4 big Prime Briskets

[73saint]

Pulled an all-nighter for a few clients Friday night. Prime brisket was on the menu. Since it was a late night cook, and after the work week I had, I didn’t get too many pics but here’s the jist.
I just had a bunch of hickory delivered. It’s so frustrating having wood delivered not properly seasoned. I hate complaining because it was some pretty hickory; but it hissed and sizzled all night long. I was worried the meat might suffer.
Fortunately the meat did not suffer at all. As much thick smoke as I saw coming out of the stack all night, I just knew it would be bitter. Those Langs draft like a champ.

I ran out of my usual rub, oak ridge black ops. So this go round I used Chupacabra brisket magic. Altons rubs never disappoint, and this was no different.

I ran between 235-250 all night. Wrapped when bark was set how I like, then probed for tenderness and temp the rest of the way. All in all the cook took right at 11 hours.

I got a little impatient with this guy. Not quite set in the middle but it was still tasty (we kept one for the house).

I love brisket. Now for leftovers. The best part!

 

[73saint]

Not quite sure how a picture of quartz ended up in there, but I guess it’s appropriate considering that’s where I’ve been spending all my time lately.

 

[smokin peachey]

Looks good!

 

[sawhorseray]

Nice piece of work, Like! RAY

 

[smokerjim]

Looks fantastic!

 

[HalfSmoked]

Wow nice job where's my plate?

Warren

 

[73saint]

just cut the last of it up.

 

[Winterrider]

Nicely done !

 

[chopsaw]

Looks great , nice cook .

 

[jcam222]

Looks awesome!! Should be some happy clients. I’m still learning my Lang but I have used a fair amount of semi green oak mixed in with seasoned cherry. I can hear it sizzle a little but has worked out great for flavor. I have been loading up the warming box with the greener stuff to use towards the end.

 

[73saint]

Looks good!

Thanks Peachy!

Nice piece of work, Like! RAY

Thank you Ray!

Looks fantastic!

Thanks Jim!

Wow nice job where's my plate?

Warren

Lol. Thanks Warren!

Nicely done !

Thanks winter!

Looks great , nice cook .

Thanks chop!

Looks awesome!! Should be some happy clients. I’m still learning my Lang but I have used a fair amount of semi green oak mixed in with seasoned cherry. I can hear it sizzle a little but has worked out great for flavor. I have been loading up the warming box with the greener stuff to use towards the end.

Thanks jcam. Yeah I normally warm my splits in the warmer. But these splits were so huge I was spending all of my free time using the dang kindling cracker. Thank goodness for that tool, otherwise I would have been screwed!

 

[SmokinAl]

That is some good looking brisket!
I would love to have a stack of wood like that!
But don’t have the room for even 1/4 of that!
Have to get my wood as needed. I probably would have a months supply if my storage was full to the top.
Al

 

[indaswamp]

Awesome looking briskets! Glad to see you back cooking stuff.

Kindling cracker? Is that some special tool I don't know about or just a nickname for an ax?

 

[yankee2bbq]

Looks good! Great job!

 

[jcam222]

Awesome looking briskets! Glad to see you back cooking stuff.

Kindling cracker? Is that some special tool I don't know about or just a nickname for an ax?

I have one too, haven’t used it yet as my first load of wood was split down to Coke can circumference. Will use a lot on loads of wood I have coming.

 

[SCBBQ]

Looks great!

 

[indaswamp]

I have one too, haven’t used it yet as my first load of wood was split down to Coke can circumference. Will use a lot on loads of wood I have coming.

Cool! Thanks! Never seen it before....

 

[daspyknows]

Looks good. Wish I could trade some of my cherry, pear or apple wood for some of that hickory. Aint no hickory in California.

 

[BB-que]

Pulled an all-nighter for a few clients Friday night. Prime brisket was on the menu. Since it was a late night cook, and after the work week I had, I didn’t get too many pics but here’s the jist.
I just had a bunch of hickory delivered. It’s so frustrating having wood delivered not properly seasoned. I hate complaining because it was some pretty hickory; but it hissed and sizzled all night long. I was worried the meat might suffer. View attachment 495765
Fortunately the meat did not suffer at all. As much thick smoke as I saw coming out of the stack all night, I just knew it would be bitter. Those Langs draft like a champ.
View attachment 495763
I ran out of my usual rub, oak ridge black ops. So this go round I used Chupacabra brisket magic. Altons rubs never disappoint, and this was no different.
View attachment 495760
I ran between 235-250 all night. Wrapped when bark was set how I like, then probed for tenderness and temp the rest of the way. All in all the cook took right at 11 hours.
View attachment 495761
I got a little impatient with this guy. Not quite set in the middle but it was still tasty (we kept one for the house).
View attachment 495762
I love brisket. Now for leftovers. The best part!

Well done - looks like you nailed them.

 

[HalfSmoked]

Thanks for the like saint it is appreciated.

Warren