Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Jeff on March 30, 2015, 09:10:56 AM

Title: First cook on the SS Burgundy Bullet
Post by: Jeff on March 30, 2015, 09:10:56 AM
So finally got around breaking this smoker in a couple weeks ago.  I started with a 5.5 lb brisket flat, and a couple slabs of back ribs the neighbor wanted me to make.  Both the brisket and ribs sat overnight with rubs on them.  After trimming the fat cap on the brisket, it came to just under 5 lbs.  I couldn't believe it, but this brisket was on the smoker from 9am till 730pm.  It stalled twice at 154, and 172.  Each time for about 1.5 hours.

Here is the flat seasoned up and waiting for the smoker to get up to temp.

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1397_zpsl1tekhrz.jpg)

Getting started with about 6-8 pre-lit briquettes.

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1391_zpsyf0sd4yl.jpg)

Loaded up the ring in anticipation of a long cook.

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1392_zpseucm3zzg.jpg)

Was a chilly...but nice sunny day.  Let a few of the other Webers out to play.

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1405_zpsnqjnddxu.jpg)

Brisket placed on the top rack.  Placed a tray of veggies and stuff underneath.  My neighbor also asked me to put a bowl of kosher salt inside to absorb some smoke throughout the cook.  Never heard of this, but he said the salt gets a nice smokey taste and goes nicely as a seasoning on lots of other foods.

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1410_zpsbpbzk0fb.jpg)

Smokin' away!

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1409_zpsjcwyml0v.jpg)

Brisket coming along slowly, time to add the ribs.

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1412_zpsipwgx0rm.jpg)

Little later in the day...the brisket finally hit about 190 and was since foiled.  Ribs are about done and getting sauced up.

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1415_zpss1qxwydb.jpg)

Brisket was pulled at about 201 internal temp, and let to rest in the foil for another 1.5 hours.  Here is it after resting for that time.

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1421_zpsttojc5nr.jpg) 

The finished product!  The brisket was very tender and had lots of flavor.  Used some of the juices from the veggie tray underneath, and poured it over the slices of meat.   The ribs turned out great too and my neighbor had a super dinner.
I must admit I was a little surprised how long a 5lb cut of brisket could take to make (9am-730pm on the smoker).   My temp on the smoker stayed between 225-255 to whole time.  The new smoker was a success, seemed to be efficient and easy to maintain stable temps.  Went through about 17lbs of Kingsford. 

(http://i442.photobucket.com/albums/qq142/A_Tame76/Red%20Smoker%20-%20brisket%20and%20ribs/DSCF1423_zpsjrintv3k.jpg)



Title: Re: First cook on the SS Burgundy Bullet
Post by: Troy on March 30, 2015, 09:24:44 AM
Nice looking cook!

What kind of wood did you use?
Title: Re: First cook on the SS Burgundy Bullet
Post by: Jeff on March 30, 2015, 09:38:41 AM
Quote from: Troy on March 30, 2015, 09:24:44 AM
Nice looking cook!

What kind of wood did you use?

Well...since there was pork on there, I did have some cherry and apple, and one chunk of pear.  I also had a chunk of mesquite and oak.
Title: Re: First cook on the SS Burgundy Bullet
Post by: austin87 on March 30, 2015, 09:39:45 AM
That's quite the picture with the big stacker on top of the SS performer table!
Title: Re: First cook on the SS Burgundy Bullet
Post by: BBcue-Z on March 30, 2015, 09:52:19 AM
What a nice smoker and an awesome feast!!
I hope will see it in action again soon :)
Title: Re: First cook on the SS Burgundy Bullet
Post by: 1buckie on March 30, 2015, 11:23:44 AM
"I must admit I was a little surprised how long a 5lb cut of brisket could take to make (9am-730pm on the smoker).  "

Has more to do with the thickness rather than the overall weight....

Looks bang up good, however !!!

Killer "Customized" cookup !!!!
Title: Re: First cook on the SS Burgundy Bullet
Post by: Jeff on March 30, 2015, 11:50:18 AM
Quote from: 1buckie on March 30, 2015, 11:23:44 AM
"I must admit I was a little surprised how long a 5lb cut of brisket could take to make (9am-730pm on the smoker).  "

Has more to do with the thickness rather than the overall weight....

Looks bang up good, however !!!

Killer "Customized" cookup !!!!

Thanks! Was hoping you'd chime in about that cook time!
Title: Re: First cook on the SS Burgundy Bullet
Post by: 1buckie on March 30, 2015, 12:06:46 PM
Quote from: Jeff on March 30, 2015, 11:50:18 AM
Quote from: 1buckie on March 30, 2015, 11:23:44 AM
"I must admit I was a little surprised how long a 5lb cut of brisket could take to make (9am-730pm on the smoker).  "

Has more to do with the thickness rather than the overall weight....

Looks bang up good, however !!!

Killer "Customized" cookup !!!!

Thanks! Was hoping you'd chime in about that cook time!

Yeah, it still needs to heat to the center, then stay at a certain heat to render for "X" amount of time & that one looked nice & thick, so that's about right..... ;D
Title: Re: First cook on the SS Burgundy Bullet
Post by: WNC on March 30, 2015, 12:27:14 PM
Looks great!
But...umm...how did you get a burgundy WSM lid/middle section!?
Title: Re: First cook on the SS Burgundy Bullet
Post by: Jeff on March 30, 2015, 12:45:09 PM
Quote from: WNC on March 30, 2015, 12:27:14 PM
Looks great!
But...umm...how did you get a burgundy WSM lid/middle section!?

Some things I have to take with me to my grave!  This would be one of them! :)
Title: Re: First cook on the SS Burgundy Bullet
Post by: Craig on March 30, 2015, 04:44:15 PM
That looks fantastic! The brisket, the ribs, the burgundy bullet... Love it!
Title: Re: First cook on the SS Burgundy Bullet
Post by: northwestkettle on April 27, 2015, 04:56:48 PM
food looks great, that is a sweet looking seville you got there looks super clean
Title: Re: First cook on the SS Burgundy Bullet
Post by: SixZeroFour on April 27, 2015, 05:01:08 PM
What a cool setup, and the brisket looks excellent. Nice job!

Edit: just catching dates now... How did I miss this?!?  :o
Title: Re: First cook on the SS Burgundy Bullet
Post by: Grill_Jitsu on April 28, 2015, 04:17:07 AM
That's a terrifying setup for us short guys!  :o
Title: Re: First cook on the SS Burgundy Bullet
Post by: MrHoss on April 28, 2015, 04:20:50 AM
Very good looking cook Jeff...the ribs look amazing...and even nicer cooker.
Title: Re: First cook on the SS Burgundy Bullet
Post by: 1911Ron on April 28, 2015, 07:50:50 AM
That is a cool setup and the brisket and ribs look great!
Title: Re: First cook on the SS Burgundy Bullet
Post by: indy82z on April 28, 2015, 07:54:29 AM
That really looks good.....it is REALLY making me hungry!!