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-   -   Big brisket overniter... (http://www.bbq-4-u.com/forum/f9/big-brisket-overniter-12522.html)

john pen 04-19-2008 07:10 PM

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..

http://img7.pictiger.com/46e/14945526_th.jpg

Time to drag the big smoker out of the weeds and do a big batch of ABT's and another of these big briskets !

john pen 04-19-2008 07:35 PM

Quote:

Originally Posted by erik
The butcher shop had brisket for $1.99 today.

Can't wait to see yours when it's done!

$1.89 at the grocery store by Witt...Or as we like to call it, the brisket store..

wittdog 04-19-2008 07:40 PM

I should get to the Brisket store....

Bruce B 04-19-2008 08:29 PM

That thing is HUGE!!!

Cliff H. 04-19-2008 11:46 PM

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.

ScottyDaQ 04-20-2008 05:31 AM

Wow! What did that weigh in at?

john pen 04-20-2008 06:51 AM

Quote:

Originally Posted by ScottyDaQ
Wow! What did that weigh in at?

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...

Cliff H. 04-20-2008 09:14 AM

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. :D

john pen 04-20-2008 09:44 AM

Quote:

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. :D

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..

john pen 04-20-2008 11:44 AM

And the finished product...The bigger part is very good..the small part was a little dry by tender...
http://img7.pictiger.com/edf/14953358_th.jpg

007bond-jb 04-20-2008 12:13 PM

Looks juicy good to me John. Whats Witt up too today

wittdog 04-20-2008 03:58 PM

Quote:

Originally Posted by 007bond-jb
Looks juicy good to me John. Whats Witt up too today

I didn't get an invite :cry:
John next time think about seperatiing the point and the flat before you cook on that big on the WSM. :wink:

Cliff H. 04-20-2008 10:06 PM

I'd dive into it. :wink:

John A. 04-21-2008 07:58 AM

Looks damn good to me, bet no one complained.

big dude 04-21-2008 08:54 AM

Wish I could get mine that good looking and moist.

Toby Keil 04-21-2008 07:08 PM

Finished product looks nice and juicy to me john and nice flamingo in the first picture.

john pen 04-22-2008 07:32 AM

Quote:

Originally Posted by Toby keil
nice flamingo in the first picture.

He's my BBQ mascot...

Tannehill Kid 04-22-2008 10:00 AM

Looks mighty good.


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