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Beef and Frutia

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  • cwain8845
    Club Member
    • Dec 2016
    • 210

    • INFO
      Name: Chris
      Location: Prairieville, LA (suburb of Baton Rouge)
      Hometown: New Orleans
      Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
      SMOKERS AND GRILLS
      • Smoke Vault 24"
      • Char-Broil 30" Vertical Smoker
      • Weber 22" Original Kettle Premium (copper)
      • Gourmet Cooking Patio/Tailgate Grill

      ACCESSORIES & THEMOMETERS
      FAVORITE CUTS
      • Spare Ribs
      • Lamb
      • Brisket point
      • Wings
      • Ribeye Cap

      FAVORITE DRINKS
      • Parish Canebrake
      • Parish Reve Coffee Stout
      • Abita Strawgator
      • Abita Andygator
      • Abita Macchiato Expresso Milk Stout
      • Crown Royal
      • Bulleit Bourbon
      • Eagle Rare
      • Belle Meade - Cognac Cask Finish
      • Belle Meade - Sherry Cask Finish

    Beef and Frutia

    Sometime last week I placed an order for some wood from fruita for the first time and it finally came in! Ordered 10 lbs each of post oak, pecan, hickory, apple and cherry.
    After getting this order in I’m itching to smoke something good so I took out a packer ive had in the freezer for about 3 months and gonna throw it on the smoker tomorrow morning. Have some friends over and hang out. It’s mardi Gras down here but it’s supposed to be a wash out this weekend. So what better way to celebrate some rainy days and an order of fruita wood.
    started the dry brine last night and gonna rub it down this afternoon and start the cook around 6am.
    Click image for larger version

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  • Steve B
    Club Member
    • Jun 2016
    • 3069
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
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      Pre Miala flavor injector
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      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    #2
    Very nice. What are you cooking on?

    Comment


    • cwain8845
      cwain8845 commented
      Editing a comment
      Throwing it on my smoke vault.
  • HawkerXP
    Club Member
    • Jul 2016
    • 5927
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #3
    Sounds like a great idea. I've gotten there post oak and love it with brisket!

    Comment


    • cwain8845
      cwain8845 commented
      Editing a comment
      I think that's what I am going to use for this cook. I've never used post oak and I have read that it's on the best. Been reading Aaron Franklin's book and that's all he uses and he stands by it.
  • Troutman
    Club Member
    • Aug 2017
    • 7462
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

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      SOUS VIDE

      INDOOR COOKWARE


    #4
    I see that LSU shirt you're wearin' so I know where you're at.....Laissez les bons temps rouler!

    Show us some pix of the result.....

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #5
      I ordered some Maple chunks from Fruita to do some Maple ribs with (which I did yesterday) they were fantastic. I highly recommend Fruita Wood. Enjoy your cook this weekend.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        I have a bunch of sugar maple, it grows all over up here, great stuff for smoking.
    • wrgilb
      Club Member
      • Jan 2018
      • 223
      • Santa Cruz, Ca. area

      #6
      The next time you order wood get some of their red oak to use on beef. I use it on all types of beef roasts and the flavor is truly unique. Out here it is native coastal oak, but is known as red oak. I remember when my youngest son was at Ole Miss and they played LSU, I would ask, who are you playing and he would say LS Who :-)

      Comment


      • Steve R.
        Steve R. commented
        Editing a comment
        Supposedly, that coastal red oak is more closely related to the deep south live oaks than the northern red oaks we have in abundance in KY. I'm kind of a tree nerd. I may have to try some of that coastal oak sometime.
    • Spinaker
      Moderator
      • Nov 2014
      • 10756
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
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      #7
      Nice! You should throw that post oak in for the brisket. Brisket and Post Oak are my favorite marriage in BBQ.

      I got a box of peach wood from them, a while back. it was great stuff, amazing with pork butts.

      Have great cook and make sure we get some shots of that party!

