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BBQ Bandit
12-27-2012, 10:02 AM
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 :bow:.

lastmajordude
12-27-2012, 10:07 AM
Bob I have FULL FAITH AND CREDIT if YOU do it......it will be perfect.....pics please !!!

Fire_Mgmt
12-27-2012, 12:51 PM
Best of both worlds for sure! Good luck and let us know the results.

BBQ Bandit
12-27-2012, 01:17 PM
The injection...
http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6794



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

This is before the hacking...
http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6795

Then the hard fat started to fly...
http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6796

http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6797

http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6798

http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6799



... leaves the remaining sacrifice.
http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6800


Both the trimmed brisket and the reduced injection are back in the fridge until 6:00 tonight.

BBQ Bandit
12-27-2012, 06:22 PM
Neat aluminum tray tip...

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

http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6801

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.)

http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6802

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. :thumb:

The brisket has been on the pit as of 7:00 pm. est.

---k---
12-27-2012, 08:07 PM
Sounds like a plan. But I think you need a control brisket on both of the pits to compare. :razz:

Sent from my DROID2 GLOBAL using Tapatalk 2

BBQ Bandit
12-27-2012, 08:19 PM
Sounds like a plan. But I think you need a control brisket on both of the pits to compare. :razz:

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.

MilitantSquatter
12-27-2012, 08:22 PM
I think it's a great idea

Boshizzle
12-27-2012, 08:24 PM
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!

HB-BBQ
12-27-2012, 09:08 PM
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 :thumb:

BBQ Bandit
12-27-2012, 10:20 PM
Change over to the WSM...

http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6805

http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6806

http://www.bbq-brethren.com/forum/picture.php?albumid=206&pictureid=6808

Now for some relaxin' time. :thumb:

Cloudsmoker
12-27-2012, 10:45 PM
I'm feeling it - looks good.

landarc
12-27-2012, 11:14 PM
It is looking good, I like the experiment.

AustinKnight
12-27-2012, 11:18 PM
Lookin good brotha:thumb:

Jaskew82
12-28-2012, 07:36 AM
Looks great. Let me know when to show up for a taste!

lastmajordude
12-28-2012, 09:04 AM
Woof!!!!!!

lastmajordude
12-28-2012, 09:08 AM
[quote=Boshizzle;2308830]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 resu

BBQ Bandit
12-28-2012, 10:29 AM
Here's the final result... after a four hour cooler rest.

The mason jar was the separated au jus (background).
http://i624.photobucket.com/albums/tt326/cadcandu/bbq/BBQ%202012/20121228_101650.jpg

http://i624.photobucket.com/albums/tt326/cadcandu/bbq/BBQ%202012/sliced3.jpg

http://i624.photobucket.com/albums/tt326/cadcandu/bbq/BBQ%202012/sliced2.jpg

http://i624.photobucket.com/albums/tt326/cadcandu/bbq/BBQ%202012/sliced.jpg

Let's just say... there's very little left after the folks had their meat orgasm.... mouths full of brisket just trying to stifle moans and spontaneous giggling.


Mission accomplished ... teasing for future BBQ orders.
The first one's on the house...

deguerre
12-28-2012, 10:44 AM
BAM! Nailed it. Did the beauty sleep help when you checked yourself in the mirror this morning?:-D

HB-BBQ
12-28-2012, 11:19 AM
Nice that came out perfect.

davefan360
12-28-2012, 11:36 AM
hope mine that I am starting tonight for a party tomorrow turns out like that. I think I am going to do it in the UDS. my dad wants me to cook him a fatty, so I need more room tonight.

lastmajordude
12-28-2012, 12:41 PM
Bob....par for YOUR course....BEAUTIFUL!!....so what temp in Klose till what Internal temp.....and how long in Keg at what temp??.....I think this might be an approach to be taken for my first one.......

PatAttack
12-28-2012, 12:46 PM
Barky, dreamy, goodness! Great job, Brother!

BBQ Bandit
12-28-2012, 01:53 PM
Bob....par for YOUR course....BEAUTIFUL!!....so what temp in Klose till what Internal temp.....and how long in Keg at what temp??.....I think this might be an approach to be taken for my first one.......

The idea was based on a low and slow approach

The Klose was around 225-250 for four hours burning white oak/apple.
The WSM was 225-250 for seven hours burning Kingsford (blue bag).

Did not rely on a finished internal temp... that will not give you the optimum results. Brisket is naturally a tough piece of meat. Somewhere between 185 - 205 internal; the fibers begin to tender up and is fork (probe) tender... and that's how it reveals when its done... cook until tender. It took me a long time to figure that out - (not the probe suggestion) but finding when to pull off. Brisket is tough when not cooked long enough - and will turn to a crumbling mush when cooked too long.

Some folks get it right off the bat. Not me. Brisket was not a positive experience... was downright miserable.
Took me a few years to get the consistency starting with the basics.

captmoby
12-28-2012, 02:06 PM
I really get a kick out of how we all (me included) can really complicate cooking a slab of meat. Is there a AA type deal for us? Like a BBQA.
It does look great though.

Boshizzle
12-28-2012, 03:33 PM
Looks good, Bandit!

big brother smoke
12-28-2012, 04:40 PM
Nice, Brisky, Bob! Love the bark and subsequent moist slices :thumb: