1st Big Cook with Weber Briquettes - Brisket, Cheesy Corn, ABT's w/ LOTS of PICS...

[PBrug]

I took advantage of the $3.90/bag Weber Briquettes deal at HD, to the tune of 26 bags. I have used Kingsford Comp about 95% of the time in my Assassin 24, buying the double bags on sale at Costco. I've been happy with it and the price is right, but there have been times I thought I was picking up a slightly different "taste" on my food, especially when smoking chicken wings and turkey, and at times brisket. So trying the Weber brand was something I was looking forward to... Last weekend I did some wings for the Super Bowl, and I did not notice the same "taste" as I was getting from the Kingsford, which was a good thing. So today I did a Brisket, Cheesy Corn (for the first time) and ABT's, in the Assassin, and some Mac n Cheese in the oven...

I smoked a 16.37lb Costco Prime Packer. Trimmed 4.5lbs of fat, and a little 3oz meat flap from the Point. Smoked that lil piece of meat for a few hours unwrapped, and it was a great mid-cook treat... Smoked the brisket for about 6.5 hours at 255, then wrapped in BP and kicked up the temp to around 275. It probed tender at 203 - 204, after about another 2.5 hours wrapped. Used little Oak splits in the ash tray. Wrapped in foil and towel, then into a cooler for 2.5 hours. Overall I was happy with the results. Again, no hint of an off "taste" and the Weber briquettes burn very consistently. It was 16 degrees in the Assassin when I turned on the Smoke, and she ran steady without out any issues all day...

I'd say after 2 cooks, I prefer the Weber over the Kingsford Comp, especially at $3.90/bag. Hopefully the 26 bags lasts me until the next sale, as I can not see paying full price. I guess the Kingsford Comp will get used in the Kettles for now...

Here are some pics of the cook...

Picked this packer up about 2.5 weeks ago. Little past the Sell By Date, but no issues...

Untrimmed...

Trimmed...

Mountain of Trimmings...

Seasoned and ready to go...

After 6.5 hours... Ready to be wrapped in BP...

Done and letting her cool down a little before the cooler nap...

Proof it was only 16 degrees in the Assassin when I fired it up, lol...

Flat...

Point... It was so thick at the one part, and very good...

Cheesy Corn...

After an hour in the smoker...

Mac n Cheese made with Smoked Cheddar with Bacon I get at RD...

ABT's...

And lastly, a plate pic. Everything turned out great...

Thanks for looking!!!

 

[Stingerhook]

That is one fine looking plate!

 

[cowgirl]

Looks fantastic!

 

[pjtexas1]

Nice cook! I like both charcoals. Never had an off taste with kcomp. I only use it in my Red Box since it's very small in size.

Sent from my SM-G955U using Tapatalk

 

[mkf350]

Looking good!

 

[PBrug]

Nice cook! I like both charcoals. Never had an off taste with kcomp. I only use it in my Red Box since it's very small in size.

Sent from my SM-G955U using Tapatalk

Thanks!

Yeah, I don't know if it's the KComp, my taste buds or my mind, lol... Just seemed like I was picking something up on foods I don't season heavily. Never noticed it on Pulled Pork and Ribs, which I use more rubs than I do with Poultry and Beef.

 

[PBrug]

sorry double post...

 

[zippy12]

yep!

 

[Radrob]

Awesome cook and killer brisket!!!

I need that corn recipe, I haven't seen that before and its always nice to change up the sides.

 

[jermoQ]

You made a great meal! Very nice looking food! :thumb:

 

[ShadowDriver]

Wow! Big day for you today!

That's a mean plate of grub with some delicious results.

 

[PBrug]

Awesome cook and killer brisket!!!

I need that corn recipe, I haven't seen that before and its always nice to change up the sides.

Here's the recipe I used. I only did 20oz corn so adjusted everything to 2/3's what is listed except the Ham. Used 3oz of Ham. I also added a good pinch of salt and pepper as the recipe called for none. I threw it in the smoker for around a hour at about 275 instead of baking. Would make again. May try with some Pepper Jack next time for a lil heat to offset the sweetness of the corn...

Jack Stack Barbecue Cheesy Corn Bake

Ingredients

• 2 tablespoons butter or margarine
• 4 teaspoons all-purpose flour
• 1/8 teaspoon garlic powder
• 3/4 cup milk
• 6 ounces sharp Cheddar cheese, shredded
• 3 ounces cream cheese, cubed
• 3 (10 ounce) packages frozen whole kernel corn, thawed
• 3 ounces ham, diced

Instructions

1. In a large saucepan, melt butter or margarine.
2. Stir in flour and garlic powder.
3. Add milk all at once. Cook, stirring constantly, over low heat until melted.
4. Stir in both cheeses until melted.
5. Stir in corn and ham, then transfer mixture to a 2-quart casserole dish.
6. Bake at 350 degrees F for 45 minutes.

 

[Radrob]

Thanks for the recipe, I'm making it next cook and like you will probably make changes as I go.

 

[charrederhead]

great cook! :clap2:

 

[LordRiffenstein]

That plate looks delicious!

 

[IamMadMan]

Awesome cook.....

 

[Zevon668]

Great cook! Now I’m craving ABT’s!:tongue:

 

[PBrug]

One of the best parts of making a big ole packer brisket for your family of four... Eating brisket all week long...

Brisket Sandwich: Brisket, Mayo, BBQ Sauce, Gouda and some French's Crispy Fried Jalapenos on a toasted Sweet Hawaiian Bun, with a lil left over Cheesy Corn. Brisket, the gift that keeps on giving, lol...

 

[Happy Hapgood]

THAT's what this site is all about! Great informative post with Great pic's. Your cook looks perfect on all counts!

 

[BillN]

Wow! you did good... And then there were leftovers...:thumb: