Big ass brisket

Bigmista · 08-30-2006, 03:20 PM

Picked up a coupla briskets last night for some dinners I was selling. One of those bad boys was huge!

So after trimming them up, I injected them with this...

...then I rubbed them...

...and put them in the smoker at about 1am. My fire was running a little high so I plugged all except one hole in the bottom of the smoker. When I woke up about 5:30, the temp was at 145 degrees. Crap!!! I had to deliver these dinners by noon!

So I opened up the door on the smoker and got the temps back up. Once I got them settled, I went and started my beans. They reached 170 at about 8am and I wrapped them with some of the left over injection. For some reason the big one was cooking faster than the smaller one. I pulled them out of the smoker about 10am and started the mac and cheese.

At 11am, I cracked open the foil and this is what I see...

...nice, right? Well the big one was way over done, so half of my customers got "chopped brisket" and the other half got this...

They both tasted awesome and I guess as long as no one compares plates, I won't have any drama, right?

Right?

RIGHT??

I think I need a nap...

qman · 08-30-2006, 03:36 PM

nice save Mista. Briskets look great. I bet your customers never complain with grub like that.

kcquer · 08-30-2006, 03:44 PM

Great looking grub there Mista (not unusual for you). I've decided I really like the big 'uns (briskets in this case) when I can find them. I feel like the extra mass helps keep the finished product more moist. It may be that the big briskets I've gotten have just been better than avg, but I'm gonna keep looking for the 15# and overs until something changes my mind.

Jeff_in_KC · 08-30-2006, 04:03 PM

I've always gone the opposite way with briskets, thinking the smaller ones are likely more tender. Maybe I'm sacrificing moisture for tenderness? Oh well, nice looking grub there, Neil! Good job!

FatDaddy · 08-30-2006, 04:08 PM

Great lookin Briskets. THink i may do one this weekend in the WSM.

Bigmista · 08-30-2006, 05:40 PM

THanks guys. It was definitely a work out.

The_Kapn · 08-30-2006, 05:49 PM

Neil--great looking eats--as always

You da man!

I too am a fan of the large packers.
Just did a 19.5 lb one. Had to trim some flat off to fit in the Dera

, but it came out moist and tender.

Think I like 11 to 15 lbs the best. Fit nicely and cook up great.

Thanks.

TIM

bbqbull · 08-30-2006, 05:59 PM

Neil, looks farkin awesomely goot eats...........you rock brotha

scottyd · 08-30-2006, 06:36 PM

very nice brisket, large but very nice. good eats

Ron_L · 08-30-2006, 06:41 PM

Quote:

Originally Posted by kcquer

I've decided I really like the big 'uns

I'll be waiting for you at the bash, cutie!

Nice brisket, Mista! I guess I need to go shopping for the weekend!

Jeff_in_KC · 08-30-2006, 08:36 PM

Quote:

Originally Posted by Ron_L

I'll be waiting for you at the bash, cutie!

OK now I gotta clean iced tea off my monitor! Farker!

BBQ_MAFIA · 08-30-2006, 08:50 PM

Great looking briskets Mista.

Bossmanbbq · 08-30-2006, 08:56 PM

Great job, very nice brisket, I'm more then positve your customers were very satisfied with the grub you made.

You know Bigmista, I have come to realize that our worst BBQ we could make tastes awesome to everyone else because they are feed CRAP FAST FOOD BBQ all the time. I mean you can eat a McRib and say that tasted good, but is it good quality BBQ, HELL NO.

Its funny, we all take pride in our talent and our joy of making quality BBQ and when it doesnt meet our standards we are the only ones disappointed in most cases,while everyone else lines up for seconds. I think at some point we all become BBQ experts and can never look at the crap we once ate and truely call it BBQ. Just my two cents.

ronnyballgame · 08-30-2006, 09:00 PM

Quote:

Originally Posted by kcquer

I've decided I really like the big 'uns

I've always said, big 'uns need love too.....

