Spring Break '16

Last night, I prepped the 13 pound brisket and 3 split chicken breasts with a basic rub of salt, pepper and cayenne. I also made the mac and cheese (with jalapenos and without) and bourbon bbq sauce. I soaked some uncooked sausage in beer overnight as well. The fire started at 6:00 AM and the brisket came on at 6:45 AM. The internal temp stayed a little above 160 until I put the chicken on @ 11:00AM. A couple hours later, I wrapped the brisket in foil, covered the chicken and put on the mac and cheese and sausage. I took the brisket off at 4:00 and left the lid open for everything else to stop cooking for an hour. My new bluetooth thermometer worked perfectly and really help me regulate the fire's temperature. It showed in the brisket's tenderness.

End of the Summer

Three racks of ribs (8.5 lbs.) were put on the smoker at 10:30. they had a basic rib rub with salt and pepper. Five split chickens halves with a fajita, salt and pepper rub were put on the grill at noon and the rack closet to the firebox was swapped with the one farthest from the box. At 2:00, the chicken got sprayed with some apple juice, sausage were placed on the grill and the ribs were wrapped in foil with some squeeze butter, brown sugar and more rib rub. The smoked mac and cheese got on the smoker at 4:00 while the wings were grilled. everything came off at 5PM.

Father's Day

The night before I soaked a 12 lb turkey in a brine consisting of a gallon of water, cup of salt, cup of sugar, some sage and thyme, a sliced onion, and some peppercorns and bay leaves in a turkey roaster bag. I put a 12 lb brisket with a rub of fajita seasoning, garlic salt and salt from the night before on the smoker at 7AM. Two racks (3.5 lbs each) of ribs with a basic rib rub and garlic salt from the night before were placed on the grill at 9AM. The turkey was placed on an hours later under the grate because it was too tall. At noon, I place the chicken (6 halves)rubbed with the brisket seasoning and garlic salt. At 2 PM, I placed a bunch of sausage on the grill and wrapped the ribs in foil after coating them with butter, brown sugar and rib rub. I also wrapped the brisket at that time. Every once in a while, I would spray the turkey and chicken with apple juice. I took the brisket off at 4 PM and everything else came off @ 5 PM.

Father's Day

I decided to work extra hard and smoke for Father's Day. I got the brisket on @ 7AM. It was 9 lbs and rubbed with a Fajita Seasoning and salt. I put the 4 lbs of ribs on @ 10AM with a basic rib rub and brown sugar along with a link of sausage. I put 2 chicken fryers on as an experiment: one had the fajita rub while the other had the rib rub with brown sugar. After two hours I took the sausage and fryers. The brown sugar one was great. Two hours is the perfect length for fryers and sausage. While taking lunch off, I put some flank steak jerky on the top rack and 9 split chicken breasts wrapped in foil on. The jerky marinated overnight in a Teriaki mixture and the chicken only had the fajita rub on it. The plan was to take the jerky and chicken off after 4 hours, but I could get my heat up. I could barely get it to 250, but it wouldn't stay. I normally use one 18 lb bag of charcoal but used two. I'm not sure what my problem was. It was frustrating. Because the heat was low, I didn't want to lose more by removing the jerky and chicken, AND I was nervous that it would not be done. I learned my lesson, the jerky was charred and chicken was on the dry side when I took it off @ 5:30 with the brisket. The brisket was even overdone. I tried branding it but was unsuccessful because of the charred exterior. Next time the jerky and chicken only stays on for 4 hours. The ribs came off an hour later which were a little over done as well. I'm not sure what went wrong with the heat. Was my thermometer in the wrong place or reading incorrectly? Why was the meat over cooked yet I didn't have the heat up? I think something has to do with my air flow through my firebox. The brisket was okay along with the chicken and ribs. The chopped bbq was the best I ever made. The smoked chicken salad was excellent the next day as well.

Ribs

The coals got going @ 8:30, and I threw a 9 lb fajita seasoning & salt rubbed brisket on 30 minutes later. Some store brand sausage were on for about 2.5 hours and were a great lunch. Sausage is super easy. Six split chickens and the ribs were added @ 1:00 wrapped in foil. I rubbed the chickens with the same rub as the brisket but used a basic rub seasoning for the 3.5 lbs of ribs. Since this is my first time for ribs, I decided to go easy and get the butcher trimmed beef ribs. I also made some jerky that is basically two flanks steaks cut into strips and marinated over night in a Teriyaki concoction. They were placed also @ 1:00 on the top shelf that was covered with foil. I removed the foil from the ribs after an hour and the chicken after 3 hours. The jerky was great at 5:00 although those closest to the firebox were much drier but still good. I took the chicken off after 5 hours. I totally forgot to mop the ribs so when I took the brisket off @ 7:00 (10 hours) and rested them on the cooler, the ribs got a quick coat of sauce and stayed on until 8:00 (7 hours). I was able to keep the temperature above 250 and am happy to say that it was closer to 275 most of the time. Everything turned out great. I've learned that meat further from the fire box cooks at a much lower temperature so I'll continue cooking the chicken on the far side of the grill. The next day I took a bunch of the chicken and made smoked chicken salad. It was fantastic.

Take Two

I started the coals @ 8:00 AM and threw the 11.5 lb brisket on an hour later. I put some uncooked sausage and chicken on @ 10:00 and used the HEB fajita seasoning and salt on both the brisket and chicken. I marinated a one pound flank steak cut in strips in a homemade Teriyaki marinade over night and draped the strips through the grates @ 11:00. The sausage was great @ 12:30 for lunch. I used a wireless thermometer and think the factory gauge is about 25 degrees cooler than what it reads. My problem with the lack of heat last time was that the grate the coals rest on in the firebox was upside down. I kept the heat about 200-215 degrees. The jerky came off after 6 hours and the chicken 8. Both were a little dry and should be taken off sooner. The brisket came off @ 8:00 (11 hours). It was still tough so next time I'll try running it @ 250 degrees.

First Smoke

I started the coals @ 6AM Sunday morning and put the brisket on @ 7AM. I used basic fajita seasoning and salt as my rub. At 9AM I put three chicken breasts with the same rub on along with three precooked sausages. I pulled the sausage off at noon and eat them. They were great and easy to cook. I never could get the grill hot enough. I continually added coals but the temp never seemed to rise above 160 based on the factory thermometer which could have been incorrect. I have some ideas from a smoker bulletin board that I will try next time for more heat. I did learn to keep the chimney wide open which I did after hour 2 but it only helped a little. I took the chicken off @ 6PM and let it rest. I pulled all the meat off the bone, and it was moist but, I'll take it out sooner next time to get it moister. After 12 hours @ 150 most of the time, I took the brisket off and let it rest in a foil/towel wrap in a cooler for an hour. The point was great and made some nice chopped BBQ with my homemade sauce. The flat was tough and very sinewy so next time the smoker needs to be hotter. We were able to eat it and have it for a few lunches and meals though.