Thread: Sausage and Smoke Cooking

Thanks for all the tips TC and Dave! I have done briskets before, but nothing on the level you guys do. For me it's usually a mid/late summer grand finale smoke after everybody's had enough ribs and pulled pork.

Right on!!! We are just doing our best to help you, and anyone else who reads this, make that one awesome brisket everyone goes crazy about.

The best part of a long rest is you can get it done the day before finishing early in the night and be fresh for the next day!

Great tips from some southern pit bosses!
No pre cook rubbing seems wrong somehow but I see the value of adding fresh rub during the tear down.
May just have to try simple.
Thanks gentlemen.

So I just put that bad boy on my Akorn kamado smoker, which I loaded up with Royal Oak and hickory chips:

I can usually get it to lock in for hours right around 225-250F. I decided to forgo the Worcestershire sauce, as I thought it might taste too strong. In homage to Texas (and taking at least some of TC and Dave's sage advice), I upped the kosher salt and black pepper ratio in the rub, but still kept the other ingredients in it. The lonely vigil begins. I may catch up on Netflix and doze a bit here and there. 14# packer brisket on at 6:05 pm.

I'll try to post a finished pic with smoke ring some time tomorrow. SHD out.

Upgraded to an Oklahoma Joe Highland about a month ago. Am loving it much better than my tiny toy I had bought off Kijiji. Although the tiny one was a great intro into grilling with a stick burner, it was tough to use. I did 3 spatchcocked chickens on the Joe to break it in, and they turned out fabulous. My Dad was impressed at how juicy they were, and Dad is hard to impress when it comes to bbq.

Getting it ready for some baby backs today. 3-2-1 method over oak, we’ll see how it goes. Already learned my first mistake with pork ribs. Should use spare ribs because they have more fat, and will render down to produce better, juicier ribs..... At least that’s what Aaron Franklin says.....

Here’s my first one I had bought.



New one...

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Nice looking side draft cooker ya got there Andrew!
Should raise your game nicely.

Nice smoker, Andrew-I was looking hard at the Oklahoma Joe and some other similar ones before I got the kamado.