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Offline Toad

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I am convinced
« on: July 30, 2006, 02:45:38 PM »
that the easiest way to great smoked brisket is the overnight method using the Weber Smokey Mountain.

Load it up at 10 PM and go to bed. Perfect brisket when you wake up. Remove from cooker and wrap in foil until ready to dine.

Too easy.

Waaaaay too good.

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Offline Sixpence

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I am convinced
« Reply #1 on: July 30, 2006, 02:48:26 PM »
I haven't used the smoker this summer, I need to get on ball!

Been doin some baby backs using rubs and foil on the grill lately with some surprising success tho
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Offline Gunslinger

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« Reply #2 on: July 30, 2006, 02:53:37 PM »
I've been doing mine in the smoker for about 3 - 4 hours and then wrap it up and finish it in the oven.  I know it's cheating and not the "pure" way to cook/smoke one but it gets the job doen and I don't have to worry about burning my house down overnight.
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Offline Toad

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« Reply #3 on: July 30, 2006, 02:58:32 PM »
I don't smoke brisket in the house. I put the Weber out back on a concrete patio. ;)
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Offline Gunslinger

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« Reply #4 on: July 30, 2006, 03:20:49 PM »
Quote
Originally posted by Toad
I don't smoke brisket in the house. I put the Weber out back on a concrete patio. ;)


mine is also outside wise ass, but it's LP so it makes me nervous.
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Offline Gh0stFT

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I am convinced
« Reply #5 on: July 30, 2006, 03:50:48 PM »
Toad, we still dont have a smoker ;) but we are getting closer
each day we grilling. We had a great & hot summer this year,
and we grilled allmost every 2nd. day. There is this smoker-wagon
i plan to buy, its hughe and a bit expensive, but its a dream
you can grill direct or indirect fire & smoke. I need the ok from my Gf,
you know our baby is priority #1 right now.
Me and my grilling friends and the beer is priority #2 ;)
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Offline Toad

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« Reply #6 on: July 30, 2006, 04:00:02 PM »
Ghost, you are right. Beer, friends and grilled/smoked food are an instant good time. It's great fun and is better than most restaurant fare.

I don't know if you want to get into smoking; I don't know if you can order through Amazon but if you can, I highly recommend this smoker. It'll easily feed 10-12 on one load. It hardly needs any tending as the "overnight" method shows. It's just about foolproof for good smoked meat.

Smokey Mountain
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If ye love wealth better than liberty, the tranquility of servitude than the animated contest of freedom, go from us in peace. We ask not your counsels or arms. Crouch down and lick the hands which feed you. May your chains sit lightly upon you, and may posterity forget that you were our countrymen!

Offline Sixpence

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I am convinced
« Reply #7 on: August 01, 2006, 12:14:29 AM »
Toad, I got a problem. The racks to my smoker have some rust, can I sandpaper it down and put foil on it w/o any worries?
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"My grandaddy always told me, "There are three things that'll put a good man down: Losin' a good woman, eatin' bad possum, or eatin' good possum."" - Holden McGroin

(and I still say he wasn't trying to spell possum!)

Offline Yeager

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« Reply #8 on: August 01, 2006, 12:41:09 AM »
that stuff clogs the arteries and shortens life, but what a great life it is.
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Offline rpm

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« Reply #9 on: August 01, 2006, 01:43:42 AM »
The proper method is mesquite wood fire with a waterpan buffer. Put on at 10pm, uncork a fifth of Maker's Mark, and consume. When you wake up it's done.
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Offline Toad

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« Reply #10 on: August 01, 2006, 06:35:48 AM »
Some rust is no problem. When they start to look really corroded all over and leave orange smears over everything they touch, buy new ones.

I use a wire grill brush on mine and then wipe them down with olive oil (paper towel shreds out so I use an old washcloth).


Heck, if you use them often enough, a good coat of BBQ grease will always be present and you just need to heat them up to about 225 for 20 minutes and start grilling or smoking. Just enough to boil the germs off.  ;)
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If ye love wealth better than liberty, the tranquility of servitude than the animated contest of freedom, go from us in peace. We ask not your counsels or arms. Crouch down and lick the hands which feed you. May your chains sit lightly upon you, and may posterity forget that you were our countrymen!

Offline Sixpence

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I am convinced
« Reply #11 on: August 01, 2006, 01:01:00 PM »
thnx
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"My grandaddy always told me, "There are three things that'll put a good man down: Losin' a good woman, eatin' bad possum, or eatin' good possum."" - Holden McGroin

(and I still say he wasn't trying to spell possum!)

Offline DREDIOCK

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« Reply #12 on: August 01, 2006, 04:23:20 PM »
Quote
Originally posted by Toad
Ghost, you are right. Beer, friends and grilled/smoked food are an instant good time. It's great fun and is better than most restaurant fare.

I don't know if you want to get into smoking; I don't know if you can order through Amazon but if you can, I highly recommend this smoker. It'll easily feed 10-12 on one load. It hardly needs any tending as the "overnight" method shows. It's just about foolproof for good smoked meat.

Smokey Mountain


Did a job for an older guy last year. Not sure what nationality he was by the accent but was probably Portuguese because there is a heavy population of Portuguese and Russian (of all things) in that town. And he sure ddint sound russian LOL
I dont know  but he made GREAT home made smoked sausage.

His smoker was old school. 3 -55 gallon drums welded together one end one on top of the other with a series of hinged doors and different doodads from hooks to shelves where he claimed he smoked just about anything he wanted.
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Offline Gunslinger

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« Reply #13 on: August 01, 2006, 04:43:21 PM »
Since I baught a house, I was thinking of making a more permanent one out of brick.

Not sure if I'd ever get around to it but I'd be able to incorporate all the changes I'd want to make myself like a seperate door for charcoal and swap out LP burner.
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