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Matthew L. Martin
 
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ken ullman wrote:
> I have found Royal Oak Charcoal but they are briquettes. Is this better
> than Kingsford brand of briquettes. I am having a hard time locating lump
> charcoal here in Houston, TX.
>
> Anyone who can direct me to a local supplier would be greatly appreciated.
> Buying On-line gets expensive especially the cost for shipping.
>
> When I am using briquettes, I let about 80% of the briquettes turn grey in
> the chimney before dumping them into the smoker. Then I let it sit there
> with the covers close, except the chimney stack, until the unit heats up to
> the desire temperature.
>
> My bbq-ing has improved thanks to all of you. I would like to continue to
> improve. The taste still needs some improvement, but I am getting a nice
> smoke ring and an OK bark on my brisket. The temperature I am for is around
> 250-275F . I smoke a 10# brisket for about 8 hours, 4 hours uncovered then I
> wrap it up in aluminum foil then cook it for another 4 until the internal
> temp reaches 180F.


I've never used foil while cooking bbq. When I do a brisket, I cook at
275+/-25 for as long as it takes for a fork to turn easily after being
stuck in the meat.

What are you using for wood and rubs?

Matthew