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Early Morning Briskets


 
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Larry Wolfe

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Today is my routine day off and I've been up since 3am.......
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I have a couple orders for brisket totalling 8lbs so this cook is going to push me very close to getting that yield. These are 2 - 8lb flats and I generally get right at about 50% finished product and I'm praying that's the case today!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Clark:
Looks good already!!
What kind of stacker is that? </div></BLOCKQUOTE>

The stacker is something a friend of a friend made.....he made several of them and now will not make anymore. They are very handy!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Clark:
You are lucky to have a nice friend of a friend.
What kind of rub are you using? </div></BLOCKQUOTE>

Robert shoot me an e-mail at bigdaddyskins56 at gmail dot com and I'll explain and let you know the rub.
 
Briskets are getting there.....we're at the 8 hour mark and they're at 170º, usually my briskets are done right at an hour per pound, but these are putzing along....no biggie. They're in foil now an should be done shortly. It is pure nasty out here today, cold, foggy and misty and it freaking smells incredible out!

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looks like two to me but he's preferring to cook in lidder-space

looks awesome BTW Larry, yu should go pro or something
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill E.:
So how many did you put on?
Three or four?
Looks like three to me.
One stacker right? </div></BLOCKQUOTE>He's only using the top rack plus the stacker.

Larry, nice to see it's raining on you, too. The briskets look mighty fine.
 
So you finally learned how to smoke brisket? Showoff.
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Did you cook those without foil and just foil at the end when they came off the WSM? I did one like that Wednesday and it was good
 
Yeah I only cooked two this time, but I have done 4 (28lbs of brisket) with the same set up I used today. Here is a link to the cook.

Briskets are done, sliced and in the fridge overnight. They'll be weighed and packed in the morning. From the two samples I had, I think the customers are getting their money's worth, they're damn tasty! Wish I had put another one for ME!

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Some people count sheep. You must count briskets. No wonder you are up at 3 in the morning
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mitch Josey:
Larry, what is the height and diameter of that stacker? That thing should have came standard with the WSM! </div></BLOCKQUOTE>

THAT'S a good idea Mitch!!

It's about 17" diamter and about 5" high.
 
Larry those look awesome! I am curious about your after cook procedure. How did you refridgerate them? Did you vacuum seal them and did you pour some of the juice in with the meat?
 
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