Brisket & Chuck Roll

A great day for smoking (and maybe a little yard-work ). Here is today's game plan. 18 # chuck roll and three 15 pound briskets (two right ones and one lefty), plus a huge point I've had stashed in the freezer. This is all a one-day-ahead cook, and everything will be reheated.....





The chuck roll was cut in two pieces, I'll do the standard foil finish), but I changed up my technique a bit on the briskets. I made a straight cut (not on the muscle line) and separated the points. Here is my thinking.....the brisket flats are going to live in foil through the reheat so I will take them to 175°, then foil with some broth, then cook until just tender, rest a couple of hours, ice water cool down and refrigerate. They will be reheated in the same foil.

I'll cook the points longer, re-season during the last couple of hours (prep for burnt ends ), then foil them, rest, ice water cool down, and refrigerate. After the reheat, I'll cube them and make burnt ends in aluminum half-pans.

These are the 4 points in one cooker.



Here are the two halves of the chuck roll and one big flat in the second cooker.



Here are the other flats on the Egg.



Tomorrow will be a busy day.....80 pounds of pork butts and 30 pounds of boneless lamb legs. I'll do my best to get some good pictures.

trp1fox said:

Those are some huge hunks of meat. You feeding an army or what?

They look good so far.

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My buddies office is at the end of the parade route that opens fair and rodeo week. He has put on a barbecue for the past 12 or 15 years, it's really a hoot helping out on something like that. Among the guests are a lot of ranchers and their families, and being beef country they love brisket.

Oh chit, I almost forgot the two pastrami. They couldn't have gone on until that flat shrunk anyways.... The chuck is ready for the foil and this flat will be done within the hour.



Meanwhile, the points are coming along so nicely, I will have burnt ends by 5 or 6 'o'clock.

Greendriver said:

All this stuff is too much for words here right now and I will be back with some questions for ya, but what in the world is going on with that last pic or next to the last pic where it looks like you got a built in meat / pitt probe attached to the grate and meat stabed in to it from the side????

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It just looks like it's sticking in that point, that deal is a probe holder (an alligator clip will fit on each end of the L) here is a picture of it in use.