Sam's Big Brisket post

[derklink]

Everything's up. Except income. But that's for another thread. Get a full packer, but a small one. Start mid to late afternoon planning to eat the next day. Don't try and rush it. It'll be done when it's done. I ruined a ton of meat before i got it right. My first attempts weren't pretty, but only a couple really weren't edible. And brisket is the hardest meat to cook. But once you figure it out on your smoker, which is key, every time you cook one, neighbors will show up at the fence randomly, peaking over "What ya cookin'?" My neighbors and I usually swap samples.

Thank you for sharing! I smoke on my big green egg but have a "true" smoker on my wishlist. I have family in Olathe, I'll stop by next time I visit them

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[samd1351]

Thank you for sharing! I smoke on my big green egg but have a "true" smoker on my wishlist. I have family in Olathe, I'll stop by next time I visit them

I'm usually cooking on the weekends so drop on in. Fair warning though, we don't cook skinny people food. If you stop in, you better be prepared to eat!!

 

[derklink]

I'm usually cooking on the weekends so drop on in. Fair warning though, we don't cook skinny people food. If you stop in, you better be prepared to eat!!

Done deal and thank you! That sounds perfect to me. I'll bring something to drink.

 

[samd1351]

6.5 hours into the cook and looking good.

This the weirdest looking brisket. Probably not the one I should have used for the demo, but....

 

[FreePenguin]

I will also try and make one sooner than later. Give few weeks and we have a steady 70* week. Then i will go to town.

I bought two dedicated gas propane tanks, I originally used 30lb and used a Y splitter for grille and smoker but that y splitter started leaking this spring

So I now have two 30lb tanks lol. One for grille, and one for smoker, and one full one in shed as back up, for when one goes out.

Sucks I lost a lot of propane from the stupid splitter. It worked last year but didn’t hold up to winter

 

[samd1351]

Wrapped at not quite 12 hours into the cook. Should be done by noon. I think.

 

[samd1351]

Make sure your neighbor practices step 1 a couple of times to make sure he has it right. You might offer your assistance.

 

[samd1351]

19 hours later....

The flat, upper left, separated from the point. Again, this was a weird brisket. More like someone took a full packer and sliced into three 5" wide strips. The flat is wrapped and resting.

 

[samd1351]

The point, now cut into pieces for burnt ends.

Sauced and re-rubbed.

And back into the smoker for a couple of hours.

 

[samd1351]

And a Vidalia onion, cored and filled with a shot of Jack Daniel's single barrel from step 1.

 

[samd1351]

Burnt ends are done!

These..... may not make until dinner time.

 

[FreePenguin]

Are you on natural gas or propane or pellets? Just curious. How much do you spend per smoke? Like 1/4 of your propane tank, 1/2?

I just got a 30lb propane cylinder for my smoker, havnt used it yet to calculate hours I can get out of it. Hopefully quite a few cooks

 

[Sivi70980]

Burnt ends are done!

These..... may not make until dinner time.

That looks yummy!

 

[samd1351]

Are you on natural gas or propane or pellets? Just curious. How much do you spend per smoke? Like 1/4 of your propane tank, 1/2?

I just got a 30lb propane cylinder for my smoker, havnt used it yet to calculate hours I can get out of it. Hopefully quite a few cooks

Charcoal only. Hickory chucks for smoke. Right now, I've got a gasket issue so I'm burning up more charcoal than I should. Id I use straight Kingsford, a 16 lb bag will run overnight will no input from me. About 12 to 14 hours at 225.

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