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All Things Brisket


kevwun

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On 4/10/2019 at 3:24 AM, ChampKind said:

Hi. My name is brown sugar. I’m an integral part of rubs for smoked pork and poultry.

Sorry, missed this until I decided to read back a bit. I know many people use brown sugar in rubs for pork, I don't. I do put brown sugar in my sauce(to offset the ACV kick a bit), which is only used on pulled pork sammiches, to offset the dry bread. So I guess I was partially wrong. White sugar will never touch any meat of mine though. I never have tried to smoke poultry(had some yes but never made it myself).

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Smoking 3 briskets on Saturday for our Easter gathering of about 60 people.  First time to do 3, but don’t think it would be any different than 2???

Also putting some sausage on the grill and doing some tripas in the disc.  

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60 people includes about half being old people and kids who won’t eat much. I did 2 briskets last year and it was just about right, so adding another one this year to be safe.  

Right now looking at 45 lbs of tripas and a shitload of sausage.  

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8 minutes ago, EZ$ said:

Trying to find a decent cabrito, but those fuckers are expensive and the one we got last year was the size of a cat!

Pretty sure you weren't eating goat kid, then.  I think you must have served chupcabrito, dude.

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Got a brisket on last night at 9.  Wrapped it at about 9:30 this morning and opened up the vents on the WSM to push it a little bit since we are heading to Houston later this afternoon. 

I forgot how much wind sucks the temp out of a WSM.  I have it sheltered and blocked off.  So flare ups and temp spikes haven't been an issue.  But I have all three bottom vents wide open and it's parked at 250 F.  No big deal, but it's going to be a while.

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Mine finished after about 17.5 hours.  Rested it to about 180F and put it in the oven, which I figured out how to get set to a more accurate actual vs. set temperature for the 170 degree warm setting.  Left the probe in the brisket and will hold there until we leave in the morning and throw it in the cooler to take on the road.  Relaxing and drinking now.

Edited by dcbc
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Mine finished after about 17.5 hours.  Rested it to about 180F and put it in the oven, which I figured out how to get set to a more accurate actual vs. set temperature for the 170 degree warm setting.  Left the probe in the brisket and will hold there until we leave in the morning and throw it in the cooler to take on the road.  Relaxing and drinking now.


So a 40hr cook+hold?
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