My annual midnight brisket party has expanded. This year we had 63 pounds of brisket, 21 pounds of beef ribs, and 15 pounds of turkey. I have a 22.5 with a Cajun Bandit stacker, and an 18.5:
daddy and baby by gilaadm, on Flickr
One of 4 briskets after marinade poured off:
marinade poured off, scallions sundried tomatoes and garlic visible by gilaadm, on Flickr
patted dry, and rubbed:
dried and rubbed by gilaadm, on Flickr
bottom brisket, with beer cans to hold up 2nd brisket:
bottom brisket with beer cans holding up extra rack by gilaadm, on Flickr
after about 3 hours:
after about 3 hours. 1 am or so by gilaadm, on Flickr
after about 8 hours, before foiling:
brisket in foil pan, about to be covered for more heat by gilaadm, on Flickr
after foiling, tip cut off for burnt ends, with great juices in pan that I used with the marinade to make the sauce:
tip cut off for burnt ends by gilaadm, on Flickr
rub reapplied:
rub applied where tip removed by gilaadm, on Flickr
one of four briskets being sliced:
slicing brisket by gilaadm, on Flickr
another one being sliced:
slicing 4th brisket by gilaadm, on Flickr
daddy and baby by gilaadm, on Flickr
One of 4 briskets after marinade poured off:
marinade poured off, scallions sundried tomatoes and garlic visible by gilaadm, on Flickr
patted dry, and rubbed:
dried and rubbed by gilaadm, on Flickr
bottom brisket, with beer cans to hold up 2nd brisket:
bottom brisket with beer cans holding up extra rack by gilaadm, on Flickr
after about 3 hours:
after about 3 hours. 1 am or so by gilaadm, on Flickr
after about 8 hours, before foiling:
brisket in foil pan, about to be covered for more heat by gilaadm, on Flickr
after foiling, tip cut off for burnt ends, with great juices in pan that I used with the marinade to make the sauce:
tip cut off for burnt ends by gilaadm, on Flickr
rub reapplied:
rub applied where tip removed by gilaadm, on Flickr
one of four briskets being sliced:
slicing brisket by gilaadm, on Flickr
another one being sliced:
slicing 4th brisket by gilaadm, on Flickr
