20# of brisket

Pachanga · January 13, 2010, 02:48:03 AM

MpTubbs,

I will be interested to see your take on the difference in the CT and mustard slather using the same rub and smoking technique. Nepas has piqued my interest in this sauce. His briskets look great. I haven't found it locally. I generally like to make my own bastes and sauces but have not found any copycat recipes for CT and do not have anything to compare it to. I was going to order some CT and do the same as you are doing on my next brisket.

I like to experience regional differences in cooking styles and the CT would seem to be very different from a Texas Style brisket (or maybe not). (dang that Nepas for meddling in my mind with his mouth watering photos and smoking skills)

Thanks for posting,

Pachanga

MPTubbs · January 13, 2010, 12:10:07 PM

OK....just got back from Sam's with two 13lbs briskets.

Soooooo I'll be do'n 26#'s.

Thrs. night I'll rub down and rest in fridge until 6pm Friday.

Hopefully we'll be eat'n around 6pm Saturday.

Temps will be in the 30's.....first time I ever smoked on a Bradley in a heat wave!

OU812 · January 13, 2010, 12:48:18 PM

With highs of 35 F sat and 38 sun you better break out the shorts and flip flops for this smoke. ;D

26 lb of brisket, that will test your pashunts, better make sure your adult beverages are well stocked

classicrockgriller · January 13, 2010, 12:50:53 PM

Mmmmm 6 more lbs of Brisket!

Great move!

MPTubbs · January 13, 2010, 05:39:58 PM

Laughing my ass off!

U guys are great!

What the hay...only 6 more pounds and flip-flops. 8)

MPTubbs · January 15, 2010, 02:43:26 PM

OK...here we go with 26#'s.

I took this new do-hikkie thing and tried it out.
(note to self...long metal thingies really sharp!)

Rubbed down with Pachanga's rub and slatered them puppies with some CT.

Just put them in @ 4:30pm and go'n to smoke for 5 hours then bed time.

More to come!

FLBentRider · January 15, 2010, 04:14:50 PM

I wouldn't double stack them, I'd put them on separate racks.

It will expose more surface area to smoke and heat.

OU812 · January 15, 2010, 04:26:50 PM

Quote from: FLBentRider on January 15, 2010, 04:14:50 PM
I wouldn't double stack them, I'd put them on separate racks.

It will expose more surface area to smoke and heat.

What FLB said and you will get a better bark not to mention they will cook better on there own racks.

MPTubbs · January 15, 2010, 05:05:53 PM

I double stack them so the thickness is uniformed.

Did the double stack on my last one and turned out good.

Rolled smoke on the 10#er for a total of 10 hours and I think it was smoked to perfection!

8 other people thought so too. ;)

BUT.....I'm new and all ears. I will give that a try next time and compare between the two.

Thanks OU & FLB for your input!

Mike.

OU812 · January 15, 2010, 05:30:08 PM

What ever works for you, I wasn't trying to tell you that you were doing it wrong or anything, just giving some input thats all.

I'm sure it will turn out great.

Keep us posted.

FLBentRider · January 15, 2010, 05:44:21 PM

Quote from: MPTubbs on January 15, 2010, 05:05:53 PM
I double stack them so the thickness is uniformed.

Interesting idea.

MPTubbs · January 15, 2010, 05:57:55 PM

Quote from: OU812 on January 15, 2010, 05:30:08 PM
What ever works for you, I wasn't trying to tell you that you were doing it wrong or anything, just giving some input that's all.

I'm sure it will turn out great.

Keep us posted.

OU....I'm sorry if I worded my last post to make it sound like I was mad.

Believe you me I'm not in any way brother!

When I did my first brisket I read a post here they said to cut the brisket in stead of folding it so it would fit the rack.

Place it under (fat cap down) so you have a uniform thickness for more even cooking.

Makes sense to me!

OU812 · January 15, 2010, 06:00:24 PM

Works for me, I do remember that post too.

MPTubbs · January 16, 2010, 05:26:41 AM

Here's the bad boys @ 7am

Rotated and then 5 more hours of smoke.

IT 150* and tower is at 195*.
(outside temp 20*)

Tenpoint5 · January 16, 2010, 05:43:23 AM

Why the second 5 hours of smoke? Seems like a waste of pucks to me. I have always went with the understanding that once the IT hits about 145 there is enough surface bark that the meat will not take on any more smoke flavor. So therefore it would be a waste of 5 hours worth of pucks.