Labor Day Brisket and Other Goodies.

[classicrockgriller]

I will say this ..... My pid and Bradley thermo stayed very close to

each other everytime I checked on the cook.

[NePaSmoKer]

Nice thinking

Say

Can you come to PA and work on my proofer  ;D

All the CT you can wallo in even  :D

[classicrockgriller]

19 hrs to do a 13lb Brisket. Not Bad.

[DTAggie]

My stomach turned when I saw the Kroger meat.  Hope it is better than my last experience.  That v-tray is wayyyyy to clean.  How do you do that?

[classicrockgriller]

My stomach turned when I saw the Kroger meat.  Hope it is better than my last experience.  That v-tray is wayyyyy to clean.  How do you do that?

The Brisket was fine! ;D Thanks for reminding me!

I'll show you when I see you. I'll bring you one.

[GusRobin]

So those of us that won't see you want to know also ::) ::) ::)

[DTAggie]

And I can't believe you ate the crayfish sausage without me!

[classicrockgriller]

So those of us that won't see you want to know also ::) ::) ::)

I'll take a pic of it for you Gus.

And I can't believe you ate the crayfish sausage without me!

Gonna get more on Wensday! That Boudain was KILLER. Some of the best I have ever eaten.

[classicrockgriller]

Like I stated it was the heavy guage like an oven liner.

I made sure I cut it small enough to stay inside the v-Tray,

but large enough to cover the vents of the V-tray.

I bent a lip on it with a straight edge, slide it behind my V-tray

and push the V-tray tight against the wall.





Here is a pic of it at the end of the cook.



It actually needs to be a little bit stiffer.

[DTAggie]

and you scrape that all nice and shiny each time?

[classicrockgriller]

Sprayed it with Dawn Power Disolve and rinsed it off.

[classicrockgriller]

Brisket was juicy and fallen apart.







No dry spot on the bottom of the brisket. I think the heat deflector has some merit.

[Pachanga]

CRG,

Nice looking brisket.

I like your V-Tray heat deflector.  Nice touch.  Much nicer than the foil cover.  As you say, do so at your own risk.  However, a deflector evened out the heat for me so that I don't flip, twist, rotate or do any other gymnastics.  I have used a deflector for years on every smoke with no problems.  

Without it, the heat rises up the back and there is a large differential between front and rear cabinet temperature.  
It is rudimentary thermal physics that dictates the majority of the heat is going rise straight up from the heating element, brushing the rear edge of the meat and then out the chimney, without something to force more heat forward.

Thanks for the photos of your new contraption.

Good luck and slow smoking,

Pachanga

[KyNola]

As good as that brisket looks, the Veron's sausage and boudain is what got my attention.  That stuff looks killer!  Went out on their website but you apparently can't order online. :(

[classicrockgriller]

As good as that brisket looks, the Veron's sausage and boudain is what got my attention.  That stuff looks killer!  Went out on their website but you apparently can't order online. :(

I'll talk to them and see if he'll work a deal for some to ship.

Chris wants some.