Popular Post Parsnip Totin Jack ★ Posted April 17, 2020 Popular Post Share #1 Posted April 17, 2020 Up early and lit the charcoal in the Weber. Drained the brisket and seasoned both sides with fresh ground pepper. One received a little ground chipotle. Added hickory chunks and I’m now smoking. Should be ready for lunch. 9 2 Link to comment Share on other sites More sharing options...
BR46 Posted April 17, 2020 Share #2 Posted April 17, 2020 You forgot to send me your address. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 17, 2020 Author Share #3 Posted April 17, 2020 1 minute ago, BR46 said: You forgot to send me your address. I’m in Northern VA, 8 -10 miles from DC. Get there and we’ll talk. 1 Link to comment Share on other sites More sharing options...
BR46 Posted April 17, 2020 Share #4 Posted April 17, 2020 In the motorhome it would be a 13 hour drive so if you invite Wilbur maybe he could swing by and pick me up and we could be there around 1. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 17, 2020 Author Share #5 Posted April 17, 2020 5 minutes ago, BR46 said: In the motorhome it would be a 13 hour drive so if you invite Wilbur maybe he could swing by and pick me up and we could be there around 1. Good, I’ve got beer. 1 Link to comment Share on other sites More sharing options...
Bikeguy Posted April 17, 2020 Share #6 Posted April 17, 2020 44 minutes ago, BR46 said: In the motorhome it would be a 13 hour drive Or you can use your "best vintage superbike" and race to VA . There is not that much traffic anymore. You should do just fine. 1 1 Link to comment Share on other sites More sharing options...
BR46 Posted April 17, 2020 Share #7 Posted April 17, 2020 5 minutes ago, Bikeguy said: Or you can use your "best vintage superbike" and race to VA . There is not that much traffic anymore. You should do just fine. If anyone wants me to stop and you up on the way we will take the sidecar. The only requirement is you have to hangout on lefthand turns. 1 1 Link to comment Share on other sites More sharing options...
groupw Posted April 17, 2020 Share #8 Posted April 17, 2020 26 minutes ago, BR46 said: If anyone wants me to stop and you up on the way we will take the sidecar. The only requirement is you have to hangout on lefthand turns. A "social distance" sidecar race! I had a visual on that! Link to comment Share on other sites More sharing options...
BR46 Posted April 17, 2020 Share #9 Posted April 17, 2020 5 minutes ago, groupw said: A "social distance" sidecar race! I had a visual on that! 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 17, 2020 Author Share #10 Posted April 17, 2020 After three hours. Wrapped in foil and will low and slow cook for another hour. 2 Link to comment Share on other sites More sharing options...
BR46 Posted April 17, 2020 Share #11 Posted April 17, 2020 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 17, 2020 Author Share #12 Posted April 17, 2020 Pastrami sandwich for lunch. That was good. That’s a do-over. Soaking the brisket overnight didn’t remove all the salt but it certainly cut down on it. 2 2 Link to comment Share on other sites More sharing options...
az_cyclist Posted April 17, 2020 Share #13 Posted April 17, 2020 looks great. I have loved the Weber charcoal grill for over 30 years. I have started some consulting since I retired, which has brought in some extra $$$. I am considering the Green Egg. Link to comment Share on other sites More sharing options...
ChrisL Posted April 17, 2020 Share #14 Posted April 17, 2020 11 minutes ago, az_cyclist said: looks great. I have loved the Weber charcoal grill for over 30 years. I have started some consulting since I retired, which has brought in some extra $$$. I am considering the Green Egg. My Weber kettle has some rust spots that may rust through in the next few years but it’s pushing 30 years too! I got it when I shared a condo with my sister in 1992/3. 1 Link to comment Share on other sites More sharing options...
Parr8hed Posted April 17, 2020 Share #15 Posted April 17, 2020 I have a smallish brisket that I am thawing as we speak! I have never cooked a small one like this. In the past it was always brine for 12-24 hours, smoke at 225 for 12 hours and then let rest in foil for 4 hours. Do you shoot for an internal temp? 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 17, 2020 Author Share #16 Posted April 17, 2020 39 minutes ago, az_cyclist said: looks great. I have loved the Weber charcoal grill for over 30 years. I have started some consulting since I retired, which has brought in some extra $$$. I am considering the Green Egg. I would love to get a big green egg, but we are currently renting. I plan to retire in four years and move to a forever home in the Shenandoah Valley or Blue Ridge Mountains further south. I’ll wait until then to get my egg. The Weber works well for everyone here. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 17, 2020 Author Share #17 Posted April 17, 2020 10 minutes ago, Parr8hed said: I have a smallish brisket that I am thawing as we speak! I have never cooked a small one like this. In the past it was always brine for 12-24 hours, smoke at 225 for 12 hours and then let rest in foil for 4 hours. Do you shoot for an internal temp? In the past I used an internal temp but I’ve done it so often I know when it’s done. I soaked the corned beef in water to extract some of the salt. I read that not doing that made the brisket too salty. If I was using a straight brisket I would brine or dry rub kosher salt overnight. I kept the vents almost closed to keep the heat low but found that I had to open them a little as the temp outside was in the 30’s; I needed a little hotter fire. Three hours was about done but I wanted to break down to collagen a little more so I wrapped them in foil and left them on the grill for another hour. Total time four hours. Weight was around 3-3.5 lbs each. Price was around $8 each. They were small but the meat came out perfectly. 1 Link to comment Share on other sites More sharing options...
az_cyclist Posted April 17, 2020 Share #18 Posted April 17, 2020 7 minutes ago, Parr8hed said: I have a smallish brisket that I am thawing as we speak! I have never cooked a small one like this. In the past it was always brine for 12-24 hours, smoke at 225 for 12 hours and then let rest in foil for 4 hours. Do you shoot for an internal temp? My friend (and neighbor) has cooked briskets for several years. He is pretty good at it, and has said it is an art. 1 Link to comment Share on other sites More sharing options...
Parr8hed Posted April 17, 2020 Share #19 Posted April 17, 2020 3 minutes ago, Old#7 said: In the past I used an internal temp but I’ve done it so often I know when it’s done. I soaked the corned beef in water to extract some of the salt. I read that not doing that made the brisket too salty. If I was using a straight brisket I would brine or dry rub kosher salt overnight. I kept the vents almost closed to keep the heat low but found that I had to open them a little as the temp outside was in the 30’s; I needed a little hotter fire. Three hours was about done but I wanted to break down to collagen a little more so I wrapped them in foil and left them on the grill for another hour. Total time four hours. Weight was around 3-3.5 lbs each. Price was around $8 each. They were small but the meat came out perfectly. I will prob do something similar. I am using a small electric smoker. Sure, they take some of the fun out of it but they are very easy to control and it's what I got. I am not sure of the weight, I will weigh it before. But I will brine it over night and prob end up smoking for about 5-6 hours at 200-225. Then maybe foil it and place it in a cooler for 4-5 hours. 1 Link to comment Share on other sites More sharing options...
Parr8hed Posted April 17, 2020 Share #20 Posted April 17, 2020 15 minutes ago, Old#7 said: I would love to get a big green egg, but we are currently renting. I plan to retire in four years and move to a forever home in the Shenandoah Valley or Blue Ridge Mountains further south. I’ll wait until then to get my egg. The Weber works well for everyone here. My buddy that camps with us a lot has a collection of smokers. A traeger style wood pellet feed that is pretty dope and has made the trips plenty of times. But this last time he camped he brought one of these and I fell in love. The one he had linked up by blue tooth to an app on your phone. He had a probe in the meat. He could look at his phone and see what temp the smoker was, what temp the meat was and could adjust the temp of the smoker from his phone. He could fit about 8 full racks of ribs in it. Multiple full briskets and/or butts. Complete hams or turkeys! It would hold 40 lbs of wood pellets. One of these days I will have one. Pit Boss smoker 1 Link to comment Share on other sites More sharing options...
Parr8hed Posted April 18, 2020 Share #21 Posted April 18, 2020 No coal is rolling, but I plugged in the electric smoker and the brisket is in there this morning. 1 1 Link to comment Share on other sites More sharing options...
BR46 Posted April 18, 2020 Share #22 Posted April 18, 2020 21 minutes ago, Parr8hed said: No coal is rolling, but I plugged in the electric smoker and the brisket is in there this morning. I can be there by 6pm if I leave now Link to comment Share on other sites More sharing options...
Ralphie ★ Posted April 18, 2020 Share #23 Posted April 18, 2020 Just now, BR46 said: I can be there by 6pm if I leave now That could be a good retaarment gig for you and the Mrs., visiting forumites across the country for lunch and dinner. You could take the motorhome or the motorsickle for variety. Link to comment Share on other sites More sharing options...
BR46 Posted April 18, 2020 Share #24 Posted April 18, 2020 5 minutes ago, RalphWaldoMooseworth said: That could be a good retaarment gig for you and the Mrs., visiting forumites across the country for lunch and dinner. You could take the motorhome or the motorsickle for variety. We were talking about doing some racing in California and Canada next year and making stops along the way to visit different areas along the way. When we are traveling home from the races we like to stop in different areas and do some mountain bike or hiking. It would be fun to see some of the people from this site. Wo46 was talking about retiring this summer but with what's going on in the country that might be put on hold Link to comment Share on other sites More sharing options...
Rattlecan ★ Posted April 18, 2020 Share #25 Posted April 18, 2020 11 minutes ago, BR46 said: We were talking about doing some racing in California and Canada Where in Canada? Link to comment Share on other sites More sharing options...
BR46 Posted April 18, 2020 Share #26 Posted April 18, 2020 21 minutes ago, Rattlecan said: Where in Canada? Here We were toying with the idea this summer but with some of the races rescheduled it's not going to work. Link to comment Share on other sites More sharing options...
Rattlecan ★ Posted April 18, 2020 Share #27 Posted April 18, 2020 50 minutes ago, BR46 said: Here We were toying with the idea this summer but with some of the races rescheduled it's not going to work. I thought that might be it. About an hour and a half from my place. 1 Link to comment Share on other sites More sharing options...
BR46 Posted April 18, 2020 Share #28 Posted April 18, 2020 5 minutes ago, Rattlecan said: I thought that might be it. About an hour and a half from my place. We will let you know if we ever get there for a race 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 18, 2020 Author Share #29 Posted April 18, 2020 2 hours ago, BR46 said: do some mountain bike or hiking. It would be fun to see some of the people from this site. There are places to ride near here and the AT is practically in our backyard. 1 Link to comment Share on other sites More sharing options...
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