Well done! Great lookin brisket as well! I find as one gets older the more sleep the better! Less tendin the fire is good too!
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
Tish,
At comps, I cook overnight, because I have everything timed to come off at certain points of time during the comp. For instance:
I start my butts and brisky cookers at 10:15p, place briskys and butts on at 11p, I go to sleep at midnight, up at 5am. I get 5 hours shut eye this way and I get my big meats done around 9 am, coolered and I can focus more on ribs and chicken.
When I cater, I cook hot and fast.
tish
Quintessential Chatty Farker
^^^Thanks, BBS! Now that makes sense to me. Very good reason to do it slowly. It's one of the reasons you're a pro, that you can use different temps and times to your advantage that way. I'm learning! :wink:
darthtrader
Full Fledged Farker
Just wanted to thank you, Boshizzle. I used this method today. Friends raved about it.
Boshizzle
somebody shut me the fark up.
Good to hear, congrats!
tekjr1
Well-known member
I like the foil pan to catch all the juices. I drain the pan into a grease separator and use the strained product as a sauce. I like my brisket without sauce.
