MikeInCtown Posted April 9, 2016 Report Share Posted April 9, 2016 Stopped at Costco the other day and grabbed a Prime brisket for $2.99 a pound. Figured as miserable as it is here in Cleveland today I'd toss it on the smoker and be productive with my day at home. All the necessary supplies to get started. Using Oakridge BBQ Black Ops Brisket Rub. 2016-04-09_06-21-37 by mikeinctown, on Flickr All trimmed up and ready for some rub! 2016-04-09_06-21-23 by mikeinctown, on Flickr Rub all on and ready to put in the smoker. 2016-04-09_06-20-54 by mikeinctown, on Flickr Going on to the smoker. I can't have a wood fired one where I am, so I have a Smokin-It model #2. Fits briskets up to about 10 or 11 pounds without trimming. Went on at 6AM on the dot. Will probably go till 10am, maybe noon before I wrap it. 2016-04-09_06-19-32 by mikeinctown, on Flickr 4 Quote Link to comment Share on other sites More sharing options...
MikeyB Posted April 9, 2016 Report Share Posted April 9, 2016 Oh man, that looks good, I gotta get a smoke one day 1 Quote Link to comment Share on other sites More sharing options...
Foneguy Posted April 9, 2016 Report Share Posted April 9, 2016 now I'm HUNGRY !!!!! Quote Link to comment Share on other sites More sharing options...
Poisonfangs85 Posted April 9, 2016 Report Share Posted April 9, 2016 So what's the address and should we bring a dish or just booze?! looks delicious man! Quote Link to comment Share on other sites More sharing options...
KnarlyCarl Posted April 9, 2016 Report Share Posted April 9, 2016 Time to put @tonylandin to work with his rig! Love a good bbq 7 Quote Link to comment Share on other sites More sharing options...
Bigmikez Posted April 9, 2016 Report Share Posted April 9, 2016 Man that looks yummy Quote Link to comment Share on other sites More sharing options...
JimboS1ice Posted April 9, 2016 Report Share Posted April 9, 2016 Tony drive up to Chicago I'll bring the meat and beer we'll have a TIA BBQ! Jimbo Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Dano123 Posted April 9, 2016 Report Share Posted April 9, 2016 We have snow here today... Sent from my SCH-I545 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MikeInCtown Posted April 9, 2016 Author Report Share Posted April 9, 2016 Almost 6 hours in. Starting to get some bark, but with temps outside in the mid 20s this may take all damn day. 2016-04-09_11-51-06 by mikeinctown, on Flickr 5 Quote Link to comment Share on other sites More sharing options...
tonylandin Posted April 9, 2016 Report Share Posted April 9, 2016 Tony drive up to Chicago I'll bring the meat and beer we'll have a TIA BBQ! Jimbo Sent from my iPhone using Tapatalk That's the plan I'll pickup mondo on the way up there and have a feast lol 3 Quote Link to comment Share on other sites More sharing options...
kruton Posted April 9, 2016 Report Share Posted April 9, 2016 That's the plan I'll pickup mondo on the way up there and have a feast lol Pick me up in Indiana on the way and I'll bring the cocktails! Sent from my SM-N900V using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
KnarlyCarl Posted April 9, 2016 Report Share Posted April 9, 2016 Stop by in Ohio for wigWag, dano and I! Sent from my SCH-I535 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tonylandin Posted April 9, 2016 Report Share Posted April 9, 2016 Wow I'm gonna need a bus lol From a fan of tools with lots of assistance from Siri #TIACREW 1 Quote Link to comment Share on other sites More sharing options...
tonylandin Posted April 9, 2016 Report Share Posted April 9, 2016 The official TIA convention at dans backyard. We all come over n camp out talk tools and meet face to face. That would be awesome. Dan may not think so lol or his neighbors lol From a fan of tools with lots of assistance from Siri #TIACREW 2 Quote Link to comment Share on other sites More sharing options...
kruton Posted April 9, 2016 Report Share Posted April 9, 2016 I say we surprise Dan too, just show up unannounced! We are the crew, surely he won't mind right? Sent from my SM-N900V using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tonylandin Posted April 9, 2016 Report Share Posted April 9, 2016 I say we surprise Dan too, just show up unannounced! We are the crew, surely he won't mind right? Sent from my SM-N900V using Tapatalk The big surprise is we show up at Eric's house. We would show up looking like the crew to extreme home makeover 2 Quote Link to comment Share on other sites More sharing options...
