Kudos! Looks excellent!
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First beef brisket!
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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Club Member
- Jul 2016
- 106
- Covington, Louisiana
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Weber Summit Charcoal Grilling Center
Pit Barrel Cooker
Weber Kettle 22" Original
Ultra Chef Gas Grill
Slow n Sear Low Profile with Drip n Griddle Pan
Thermoworks Thermapen MK4 - Blue
Thermoworks Smoke and Gateway
Maverick ET not sure which
GrillGrates
Golf
Beer
Brisket
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Dude!!!! Great work! I agree with your learnings. I only fill my WSM water pan to 1/3 or less. And, as Spinaker mentioned, I like to cook brisket a little hotter, particularly at the end, to get the bark good and dark, and render that fat all the way at the end.
So glad your wife liked it!
Show us your 2nd, and 3rd, and 4th...you get the picture!
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Looks great! Appreciated your pre-cook schedule as a learning experience. Just started with a Kamado Joe and was doing some baby backs in Chanhassen while you were doing the brisket north of me. I am going to wait for warmer weather before trying anything more difficult. Nice job on the brisket.
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Blowingsmoke, Great Lookin Brisket Cook! When Reportedly the Best are Stuttering to Complement You!
You have Done Good!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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