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WrightonQ
12-08-2017, 03:27 PM
Just got 4 briskets trimmed, injected, seasoned, and ready to go for a little catering job for a church.

aks801
12-08-2017, 03:31 PM
Looks like you may have done this before.

pjtexas1
12-08-2017, 03:36 PM
based on the trim job i am guessing you are cooking them hot and fast.

WrightonQ
12-08-2017, 03:51 PM
I plan on cooking them around 300 and then gonna separate the point and flat to give them some burnt ends and some slices.

Czarbecue
12-08-2017, 03:54 PM
Is that fat cap side down?

WrightonQ
12-08-2017, 04:22 PM
Yes. I always cook them with the fat cap side down. I will put them on my gravity feed Assassin smoker.

jasonjax
12-08-2017, 04:27 PM
Looking good! Keeps the pics coming.

EdLo
12-08-2017, 04:40 PM
Can't wait to see the final product. What time are we all expected to be over?:-D

Trunks
12-08-2017, 06:26 PM
What did you inject with ? Iv never injected a brisket and might have to very soon.

Burnt at Both Endz
12-08-2017, 06:48 PM
What did you inject with ? Iv never injected a brisket and might have to very soon.

Looks like Big Poppa's cattle prod.

WrightonQ
12-08-2017, 07:34 PM
I used Big Poppa's Cattle Prod mixed with beef broth instead of water.

Burnt at Both Endz
12-08-2017, 07:45 PM
I used Big Poppa's Cattle Prod mixed with beef broth instead of water.

Do mix to the instructions/amount?

WrightonQ
12-08-2017, 08:26 PM
1/4 cup Cattle Prod to 16oz of beef broth. It calls for water but I like using beef broth. Just my preference. I've used water with great results also.

jsperk
12-08-2017, 08:54 PM
Nice, I use those three together. Can't wait to see done pics.

WrightonQ
12-09-2017, 03:29 AM
Well they are on and to top it off it is snowing here this morning. We don't see snow very often in GA.

blazinfire
12-09-2017, 04:10 AM
Looks like your off to a good start! I could use some brisket in my life... I'm dreading being up this early on this website.. Trying to finish summer sausages myself... Getting to go to bed after looking at all these beautiful cooks starting.. makes me hungry! When's breakfast? LOL

Notorious Q.U.E.
12-09-2017, 06:29 AM
Very nice, please send more pics

DubfromGA
12-09-2017, 07:11 AM
Those have to be the most carefully trimmed briskets I've seen.

Looking forward to seeing them finish and how they are going to look when done.

Daytime pics of that awesome smoker, too, if you get time.

What are you running for fuel doing this cook ?

WrightonQ
12-09-2017, 07:23 AM
I'm using Rockwood lump charcoal with cherry and hickory chunks.

WrightonQ
12-09-2017, 08:22 AM
I'm using Rockwood lump charcoal with cherry and hickory chunks.

WrightonQ
12-09-2017, 08:27 AM
Almost ready to wrap!!!

WrightonQ
12-09-2017, 12:22 PM
Done!! Now for a little rest time in the cambro!!!

Garyclaw
12-09-2017, 12:39 PM
They look beautiful.

Stingerhook
12-09-2017, 01:16 PM
I would say you are Wright on!

WrightonQ
12-09-2017, 03:12 PM
Here I see the finished product. It was just a tad overlooked.

Beentown
12-09-2017, 04:01 PM
Rather a tad over than under. Looks great to me.

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BRBBQ
12-09-2017, 08:05 PM
Looks great, beefs my fav

sudsandswine
12-09-2017, 08:20 PM
Rather a tad over than under. Looks great to me.

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Agreed!