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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-27-2012, 10:02 AM   #1
BBQ Bandit
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Wink One brisket - 2 smokers?

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 .
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Unread 12-27-2012, 10:07 AM   #2
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Bob I have FULL FAITH AND CREDIT if YOU do it......it will be perfect.....pics please !!!
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Unread 12-27-2012, 12:51 PM   #3
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Best of both worlds for sure! Good luck and let us know the results.
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Unread 12-27-2012, 01:17 PM   #4
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Default The prepwork begins

The injection...




By no means am I a wiz with a knife. If I can walk away without bleeding... its a good thing.

This is before the hacking...


Then the hard fat started to fly...










... leaves the remaining sacrifice.



Both the trimmed brisket and the reduced injection are back in the fridge until 6:00 tonight.
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Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

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Unread 12-27-2012, 06:22 PM   #5
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Neat aluminum tray tip...

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



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.)



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.

The brisket has been on the pit as of 7:00 pm. est.
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Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 12-27-2012, 08:07 PM   #6
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Sounds like a plan. But I think you need a control brisket on both of the pits to compare.

Sent from my DROID2 GLOBAL using Tapatalk 2
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Unread 12-27-2012, 08:19 PM   #7
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Quote:
Originally Posted by ---k--- View Post
Sounds like a plan. But I think you need a control brisket on both of the pits to compare.

Sent from my DROID2 GLOBAL using Tapatalk 2
Truthfully - have been running brisket off the WSM since the summer.
Thought it was time to incorporate the Klose without burning sticks all night.
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Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 12-27-2012, 08:22 PM   #8
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I think it's a great idea
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Unread 12-27-2012, 08:24 PM   #9
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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!
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Unread 12-27-2012, 09:08 PM   #10
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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
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Unread 12-27-2012, 10:20 PM   #11
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Default At the 4 hour mark...

Change over to the WSM...







Now for some relaxin' time.
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Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 12-27-2012, 10:45 PM   #12
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I'm feeling it - looks good.
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Unread 12-27-2012, 11:14 PM   #13
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It is looking good, I like the experiment.
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Unread 12-27-2012, 11:18 PM   #14
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Lookin good brotha
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Unread 12-28-2012, 07:36 AM   #15
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Looks great. Let me know when to show up for a taste!
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