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JLCBBQ
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Joined: 10 Jun 2014
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 Posted: Jul 29 2016 Post subject: Brisket for work |
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I'm up to cook at work tomorrow, so I'm smoking us a brisket. 13lb packer went on the offset this morning. Put it on fat cap down, never tried that before, but some highly knowledgeable members on here do it that way, so there must be something to it. I'm also doing a little brisket flat for dinner tonight and I'll probably throw a chicken on in a couple hours.
Here she is ready to go on. I'll post more pics as the cook goes on.
Trying to do as much of this from the couch as I can, think we're getting back to triple digits today and the rain from the last couple days is making for some brutal humidity.
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Smokin Mike
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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| Smokin Mike wrote: | Awesome! Standing by in the AC waiting for updates. 
You going to make burnt ends? |
No burnt ends, I like to separate the point and flat before slicing and give people the choice between "moist" and "lean."
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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Rollin right along...
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suckaass
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| Posted: Jul 29 2016 Post subject: |
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Nice. Looking forward to the finished pics 
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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A few hours in, had to throw the salsa on so I snapped a pic...
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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Just added a split. At least it's only gonna get to 97 today 
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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Getting ready to pan the flat, the salsa is getting close to ready and I put the chicken on.
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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Been contemplating building a reverse flow this winter for my dad, but I do love being able to have a chicken side and a butt/brisket side like this.
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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Tonights chicken is looking good.
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Smokin Mike
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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Couple quick pics before I wrapped her up in the pan. A little over 7 hours in...
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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This is the little flat I cooked alongside the packer. The packer is still on the cooker, won't be slicing it until tomorrow. It came out great, had never cooked just a flat before, I was pleasantly surprised. Cooked it cap down as well, about 7 hours until it probed tender. It stalled at 153, so I panned it. Started checking it around 200, wasn't fully rendered until about 208.
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Last edited by JLCBBQ on Jul 29 2016; edited 1 time in total |
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Canadian Bacon
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| Posted: Jul 29 2016 Post subject: |
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Nice cook JLCBBQ...thanks for sharing some great pics.
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JLCBBQ
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| Posted: Jul 29 2016 Post subject: |
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| Canadian Bacon wrote: | | Nice cook JLCBBQ...thanks for sharing some great pics. |
Thank you, and no problem, it was a good day
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Mike Lawry
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| Posted: Jul 29 2016 Post subject: |
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| Looks good |
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suckaass
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| Posted: Jul 30 2016 Post subject: |
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Nice. That's looking good
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guthy_15
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| Posted: Jul 30 2016 Post subject: |
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| That's some good lookin grub. I notice that you were heating you're splits. Does that make much difference in the fire box temp? What's in the salsa? That seams like it would be an awsome game snack. |
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Mike Lawry
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| Posted: Jul 30 2016 Post subject: |
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| What did you think about the fat cap down? That's how I do mine as well. |
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JLCBBQ
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| Posted: Jul 30 2016 Post subject: |
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| guthy_15 wrote: | | That's some good lookin grub. I notice that you were heating you're splits. Does that make much difference in the fire box temp? What's in the salsa? That seams like it would be an awsome game snack. |
Thanks man, everything turned out great. I was heating those splits because they are still a little green, we split that oak earlier this year, I feel like it helps get a little moisture out. It seems to help the splits ignite a little faster and gets me back to having clean smoke sooner.
The salsa is just tomatoes, Serrano peppers, a few chunks of garlic and some onion. Adjust the tomato/pepper ratio depending on how spicy you like things. Smoke it in the pan a couple hours and throw it in the blender with a little cilantro and some salt. It's awesome.
Meant to get a finished pic, but forgot and I'm at work now, I'm sure you get the idea though
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