PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
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!!!
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!!!