Westexbbq · 08-30-2006, 09:32 PM

I dig Bossman's post and it is true.
I always try to get a 10lb packer but seem to always get a 12-13.
They get some extra attention but the end result is always worth it.
Leftovers, if any, always get done one way or t'othr.

08-30-2006, 03:20 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Big ass brisket Picked up a coupla briskets last night for some dinners I was selling. One of those bad boys was huge! So after trimming them up, I injected them with this... ...then I rubbed them... ...and put them in the smoker at about 1am. My fire was running a little high so I plugged all except one hole in the bottom of the smoker. When I woke up about 5:30, the temp was at 145 degrees. Crap!!! I had to deliver these dinners by noon! So I opened up the door on the smoker and got the temps back up. Once I got them settled, I went and started my beans. They reached 170 at about 8am and I wrapped them with some of the left over injection. For some reason the big one was cooking faster than the smaller one. I pulled them out of the smoker about 10am and started the mac and cheese. At 11am, I cracked open the foil and this is what I see... ...nice, right? Well the big one was way over done, so half of my customers got "chopped brisket" and the other half got this... They both tasted awesome and I guess as long as no one compares plates, I won't have any drama, right? Right? RIGHT?? I think I need a nap... __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

08-30-2006, 03:36 PM	#2
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	nice save Mista. Briskets look great. I bet your customers never complain with grub like that. __________________ qman Para Bellum

08-30-2006, 04:03 PM	#4
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	I've always gone the opposite way with briskets, thinking the smaller ones are likely more tender. Maybe I'm sacrificing moisture for tenderness? Oh well, nice looking grub there, Neil! Good job! __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

08-30-2006, 04:08 PM	#5
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx Downloads: 0 Uploads: 0	Great lookin Briskets. THink i may do one this weekend in the WSM. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

08-30-2006, 05:40 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	THanks guys. It was definitely a work out. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

08-30-2006, 03:44 PM	#3
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	Great looking grub there Mista (not unusual for you). I've decided I really like the big 'uns (briskets in this case) when I can find them. I feel like the extra mass helps keep the finished product more moist. It may be that the big briskets I've gotten have just been better than avg, but I'm gonna keep looking for the 15# and overs until something changes my mind.

08-30-2006, 05:49 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Neil--great looking eats--as always You da man! I too am a fan of the large packers. Just did a 19.5 lb one. Had to trim some flat off to fit in the Dera , but it came out moist and tender. Think I like 11 to 15 lbs the best. Fit nicely and cook up great. Thanks. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

08-30-2006, 05:59 PM	#8
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Neil, looks farkin awesomely goot eats...........you rock brotha __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

08-30-2006, 06:36 PM	#9
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota Downloads: 0 Uploads: 0	very nice brisket, large but very nice. good eats __________________ SCOTTY D SCOTTY D'S BUILT FOR BBQ LANG 84 STUMPS 223 STUMPS CLASSIC STUMPS PLATNUM BEING BUILT NOW WEBER KETTLE GOLD YOUR SILENCE WILL NOT SAVE YOU

08-30-2006, 08:50 PM	#12
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	Great looking briskets Mista. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

08-30-2006, 08:56 PM	#13
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado Downloads: 0 Uploads: 0	Great job, very nice brisket, I'm more then positve your customers were very satisfied with the grub you made. You know Bigmista, I have come to realize that our worst BBQ we could make tastes awesome to everyone else because they are feed CRAP FAST FOOD BBQ all the time. I mean you can eat a McRib and say that tasted good, but is it good quality BBQ, HELL NO. Its funny, we all take pride in our talent and our joy of making quality BBQ and when it doesnt meet our standards we are the only ones disappointed in most cases,while everyone else lines up for seconds. I think at some point we all become BBQ experts and can never look at the crap we once ate and truely call it BBQ. Just my two cents. __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

08-30-2006, 09:32 PM	#15
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	I dig Bossman's post and it is true. I always try to get a 10lb packer but seem to always get a 12-13. They get some extra attention but the end result is always worth it. Leftovers, if any, always get done one way or t'othr. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

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