Smoke Day brisket

[Chris Allingham]

Oh, it's getting REAL now...



Full disclosure: Will be trying a free sample of Dalmatian Rub sent to me by TVWBB advertiser Morgan Products.

 

[Chris Allingham]

I was disappointed to find the thin edge of the brisket folded over onto itself, making the flat look thicker and more even in the Cryovac than it actually was. I doubt it was intentional, but then again...

 

[Chris Allingham]

And we're off! Midnight Briskets: A brisket point on the bottom grate, a whole packer brisket on the top grate. See third photo to see my setup.

 

[Chris Allingham]

Three hours in, time for the first spritz. Beautiful calm, clear night for barbecuing, 52*F outside. Catching up on some Top Chef episodes while monitoring pit and meat temp on my iPhone using ThermoWorks Signals. So far, so good!

 

[Jeff Boudman]

Three hours in, time for the first spritz. Beautiful calm, clear night for barbecuing, 52*F outside. Catching up on some Top Chef episodes while monitoring pit and meat temp on my iPhone using ThermoWorks Signals. So far, so good!

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Have you seen the Top Chef episodes with Stephanie Izard?

 

[Chris Allingham]

5 hours in, third spritz complete. 161*F internal temp.

 

[Chris Allingham]

Have you seen the Top Chef episodes with Stephanie Izard?

I have watched every season and every episode of Top Chef. Yes, I've seen Stephanie.

 

[ThomasG]

Looking delish already! — T.

 

[James H]

how much fun is that!!!!! and i love the sky color. Keep em coming.

 

[Rich Dahl]

Looks like everything is under control. Nice sunset shot.

 

[J Grotz]

The brisket and the photos are gorgeous.

 

[Jeff Boudman]

I have watched every season and every episode of Top Chef. Yes, I've seen Stephanie.

She was my son’s boss until Chicago shut down. He really enjoyed working for her.

 

[Dwain Pannell]

Looks great Chris. I am also 170*F on a packer right now.

 

[Chris Allingham]

Brisket point is done. Cooled it to 170*F then wrapped it in foil to keep it warm while I take a *short* nap. Packer brisket wrapped in butcher paper and finishing in the oven. I didn't load up the WSM with as much charcoal as I intended and temp started to drop around the time I was wrapping. No big deal, moving to the oven once wrapped is a perfectly acceptable option. Will post a photo of that guy later. Here's a photo of that lone point I cooked. Someone on IG asked where I got a point by itself. I separated it from a whole brisket back in 9/2018 when Mrs. TVWB needed a brisket flat for a braised brisket recipe. Hoping this point turns out OK. I was vacuum sealed and didn't look or smell funny coming out of the package. Yes, I know it exceeds recommended length of storage for frozen meat.

 

[James H]

delectable! Will you cube it and cook further or just go with it in all its current deliciousness?

 

[BrianCal]

Wow, beautiful food, beautiful pics, looks like heaven to me !!

 

[ChuckO]

That's a beauty Chris

 

[Rich Dahl]

Nice looking point Chris.

 

[Chris Allingham]

delectable! Will you cube it and cook further or just go with it in all its current deliciousness?

Yes, I will do the cube it, pan it, sauce it, cook it more routine.

 

[Jeff Boudman]

She was my son’s boss until Chicago shut down. He really enjoyed working for her.
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Going back to work in mid June.