200A and 202 reproduction
frames back
in stock.

Bob1774
Literally!  Stopped by the grocery store to pick up a few items early this morning, and couldn't resist to pick this full packer beef brisket up on sale!
Fired up the smoker, and had it on by 9 a.m. today.  Of course, will take 12 hours plus, but hopefully worth it.  Will post end results later...Now, to ice down some beer for the wait...
IMG_1762.jpg  IMG_1763.jpg  IMG_1764.jpg  IMG_1766.jpg
Bob
Quote
Whitegas Extraordinaire
That will be nice, nice when done. That regular price is Obscene! The sale price looks closer to where they cost normally here!
I frighten easily!

My current shade is Coleman!!

To me a lamp without a shade is creepy!

ICCC # 1865

Quote
Ridge Runner
Holy cow is right, that slab is yuge!!

— L.J.
Looking for 10/2015 & 1/2020 B-Day Lanterns
I love the smell of naphtha in the morning!
"Ain’t no need to watch where I’m goin’; just need to know where I’ve been" -Tow Mater

Quote
Dubblbubbl
Luckily we have a Costco in town.  Packers run about 40-60 bucks there depending on size. Nice deal on that one.  You should be eating sometime tomorrow at that temp, that’s not a knock, that’s just the way it’s done son.  We’re talking about a 12 hour cook with a 2 hour rest in the cooler and 14 hours would be tomorrow here in NC. 
Rob in NC
MilSpecOps Syndicate #1962
Coleman 275 Appreciation Syndicate #1962

Sometimes we are the windshield, Sometimes we are the bug...
Quote
Kansas John
What rub did you use, Bob?

edit to fix autocorrect.
John M. Lawrence, KS
ICCC #1431

Looking for a 214 kero and REI single burner anniversary stove as well as any Coleman born on date 10/77, 1/80
Quote
Bob1774
Yep, been there, done that.  Not my first rodeo on smokin'.  Thanks for the reminder these take time!  Decided it was worth the wait and already informed the missus we'll eat something early, then snack on something incredible much later tonight!  May sneak a few of the end cuts off, that arrive at optimum temps earlier before it goes in the faux cambro.  Have too much going on the rest of the week, so today was the day, and I didn't know I was smokin' until I saw the deal, otherwise I would have been up at 5 a.m.  May decide to bump up the temp once I do the "Texas Crutch," and wait for the final temp and resting time.
Bob
Quote
Bob1774
Kansas John wrote:
What rub did you use, Bob?

edit to fix autocorrect.


I really like a BBQ guy, "Meathead," and have his book.  Well worth it, just for the tips, fun explanations, no BS, and incredible photos.  He also has a website, Amazingribs.com.  I used his "Big Bad Meat Rub,"  you can find here:  https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe  I've liked everything he suggests, and his techniques are top notch.
Of course for every BBQ expert, there are five more who will correct them!  This guy is very direct in the science and techniques.  Owning his book is sort of like having the Coleman Book, not for everyone, but those who have an interest, you won't be disappointed!
Bob
Quote
JimL
Dang Bob.  With that kind of discount, do you need to make room in your freezer?

-Jim

Flammable liquids, open flame, what could go wrong?


I've missed you!  But I'm reloading.
Quote
Bob1774
JimL wrote:
Dang Bob.  With that kind of discount, do you need to make room in your freezer?


It was the only one sitting in the case, which drew my attention of "what the heck is that big slab?"  They usually have the flats and points cut up in corned beef size.  I did text my neighbor who smokes, and he was going to check out another local Kroger for one. 
Bob
Quote
Tigerfans2
Cheap price, wish I'd gotten that price before the 4th
Coleman Slant Saver #58
Coleman Quick Lite Crew #8
Coleman Blues 243's #16
Quote
Rhubarb
Great buy, Bob.  I picked up a pellet smoker and have had many great results and a few failures.  One being a small brisket flat that I thought might be done in 8 hours.  WRONG!  I hope to find a good deal on a packer and try again one day.  I too enjoy Meathead's recipes and website.
[SMALL-RISING-SUN-RHUBARB]  - Andy
Quote
Whitegas Extraordinaire
I haven’t priced full packers at Costco since last November, but this Prime 21# Packer  was regular priced for $3.49 pound.
I always avoided the Prime beef section cause I’m thrifty. I was pleasantly surprised to find this at this price.
I frighten easily!

My current shade is Coleman!!

To me a lamp without a shade is creepy!

ICCC # 1865

Quote
estiv
+2 on Meathead and AmazingRibs.com. Try Meathead's Mac N Cheese (aka Crack N Cheese) if you haven't already. The best side for any BBQ.
Steve Kowalski
Quote
Jayhawksr
Nice!  Low and slow. I’ve been thinking of doing a brisket — did the last one around the 4th. 
Richard (KC native and KU Alumni living in Maryland)
Rock Chalk, Jayhawk. Go KU!
Coleman 275 Appreciation Syndicate #1983.  Coleman Quick-lite Crew #36.
Mil Spec Syndicate #1983
Eagle Scout Class of '83
Quote
BSAGuy
Low and slow.  Gives me plenty of time to make it for when this cow slab comes off the grill perfectly done.
- Courtenay
Be Prepared
Quote
Bob1774
Great ending to a surprise menu for the day.  I goosed up the temp to about 250-260, knowing I got a late start.  The brisket hit 203 degrees after about 8 hours, using the Texas crutch, aka foil wrap when it started to stall at 150.  Went in the faux cambro, aka Coleman Xtreme cooler, and mellowed for 2-3 hours.  Decided to cut off a few of the end pieces for dinner, and put the rest back in the smoker to glide to a smooth finish.  
The knife in the photos is a 14" Victornox, for scale.  Man, that was a lot of meat!  I'll be passing out "to go," packages to the neighbors tomorrow.
All in all, still a great deal and cheaper than taking the missus out to dinner, and we'll have lots of leftovers in the freezer!
I used my SS pizza peel to lift the point off of the flat, which worked well shown the last photo.  Since the grains runs opposite, easy way to cut each against the grain to make the most tender cuts.  Enjoy!
IMG_1774.jpg  IMG_1776.jpg  IMG_1779.jpg  IMG_1781.jpg 
  
