a log is added, only took about 45 minutes to light the fire and bring the smoker to my desired temperature.
Picture from inside the firebox. The baffle blocks most, but not all, of the outflow.
Also, I am using all three charcoal grates to make a "V" shape. I saw this in a youtube video and it also helps with fire management.
Click Akuashi Brisket just going on. Temperature dropped from 255o to 225o so I might open the damper on the chimney a little more - I like to cook brisket at about 250o or so. Standard Texas Dalmatian rub.
Next, I'll be putting these Creekstone Farms Duroc ribs on. Dry brining with a 50/50 blend of Redboat fish salt and Himalayan pink salt.
Three hours in. It started raining 30 minutes after I took this picture, smoker temp dropped to 190o but is back up to 240o now.
5 hours. Ribs added 15 minutes ago. Mustard binder; onion powder, garlic powder, paprika, and black pepper.
Brisket at 8 hours, ribs at 3 hours. I sauced and wrapped the ribs right after this picture. I'm using Aaron Franklin's method for the ribs (and his sauce too). Brisket was at the end of the stall so it got wrapped too.
I took the ribs out of the foil to set the sauce for 20 minutes. they are resting now. The brisket hit 190o and I had used my last piece of cut wood when I unwrapped the ribs so I moved the brisket into the oven to finish.
Finished!
Money shot. Oh so tender. See posts below for more details/thoughts on this cook.
.
I decided to fire up the Longhorn again. I mentioned in my previous post that I want to make a baffle to control the firebox outflow. Today, spur of the moment, I saw a very rusty and brittle remnant of my old charcoal chimney. I took a piece and put it over the firebox opening, using the grate to hold it in place. This has made a huge difference! No more runaway fires when a log is added, only took about 45 minutes to light the fire and bring the smoker to my desired temperature.
Picture from inside the firebox. The baffle blocks most, but not all, of the outflow.
Also, I am using all three charcoal grates to make a "V" shape. I saw this in a youtube video and it also helps with fire management.
Click Akuashi Brisket just going on. Temperature dropped from 255o to 225o so I might open the damper on the chimney a little more - I like to cook brisket at about 250o or so. Standard Texas Dalmatian rub.
Next, I'll be putting these Creekstone Farms Duroc ribs on. Dry brining with a 50/50 blend of Redboat fish salt and Himalayan pink salt.
Three hours in. It started raining 30 minutes after I took this picture, smoker temp dropped to 190o but is back up to 240o now.
5 hours. Ribs added 15 minutes ago. Mustard binder; onion powder, garlic powder, paprika, and black pepper.
Brisket at 8 hours, ribs at 3 hours. I sauced and wrapped the ribs right after this picture. I'm using Aaron Franklin's method for the ribs (and his sauce too). Brisket was at the end of the stall so it got wrapped too.
I took the ribs out of the foil to set the sauce for 20 minutes. they are resting now. The brisket hit 190o and I had used my last piece of cut wood when I unwrapped the ribs so I moved the brisket into the oven to finish.
Finished!
Money shot. Oh so tender. See posts below for more details/thoughts on this cook.
.
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