      Comment


      • wrgilb
        wrgilb commented
        Editing a comment
        I use their peach wood with all my pork cooks. It's a great product and the service is outstanding.
    • cwain8845
      Club Member
      • Dec 2016
      • 210

      • INFO
        Name: Chris
        Location: Prairieville, LA (suburb of Baton Rouge)
        Hometown: New Orleans
        Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
        SMOKERS AND GRILLS
        • Smoke Vault 24"
        • Char-Broil 30" Vertical Smoker
        • Weber 22" Original Kettle Premium (copper)
        • Gourmet Cooking Patio/Tailgate Grill

        ACCESSORIES & THEMOMETERS
        FAVORITE CUTS
        • Spare Ribs
        • Lamb
        • Brisket point
        • Wings
        • Ribeye Cap

        FAVORITE DRINKS
        • Parish Canebrake
        • Parish Reve Coffee Stout
        • Abita Strawgator
        • Abita Andygator
        • Abita Macchiato Expresso Milk Stout
        • Crown Royal
        • Bulleit Bourbon
        • Eagle Rare
        • Belle Meade - Cognac Cask Finish
        • Belle Meade - Sherry Cask Finish

      #8
      Good mornin all you meat freaks!

      started the cook around 6:15 this morning. I’ll keep updating throughout the cook. Cooking around 275.
      Click image for larger version

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      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Boom! Nice work Brother! Looking forward to the updates.
        Bout to go throw some ribs on myself.
    • cwain8845
      Club Member
      • Dec 2016
      • 210

      • INFO
        Name: Chris
        Location: Prairieville, LA (suburb of Baton Rouge)
        Hometown: New Orleans
        Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
        SMOKERS AND GRILLS
        • Smoke Vault 24"
        • Char-Broil 30" Vertical Smoker
        • Weber 22" Original Kettle Premium (copper)
        • Gourmet Cooking Patio/Tailgate Grill

        ACCESSORIES & THEMOMETERS
        FAVORITE CUTS
        • Spare Ribs
        • Lamb
        • Brisket point
        • Wings
        • Ribeye Cap

        FAVORITE DRINKS
        • Parish Canebrake
        • Parish Reve Coffee Stout
        • Abita Strawgator
        • Abita Andygator
        • Abita Macchiato Expresso Milk Stout
        • Crown Royal
        • Bulleit Bourbon
        • Eagle Rare
        • Belle Meade - Cognac Cask Finish
        • Belle Meade - Sherry Cask Finish

      #9
      Been cooking for 6 hours now. Lowered the temp bc I didn’t take into consideration that I split the brisket so it wouldn’t take as long. Also wanted to throw more smoke on em. Decided to spritz and not wrap this time. Never spritzed a brisket. I’ve always wrapped. Spritzing with apple juice, apple cider vinegar, worsh sauce and hot sauce about every hour. Click image for larger version

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      Comment

      • Huskee
        Administrator
        • May 2014
        • 15304
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

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          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #10
        Looks great! Remember, if you spritz and don't wrap you can expect a longer cook time. Spritzing cools the surface.

        Comment


        • cwain8845
          cwain8845 commented
          Editing a comment
          Yup. Which I’m ok with bc this is for dinner anyway.
      • DWCowles
        Founding Member
        • Jul 2014
        • 9703
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #11
        Lookin’ good!

        Comment

        • cwain8845
          Club Member
          • Dec 2016
          • 210

          • INFO
            Name: Chris
            Location: Prairieville, LA (suburb of Baton Rouge)
            Hometown: New Orleans
            Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
            SMOKERS AND GRILLS
            • Smoke Vault 24"
            • Char-Broil 30" Vertical Smoker
            • Weber 22" Original Kettle Premium (copper)
            • Gourmet Cooking Patio/Tailgate Grill

            ACCESSORIES & THEMOMETERS
            FAVORITE CUTS
            • Spare Ribs
            • Lamb
            • Brisket point
            • Wings
            • Ribeye Cap

            FAVORITE DRINKS
            • Parish Canebrake
            • Parish Reve Coffee Stout
            • Abita Strawgator
            • Abita Andygator
            • Abita Macchiato Expresso Milk Stout
            • Crown Royal
            • Bulleit Bourbon
            • Eagle Rare
            • Belle Meade - Cognac Cask Finish
            • Belle Meade - Sherry Cask Finish

          #12
          Click image for larger version

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ID:	453160 So the flat took about 11 hours. The point was about 13 hours. Spritzing and no wrapping. Used oak wood and it came out awesome. Wrapped each in butcher paper then put in a cambro for an hour then sliced. Definitely one of my top briskets I’ve made. Maybe would have liked a little bit more of a smoke ring but overall was awesome. Click image for larger version

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          Last edited by cwain8845; February 11, 2018, 12:15 AM.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Wow! Looks great. With bark like that, who gives a damn about a smoke ring. Get Some!

          • RickyBobby
            RickyBobby commented
            Editing a comment
            I’m with Spinaker on this one, that looks amazing! My mouth is watering just from the pictures!

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