Recieved a bag of Jans Rub in the post this morning (Thanks very much Patrick!).
Jumped straight in to the car and off to the butchers I went. Returned with a brisket weighing in at around 7lb.
Rubbed it all over with Jans Rub, wrapped it and put it into the fridge for an overnight rest. Will be applying a wet rub of Cider vinegar, Jans Rub and mustard tomorrow and putting it back in the fridge overnight.
Going to give it a long slow smoke on Wednesday. I reckon 225' for 10 hours with a further 3 wrapped and resting in foil.
A quick question, if I may? Would you smoke for the full 10 hours (or however long it takes)? I was thinking of smoking it for the full amount of time it takes and leaving the vent fully open.
Any advice is much appreciated.
Thanks
Barry :)
Barry,
Once the meat reaches 140F it stops accepting smoke. Anything after is wasted wood.
Excellent. Thanks for that 8)
Looking forward to sharing the pics.
Oh you gunna love that Jan's rub!
The smoke after 140 isn't exactly wasted, but the meat itself is not
taking on anymore smoke. But you are feeding smoke to the bark.
There is a recipe in the Recipe Section by Pachanga that he likes to
smoke his brisket for 4 to 6 hours in the begining and then start
applying smoke again in the final 2 hours or so to get smoke into
the bark of the brisket. If you have ever eaten Brisket that has been
smoked in a wood burning smoker, you are getting some sorta smoke
the whole time it is being cooked. In the Bradley, I add smoke at the end
to my Briskets, but I like smoke.
Keep in mind that the 140°F is the meat surface temperature, not the internal meat temperature.
I agree with CRG.
When I am standing around the campfire, I become smoke infused as do my clothes. Like standing around the campfire, smoke is going to drift around and end up on the surface of the bark as long as smoke is present; increasing the smoke flavor and the complexity of smoke flavor that reaches the palate.
The key question as far as I am concerned in the Bradley is not so much how long to generate smoke but what type of smoke is being used and how much smoke taste is preferred by your particular palate.
Mild woods like apple are very forgiving of time spent smoking; mesquite on the other hand (speaking specifically of the Bradley) can get strong quickly.
I use mostly apple (a very mild wood), some oak and hickory and just a few pucks of mesquite. I get a very nice smoke flavor but I am pouring the smoke to the brisket for 10 to 16 hours or more. I could get by with a heavier flavored wood and less smoke time but that thin cloud wafting in the air is part of the smoking experience with which I grew up. This is my personal preference and is not followed by most on the board. I use about the same amount of smoke on a 10 pound single or when smoking 40 to 50 pounds of brisket at a time. Keep in mind that apple is a mild wood and many would recommend it for pork, chicken or even fish. I arrived at this concoction over time by experimenting with different mixes and times. It was not a decision I took lightly.
I was born and raised in West Texas where mesquite was the wood of choice because it was readily available (all over the ground or still standing dead, aged and ready to go) and burned hot for long periods. A little mesquite can go a long way but a pickup load can be gathered in just a few minutes. An all day smoke was punctuated by shooting the occasional stray dove and adding it to the pit after stuffing it with a jalapeno. Shotguns, coon dogs and bird dogs were discussed. The best brand of pickup was argued and mesquite vs oak or hickory was the subject of much debate. As the smoke rose and beer flowed the arguments got louder; friends became not so friendly and the wives would come out of the kitchen to settle the argument by threatening to remove all alcohol from the premises (that quickly lowered voices). The debate continues to rage but mesquite is still the top wood in West and South Texas as is oak in the Hill Country and East Texas. ( I am sure it would have been reversed if oak and mesquite native growing regions had been different) I preface my following statements with this story to assure you that I bear no malice to mesquite and when I first got the Bradley, mesquite was the only wood I bought. I wanted to use mesquite because it was the top of woods as far as I was concerned. Mesquite was spiritual and using anything else would be sacrilege.
