So I need to get a brisket cooked for the one maint guy I work with, B-Day next week. I bring in BBQ for my crew on their B-Days, but have expanded to a few others since they always pay me well when I bring BBQ to work. John the one maint guy is one of those who always gives me $5 or $10.
So fast forward.
I'm at work this moring and my supervisor comes over to the press I run at 10:10 AM and ask how many forms are left on the job i was printing, I said 2. Well this press is done running for today and tomorrow, you can stay and come in tomorrow or wash it up after the 2 forms and see you Monday. Well He!! yeah, I'm outta here. Ran the 2 forms, washed up the press and out the door by 11:00AM. I took 2 vacation days, one for today, I can work up to 12 hrs per shift, so if you leave with only 4 hrs worked they let us take a vacation day, and one for tomorrow. Came home, put on the boots and fired up the bike and headed to Super Wal Mart in York for some packers. Go in and they have 10 out in the case too choose from, and down some in price $1.72 lb. Grab one I really liked and saw the vac seal was busted. Asked the lady stocking there what they do with them if the seal is broken?, says we throw em out. I explain I really wanted it, but since the seal was broken, I'm not paying full price. Says wait a min and comes back out, how about 1/2 price $0.86lb.). Cool beans I say so she put a new sticker on it and in my cart it went. So instead of buying the 2 I originaly went there for, I came home with 3. Along with 3 lbs. bacon, 3 lbs sausage, and 3 bottles salad dressing. Now I know my King tour pack on the bike is only rated for 25lbs. and I have 37lbs just in brisket in my cart. Oh well hope it holds. It did.
So I put the broken vac pack brisket on when I got home. Hump lump, black walnut wood, and Head Country rub. I had the rest of the day so I cooked it at 250 till it reached 160º and seperated the flat from the point. Foiled the flat and threw the point on the lower rack for some burnt ends for the guys at work on Monday. As many of you know I don't do the point meat, it's a texture thing with me.
Made it through 2 huge thunder storms,(you can see how dark it is in that one pic at 6:30PM) Anywho, did a fattie (Texas BBQ Rub BB) along the low smoke way. Put 12 ABT's on when I foiled the flat, WSM is in high heat mode, cranking along at 350º. I did a brisket like this 3 or so weeks ago and really liked how I got better bark than all high heat. ABT's have about 30 min to go. Plenty of pics taken and a few more to follow. Thanks for Mr. Wayne Truelove keeping me company via the net during the whole cook. We had tons of fun emailing back and forth when the forum was down.
Link to pics.
I'm at work this moring and my supervisor comes over to the press I run at 10:10 AM and ask how many forms are left on the job i was printing, I said 2. Well this press is done running for today and tomorrow, you can stay and come in tomorrow or wash it up after the 2 forms and see you Monday. Well He!! yeah, I'm outta here. Ran the 2 forms, washed up the press and out the door by 11:00AM. I took 2 vacation days, one for today, I can work up to 12 hrs per shift, so if you leave with only 4 hrs worked they let us take a vacation day, and one for tomorrow. Came home, put on the boots and fired up the bike and headed to Super Wal Mart in York for some packers. Go in and they have 10 out in the case too choose from, and down some in price $1.72 lb. Grab one I really liked and saw the vac seal was busted. Asked the lady stocking there what they do with them if the seal is broken?, says we throw em out. I explain I really wanted it, but since the seal was broken, I'm not paying full price. Says wait a min and comes back out, how about 1/2 price $0.86lb.). Cool beans I say so she put a new sticker on it and in my cart it went. So instead of buying the 2 I originaly went there for, I came home with 3. Along with 3 lbs. bacon, 3 lbs sausage, and 3 bottles salad dressing. Now I know my King tour pack on the bike is only rated for 25lbs. and I have 37lbs just in brisket in my cart. Oh well hope it holds. It did.
So I put the broken vac pack brisket on when I got home. Hump lump, black walnut wood, and Head Country rub. I had the rest of the day so I cooked it at 250 till it reached 160º and seperated the flat from the point. Foiled the flat and threw the point on the lower rack for some burnt ends for the guys at work on Monday. As many of you know I don't do the point meat, it's a texture thing with me.
Made it through 2 huge thunder storms,(you can see how dark it is in that one pic at 6:30PM) Anywho, did a fattie (Texas BBQ Rub BB) along the low smoke way. Put 12 ABT's on when I foiled the flat, WSM is in high heat mode, cranking along at 350º. I did a brisket like this 3 or so weeks ago and really liked how I got better bark than all high heat. ABT's have about 30 min to go. Plenty of pics taken and a few more to follow. Thanks for Mr. Wayne Truelove keeping me company via the net during the whole cook. We had tons of fun emailing back and forth when the forum was down.
