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04-19-2008, 08:10 PM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Big brisket overniter...
Just put a big brisket on the WSM for an overnighter....Planning on serving tommarrow eveing for some buddies after a bowling benifet..
I had to cut 1/4 of it off so it would fit..I prob should've used two racks, but..
Time to drag the big smoker out of the weeds and do a big batch of ABT's and another of these big briskets !
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"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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04-19-2008, 08:35 PM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Quote:
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Originally Posted by erik
The butcher shop had brisket for $1.99 today.
Can't wait to see yours when it's done!
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$1.89 at the grocery store by Witt...Or as we like to call it, the brisket store..
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"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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04-19-2008, 08:40 PM
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#3
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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I should get to the Brisket store....
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Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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04-19-2008, 09:29 PM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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That thing is HUGE!!!
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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04-20-2008, 12:46 AM
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#5
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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I will be interested to know if the tri-tip looking chunk of flat is affected by removing it from the rest of the cut.
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" Never let a day go by "
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04-20-2008, 06:31 AM
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#6
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Wow! What did that weigh in at?
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04-20-2008, 07:51 AM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Quote:
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Originally Posted by ScottyDaQ
Wow! What did that weigh in at?
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17.5 lbs....
Cliff..I just pulled it off and its wrapped and resting. First impression is that the side closest to the outside rim is dry, but the side closest to the bigger chunk seems normal..we'll know around noon when I pull it and slice it...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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04-20-2008, 10:14 AM
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#8
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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John,
In all honesty,
If I had been faced with the same challenge I would have done one of two things. Either fold the flat under until it shrank a bit or seperated the flat from the point and smoked them on two racks.
Just my .02 I still want to know how it comes out. 
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" Never let a day go by "
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04-20-2008, 10:44 AM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Quote:
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Originally Posted by Cliff H.
John,
In all honesty,
If I had been faced with the same challenge I would have done one of two things. Either fold the flat under until it shrank a bit or seperated the flat from the point and smoked them on two racks.
Just my .02 I still want to know how it comes out. |
Yep, I would definetly do it different the next time. I think even just putting the smaller piece on the lower rack would've worked too. As far as folding it, even after it was cooked I dont think i still would've fit..I should'a pulled the offset out..
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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04-20-2008, 12:44 PM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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And the finished product...The bigger part is very good..the small part was a little dry by tender...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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04-20-2008, 01:13 PM
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#11
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Looks juicy good to me John. Whats Witt up too today
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He who don't cook, better not complain
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http://www.youtube.com/user/007bondjb
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04-20-2008, 04:58 PM
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#12
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Quote:
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Originally Posted by 007bond-jb
Looks juicy good to me John. Whats Witt up too today
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I didn't get an invite 
John next time think about seperatiing the point and the flat before you cook on that big on the WSM. 
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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04-20-2008, 11:06 PM
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#13
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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I'd dive into it.
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" Never let a day go by "
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04-21-2008, 08:58 AM
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#14
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BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
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Looks damn good to me, bet no one complained.
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John
"De gustibus non disputandum est,"
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04-21-2008, 09:54 AM
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#15
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Graduate of BBQ Central
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
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Wish I could get mine that good looking and moist.
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04-21-2008, 08:08 PM
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#16
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God O'Que
Join Date: Jan 2008
Location: Thousand Oaks, CA
Posts: 2,669
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Finished product looks nice and juicy to me john and nice flamingo in the first picture.
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WSM, Chaney, Genesis 1000 Gas, Go-Anywhere Gas, Smokey Joe
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04-22-2008, 08:32 AM
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#17
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Quote:
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Originally Posted by Toby keil
nice flamingo in the first picture.
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He's my BBQ mascot...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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04-22-2008, 11:00 AM
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#18
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Wizard of Que
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
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Looks mighty good.
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