Stipulating to the above thoughts, I would still caution you on the use of all mesquite in the Bradley. I tried the Bradley mesquite and found it to be very strong, somewhat bitter and not at all what I was used to. Others on the board have made similar comments. You must remember that in stick burners, open pits and all manner of smoking methods using raw wood, the wood is normally burned to coals before smoking the meat and very little smoke is emitted compared to the actual burning of the wood. The chemical properties of the two types of smoke differ greatly. This lighter smoke is on the brisket for 12 hours or so because the coals are also the cooking heat. 12 hours is a typical time it takes to smoke a brisket in a stick burner.
I would suggest that for shorter smoke generating times to use oak and hickory and over time build up to more mesquite pucks until you achieve the desired flavor. I do believe that some mesquite adds to a more complex flavor and I always throw in a few pucks here and there to add flavor and pay homage to fond memories.
For me, I will continue to burn mild wood for longer periods out of tradition and for the complex taste achieved. I may be foolishly burning money but that is my preference.
Following is an excerpt from To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0
"As I conclude these thoughts, I realize, maybe as important, the whole process makes me feel like I am contributing to the tradition of barbeque. Tending the fire, smelling the smoke, judging the condition of the meat and mopping at just the right time is a deep need that started with the hunter tending his hard earned kill in a far off time under a starry sky. That ancient primal need is answered by a not so judicious use of time that becomes time well spent. It is the culmination of the hunt; where a suit and tie are unwelcome. The hunt may be a ten mile walk in grassy fields carrying a shotgun, a long successful stalk in the mountains, a stringer of fish or it may be the end of a long week at work. It is time shared with private thoughts, bird dogs, long laughs, a bottle of brew and true compadres."
Others may disagree but this is my experience and opinion. That's why they make chocolate and vanilla.
See you around the pit,
Pachanga
For the last 2 years the only rub that I use on my Briskets is Jan's Rub. I just apply the rub to the meat and don't use any base such as mustard or olive oil. Just sprinkler the rub on and rub it in and throw it in the smoker with internal temp of 225. I am a big fan of Hickory and use 3 to 4 hrs of Hickory smoke and then just let it go until the flat is fork tender.
That Jan's rub sure makes some good grub! Good luck with your Brisket.
Thanks for all your comments, folks :)
Think I will smoke for 7 hours and just use the oven for the last 3 or 4. I am gonna go mostly apple for the duration but will be putting 3 Mesquite pucks in there but spaced out by a couple of hours each.
Thanks again for the tips.
@ Pachanga,
I have read alot of your posts on this forum and found them very helpful and interesting.
A tip of the cap to you, good sir!
Thanks
ChubbyBadnews,
Thank you for the kind comments and for taking the time to read my posts.
If you are going to use the oven, consider that the oven will not provide the benefits of the moist heat in the Bradley unless other provisions are made. I leave my smokes naked in the Bradley 100% of the time unless I am using specialty methods such as barbeque braised techniques; i.e. beef cheeks for barbacoa.
The Bradley is an amazing smoker and will produce stick burner style brisket with a righteous bark all by itself.
Your call. Again, that's why they make chocolate and vanilla.
Good luck and slow smoking,
Pachanga
Hey Pachanga, do you think cooking a full load of briskets or mix of ribs / brisket produces better results than a solo brisket?
My brisket flat is always too dry for my scorecard!
Seems I can't get to fork tender before its dried out. Tough cut to get perfect...
Thanks!
Sent from my iPhone
STLstyle,
The short answer is it certainly doesn't hurt to have load.
Now for the long answer.
I grew up in oil country. That means a lot of heavy metal and welder availability. My first swing set was made from some slim hole drill pipe, It is still standing a half century later. Consequently, everyone had a homemade smoker in the backyard but mainly the design was fire in one end and a stack on the other. As a kid I hung around offsets and barrel smokers with lone briskets being the fare. I have had some fine briskets off of them. For the pachangas, a long offset was in order and a lot of meat was placed on it. Usually there was a high rack and a low rack with meat being moved around a lot. Again, some fine eats.
