Stepping up my brisket ( update with pr0n )

[GA1dad]

So a while back I posted a thread requesting tip for stepping up my brisket. I would like to personally thank Bludawg and Getting Basted ( white rabbit story ) for their tips on hot-n-fast brisket.

So my wife had her Hannukah party tonight, and I was at bat to cook two briskets to feed 20 guests. The finished product was very good!! I got a late start and had to leave it on the smoker right up until the guests arrived.

Here's one all injected with Kosmo's and my own rub.

http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3257%20800%20x%20600_zps59pkwdee.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3257%20800%20x%20600_zps59pkwdee.jpg.html)

A little naturally seasoned pee-can for smoke,,

http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3259%20800%20x%20600_zpsvnsgnmif.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3259%20800%20x%20600_zpsvnsgnmif.jpg.html)

My homemade basket with a coffee can that I add water to for the cook

http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3260%20800%20x%20600_zpshppuvucv.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3260%20800%20x%20600_zpshppuvucv.jpg.html)

My ugly drum certainly lives up to it's name

http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3264%20800%20x%20600_zpsekwcij3q.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3264%20800%20x%20600_zpsekwcij3q.jpg.html)

Following instructions,,, I decided not to use a meat probe at all and go strictly by time and tenderness. I did place a thermometer on the grate so I could peak in through the vent and confirm what was actually going on at grate level

http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3262%20800%20x%20600_zps0z0kkr5p.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3262%20800%20x%20600_zps0z0kkr5p.jpg.html)

And here we are at 3 hours, as they go in butcher paper

http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3267%20800%20x%20600_zpss7h1aydu.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3267%20800%20x%20600_zpss7h1aydu.jpg.html)
http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3268%20800%20x%20600_zpsbeq5t6v5.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3268%20800%20x%20600_zpsbeq5t6v5.jpg.html)

And the pay off,,,

http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3269%20800%20x%20600_zpsrpzw0qdh.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3269%20800%20x%20600_zpsrpzw0qdh.jpg.html)

Money!! Thanks again to everyone!!

http://i621.photobucket.com/albums/tt298/GA1dad/DSCN3270%20800%20x%20600_zpsu5osjulj.jpg (http://s621.photobucket.com/user/GA1dad/media/DSCN3270%20800%20x%20600_zpsu5osjulj.jpg.html)

[Decoy205]

Looks like you nailed it!! Nice work. I'll take a few slices of the point please!

[pjtexas1]

3 hours and into the bp? Must have been cooking really hot. Looks like they came out really nice.

[GA1dad]

3 hours and into the bp? Must have been cooking really hot. Looks like they came out really nice.

Oops,, forgot that part,,,, 300 degrees.

[Bludawg]

Looks good JM2C don't waste your cash on magic potions a brisket don't need inoculated.

[biggs98]

Looks good from here!!!

How long does that water last in the coffee can being in the fire like that???

[cheez59]

Beautiful brisket you did there.

[dport7]

:thumb::thumb:

[COS]

Good looking brisket.

[AussieMatt]

I'd hit that!

[mschwirian]

Great looking brisket.

[Lighter-Fluid]

Great looking cook, I bet it was great.

[GA1dad]

Thanks everyone for the kind words!!

How long does that water last in the coffee can being in the fire like that???

A couple of hours at best. Then it can be "carefully" refilled via an access hatch I have on the front of the cooker. The can holds 4 cups of water. I stick a piece of PVC pipe through the access hatch and pour water through it, into the can like a gutter. It was just something I tried one day and have used it the last three or four cooks.

[landarc]

Your meat is so floppy! Way to step it up

[GA1dad]

Hot dip brisket and cheddar sammiches and tater wedges for lunch,,, sorry, the camera was never even considered one the food was ready.

[Smoking Piney]

That's one fine looking brisket.

[BigBobBQ]

Those are a couple of good looking briskets.

[VoodoChild]

Nice Work !

[Fillmore Farmer]

Looks good JM2C don't waste your cash on magic potions a brisket don't need inoculated.

I'm sure that's a subject of great debate on this forum. I've been tweaking and tuning my brisket recipe for a few months now. I cook in a Pitmaker Vault and generally get my packer cut brisket at Costco, prime grade.

To inject or not to inject? I've seen chefs go both ways, some proudly say they don't inject while others are injecting all over the place. I've now tried it both ways. Seems to me if people just like good ole M-E-A-T then you don't need to inject...but if you're like me and love big flavor then injecting seems to be the way to go. I mean, you got competitive guys on Pitmaster's all injecting and then you've got Aaron Franklin proclaiming it's not necessary...guess it's all subjective.

Then you got the debate over temperature, some go as low as 210F, many around 235F and as in this case as high as 300F....seems to me the lower/slower the better but here again subjective.

All I want to add about injecting is that it does seem to help but most the injection stuff is really jacked-up with sodium so it's tough to find something good that won't go heavy on salt.

[Neil]

How much did the briskets weigh before cooking?

[GA1dad]

How much did the briskets weigh before cooking?

One 17 ponder and one 12,,,