Over Charcos Coconut Shell briqs.
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2444.jpg)
started @ 1/3 chimney of Charcos and once the ashed over @15 minutes I dumped them into my hillbilly vortex
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2443.jpg)
Laid a single Grill Grate on it and let it heat
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2445.jpg)
Soaked in Gold Buckle Brisket marinade for 20 minutes and seasoned with Oakridge BBQ Carne Crosta rub.
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2446.jpg)
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2447.jpg)
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2448.jpg)
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2449.jpg)
Pulled them at 134*, wife wanted hers a little less bloody, so it killed me to serve hers at 140* -it made her happy!
I will survive
Brian
Quote from: swamprb on April 04, 2016, 06:56:11 PM... I dumped them into my hillbilly vortex ...
Seems like you could have just left them in the chimney?
You're also one step away from cooking straight on the charcoal! ;D
I know it's all about personal preference but surely a delicious beef fillet doesn't need a rub, does it?
Don't get me wrong, they look absolutely gorgeous and expertly cooked, but have you ever just tried it with just salt and pepper, Brian?