Got my hands on 2 bags of In-Zone’s new True ‘Cue hardwood lump charcoal. They have it at our local “Home Depot”.
The only place I saw that mentioned the BSK was on the back just under the directions
I happen to know that Ricky Bobby worked hard on this product, so I was real interested in trying it out. Not to mention I’d been ask if I’d mind bringing a brisket to a family get together on Sunday. I was running low on left over brisket anyway, so I really needed to do two.
I loaded up my BKCG with a good bit of “True ‘Cue”. I noticed a nice size distribution. Not to much small stuff. Most of the pieces were medium-ish and nothing super big. Felt a bit more dense/heavy than the Publix Greenwise I normally buy. Much of the lump was round limb shaped pieces. It was obvious it didn’t come from mill scrap wood like Cowboy (not knocking Cowboy, it has it’s place too).
I used starter sticks to get it going. It may have taken a little bit longer to start than the Pubix brand, but no trouble. I would simply chalk that up to it being denser.
Once the starter sticks were burned up I dialed 250* into the BBQGuru, tossed in my diffuser, CI grate, drip pan, upper grate and 2 8LBs briskets.
At 4-5 hours I moved the briskets into drip pans and placed them on separate grates. The cook went about 11 hours and they finished up looking like this.
I foiled both, tossed one directly into the refrigerator and the other in a hot cooler to take to the family get-together. I didn’t take any pics of the briskets sliced because I forgot with the 1st one and the other is still in the refrigerator.
Oh, back to the charcoal. Once the fire was out, I took a look and found I still had a fair amount of unburned lump and very little ash.
The lump did leave a mild smoky taste on the briskets that I liked. It reminded me of “Wicked Good” lump. A south American hard would blend that I like a lot.
So far I really like this lump R~B, Nice job! I will try some high temp sears and post the results.
Luck,
Boat