MikeInCtown Posted April 9, 2016 Author Report Share Posted April 9, 2016 Foiled for the last hour and finally probes to tenderness. Starting a couple hour rest now. Can hardly wait to cut into it. (the foil throws off the color and it really isn't black like it looks in the photo. LOL) 2016-04-09_03-48-12 by mikeinctown, on Flickr 1 Quote Link to comment Share on other sites More sharing options...
JimboS1ice Posted April 9, 2016 Report Share Posted April 9, 2016 The big surprise is we show up at Eric's house. We would show up looking like the crew to extreme home makeover I told Dan we should do a pig roast 2 Quote Link to comment Share on other sites More sharing options...
james10million Posted April 9, 2016 Report Share Posted April 9, 2016 Sounds like a TIA meet-up could be on the cards, give me plenty of notice, I'll have to book flights Sent from my 0PJA10 using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
ChrisK Posted April 9, 2016 Report Share Posted April 9, 2016 Mmmmmmmmmm..... 1 Quote Link to comment Share on other sites More sharing options...
MikeyB Posted April 9, 2016 Report Share Posted April 9, 2016 that looks good Quote Link to comment Share on other sites More sharing options...
MikeInCtown Posted April 10, 2016 Author Report Share Posted April 10, 2016 OK last pic. Rested for 3 hours then separated the flat and point. Made a couple slices. Turned out perfect. Not chewy and not at all dry and crumbly. The rub has some back end kick too. Must have just eaten an entire pound already. 2016-04-09_08-15-18 by mikeinctown, on Flickr 4 Quote Link to comment Share on other sites More sharing options...
kruton Posted April 10, 2016 Report Share Posted April 10, 2016 You bring the beer, and I will bring the hookers, and then we can have a real BBQ party [emoji14] Hookers? What kind of barbecues do you go to?! Sent from my SM-N900V using Tapatalk Quote Link to comment Share on other sites More sharing options...
KnarlyCarl Posted April 10, 2016 Report Share Posted April 10, 2016 Delicious! Sucks not being able to have wood fire there, I love living in the country and having a fire whenever I want. What's that smokin-it setup like? Is it gas fired and how's it work for you? Sent from my SCH-I535 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MikeInCtown Posted April 10, 2016 Author Report Share Posted April 10, 2016 1 hour ago, KnarlyCarl said: Delicious! Sucks not being able to have wood fire there, I love living in the country and having a fire whenever I want. What's that smokin-it setup like? Is it gas fired and how's it work for you? Sent from my SCH-I535 using Tapatalk I live in an apartment building so I can't have anything on my balcony with fire, like a grill. Well technically they also say you can't cook anywhere but the kitchen, but looking at the thing, it's just a small metal box. The smoker is electric and at the bottom is a sort of fire box. At the bottom of the box is an electric element like they use on the small water heaters. In fact it is the same one they use on the 5-10 gallon heaters. Just above that is a slide in metal box which holds the wood chunks. The element heats up and holds the smoker at temperature and when it does, the wood smolders. It doesn't ever catch on fire though because the airflow is controlled by a small hole in the bottom of the unit. At the top you get the smoke and steam. It is the same principal as a regular smoker except the charcoal or wood is replaced by an electric heating element. It works surprisingly well and imparts some really good flavor, which you wouldn't think as being capable by electric. The downside is that it really can only cook up to about 270* because of the thermostat on it. They do sell add on controllers, but I'm not spending that $300 right now. I'd really like to be able to cook at 300-325 on it, but the current temps will do. Just takes a whole lot longer. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.