Bob
Quote
Dubblbubbl
That literally got my mouth watering.  Nice job.  Were you cooking over direct heat?
Rob in NC
MilSpecOps Syndicate #1962
Coleman 275 Appreciation Syndicate #1962

Sometimes we are the windshield, Sometimes we are the bug...
Quote
Bob1774
Dubblbubbl wrote:
That literally got my mouth watering.  Nice job.  Were you cooking over direct heat?


Indirect heat, on a Big Red Kamado egg style smoker.  I have a couple of Weber's I like to smoke on, but this brisket was too big at 14+ pounds to fit on half a Weber for indirect.
Bob
Quote
Dubblbubbl
This motivated me to do a butt that’s been in the beer fridge since Sunday.  We’ll see how it turns out.

cookin at 8:30am
Rob in NC
MilSpecOps Syndicate #1962
Coleman 275 Appreciation Syndicate #1962

Sometimes we are the windshield, Sometimes we are the bug...
Quote
Bob1774
Lookin good!  The brisket was a fun and rewarding challenge, but I do prefer a Boston Butt for smoked flavor.  Looks like you have an egg style smoker?
Bob
Quote
Dubblbubbl

BGE, it was a father’s day gift.

Update at 2:30: temp is 170 now plan to take it off at 195.  Saw this butcher paper thing for brisket, going to see what it does for pork.  Cooker is running around 240.



Rob in NC
MilSpecOps Syndicate #1962
Coleman 275 Appreciation Syndicate #1962

Sometimes we are the windshield, Sometimes we are the bug...
Quote
Dubblbubbl

Before I go on, I apologize for hijacking your thread Bob.  Hope other cooks will jump in with their efforts.  


here is the finished product.


 

Rob in NC
MilSpecOps Syndicate #1962
Coleman 275 Appreciation Syndicate #1962

Sometimes we are the windshield, Sometimes we are the bug...
Quote
Bob1774
No problem, hijack away!  Glad to see other's ideas and creations!  I too, saw that butcher paper is now considered for the Texas crutch more than foil and wanted to try it.  Your finished pork looks great!  Hope you love your BGE.  It seems anyone that has one, can't image grilling/smoking on anything else!  I purchased my Big Red, when they were on sale for $199, and do like it.  Always thought if I really got in to smoking, I'd get a BGE, but so far, happy with this one, as it is so portable, and easily stored when we're gone in the winter.
BTW, I now have enough vacuum sealed beef brisket in the freezer to last until 2021!  Put a couple of tablespoons of rendering and juices in each packet, and should be delicious later this fall.
Bob
Quote
Gasman64
Bob, that just looks TERRIFIC! Wish I lived closer.

Rob, that pork looks great, as well.

It seems I only get around to seeing these posts about roasts and steaks and such at 1 or 2 AM....mmmmmmmmmmmmmm.....
Steve
ICCC #1012
logoballistol logo 1a.png

Quote
estiv
OK, you've inspired me. "Before" pic of baby backs that just went on the pellet grill at 225 degrees. Too lazy to fire up the Weber or the PBC, plus I live in a fire prone area and avoid charcoal when it's windy and/or hot outside. Will post an "after" pic later if not too buzzed to do so.
Steve Kowalski
Quote
Bob1774
Maybe I should have entitled this thread, "smoke'm if you got'em!"

Keep them coming...who else?
Bob
Quote
estiv
I've got two hobbies: lanterns and smoking. So being able to post about smoking on this forum is a twofer.
Steve Kowalski
Quote
estiv
And here's the "after" pic. So good I ate 'em sans barbecue sauce.
Steve Kowalski
Quote
Dubblbubbl
Man you know they’re good if they don’t want any sauce on ‘em.  Nice ribs Steve.
Rob in NC
MilSpecOps Syndicate #1962
Coleman 275 Appreciation Syndicate #1962

Sometimes we are the windshield, Sometimes we are the bug...
Quote
Bob1774
Dubblbubbl wrote:
Man you know they’re good if they don’t want any sauce on ‘em.  Nice ribs Steve.


Those turned out great!  Might do some ribs or chicken wings this weekend.
+1 on the sans sauce.  I always have to beg guests to TRY it first, then add some sauce on the side to dip if wanted.  About 3/4 are amazed at how incredible slow smoked meat tastes, and forego the sauce altogether.  Then there are those that have to have everything drowned in sauce...but each to their own!
Bob
Quote


...
...
Welcome to the Coleman Collectors Forum, an international forum of Coleman enthusiast and collectors, as such people from all over the world come here to read about Coleman collecting, repair, and to meet and make friends. The pages contained here are intended for the use of amateur collectors and people interested in Coleman collecting, restoration and repair as a hobby. It goes without saying to refrain from political posts, personal attacks and inflammatory posts.

Please note, all postings are the personal opinions of the members posting, the owner, administrators and moderators of the forum do not warrant the accuracy of posted information or endorse the safety of such.