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-   -   One brisket - 2 smokers? (http://www.bbq-brethren.com/forum/showthread.php?t=150304)

BBQ Bandit 12-27-2012 10:02 AM

One brisket - 2 smokers?
 
Been thinking about this for a while... here's the plan for tonight.

Objective - use the best features from both smokers on one cut of meat.
[low and slow/trimmed packer/injection]

Klose BYC - first 4 hours running white oak/apple (7pm - 11pm)
Changeover to the 22" WSM for the remaining time.



Hey - I needed something to do tonight... so will be feeding splits and getting some sleep :bow:.

I like Bigbutts 12-27-2012 10:07 AM

Bob I have FULL FAITH AND CREDIT if YOU do it......it will be perfect.....pics please !!!

Fire_Mgmt 12-27-2012 12:51 PM

Best of both worlds for sure! Good luck and let us know the results.

BBQ Bandit 12-27-2012 01:17 PM

The prepwork begins
 
The injection...
http://www.bbq-brethren.com/forum/pi...pictureid=6794



By no means am I a wiz with a knife. If I can walk away without bleeding... its a good thing. :shock::shock:

This is before the hacking...
http://www.bbq-brethren.com/forum/pi...pictureid=6795

Then the hard fat started to fly...
http://www.bbq-brethren.com/forum/pi...pictureid=6796

http://www.bbq-brethren.com/forum/pi...pictureid=6797

http://www.bbq-brethren.com/forum/pi...pictureid=6798

http://www.bbq-brethren.com/forum/pi...pictureid=6799



... leaves the remaining sacrifice.
http://www.bbq-brethren.com/forum/pi...pictureid=6800


Both the trimmed brisket and the reduced injection are back in the fridge until 6:00 tonight.

BBQ Bandit 12-27-2012 06:22 PM

Neat aluminum tray tip...

Remember those aluminum trays with the built-in reinforced handles intended for turkeys and roasts??

http://www.bbq-brethren.com/forum/pi...pictureid=6801

It just happens to be just the right size for the raised inserts for the hotel trays. (Not to sit on the bottom of the tray, but on top of the aluminum tray itself.)

http://www.bbq-brethren.com/forum/pi...pictureid=6802

That's how the brisket will lay on the vertical portion of the Klose with a built-in drip tray. Why? Because the vertical section wasn't deep enough to accommodate the hotel tray itself. :thumb:

The brisket has been on the pit as of 7:00 pm. est.

---k--- 12-27-2012 08:07 PM

Sounds like a plan. But I think you need a control brisket on both of the pits to compare. :razz:

Sent from my DROID2 GLOBAL using Tapatalk 2

BBQ Bandit 12-27-2012 08:19 PM

Quote:

Originally Posted by ---k--- (Post 2308817)
Sounds like a plan. But I think you need a control brisket on both of the pits to compare. :razz:

Sent from my DROID2 GLOBAL using Tapatalk 2

Truthfully - have been running brisket off the WSM since the summer.
Thought it was time to incorporate the Klose without burning sticks all night.

MilitantSquatter 12-27-2012 08:22 PM

I think it's a great idea

Boshizzle 12-27-2012 08:24 PM

Sounds like an epic cook! I've cooked butts in my Jambo and moved them to my Keg to make room for other meats after foiling the butts and got good results.

Looking forward to the results!

HB-BBQ 12-27-2012 09:08 PM

It sounds good to me...just as if you were transfering it into an oven but instead you gain some extra flavor from additional smoke :thumb:

BBQ Bandit 12-27-2012 10:20 PM

At the 4 hour mark...
 
Change over to the WSM...

http://www.bbq-brethren.com/forum/pi...pictureid=6805

http://www.bbq-brethren.com/forum/pi...pictureid=6806

http://www.bbq-brethren.com/forum/pi...pictureid=6808

Now for some relaxin' time. :thumb:

Cloudsmoker 12-27-2012 10:45 PM

I'm feeling it - looks good.

landarc 12-27-2012 11:14 PM

It is looking good, I like the experiment.

AustinKnight 12-27-2012 11:18 PM

Lookin good brotha:thumb:

Jaskew82 12-28-2012 07:36 AM

Looks great. Let me know when to show up for a taste!


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