Offset Smoker Experiments & Cooking.

[Worth1]

Latest picture.
Had beans for lunch.
Started out with Mesquite and finishing with Hickory.
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[Worth1]

This may very well be some of the best BBQ I have had in a very very long time.
I know it is the best from this offset smoker.
Not smokey, not bitter and not burned.
The ribs and chicken were over the top, not over cooked and tender too.
I cant get over how tender and good the one rib was I ate.
And no foil wrap to boot.

The brown sugar spice rub I dreamed up was an experiment and it was a fantastic success.
Very happy I decided to do this today.

[Rajun Gardener]

Looks good!!! I haven't eaten BBQ in a while and today might be the day.

[Worth1]

Originally Posted by Rajun Gardener

Looks good!!! I haven't eaten BBQ in a while and today might be the day.

It was good, just about got the offset smoker figured out.
My problem is I am just about burned out on offset smoked BBQ before it is time to eat it.

Got some packed for lunch tomorrow though.

[Worth1]

Homemade pickled okra too.

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[Worth1]

All this talk about BBQ brisket made me go down and get one today.
I chose the one with the thickest flat end and it also turned out to be the smallest.

Trimmed the nasty outside layer of locker plant fat off and covered liberally with 2/3 coarse ground black pepper and about 1/3 kosher salt.
No fancy rubs.
It is now resting outside to get to room temperature while the fire is getting ready.
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[Rajun Gardener]

I was thinking the same thing. I'm out of my freezer stock of smoked brisket, I use it in ramen and sandwiches for a quick lunch.

[Worth1]

I also bought two packs of bratwurst and a pack of my favorite hotlinks to go on later.
In the refrigerator is one of the biggest watermelons I have seen in a coons age.
It was already cool when I bought it for a little over 5 dollars.
It almost didn't fit.
The brisket weighed 11 pounds more or less after trimming.
Gonna cook unwrapped all the way to the end.
Humidity in the 40's so I have a bowl of water in the smoker and spray the meat with water about every 1.5 hours.
That is the only time I look at it.
The rest of the time I am keeping it around 275 to 300 F degrees F on the point end and 225 F on the flat end.
Fat side up, point towards fire box.
Smoke barely perceptible most of the time.
Reading a book and cat napping in the house because it is 100 F outside.
I will take a pictuer and post it 4 hours into the cook at around 2:00PM the next time I spray it with water.

[Worth1]

Here it is four hours into the cook.
I haven't moved it flipped it or anything since it went in and wont.
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[Rajun Gardener]

That's a nice start!

[Worth1]

Eight hours in.
You can tell the sun is starting to go down.
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[Worth1]

What BBQ would be complete without potato salad?
Here is my E-Z potato salad.
Equal parts.
Mayonnaise.
Mustard.
Dill relish.
Sweet relish.
Finley chopped onion.

Equal parts red and Russet potato.
Peel the russet potatoes.
Mix first ingredients first.
Adjust to taste.
Then add potatoes and mix.
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[Rajun Gardener]

Show me your meat Big Boy.

[Worth1]

Originally Posted by Rajun Gardener

Show me your meat Big Boy.

Coming soon.

[Worth1]

Pulled it at 180 F because it said it was tender.
You can't undo dried out flat end.
Now it has to slowly cool off.
Sausage in the smoker.
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