I first started paying attention to uprights when in college. I slipped into a little smoke joint several times a week and pestered the proprietor. He had an up right consisting of brick firebox below and a metal cabinet above. The cabinet had two massive doors that went from waist high to above a man's head. When those doors were opened with a full load of briskets, a cloud would emerge. At first I thought it was smoke but then figured out it was mainly moisture and vaporized fat drippings. As I have previously stated, barbeque is not smoked over wood being burned, it is cooked over the coals with a light smoke coming off of them for long periods of time with the coals being refreshed occasionally.
Now this was interesting to me. Where did this cloud come from. There wasn't any water in the smoker other than a bucket of mop which was mostly oil. The answer was it was coming from the brisket; that was the only source. I watched as the meat self basted; the lower briskets coming off for the early lunch crowd and the top ones being moved progressively downward for the late comers. The top briskets were dripping down onto the lower ones did not go unnoticed. This was a passive self mopping machine.
Now I am not saying the pit boss was lazy but he wasn't looking for any more work than necessary to feed the crowds with his brisket and sausage plates. He wasn't constantly moving briskets and flipping them. He let the pit do the work.
I have been partial to uprights (vertical) ever since.
The Bradley fits that bill for me now.
Loading the Bradley up does several things in my opinion; self-basting, forces low and slow and produces moisture laden with vaporized fat. Except for the bottom brisket, all briskets have a brisket heat shield protecting the flat from direct heat. Alternating the points further lowers the heat hitting the flat above.
Loading is a variable, but only one. And, as previously stated, I have had some fine loner brisket out of a barrel smoker and out of the Bradley. I wouldn't load the Bradley up just to get the benefits of loading unless it is in the normal course of business. That said, I think it is a waste of smoke to barbeque less than two briskets. They freeze well and heat up like they were just out of the pit.
Understand that a dry end of the flat is common; especially if packer cuts with thin flats are all that is available. Remember that this is not really a moisture problem as much as it is a fat problem. The moist mouth feel is provided by fat; not water.
A few thoughts and techniques that might improve your scorecard.
Start at the store. Look for thicker flats. I like a more compact 10 to 12 lb. pounder packer cut as opposed to a long thin one. They cook more evenly. Look for a decent fat cap in the flat area.
Bring the meat temp up before placing in the smoker by leaving it on the counter for a while. This will even out the internal temperature heat rise somewhat.
If you are consistently experiencing dryness through most of the flat as opposed to the first few slices of a thin tongue of the flat, pull the brisket sooner. The flat should still have some spring to it when pushed down with tongs. I am a fork tender at the tip of the flat smoker but the brisket talks to you in more than one way. Somewhere on this board, I have written about the interrogation of a brisket through torture.
Fork tender for me is when the fibers at the tip of the tongue of the flat first start to break apart easily when twisted with a fork. The flat should still have some spring in it. A probe should slip easily into the middle of the flat about 1/3 of the way towards the point. Pull it and FTC it. If you wait for fork tender further into the flat, that's over done. The rest of the flat will get to fork tender during the FTC resting period.
Smoke at a lower temp. Again, this will give the point a chance to catch up with the flat.
Replace the water bowl with a half size steam table aluminum pan. Fill with boiling water. Empty the oil out halfway through the smoke and continually monitor the water level. Refill with boiling water, never letting it go empty.
Raise the brisket up one rack or flip the rack which will be in-between the two rack positions. It is better to start out too high in the smoker than too low. I rarely use the lower rack for the brisket. The direct heat level in this position is too harsh.
Place a double foil heat shield on a rack under the flat of the brisket leaving the point to full heat. To keep the foil in place, you can place it between two racks. I would flip the rack so the foil is closer to the brisket. You could make this into a water bowl for the flat. Refill with cool water to micro manage the flat temp while the point is rising.
Mop the tongue, just the tongue, with a cool mop. That will slow the cooking time of that portion of the meat so the rest can catch up. Less fat will be rendered out of the flat. At he same time, mop the point with a hot mop.
Fat side down on a bottom brisket and don't trim any fat cap off of the flat.
