28 Pounds Of Slow Start - Fast Finish Brisket

thirdeye · 07-18-2009, 05:01 PM

I got underway right after daybreak this morning....with two 14 pound choice Angus briskets. 180° for 3 hours, then ramped up the cooker to 325° for another 5 hours. It was tender and had an internal of 193° when I slipped it off the pit. Used the Lockhart style rub (or as I just learned, Dalmation rub) cherry and pecan. No TQ. These are round two for the wedding rehearsal, so no sliced shots.

BigAl · 07-18-2009, 05:11 PM

When I saw 28 lbs and brisket,

I thought man, that musta been a giant bull....

. They look good, it would be hard for me to not cut off a cooks sample of two of each

.

GreasePig · 07-18-2009, 05:11 PM

If it taste anywhere close to as good as it looks then you are in great shape! Looks pretty much perfect to me!

Saiko · 07-18-2009, 05:30 PM

Looks awesome! I'm going to be giving popdaddy's tri-level rub a shot for my next high heat brisket experiment. How did the slices come out?

millsy · 07-18-2009, 06:22 PM

They look great

patriotn11 · 07-18-2009, 06:37 PM

That looks like some good viddles, I wish this was a scratch and sniff monitor

, lol

barbefunkoramaque · 07-18-2009, 07:13 PM

My wife is scratch and sniff. Thirdeye, when is someone gonna get courageous a really pile on the Dalmatian rub like I do. LOL

Looks delicious

yelonutz · 07-18-2009, 08:31 PM

Donny, I've got one going right now. Pics will be posted later. Problem is its only a flat.

NUTZ

thirdeye · 07-18-2009, 09:13 PM

Quote:

Originally Posted by Saiko

Looks awesome! I'm going to be giving popdaddy's tri-level rub a shot for my next high heat brisket experiment. How did the slices come out?

These are the first two of five that I am doing for a wedding rehershal. It's in a small town in northern Colorado and the gal I'm doing them for wanted them frozen for reheating later. I did a complete test run a few weeks ago that came out fine. I have a week to do the others. I wish there were some slices to try out too.

Quote:

Originally Posted by barbefunkoramaque

My wife is scratch and sniff. Thirdeye, when is someone gonna get courageous a really pile on the Dalmatian rub like I do. LOL

Looks delicious

The salt is hard to see in the photo, but I've never really been one to rub heavily

. What would you guess is the amount you would use on a brisket this size?

Saiko · 07-18-2009, 09:52 PM

Quote:

Originally Posted by thirdeye

The salt is hard to see in the photo, but I've never really been one to rub heavily

. What would you guess is the amount you would use on a brisket this size?

Here is a screenshot from Popdaddy's youtube video. As you can see, it's a pretty heavy coating:

Full video can be found here:
http://www.youtube.com/watch?v=DMVK0-aR2sA

Wyatt · 07-18-2009, 10:11 PM

nice brisket man

Kubbie · 07-18-2009, 11:16 PM

Quote:

Originally Posted by thirdeye

I see the grate marks, just curious what you do for flips?

I did my first brisket (5lb flat) today, not bad on taste, but too dry and not tender. I definitely need some practice.

thirdeye · 07-19-2009, 12:54 AM

Drums are a little awkward to work in because they are actually a chimney when that lid comes off. The smoke can get heavy after a minute. Then when turning things like butts or brisket, the surface fats are dripping right into the charcoal basket.

I use some neoprene gloves called Claw Hands. They are made by Wells Lamont. They have a short cuff, like cotton work gloves but are very thick.

http://www.wellslamont.com/Neoprene-Knit-Wrist.html

frognot · 07-19-2009, 07:26 AM

Great lookin' brisket!

Gonna check them Claw hands out.

Kubbie · 07-20-2009, 09:22 PM

Quote:

Originally Posted by thirdeye

Drums are a little awkward to work in because they are actually a chimney when that lid comes off. The smoke can get heavy after a minute. Then when turning things like butts or brisket, the surface fats are dripping right into the charcoal basket.

I use some neoprene gloves called Claw Hands. They are made by Wells Lamont. They have a short cuff, like cotton work gloves but are very thick.

http://www.wellslamont.com/Neoprene-Knit-Wrist.html

Sorry, meant to ask how often or how many times...

07-18-2009, 05:01 PM	#1
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	28 Pounds Of Slow Start - Fast Finish Brisket I got underway right after daybreak this morning....with two 14 pound choice Angus briskets. 180° for 3 hours, then ramped up the cooker to 325° for another 5 hours. It was tender and had an internal of 193° when I slipped it off the pit. Used the Lockhart style rub (or as I just learned, Dalmation rub) cherry and pecan. No TQ. These are round two for the wedding rehearsal, so no sliced shots. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

07-18-2009, 05:11 PM	#2
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	When I saw 28 lbs and brisket, I thought man, that musta been a giant bull..... They look good, it would be hard for me to not cut off a cooks sample of two of each . __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] Last edited by BigAl; 07-18-2009 at 05:32 PM.. Reason: typo

07-18-2009, 05:11 PM	#3
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR	If it taste anywhere close to as good as it looks then you are in great shape! Looks pretty much perfect to me! __________________ The beatings will continue until morale improves!

07-18-2009, 05:30 PM	#4
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Looks awesome! I'm going to be giving popdaddy's tri-level rub a shot for my next high heat brisket experiment. How did the slices come out? __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

07-18-2009, 06:22 PM	#5
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada	They look great __________________ MILLSY AND I AM A MEATATARIAN

07-18-2009, 06:37 PM	#6
patriotn11 On the road to being a farker Join Date: 01-20-09 Location: San Antonio, Texas Name/Nickname : GENO	Good Job That looks like some good viddles, I wish this was a scratch and sniff monitor , lol __________________ LSG 24"x40" offset, 22" & 18" WSM and a 22" Weber performer, Blue!

07-18-2009, 07:13 PM	#7
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	My wife is scratch and sniff. Thirdeye, when is someone gonna get courageous a really pile on the Dalmatian rub like I do. LOL Looks delicious __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

07-18-2009, 08:31 PM	#8
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	Donny, I've got one going right now. Pics will be posted later. Problem is its only a flat. NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!!

07-18-2009, 10:11 PM	#11
Wyatt Full Fledged Farker Join Date: 01-02-08 Location: Cozad, NE	nice brisket man __________________ Resident Cozad Drum King (According to Norco) -------------------------- [URL="http://www.youtube.com/watch?v=KZNL5l7EgNU"]MY BRISKET VIDEO[/URL] [B]Pit Master: Team Boy-B-Que[/B] [I][FONT=Franklin Gothic Medium]Grandpa's Griller[/FONT][/I] [I][FONT=Franklin Gothic Medium]1 new UDS (Big Tex)[/FONT][/I] [FONT=Franklin Gothic Medium][I]ECB (Smokin' Fox)[/I] Soon to be Modified.[/FONT] Also is only a 13 year old:bow:

07-19-2009, 12:54 AM	#13
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Drums are a little awkward to work in because they are actually a chimney when that lid comes off. The smoke can get heavy after a minute. Then when turning things like butts or brisket, the surface fats are dripping right into the charcoal basket. I use some neoprene gloves called Claw Hands. They are made by Wells Lamont. They have a short cuff, like cotton work gloves but are very thick. http://www.wellslamont.com/Neoprene-Knit-Wrist.html __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

07-19-2009, 07:26 AM	#14
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Great lookin' brisket! Gonna check them Claw hands out. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr