MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-20-2019, 01:01 PM   #31
pjtexas1
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Quote:
Originally Posted by toys4dlr View Post
I've had to slice 200 cooked lbs of brisket, took me an hour and half. Crazy labor intesive. Good luck,
First time was painful with a regular knife the next time I burned up an electric knife. These are the kind of things you don't really think about.

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Old 09-20-2019, 01:13 PM   #32
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Quote:
Originally Posted by pjtexas1 View Post
First time was painful with a regular knife the next time I burned up an electric knife. These are the kind of things you don't really think about.

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Because of having you guys I’m a little ahead. I bought a brisket knife in preparation
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Old 09-20-2019, 01:16 PM   #33
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Are we there yet?
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Old 09-20-2019, 05:11 PM   #34
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I hope the OP took pics.

This is a heroic cook.
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Old 09-20-2019, 08:17 PM   #35
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C'mon man,,,, show us some pictures,please.I,for one,sure am glad that you stated that there would be other meats smoked.I get it now.You are doing the "Brisket" part and others are cooking the other meats.Combined,y'all will serve 500.Sounds more reasonable.
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Old 09-20-2019, 09:20 PM   #36
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5 hours into the cook now.
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Old 09-20-2019, 09:22 PM   #37
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The other smoker
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Old 09-20-2019, 09:27 PM   #38
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I’m at 136 degrees on average now
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Old 09-20-2019, 09:41 PM   #39
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Lookin’ gooooood!!!
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Old 09-20-2019, 10:49 PM   #40
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A few years back, I did a cook for a little less than 200 for a church thing. We had a case of pork butt and a case of brisket. About 145 lbs. raw weight. We had little to no left overs, but those were the only two proteins. There were salad and sides too.

It all fit into the vault for a single cook, so 150lbs is manageable. A big task to be sure, but doable.

I wish you the best. No beer during cook and remember that much meat will require more fuel than you think. That's all I can add to the advice pile.

Good luck and take photos.
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Old 09-21-2019, 02:54 AM   #41
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3:52am 11 hours into the cook.
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Old 09-21-2019, 05:27 AM   #42
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First Brisket just came off as it’s beginning to show daylight. Others are way behind the one that I pulled.
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Old 09-21-2019, 07:07 AM   #43
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Awesome. Thanks for the pics!
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Old 09-21-2019, 09:10 AM   #44
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Briskets coming off with 5 remaining.
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Old 09-21-2019, 09:13 AM   #45
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great bark.
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