- Joined
- Jan 14, 2006
- Location
- At home...
A great day for smoking (and maybe a little yard-work ). Here is today's game plan. 18 # chuck roll and three 15 pound briskets (two right ones and one lefty), plus a huge point I've had stashed in the freezer. This is all a one-day-ahead cook, and everything will be reheated.....
The chuck roll was cut in two pieces, I'll do the standard foil finish), but I changed up my technique a bit on the briskets. I made a straight cut (not on the muscle line) and separated the points. Here is my thinking.....the brisket flats are going to live in foil through the reheat so I will take them to 175°, then foil with some broth, then cook until just tender, rest a couple of hours, ice water cool down and refrigerate. They will be reheated in the same foil.
I'll cook the points longer, re-season during the last couple of hours (prep for burnt ends ), then foil them, rest, ice water cool down, and refrigerate. After the reheat, I'll cube them and make burnt ends in aluminum half-pans.
These are the 4 points in one cooker.
Here are the two halves of the chuck roll and one big flat in the second cooker.
Here are the other flats on the Egg.
Tomorrow will be a busy day.....80 pounds of pork butts and 30 pounds of boneless lamb legs. I'll do my best to get some good pictures.