two 11 lb briskets How long ?

[KevinG]

I love it when things work out! Pachanga is the man.

[Pachanga]

Fair-chase,

Thank you for the fine  detailed report.

4. replaced water bowl with cake pan ( this larger amount of water would allow me to go 13 + hrs without opening the door).

I thought you used the new improved Bradley supplied pan. :D  Will that pan ever see another cake?  One could question the wisdom of drafting the pan into servitude but no one can question your spirit.

I am glad the smoke turned out more than satisfactory.  There are many good ways to smoke a brisket.  This one works for me and produces the wonderful bark I am familiar with at hole in the wall Barbeque joints here in Texas.  Bark is the hallmark of Authentic Texas Barbeque Brisket and Ribs.  It is the condiment to the meat.  You know you got it right when the sauce bottle remains full.  It appears that you "got it right".

Many thanks to Pachanga for sharing his method of smoking briskets.

You are more than welcome.  My method is really the methods that have been handed down from generation to generation.  I have just adopted them to the Bradley.  I thank all of those who allowed me to observe and shared their secrets.  I was fortunate to know more than one willing Pit Boss.  However, many of those people are Bradley board members who have so freely written their methods and answered so many questions over the years.  While we do not all agree, I respect their thoughts and methods.

Olds and Habanero Smoker spent what must have been an inordinate amount of time (as did recipe contributors) creating a Recipe Site which is excellent.  (http://www.susanminor.org/) (From the name on it I suspect a female put in a lot of work also)  Habanero Smoker did several lengthy edits on Brisket Pachanga and we added some revised content just recently.

Oldman (Olds) has been a part of this board for a long time.  He wrote recently;

As to the original 15 most have left this forum and deleted their accounts... a shame.

People move on but their deeds are not forgotten.

The important thing today is this current generation continue in the gene of the original 15 and reach out with understanding of the new smoker's questions. I remember there was a time when I seem to answer the same question over and over. That in and by itself that can be frustrating. But the answer must be given.

What happens to this site in the future is now in the hands of today's members.  Not those of us from times pasted. It is this current generation of members turn to take the bull by horns. If what we had to offer (the 15)  is of interest it is posted on the recipe site.

Olds

We should all be thanking them but the real thank you is taking his admonishment seriously by giving back to the board.  You are doing just that by posting concise information.

I did not follow his advice to a tee

I have stated before that the best brisket or ribs ever barbequed are still waiting for the right person to put together the right smoke, temperature, rub, slather and timing.  Not following a method to a Tee is a good thing.  I always look at a recipe as a more of a suggestion and carry on from there.  I have learned from my successes and my dismal failures.  I have incorporated many ideas from other members. With the good solid information that you are posting, I am sure I will glean ideas from you and incorporate them into Brisket Pachanga.  In fact, I am still rereading your post and thinking over your information.

Thank you for posting your experience so clearly and taking the time to do so.  You are carrying on a fine tradition.  I look forward to reading more of your smoking experiences.

Good luck and I'll see you around the pit,

Pachanga

[OU812]

Looks and sounds gooood, Fair-chase, real good.

Glad every thing worked out as planed.

[classicrockgriller]

Fair-chase, sure sounds like it was a great day for Brisket.

Any pics? Would love to see them in their glory.