Rural Lifestyle

Life in Rural America

Tag: Barbecue Pit

Getting the Barbecue Pit Ready for a Cookout

Barbecue pit on a trailer with a smoker

The other day a buddy called and asked if I wanted to bring my barbecue pit to a get-together he was planning. The event will span two days and have around 100 people in attendance.

It had been awhile since I had got to use the barbecue pit to cook for a bunch of people, so of course I said yes.

Decades ago my parents had a camp house that used butane. They eventually swapped the stove and hot water heat out for propane, so the 250 gallon butane tank was pulled out to a field. In the late 2000s I asked dad whatever happened to that butane tank. He told me it had been sitting in a field for the past 25 years. I went out to the field, waded through the chest high grass, found the tank, and brought it home.

Over the course of several months my son and I, and sometimes one of my nephews put the pit together. The flat bar and expanded metal were bought from a steel supply in Beaumont, Texas. The fire box and smoker were made from a 250 gallon air tank.

When my buddy needed someone with a barbecue pit, who do you think he called?

However, there are a few things I want to do to the pit before the cookout.

Cleaning the Cooking Grills

Smoked Briskets for Memorial Day

Smoker on wheels

Memorial day is next weekend, so lets talk about smoking / cooking briskets. Brisket is a tough cut of meat, but if you cook it on a low heat, and for several hours, the meat becomes tender, and the brisket turns into a great appetite pleaser. Briskets can usually be bought for about $20, and will feed maybe a dozen people depending on how big the brisket is.

Marinate the Briskets

I like to marinate my brisket for at least 12 hours before cooking. For the rub, I am currently using a liquid marinate out of the mexican food section called Goya Mojo criollo Marinade for chicken, pork and beef. While at the deer lease on opening weekend of 2010, a buddy of mine told me about Goya mojo, so I thought I would give it a try. Other ingredients of the rub are a cajun spice and steak seasoning.

The brisket is marinated overnight, put it on the smoker for about 4 – 5 hours, then wrap in foil with the fat layer up. I like to put the fat layer up so that the good meat is in the juice. This helps keep the brisket moist. A lot of people put the fat layer down, which makes the best cuts of meat dry out.

Kevin Felts © 2008 - 2018