Use a mustard slather.
Basically, think through the problem and adjust the variables.
If it is still dry, not to worry. When you slice the brisket, dribble a little melted butter or fat dripping from the brisket on the dry slices to add that fat back for a moist mouth feel.
Still not satisfied. Cut that couple of inches off and reserve it. Throw that in a food processor with the fattiest part of the point. Pulse a couple of times and you will have the best chopped brisket sandwich known to man. Again, you have added the fat back. I usually butter and toast a bun on a flat top or cast iron skillet while heating the chopped brisket on the same flat top. The fat rendering and blending with the meat is very apparent.
I am sure I left a lot of better advice out. There are a lot of accomplished smokers on this board that may chime in with their "secrets" that will help more than any technique my feeble brain may conjure up.
The main point is that the Bradley is capable of producing brisket equal to or better than any big iron pit with minimal effort (an important consideration for us lazy smokers). Don't be discouraged, just adjust the variables.
Good luck and slow smoking,
Pachanga
Ya'll are saying it well!
Pachanga - I had some great redfish experiences last year. - Firsts for me - Topwater reds, reds on crankbaits, topwater flounder, and crankbait specs. Fun stuff. Guide said no fly rods - but this year going back with a 8 wt and showing him how to maneuver the boat.
Great advise! Thanks again. I'll continue my quest to produce a worthy brisket. Hopefully there will be a quality money shot posted very soon...
Sent from my iPhone
Mr. Caneyscud, my friend,
Good to hear of your fishing escapades and long rod plans. I am looking over Lake Arlington this morning. There are two dozen white pelicans and a slew of gulls. Yes, you heard it right, Lake Arlington between Dallas and Fort Worth; a long way from the coast. They have been gliding in here for the winter for the past few years I have a notion to drop the boat today and throw amongst them when they start working the surface with the cormorants diving deep.
I always enjoy reading your witty retort in "To Mop or Not to Mop". I was referring to some of your posts and comments on posts last night. I cut and paste interesting Q thoughts into a Word file for review. I started to mention them in this thread but didn't know where they were located on the board.
Keep posting.
Keep fishing and tying.
Keep Qing.
Pursue the dream.
Tu' Compadre,
Pachanga
ChubbyBadnews,
Brisket and smoke they go together like ..... umm.....Sonny and Cher...... nope they are not together.......umm let's see... bread and butter.......or better yet ...... flyfishing and trout! The more the better in my book. But with that having been said, many don't like as much smoke as I do.
Layers is a good thang. Smoke doesn't stop but keeps layering, but at a much less noticable rate of taste increase. So whether to smoke for the entire time or not is not only a matter of taste, but also a matter of economics. Those pucks don't come free. And since after 4 or 5 hours of smoke there is usually a matter of diminishing returns, many do not smoke longer than that. If you do stop the pucks, I would keep the puck burner on though - for just that little bit more heat. A brisket belt brisket is usually cooked with coals - so not as much smoke as one would think.
Well I'll be darned! A brisket thread starts running and lo and behold who should appear but Caneyscud. Hasn't been around in forever but let a brisket discussion get started and BANG there he is! :)
Good to see you on here again Caney!
I am not about to put myself on the same level as Pachanga and Caneyscud when it comes to brisket cooking expertise because I have never lived in TX and I have no idea where my first swing set is nor what it was made of ;D (sorry Pachanga, just couldn't resist but I get what you're saying) but I have a couple things that I do to help with the moisture of a brisket. First, I trim the fat cap down pretty closely. Second, I inject the crap out of the brisket with beef stock. When you think it is injected enough, inject more. Third, into the smoker for however long you want to smoke it, 4 hours, 5 hours, 8 hours, whatever you think. When the IT of the brisket hits around 150 or so, here is where I veer off course. Remove the brisket from the smoker, wrap in foil and before closing the foil add about a half cup of beef stock. Close the package up and at this point you can either go back in the smoker or you can finish it off in the oven at 225. When the IT of the brisket hits 180-185, wrap the package in an additional layer of foil and FTC for a couple hours.
