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What's for Lunch?

Discussion in 'Other Genres' started by uscrx, Jul 6, 2013.

  1. uscrx

    uscrx Mu-43 Veteran

    440
    Aug 26, 2011
    Shasta Cascade
    Been smoking a brisket. And a chunk of oak.

    Thought I would take some pictures.

    E-P2 with OM 50mm f1.8 MF lens.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
  2. RT_Panther

    RT_Panther Mu-43 Legend

    May 4, 2011
    Texas
    Love those circles of confusion on that last shot! :cool:
     
  3. mnhoj

    mnhoj There and back again

    Dec 3, 2011
    Los Angeles
    John M
    I wanna see that brisket!
     
  4. uscrx

    uscrx Mu-43 Veteran

    440
    Aug 26, 2011
    Shasta Cascade
    My hands were greasy..so took a quick pic with my phone.

    I couldn't slice it without the meat falling apart.

    Here it is.

    [​IMG]
     
  5. dlew

    dlew Mu-43 Veteran

    372
    Dec 11, 2012
    So-Cal
    Dennis
    yummy! very nice! :clap2:
    225/250 degrees for how long?
     
  6. uscrx

    uscrx Mu-43 Veteran

    440
    Aug 26, 2011
    Shasta Cascade
    It spent 15 hours in the smoker. 10 pound brisket.. hour to hour and half per pound of meat!!

    Oak for heat and smoke.
     
  7. demiro

    demiro Mu-43 Hall of Famer

    Nov 7, 2010
    Nice. I've been waiting for the "meat shot" and was not disappointed, even from the phone. I want that chunk in the lower right corner of the photo.

    Is that a standard charcoal grill, or is there a special rig to use it as a smoker? I am a former gas grill user but have been without for a few years now. Was thinking I'd buy a Weber at the end of the season, but this forum even has me thinking about an upgraded grill!
     
  8. uscrx

    uscrx Mu-43 Veteran

    440
    Aug 26, 2011
    Shasta Cascade
    Ok, a little better picture...

    [​IMG]
     
  9. uscrx

    uscrx Mu-43 Veteran

    440
    Aug 26, 2011
    Shasta Cascade
    Being a Texan, I've been grilling and smoking for a long time.

    I've always used an offset smoker or gas grill to smoke a brisket. The issue with many smokers from home improvement stores is the build material. Mainly the thickness of the steel and inability to hold heat.. and you typically sit around..drink beer and feed wood to the smoker..all day.

    Then people recommended Big Green Egg - Ceramic Kamado style smoker.. I didn't think much about it until I saw a pro on TV using it for a BBQ competition.

    I priced Big Green Egg and a basic large grill was around $1200.

    So I checked out Costco who was clearing out Vision Grills Kamado grill for $399.

    What's amazing is I used a few chunks of oak and little bit of briquette.. and it kept the temperature at 220 for over 12 hours without any intervention from me. When I opened up the grill this morning, it was still smoking at same temperature and it hardly burned much of wood.

    I was amazed.

    Now, I'm a firm believer in Kamado Grill.

    Makes smoking meat so easy.

    :2thumbs:
     
  10. dlew

    dlew Mu-43 Veteran

    372
    Dec 11, 2012
    So-Cal
    Dennis
    very cool. i've always wanted the big green egg but way out of my price range... just happened to be in costco the other day and did see the other brand for about the same price. my question is: will it fit a rack of pork ribs (full slab or need to cut down to st louis style). OR is it just for brisket/pork butt/shoulder?...

    I'm just north of Los Angeles and we don't have that great access to good wood for burning (without paying a good penny for them - at least for me, or i'm not looking at the right places for them)... all i have is charcoal at the moment... will that still work?

    thanks!
    dennis
     
  11. RichDesmond

    RichDesmond Mu-43 Veteran

    356
    Nov 18, 2011
    You say that like it's a bad thing...:wink:
     
  12. dlew

    dlew Mu-43 Veteran

    372
    Dec 11, 2012
    So-Cal
    Dennis
    I'm hoping he's referring to the tending the fire all day...



    Sent from my SGH-T889 using Mu-43 mobile app
     
  13. uscrx

    uscrx Mu-43 Veteran

    440
    Aug 26, 2011
    Shasta Cascade
    Depends how big a full slab is? I think diameter is about 30 inches so you should be able to cook a slab 2 feet long..

    You can buy Lump Coal easily.. or come up and I'll give you a life time supply of oak... I have a few hundred oak trees on my property! :thumbup:

    And it doesn't use much wood or charcoal. They say not to use charcoal...but you can. Charcoal creates a lot of ash.. lump coal and wood don't.
     
  14. uscrx

    uscrx Mu-43 Veteran

    440
    Aug 26, 2011
    Shasta Cascade
    It's not a bad thing at all.

    Except, now if I do...it's because I want to not because I have to. :biggrin:
     
  15. RevBob

    RevBob Super Moderator

    Jun 4, 2011
    NorthWestern PA
    Bob
    +1 - love it!