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CSchieck
06-10-2017, 09:36 PM
It is 10:30 pm on the east coast. I have mixed up a large batch of Butcher BBQ injection, and am letting it set up in the fridge. In about an hour, I am going to inject 8 whole briskets I picked up from the local butcher, and let them rest in a cooler until around 6:00 am. At that time, I will start the fire in the Shirley and start prepping the briskets to go on the smoker by 7:00. There are also 8 racks of St.Louis Ribs and a whole pork loin going on at some point tomorrow. I intend for everything to be ready by 7:00 pm.

As I type this, it is my intent to document the cook from start to finish, replete with photos.

Wish me luck.....

CSchieck
06-10-2017, 09:47 PM
The calm before the storm.

pjtexas1
06-10-2017, 09:53 PM
Subscribed...
Is been a long time since I cooked that many briskets.

CSchieck
06-10-2017, 10:44 PM
Stack O meat

CSchieck
06-10-2017, 10:45 PM
Butcher BBQ injection. Hand was pretty tired by the time I got done.

Notorious Q.U.E.
06-10-2017, 11:10 PM
I'm all eyes, that's a gorgeous rig you got there btw

CT-Mike
06-10-2017, 11:11 PM
Nice, what's the occasion for cooking that much brisket? Also, what's in the injection if you don't mind?

mikemci
06-11-2017, 12:01 AM
That's a beautiful sight in your driveway!!
Good luck and I'll be following along.

mrbill
06-11-2017, 01:43 AM
start to finish w/pics of that much meat? hope you have a dedicated camera person...lol

Bigbears BBQ
06-11-2017, 06:22 AM
Your off to a good start

CSchieck
06-11-2017, 06:44 AM
My trusty sidekick (Jack) was up early with me, knowing full well that at some point today there would be some trimmings in it for him.

CSchieck
06-11-2017, 06:48 AM
Nothing fancy with the rub. Salt, pepper, granulated onion, granulated garlic. SMALL amount of turbinado sugar. Took slightly longer than I had anticipated to trim and prep 8 briskets.

CSchieck
06-11-2017, 06:48 AM
My trusty sidekick (Jack) was up early with me, knowing full well that at some point today there would be some trimmings in it for him.

If one of you techy guys can figure out how to rotate the photo, I would appreciate it...

CSchieck
06-11-2017, 06:49 AM
Loaded up. Jack's portion can be found at the lower right hand corner.

CSchieck
06-11-2017, 06:54 AM
Nice, what's the occasion for cooking that much brisket? Also, what's in the injection if you don't mind?

No occasion to speak of. Its supposed to be a gorgeous day today. I wanted to cook a brisket for the family, and I figured that if I was going to burn the wood to cook one brisket, I might as well offer the opportunity to some friends for me to cook for them as well. More took me up on the offer than I had anticipated, but the cooker can handle it and I enjoy the process.

Injection is Butcher BBQ, using beef stock as the base instead of water.

CSchieck
06-11-2017, 06:56 AM
start to finish w/pics of that much meat? hope you have a dedicated camera person...lol

Jack was supposed to assist with taking photos. He has not proved very useful as of yet.

CSchieck
06-11-2017, 08:33 AM
Little over two hours in. Cooking at 250-275. Spritzing with mixture of beef broth/apple cider vinegar/brown sugar. Rotating the meet between the shelves to ensure even cook times.

SmokinBub
06-11-2017, 08:47 AM
Looking good! I thin other question was asked already but didn't see the answer. Is this a special occasion?

CSchieck
06-11-2017, 08:50 AM
No special occasion. Offered to throw some meat on for some friends, most accepted the offer (they reimburse me for the meat cost).

bwram1
06-11-2017, 08:51 AM
Looking god so far! I still wanna see that rig one of these days...my schedule has been crazy though...and the time I have had off has been spent getting our central air repaired and having guys troubleshoot the pool pump and pump motor. Today is the first real break I've had in 3 weeks. Tomorrow, the pool guys will be back...

CSchieck
06-11-2017, 08:51 AM
Trimmings are off the cooker. Must be Jack's lucky day.

KevinJ
06-11-2017, 08:57 AM
Looking good, Jack's a good looking pup. :thumb:

LloydQ
06-11-2017, 09:01 AM
You are quite a generous fellow! Good on ya!

chet8888
06-11-2017, 09:22 AM
No special occasion. Offered to throw some meat on for some friends, most accepted the offer (they reimburse me for the meat cost).



I wish my friends would do that. I'm happy to mind the pit and use my purchased firewood. Usually the hurdle with really loading it up is cost of the meat.

Love the rotated warmer, CS! Beautiful cooker. I'll keep checking in on you.


Sent from my iPhone using Tapatalk

mrpigs
06-11-2017, 09:24 AM
Awesome.

I would love to be sitting there out of the way, watching and learning.

If you don't mind, what kind of wood are you using in that monster?

CSchieck
06-11-2017, 09:29 AM
Awesome.

I would love to be sitting there out of the way, watching and learning.

If you don't mind, what kind of wood are you using in that monster?

Hickory is plentiful in my locale, and I know a couple of guys in the lumber business that keep me well stocked.

Macky
06-11-2017, 09:47 AM
I might as well offer the opportunity to some friends for me to cook for them as well. More took me up on the offer than I had anticipated, but the cooker can handle it and I enjoy the process.

Probably best describes why many of us even play this game!
:clap2:

CSchieck
06-11-2017, 10:32 AM
4 hours in. Spritzing about every 45 min. Getting some good color.

CSchieck
06-11-2017, 11:26 AM
Ribs are on. Looks like she is about at capacity for the main chamber. Brisket continues to come along.

bigpernz
06-11-2017, 11:48 AM
I love a loaded up smoker well farkin done!

Notorious Q.U.E.
06-11-2017, 12:10 PM
Things of beauty! The reimbursement for meat would be nice. The wife has reigned me in cause of costs giving away meat.

bbqwizard
06-11-2017, 05:20 PM
Absolutely beautiful!

CSchieck
06-11-2017, 06:41 PM
Wrapped the Briskets in butcher paper when the internal temps had hit between 175 and 180. As they got probe tender I pulled them off. Sauced the ribs after about 4.5 hours, and let em cook a bit more.

CSchieck
06-11-2017, 06:44 PM
And then there was this brisket..... Seven of his brethren came off the cooker between 4:30 and 5:30, but this guy did not want to get probe tender. I decided that he would be mine, and that my family would feast upon him despite his stubbornness.

CSchieck
06-11-2017, 06:47 PM
The stubborn one came off at 6:30 (only after I moved it to the "microwave section" of the cooker for 30 minutes). Rested for an hour in the cambro still wrapped in butcher paper. Was pleased after unwrapping.

CSchieck
06-11-2017, 06:50 PM
Flat, Point, the whole shooting match.

CSchieck
06-11-2017, 06:56 PM
Very pleased with the end product, as were the friends I had cooked for. Thanks for watching...

Melissaredhead
06-11-2017, 07:01 PM
Looks like you had a long but fun day!!!
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/55CFC947-9F0B-4B6F-B957-EB461432D50D_zpsaa3t0awo.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/55CFC947-9F0B-4B6F-B957-EB461432D50D_zpsaa3t0awo.jpg.html)

Vicar
06-11-2017, 07:01 PM
Glad it all went well, labour of love.

Notorious Q.U.E.
06-11-2017, 10:10 PM
Top flight cook and images. Any shots of the ribs?