After the FTC period, open the package and pour off the liquid that will be in the package into a container. Don't throw it away! Defat it and when you slice your brisket, dip each slice into the container of brisket drippings. Save those drippings for when you make sandwiches(assuming there is any brisket left). Heat the drippings and pour on the warmed up brisket OR reheat your brisket in the drippings.
Use all of the standard safety practices for a Bradley, plenty of water in the bowl, preheat the smoke generator and tower, etc. Rub the brisket with your rub preference, yada yada yada.
Here is my version of a brisket with many thanks to my friends Ronbeaux, SouthernSmoked and Habs!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0577.jpg)
I hope this helps you.
Ky
Thats briskit beauty right there yes sir.
Its nice to see real pics of your smokes/bbq no matter what kind of smoker you have instead of a bunch of (http://i868.photobucket.com/albums/ab242/nepas1/icons/blah.gif)
Quote from: NePaSmoKer on March 06, 2013, 11:19:19 AM
Ky
Thats briskit beauty right there yes sir.
Its nice to see real pics of your smokes/bbq no matter what kind of smoker you have instead of a bunch of (http://i868.photobucket.com/albums/ab242/nepas1/icons/blah.gif)
Yeah what he said!
X3
Oh the deflation!
Just went out to fire up Bradley and the heat element is not heating up. The smoker element is working.
I think I might smoke it for a few hours and either finish it in the oven or maybe fire up the webber bbq and finish it in that.
Of course it had to rain today... Grrrrrrrrrr
Check the power jumper cable that runs from the generator to the tower to make sure it is firmly seated. If you have an extra cord that will fit the tower, trying plugging the tower directly into the outlet to see if the element heats up.
Checked all plugs were in properly but did not try a new power lead, will try that tomorrow. Thanks :)
I have fired up the Webber and am going to smoke it in that. Have actually never smoked in the bbq so quite looking forward to this.
Its going to be a long night. so I'm off to stock up on some beers.
But first, here are some pics
Beef brisket rubbed with Jans rub.
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130305_161004_zps0854787f.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130305_161116_zps44f4e765.jpg)
Left that in the fridge for 24 hours. After that I prepared a wet rub using cider vinegar, dijon mustard and more of Jans rub.
I then wrapped it in cling and put it back into the fridge for over 24 hours.
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130305_161143_zpsb85d6883.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130305_161558_zps5a5a1e50.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130305_162001_zpsabea435e.jpg)
Here goes :)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_164405_zpsf77153a7.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_164422_zpsb5ec9ea6.jpg)
Nothing like firing up the bbq when its lashing rain.
That's the fighting spirit!
Quote from: squirtthecat on March 07, 2013, 10:33:44 AM
That's the fighting spirit!
I totally agree. Kinda sad you got problems with smokers after
all the great info you got. But do admire the spirit you have and
the recognition of being properly hydrated while smoking meat.
Keep us posted!
That will be one good tasting bad boy when you finish - just don't post pics - we hate pics! :-) Said no one ever!
Erin go Bragh
First Bradley goes down now Photobucket.. Grrrr (no pics till photobucket is back up and running)
Okay.. 6 hours into the smoke on the Webber and I have to say the brisket is looking goooood. Not such a good bark, to be honest.
There is some but not as much as I was looking for. Saying that, I still have the guts of another 4 hours to go.
Now I will admit that after I had the webber stocked up, smoking and retaining an internal temp of 300'F I was tempted out to the local to catch a ball game and have a few tasty pints. I did call my dad about an hour and twenty mins later and he said it was still reading 300' which I was really happy with. However, when I got home, about another hour later, it was reading 200'F which I was not to happy about. Alas, It was my fault because I noticed that the coal/wood had burned a good bit down, I would say 75% had burned away.. serves me right for abandoning it to go to the pub.. anyway after tossing in a few more coals and splitting a few more logs and leaving the lid off till the flame had died down and.... we are back to a nice heat.
