Ayy lmao ck my mate left his smoker at my house today so Im gonna cook up some beef brisket. Never smoked solo, never done brisket at all. Follow along and laugh when I fuck up.
Pic 1: brisket brining this morning
>mfw it turns out to be an electric smoker and OP sets it on fire
Fuck cleaning this bitch i already steel wooled the girls
Yep straya is me also duly noted hope this size is a little better doing all thjis shit off my phone
Brined 2 hours and hes ready now just getting the coals hot. Secret spice rub patent pending do not steal
Both post brine, need to rub this one doen still. I like to rub em real well
Well despite forgetting to put the log and woodchips in for smoke at first, we have ignition! Temp reading 150c (300f) but because theres usually an extra chamber and thus the thermo is normally further away from it I think this is probably normal for now.
Pit hand taking off the washing, lest we have smokey sheets (yum)
Hope the neighbours send the ranger around like yesterday
Now we wait an hour and a half, wrap and then jerk off for 6 more hours.
Pic: Yours truly, back when I was still a pit hand (yesterday)
Remember to actually wrap once you've given it a good check over, not just on the hour and a half by default. Brisket can take a lot of smoke, breh.
it's a fireplace log, they are not meant for cooking food..
>Ekoflame Firelogs are made combining wood residues and vegetable wax. There are no other additives!
Wood Residues are collected from furniture manufactures and other wood value adding industries and vegetable wax is a residue formed when processing vegetable oil. The two elements are mixed and extruded to form a Firelog. The Ekoflame Firelog burns in a similar way to a candle and will burn for between 2-3 hours depending on the conditions (External burning or inside a slow combustion heater). More oxygen will cause a faster burn.
55cm, that's about 22.5" right? It's not really deep enough for smoking from what I've used, the meat ends up being too close to the coals themselves to smoke.
It's probably something similar to this in size
ya, that's really close in size. Looks up "snake method" for kettle grill smoking. Works perfect. pic related one of my briskets
no, same time. snake method keeps it right at about 225F-250F. Usually for a whole brisket it takes me about 13-14hrs. Internal temperature is a far better indicator. Take the brisket to about 200F and it's great
We are very new to this kind of BBQ m8, and fuck-ups like the OP's is only to be expected at this early stage.
Australians have long loved the BBQ, but to us this meant a gas hotplate, not proper charcoal or smoking.
We are just starting out on proper BBQ and smoking.
From the pics it also appears OP and his brother have some congenital retardation.
Well ye doubting thomases, it actually came out pretty well! Put in at 11am came out 630 pm. Top half was a little dry, bottom was beautiful and rendered and juicy
Nah hes probably shitposting in this thread already
Now my smokey misadventure is complete, anyone got any bbq horror stories to share? We can gather around the warming flames of an eko log ;)
Ps happy straya day cunts
Tasted like a brisket. Beefy. Rich. Smokey. Hint of Furniture. Topside was a little dry. Not sure what to do with leftovers besides reheating in swanky steam oven for optimal moisture conservation.
Qt brother has gone out punting and punting hard for straya day