76lb of beefy goodness on the cooker

FatDaddy · Jun 23, 2011

Well, my wife volunteered my services for an ag meeting this afternoon. She and her coworkers have talked my brisket up pretty big, and so when it came time for the board to decide on where they wanted their bbq from they asked if I could do it.. Im cookin for approx 60-80 folks. All I have to provide is the meat, they hired a deli in town to serve and do all the sides. So here it is. 76lb of choice angus brisket. they have been on since about 2130 and are fixing to get wrapped and finished off. Hopefully will have em in the cooler by 0900. There are 6 in the cooker, ranging from 12 to 17lb. cooking over hickory and oak at about 225-250.

mykz26 · Jun 23, 2011

Let me guess you're using the Smokey Joe to smoke those briskets :-D

HeSmellsLikeSmoke · Jun 23, 2011

First time I have ever wished I could be at an Ag meeting. Yum!

FatDaddy · Jun 23, 2011

lol. noticed a little while ago, i forgot to close off the drain valve lol. thats gonna be a mess in the middle of the road lol

daninnewjersey · Jun 23, 2011

Wow....that is impressive! Try to get some shots when they're done....PLEASE.....:becky:

Garyclaw · Jun 23, 2011

That's a beautiful site Fatdaddy. It's a tough job, but somebody has to do it.:becky:

TWQQ · Jun 23, 2011

That looks too good. I'm drooling right now...

On a side note, I've only eaten brisket once, and that was last week. I ordered it online (from a guy who had smoked it for 20-something hours...). It turned up frozen in a vaccum-sealed pack, so I just had to defrost it, and then reheat it. It looked like 3 decent sized steaks, but then when it was reheated, it just fell apart, so I pulled it apart (pulled pork-style). Is this the usual way to eat brisket or is it usually thinly sliced like pastrami or something? Any insight will be appreciated!

chad · Jun 23, 2011

Nice looking pile o'brisket!!

Some folks love pulled brisket.

"Normal" (since when is anything normal around here) is to slice it about 1/4 thick and enjoy. That being said, if you overcook one and it falls apart - well hell, guess you have "pulled" brisket by default. Not that I've ever done that!! Either way, it's good eating most of the time!

J_Don · Jun 23, 2011

That's a fine pile of brisket you got there. Looking good so far. That's a nice looking homemade offset smoker you have too. :thumb:

FatDaddy · Jun 23, 2011

Pulled em all off about 0830. They are in the cooler resting till lunch time. I'll try and get some pics of em while I'm slicing. All the folks walking this morning just had to stop and ask what I was cooking. Said they could smell it all over the neighborhood. Haha.

daninnewjersey · Jun 23, 2011

FatDaddy said:
Pulled em all off about 0830.

Rookie question but do you pull them at a certain temp or when the feel right?

Randbo · Jun 23, 2011

Good looking brisket. I like your home made smoker. Hope it come out perfect for you.

FatDaddy · Jun 23, 2011

daninnewjersey said:
Rookie question but do you pull them at a certain temp or when the feel right?

For me it is a combination of both. Once they hit about 190 or so I'll start probing bout every half hour till the probe slides in easily with little resistance. So it could be anywhere from 190-210 some times. But usually If ya rest em in the cooler log enough they will keep cookin so ya gotta make sure ya don't over cook it ahead of time lol.

ultimatesooner · Jun 23, 2011

another rookie ?

what is the purpose of the tinfoil ball on the probe?

fat boy · Jun 23, 2011

ultimatesooner said:
another rookie ?

what is the purpose of the tinfoil ball on the probe?

This is just a guess on my part, but I'd say it's to get a temp close to the grate without actually touching the grate (which could falsify the reading).

SteerCrazy · Jun 23, 2011

fat boy said:
This is just a guess on my part, but I'd say it's to get a temp close to the grate without actually touching the grate (which could falsify the reading).

some guys use a potato, looks like he used foil but the above answer is correct

Wampus · Jun 23, 2011

Mmmmmmmm........brisket.......:thumb::clap2:

Can't wait to see the sliced pics!

leanza · Jun 23, 2011

Your gonna have one happy crowd pretty soon. Would love to see your finished food and happy faces.

Big George's BBQ · Jun 23, 2011

Very nice Thwere are going to be a lot of happy people at your wifes work place

FatDaddy · Jun 23, 2011

It turned out great! About 67 folks showed up. But they served themselves and pretty well cleaned up most of the meat. Got
Compliments from everybody. Here are a few pics I took with my phone. So they aren't the greatest.

76lb of beefy goodness on the cooker

is Blowin Smoke!

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somebody shut me the fark up.

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