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Old, 01-28-2012, Brisket Cook


 
Bob Bass

Bob Bass

TVWBB Gold Member
Watching the great pictures by members here of their excellent cooks, I came the realization that none of my cooks have made it to this section. Picture taking is NOT one of my high points.

So, here's an overnight cook I did back on January 28th, 2012. Had just taken Harry Soo's class 2 weeks earlier where he asked all his students to complete a homework assignment within the following 2 weeks. Not only is this cook that homework assignment, but it was my first brisket and first overnight cook. I followed Harry's procedures to the letter and guess what... they work. The brisket turned out very good and was enjoyed by our family.

Here's a link to that cook. Enjoy... we should did! https://picasaweb.google.com/101293270331584220796/SYDHomeworkFollowingJanuary2012Class?authuser=0&authkey=Gv1sRgCNe_ho2z9p2sMA&feat=directlink

There has been questions here in the forum about fuel usage. Here's a picture of the our 22.5" WSM charcoal basket after a cook where approx 31 pounds of meat ( 1 brisket and 2 pork butts) were cooked. It was taken after we shut down the WSM and coals are cold to the touch. No coal were added during the cook.

https://picasaweb.google.com/lh/photo/Zfqupq-fBGx--iZFL6_tMNtuSR5SnaZTB9TCiMyZcjs?feat=directlink

Bob
 
Thanks guys.

Since then, have found that as long as I don't stray too far from the master's instructions, everything goes well...

Once tried a completely different direction with boston butt injection. Some of the ingredients didn't play well together. That particular cook resulted in 2 boston butts being sent to the trash. Actually my youngest son wanted them. It was he who trashed them. If he hadn't, I would have ! Found the Butcher's pork injection didn't work well with my liquid smoke... Drop the use of liquid smoke and all is now good.
 
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Bob... Started bbq'ing back in '77 or '78, don't remember which. Was mainly a ribs, chicken and turkey bbq'r until the class. The wsm is my 3rd actual smoker. Used the Weber grills w/chips in between smoker #2 and the wsm.

Harry's class is highly regarded. Most certainly a recommended to-do for a better understanding of the how's and why's of bbq. I know it turned my bbq world around and got me back on track.
 
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deam Bob, that brisket looks fantastic!!!!!!!!!!!!!!!!! I wish my brisket looks like that =). We will see today.

Peter
 
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