Anyway im assuming that the lack of consistant heat is the reason for the lack of a nice bark? That plus I have not been spraying or basting with anything which maybe was a mistake?
Like I said, I still have a god few hours to go so could be a different story by the time is finished.
Apologies for the lack of pic but Photobucket is acting up. As soon as its back online i'll get the pics up.
Now time for a nice glass of red and go out and sing to the brisket ;)
Also, from the piece I just pulled you can really notice the smoke ring on the meat. compared to the Bradley, which didn't really have any.
I wonder why that is? Must be something to do with the pucks?
Complicated, but suffice to say - No combustion - No smoke ring!
Erin go Bragh
Yes Scud.. Ireland forever.... That is until I get a pain in my arse with the 24/7 crappy weather and decide to go on holidays for a few weeks..lol
Photobucket back online :)
First couple of hours:
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_183805_zpsebb50ada.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_183828_zps18e7c0b5.jpg)
4 hours later and the heat has really fallen off:
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_221928_zpsbab6840d.jpg)
getting the heat back:
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_223030_zps18ea87db.jpg)
''Is it done yet''
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_223150_zpse1917083.jpg)
Back to 260'F
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_223435_zps8eb9ded7.jpg)
A sneaky pinch
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130307_231125_zpsea7e8806.jpg)
Another 3 or so hours I reckon
Ohhhhhhh....................(fainted at the sight of perfection)
Looking good!
I do hope you don't have to go to work in the morning...... ;)
No work tomorrow..YUUSSSSSS!!!!
Have to say it's been really nice getting to know my Webber bbq and what it can do via indirect heat.
All the grils are prettier after a few beers.
Quote from: ChubbyBadnews on March 07, 2013, 03:18:55 PM
Also, from the piece I just pulled you can really notice the smoke ring on the meat. compared to the Bradley, which didn't really have any.
I wonder why that is? Must be something to do with the pucks?
Why can't I get a smoke ring, while I'm smoking meat in the Bradley Smoker? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=779#post779)
lol @ CRG!
Think both myself and the brisket are pretty much done ;)
Internal temp of 195F
I really thought that the lack of a mopping the brisket that it would just dry out and burn so, I
was kinda of worried about the burnt bits tasting unpleasant but to my surprise it didn't have that nasty carbon taste at all. Even when I pinched at bit off that was pretty much all bark. That last sentence sounds a bit rude..lol
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130308_003633_zps4d6b9cd2.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130308_003707_zps12c6d882.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130308_003858_zpsa082f72b.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130308_004014_zpscbd01f2a.jpg)
Quote from: TedEbear on March 07, 2013, 05:26:23 PM
Quote from: ChubbyBadnews on March 07, 2013, 03:18:55 PM
Also, from the piece I just pulled you can really notice the smoke ring on the meat. compared to the Bradley, which didn't really have any.
I wonder why that is? Must be something to do with the pucks?
Why can't I get a smoke ring, while I'm smoking meat in the Bradley Smoker? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=779#post779)
Nice one fella :)
That is a fine looking smoke.
The bark usually doesn't come on strong till neat the end on my smokes; yours looks great and it sounds like the taste proves it up.
Yes, without awkward additions, a smoke ring is not to be seen in the Bradley, but that does not affect the taste.
Nice recovery but don't give up on the Bradley. When you get it fired up, you can take off to "catch a ball game and have a few tasty pints" without fear; just leave those good looking hounds in charge and preferably someone to make sure nothing crazy happens. Any smoker left unattended should be away from other combustibles anyway.
Looks like you are in for a tasty and well deserved barbeque.
My cowboy hat is off to you, Sir.
Good luck and slow smoking,
Pachanga
Am very happy with the results. Once again the advice and tips picked up from this forum made all the difference.
Defo won't be giving up on the Bradley. As much as I enjoyed smoking on the bbq, the ease of the DBS is great.
Although I have spent the day thinking of what to do next on the bbq :-\
Thanks for the help, folks :)
You can always cold smoke in the DBS, and finish on the Weber. That would be perfect method for chicken, or steaks, or pork chops..