AlanB
TVWBB Member
I have been asked to cook 6 briskets for the Family Reunion coming up in late October. Last year I did the same and I guess it was a hit since I've been asked again. Last year I cooked the briskets on my WSK one at a time over the course of a few months before the reunion. After each cook as soon as the brisket cooled down, I separated them between point and flat and then vacuum-sealed and froze them (without slicing). I did this because the site of the reunion is over 2 hours away. I then thawed them out and we re-heated them the morning of the reunion on-site using an offset smoker my brother borrowed from a friend. I thought they turned out at least 95% as good as they would fresh off the grill using this method. Why not just cook them on the offset smoker? Well, I know how to make a good brisket on my WSK and I have no experience whatsoever with an offset smoker.
I plan to do the same thing this year, with one major change: I am going to attempt to cook 2 briskets at a time on the WSK. Last Christmas I received a Big Joe Expander from the Ceramic Grill Store (https://ceramicgrillstore.com/products/big-joe-expander). This fits the WSK perfectly and gives an additional 20" X 18" grill surface on top of the regular grate; big enough to hold another brisket. Here is how it looks on my grill:
I will attempt this for the first time tomorrow night. Our local grocery stores (Kroger/Albertsons) run Choice brisket at less than $2 a pound 2-3X a year and I load up my freezer when that happens. The two briskets I will be using tomorrow are 14 and 15 pounds respectively. I will do my standard overnight cook with the briskets going on the grill around 8:30 P.M. I use the Fireboard Plus controller to control the grill temp at about 225 degrees overnight and wrap the briskets when they hit 170 degrees. They are usually done at around 203 degrees and/or when they probe like butter. My rub of choice for briskets is SuckleBusters 1836 rub which has great flavor and large pepper grains that make a great bark.
Today I loaded up my charcoal basket with 5-6 wood chunks mixing Post Oak, Pecan and one Mesquite chunk and covered with lump charcoal:.
I start my fire with one Masterbuilt Fire Starter cube and let it come up to temp. slowly. Tomorrow I will trim the briskets and will update this post as I progress.
Wish me luck!
I plan to do the same thing this year, with one major change: I am going to attempt to cook 2 briskets at a time on the WSK. Last Christmas I received a Big Joe Expander from the Ceramic Grill Store (https://ceramicgrillstore.com/products/big-joe-expander). This fits the WSK perfectly and gives an additional 20" X 18" grill surface on top of the regular grate; big enough to hold another brisket. Here is how it looks on my grill:
I will attempt this for the first time tomorrow night. Our local grocery stores (Kroger/Albertsons) run Choice brisket at less than $2 a pound 2-3X a year and I load up my freezer when that happens. The two briskets I will be using tomorrow are 14 and 15 pounds respectively. I will do my standard overnight cook with the briskets going on the grill around 8:30 P.M. I use the Fireboard Plus controller to control the grill temp at about 225 degrees overnight and wrap the briskets when they hit 170 degrees. They are usually done at around 203 degrees and/or when they probe like butter. My rub of choice for briskets is SuckleBusters 1836 rub which has great flavor and large pepper grains that make a great bark.
Today I loaded up my charcoal basket with 5-6 wood chunks mixing Post Oak, Pecan and one Mesquite chunk and covered with lump charcoal:.
I start my fire with one Masterbuilt Fire Starter cube and let it come up to temp. slowly. Tomorrow I will trim the briskets and will update this post as I progress.
Wish me luck!
