So...here are my pics from my Tailgate Sunday.
Two briskets. One 15.5lbs and one 15.69lbs. Rub was paprika, black pepper, onion salt, garlic salt, celery salt and dark brown sugar. Injected with Beef Stock.
4.5hrs in
6.5hrs in
8hrs in
Did well with maintaining temp at 250 but I'll get to that in a second. I only had the vents (all of them) open 10%. I'm right on the water as you can see from the 4.5hr pic and the wind was steady so I had to barely keep them open or I was going to have a major spike that would have been hard to get rid of. Also I have a lot of pics because some people couldn't make it and my friend and I wanted to make folks jealous.
Here are the finished products.
Brisket #1 and close up
Brisket 2 and close up
And here is one of them sliced.
I did take more pics of it sliced but I was slightly drunk and they came out fuzzy.
I just start foiling the pan only and not using water. Has worked out really well except for one thing. The bottom grate is hotter which is kind of annoying because it's just that...the bottom grate. When I was using water it was the opposite. This has happened with the four pork butts I made plus these briskets. I have to remember that because I had to pull the bottom brisket off and hour before the top brisket. It wasn't over cooked at all but I had to take top off and put it in my kettle and removed the bottom brisket then put it back. I just took the whole grate off and dropped it into the kettle because at that point I wasn't using the it anymore. It's just a pain. I also have to remember it so I can put a surface thermometer on the bottom grate. Lid temp read 215, top grate surface thermometer read 250 and the bottom must have been at least 25 degrees hotter if not more.
Aside from the briskets, made 5lbs of hot sausages on the grill, 5lbs of sweet sausages on the grill, 10lbs of chili (5lbs of 73/27 ground beef and 5lbs of beans) in the slow cooker, 3lbs mac and cheese, slaw, garlic bread and home made plain bread.
Overall a great success! My friends brother came by since he was in town. He gave me a real ego boost because he loves this brisket near where he lives and he said I crushed it.
Two briskets. One 15.5lbs and one 15.69lbs. Rub was paprika, black pepper, onion salt, garlic salt, celery salt and dark brown sugar. Injected with Beef Stock.
4.5hrs in
6.5hrs in
8hrs in
Did well with maintaining temp at 250 but I'll get to that in a second. I only had the vents (all of them) open 10%. I'm right on the water as you can see from the 4.5hr pic and the wind was steady so I had to barely keep them open or I was going to have a major spike that would have been hard to get rid of. Also I have a lot of pics because some people couldn't make it and my friend and I wanted to make folks jealous.
Here are the finished products.
Brisket #1 and close up
Brisket 2 and close up
And here is one of them sliced.
I did take more pics of it sliced but I was slightly drunk and they came out fuzzy.
I just start foiling the pan only and not using water. Has worked out really well except for one thing. The bottom grate is hotter which is kind of annoying because it's just that...the bottom grate. When I was using water it was the opposite. This has happened with the four pork butts I made plus these briskets. I have to remember that because I had to pull the bottom brisket off and hour before the top brisket. It wasn't over cooked at all but I had to take top off and put it in my kettle and removed the bottom brisket then put it back. I just took the whole grate off and dropped it into the kettle because at that point I wasn't using the it anymore. It's just a pain. I also have to remember it so I can put a surface thermometer on the bottom grate. Lid temp read 215, top grate surface thermometer read 250 and the bottom must have been at least 25 degrees hotter if not more.
Aside from the briskets, made 5lbs of hot sausages on the grill, 5lbs of sweet sausages on the grill, 10lbs of chili (5lbs of 73/27 ground beef and 5lbs of beans) in the slow cooker, 3lbs mac and cheese, slaw, garlic bread and home made plain bread.
Overall a great success! My friends brother came by since he was in town. He gave me a real ego boost because he loves this brisket near where he lives and he said I crushed it.
