David Posted January 28, 2019 Share Posted January 28, 2019 Good afternoon, I know you guys have probably seem uncountable pictures of briskets and baby backs but would just like to share the cook I did over the weekend. I smoked the brisket on the Summit over Friday night in time for lunch on Saturday. I used Black Ops’ rub and smoked over Hickory and pear wood. I made the injection from beef stock and some of the rub and put a very small amount of xanthan gum in to increase viscosity slightly. To be honest the summit performed as would expect and ran at a steady 110 Degrees C. I was quite impressed that it continued at 110 after I had finished cooking for about 22 hours in total off about 8kg of charcoal. I also pulled the Smokenator out from storage and to be honest it performed very well under cold conditions. sorry there are no pictures of sliced product, I had a few beers by then and forgot. I made a side dish of BBQ beans in the fast, slow Pro which took about 12 hours on low setting. It’s a great receipt (Heston Blumenthal) and as soon as I get time I will post in the appropriate section. cheers 1 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 28, 2019 Share Posted January 28, 2019 Hi David, first off, we never get fed up of seeing pictures of BBQ! Good looking Brisket! Suprising how little charcoal you need for a low and slow cook. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 28, 2019 Share Posted January 28, 2019 22 hours, nice, could have put another pork butt on there after and frozen it after resting, then sous vide warm up anther day pull and bag., or indeed pass me another beer, I am full on ribs. Quote Link to comment Share on other sites More sharing options...
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