Just some Brisket

[Diesel Dave]

Got the Shirley fired up this morning about 3:30 and rubbed the briskets down.
One with SPOG and one with Black Ops, just going to see how the flavor profiles differ.

Got about 30 of my closest friends trying them to give me some fed back.
They were trimmed and injected last night round 10 and sat in the cooler to give the injection time to spread through the meat. My new injector is awesome!!
It has a solid tip and numerous holes in the sides, so I injected against the grain to allow the injection to go through the meat and not leave streaks.

No pics yet, too late and too early for me to really focus on getting good ones.

I don't trim aggressively, just the hard fat really. I like to leave the fat cap intact and over all the Excel Briskets I get are fairly well trimmed. The 2 I have on now are 13 and 12.5 lbs before trimming. I believe I only trimmed off about 4 lbs of hard fat. So these were really well trimmed at the plant.

I'll get some pics after the sun comes up

[IamMadMan]

Looking forward to your pictures...

[pjtexas1]

Nice that you are able to cook on a Thursday morning. Understand about the pics. It's too early for me to.

[Diesel Dave]

Nice that you are able to cook on a Thursday morning. Understand about the pics. It's too early for me to.

:shocked: it's Thursday?

:laugh: the dang holiday weekends always get me screwed up


Pics will be coming soon, it's getting pretty light out now.

Got the Shirley tuned into 250 where I like to cook. Had a bit of a challenge with it this weekend. Switched to larger splits and chocked it down to the point there is only TBS and it's doing great. So used to small splits on my Lang, but they do work great to get the big ole Shirley up to temp in about 45 minutes :thumb:

[Smoke Dawg]

Great test. Have you tested inject VS no inject?

I have never injected brisket but thinking I should give it a go.

[Diesel Dave]

Yes I have tested the injected vs not.
I've found there is really no difference in moisture, but have found a flavor difference.
Just a bit more profound flavor in the injected. As well as about an hour +/- added to the cook time

If you decide to inject, let the meat rest after injection for a few hours to let it "equalize" and get distributed through the meat. I like to go 6 or more hours

[nsbbqguy]

Sounds like you have quite the feast in the making!! Looking forward to pics!

[Diesel Dave]

Pegged at 250 :becky:

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirley9_zpskdcc0mti.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirley9_zpskdcc0mti.jpg.html)

Looking pretty close to wrapping

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket_zpsu8whuwj7.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket_zpsu8whuwj7.jpg.html)

SPOG on the left, Black Ops on the right

[sliding_billy]

I'm hungry!

[16Adams]

Feel your pain and your glory brother. At a certain age (mine started at 49- now 57) life is basically 6 Saturday's and 1 Sunday.

Watching your briskest with you. Enjoy

[Diesel Dave]

I know how you feel, smelling them is almost torture....................ok it is torture

[Diesel Dave]

Feel your pain and your glory brother. At a certain age (mine started at 49- now 57) life is basically 6 Saturday's and 1 Sunday.

Watching your briskest with you. Enjoy

All I can say to that is at least it isn't 6 Mondays :becky:

Stay tuned, I'll update when I wrap and then not until taken out and then the glory shot of some slices

[Smoke on Badger Mountain]

That brisket is looking great. Can't wait to see the finished product

[Diesel Dave]

Thanks!!

Well they got wrapped up
http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket2_zpsy55ibp3n.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket2_zpsy55ibp3n.jpg.html)

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket3_zpslqgz1x1f.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket3_zpslqgz1x1f.jpg.html)

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket4_zps9fll5hq7.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket4_zps9fll5hq7.jpg.html)

and back to the smoker :thumb:

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket5_zps2vduhphh.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket5_zps2vduhphh.jpg.html)

thanks for checkin in

[Bludawg]

I'm hungry for Brisket:thumb:

[16Adams]

Y'all look closely. No not the brisket the pocket. See it?? A pen. Don't ever go anywhere without something to write with. You can always find something to write on- being prepared is something to write WITH

[Diesel Dave]

It's a bit of a drive Blu but there's pleanty :thumb:


Yes sir, always got my pen. It's a space pen with write in the rain ink as so I can always take notes

[SPRfree]

:pop2: Waiting for the slices

[slee83]

just posted a thread on thoughts for a overnight brine. whats your thoughts, have you tried. I am with you on injecting, taste is all i got out of it but it is worth the time to me.

[aawa]

Yep, definitely jealous that I'm not there right now.

[Diesel Dave]

just posted a thread on thoughts for a overnight brine. whats your thoughts, have you tried. I am with you on injecting, taste is all i got out of it but it is worth the time to me.

No I haven't tried to brine a brisket, not sure what the outcome would be. Possibly too much tenderness would be my first thought.
Injecting is also worth the time for me as well.

Yep, definitely jealous that I'm not there right now.

One day Ren you and I will get together and do some bs'n and cooking
If you thought it was bad before...................

Just added some ribs a little while ago when I probed the brisket :becky:

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket6_zpsgxet8qn7.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket6_zpsgxet8qn7.jpg.html)

I'm thinking a little while longer and the briskey comes off

[landarc]

You're bald?!?! Somehow I envisioned you as a long hair.

No matter, those briskets were looking great

[Diesel Dave]

:laugh: No
i just keep it cut tight, no need to mess around with it that way.
i always look good hahahaha

Thanks Bob :thumb:

[Smokedawg86]

I personally thought with the name Diesel Dave, you were some 6'5", 300 lb monster. I am no longer intimidated by your posts!

[Diesel Dave]

I personally thought with the name Diesel Dave, you were some 6'5", 300 lb monster. I am no longer intimidated by your posts!
:laugh: Nope just 6'1" 180 or so.

Never meant to be intimidating :tsk:

[Doog]

DD you got a nice cook going on there!!
Thanks for sharing!

[Diesel Dave]

Well the briskets probed like butter so they're out of the smoker. 9 hours and 35 minutes and they look really farking good

This is the Black Ops

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket8_zpslptvlj6x.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket8_zpslptvlj6x.jpg.html)

And the SPOG

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket7_zpslk7uuffr.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket7_zpslk7uuffr.jpg.html)

As you can see they're panned now also covered and resting in the Cambro for the next couple hours.

Please stand bye, slicing will begin in T Minus 119 minutes :bored:

[cheez59]

You're bald?!?! Somehow I envisioned you as a long hair.

No matter, those briskets were looking great

The good Lord only made a few perfect heads. He put hair on the rest.:-P

[cowgirl]

Good lookin' hunks of beef Dave!

[Diesel Dave]

Thank you Jeanie

[PatAttack]

Lookin' good my Brother!!

Not only that, you've graduated to Quintessential Chatty Farker!:clap2:

Brother Dave is not intimidating...until you piss him off.:wink::laugh:

[ebijack]

:pop2::pop2::pop2:

[Fwismoker]

Damn post office! I'm sure they're to blame for losing my invite! :tsk:

[dadsr4]

The butcher's paper makes them look much better than the foiled ones.

[Fwismoker]

Love that Black Ops, no comparison to SPOG imo

[Diesel Dave]

Lookin' good my Brother!!

Not only that, you've graduated to Quintessential Chatty Farker!:clap2:

Brother Dave is not intimidating...until you piss him off.:wink::laugh:

Thanks Brother!!!!!

Yeah look how long it took me to make that many "quality" posts :pound:
It takes alot now a days to get me to that point

:pop2::pop2::pop2:
It's killing me too Tom

Damn post office! I'm sure they're to blame for losing my invite! :tsk:

That might be the one I found on the floor of my truck :whistle:

The butcher's paper makes them look much better than the foiled ones.

