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One brisket - 2 smokers?

BBQ Bandit

BBQ Bandit

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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:.
 
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The prepwork begins

The injection...
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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...
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Then the hard fat started to fly...
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... leaves the remaining sacrifice.
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Both the trimmed brisket and the reduced injection are back in the fridge until 6:00 tonight.
 
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Neat aluminum tray tip...

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

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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.)

picture.php


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.
 
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
 
---k--- said:
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
Click to expand...

Truthfully - have been running brisket off the WSM since the summer.
Thought it was time to incorporate the Klose without burning sticks all night.
 
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!
 
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:
 
Here's the final result... after a four hour cooler rest.

The mason jar was the separated au jus (background).
20121228_101650.jpg


sliced3.jpg


sliced2.jpg


sliced.jpg


Let's just say... there's very little left after the folks had their meat orgasm.... mouths full of brisket just trying to stifle moans and spontaneous giggling.


Mission accomplished ... teasing for future BBQ orders.
The first one's on the house...
 
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