food TheGreenChileMonster Fires Up The Weber Smokey Mountain

[Ashen]

I wonder if you go into PB if you can download your old photos still. I lost a few of my older ones off a storage drive that crapped out on me a couple years ago. I think the only digital copies are on PB . I will investigate and report back

 

[dragonsfire]

You can download the whole albums, their zipped, doing that now, makes it easier then having to use wget.

 

[MikeUSMC]

I wonder if you go into PB if you can download your old photos still.

Mine are hit or miss. Some, I keep getting that "you need to upgrade" pic, and others I can save back to my camera roll on my phone

I can't see any rhyme or reason behind which ones I'm still "allowed" to see :shrug:

 

[Thegreenchilemonster]

Rib shot from the other night. I can post landscapes again, thanks to the extreme membership.

 

[Thegreenchilemonster]

A prep pic of what is cooking tonight on the Weber.

 

[Thegreenchilemonster]

I started with this 15 lb. packer brisket last night. I trimmed it up, the usual way. I follow Franklin from Franklin's BBQ's trimming technique. Salt and pepper only for the rub. Apple wood and Royal Oak. I put it on the smoker at 1 AM, set my vents, and woke up to this. The brisket is already a bit past the stall, amd looking suuuuper good! I woke up at 5, just to check temps, and add a block of apple. Surprisingly the temp only dropped 20 degrees between 1AM and 9AM.

 

[t0mato]

Wow.

Franklin does brisket right. You gonna wrap it in butchers paper?

 

[Thegreenchilemonster]

Wow.

Franklin does brisket right. You gonna wrap it in butchers paper?

I'll pull it off the smoker and wrap it at 190-195 degrees. I'll then wrap a towel around it, and throw it in a cooler for a few hours, until our guests arrive.

 

[Thegreenchilemonster]

The brisket is now off the grill, and wrapped.

 

[t0mato]

How did you cook your potatoes on the wsm? I just threw a couple on my Weber for hell of it and thought about how great yours looked.

 

[Thegreenchilemonster]

The brisket was epic today. I didn't grab any plated pics, because we dug in, and crushed it as soon as I sliced it up. Here is a pic as I sliced it though.

 

[Thegreenchilemonster]

How did you cook your potatoes on the wsm? I just threw a couple on my Weber for hell of it and thought about how great yours looked.

I poke holes in them with a fork, rub on some EVOO, sprinkle them with salt, and wrap them in foil. I put them on the charcoal ring on the bottom of the kettle while smoking, or I add them in the perimeter of the grill while grilling. I rotate them every 10-15 minutes for even cooking.

 

[t0mato]

Thanks!

 

[MikeUSMC]

The brisket was epic today. Here is a pic as I sliced.

That's quite an understatement! That brisket looks fantastic!

Awesome job

 

[oldsalty]

Wow.

Franklin does brisket right. You gonna wrap it in butchers paper?

Love the butcher paper technique works amazing. Keeps bark nice and crispy.   And awesome looking brisket GCM !!

 

[The Hot Pepper]

Wow.

Franklin does brisket right. You gonna wrap it in butchers paper?

 
Butchers paper would break, technically they use this http://jesspryles.com/what-is-peach-paper-a-bbq-trend-explained/

 

[Thegreenchilemonster]

That's quite an understatement! That brisket looks fantastic!

Awesome job

Thanks man!

 

[Thegreenchilemonster]

Love the butcher paper technique works amazing. Keeps bark nice and crispy.   And awesome looking brisket GCM !!

Thanks oldsalty!

 

[Thegreenchilemonster]

Firing up the weber for a beer can chicken. Fresh lemon thyme and basil flowers from my garden sruffed in the can, a coating of EVOO, and a coating of S&P for the chicken. Apple wood and Royal Oak.

 

[Ashen]

loving that.. are you going to hit that chicken with some   salmuera  as it is cooking?  I have a bunch of chicken thighs I am about to drop on the grill and I am going to be test driving some Salmuera  on them as I have tons of fresh oregano and golden thyme at the moment.