I agree with that, and I'm sure they'll be just as moist

Love that Black Ops, no comparison to SPOG imo

Well I'm going for a general consensus here, wait did you say something Mr. Potroast?

[Fwismoker]

Well I'm going for a general consensus here, wait did you say something Mr. Potroast?

:confused: on how potroast got attached to me LOL. IIRC I said I love ribeyes is all! BTW I LOVE potroast too! :laugh:

[dadsr4]

:confused: on how potroast got attached to me LOL. IIRC I said I love ribeyes is all! BTW I LOVE potroast too! :laugh:
Do you foil your briskets?

[Fwismoker]

Do you foil your briskets? Nope, actually the last one I did wasn't even paper wrapped because it was done on the rotisserie. If grate cooked I use paper.

[dadsr4]

Nope, actually the last one I did wasn't even paper wrapped because it was done on the rotisserie. If grate cooked I use paper.
I believe the pot roast comment is related to my experience that foiled brisket tastes like it.

[Diesel Dave]

Here we go

This is Black Ops

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket10_zpsjxusgga5.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket10_zpsjxusgga5.jpg.html)

And SPOG

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirleybrisket9_zpssghn2f8t.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirleybrisket9_zpssghn2f8t.jpg.html)

Both tender and moist as can be :becky:

Pics of ribs eventually got folks here

[dadsr4]

Is that your own beef?

[PatAttack]

Damn, I'm only 13.5 hrs. away...hmmm.

Looks good, Brother. Real good.:clap:

[DUBBAGA]

Excellent. Bark on the Black OPS is making me http://smileys.on-my-web.com/repository/Drooling/drooling-2.gif

[ebijack]

Looks great Dave! Without tasting, I will have to wait like everyone else to hear the results.:roll:

[Happy Hapgood]

With your crazy good Pitmaster skills and a Shirley It had to turn out great!

[blazinfire]

Looks good Diesel Dave :thumb:

[Diesel Dave]

Thanks everyone

All in all it was really good and moist, so far the consensus is the SPOG is better than the Black Ops for flavor and tenderness. The bark on the Black Ops was way better, but it didn't have the same moisture. Not blaming the rub at all though. Both were really farking good.

And here's a rib shot, these as usual were outstanding

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirley11_zps1j5egijc.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirley11_zps1j5egijc.jpg.html)

And Dads, no this wasn't our own beef, we only go through 1 steer a year and that means only 1 brisket :sad:

[Oakswamper]

Great looking cook

[16Adams]

What a beautiful day !!

[smoke ninja]

I like salt and pepper so much on brisket. What was really good was a base coat of black ops then the coarse s&p on top. That reminds me, im out of black ops time call Oakridge.

[Fwismoker]

And here's a rib shot, these as usual were outstanding

http://i781.photobucket.com/albums/yy92/pignoutbbq/shirley/shirley11_zps1j5egijc.jpg (http://s781.photobucket.com/user/pignoutbbq/media/shirley/shirley11_zps1j5egijc.jpg.html)




Nice ribbies Dave! As usual? Ya know we're gonna have to do a 250/700 rib off right? :laugh:

[Shagdog]

Great looking cook, brother! :hungry:

How'd the Shirley stack up against the Lang on ease of use and fuel consumption? I imagine it used more wood, as it's quite a bit bigger?

[landarc]

Nice cooking DD, that rib is a beauty

brisket looks fantastic as well

[SmokeHouse Blues]

What's the verdict on the brisket rub per your volunteer tasters? Pics?

[SmokeHouse Blues]

They both look good! I can't wait to hear the results.

[Diesel Dave]

Thanks everyone, it was a great day and the cook was awesome. A great time with friends and real good food.
It seems the SPOG won out by a large majority, which I didn't expect.

Shaggy the Shirley takes a bit more to warm up but after that I was adding 2 large splits an hour. Have to keep the air intake just about closed to maintain 250-75. So I'd have to say it used a little more, but surely not that much. I do think much of that is the insulated fire box, but what do I know