- Mar 8, 2017
- 23
- 12
Tomorrow is National Back to Church Day and our church always puts on a big event to celebrate. I was tasked with smoking two briskets. I did things a little different that I usually do. 1st the church provided the briskets, so I wasn't able to spend time touching and bending and trying to find the perfect ones, but I'm sure the two I got will be great. 2.) These are 18lb briskets, I usually do 11-12lbs to cut down on cook time, plus I'm cheap. With that said I didn't have enough fridge space for over 30lbs of meat in foil trays so I waited until this morning to rub and inject. 3.) I usually wake up late from staying up the night before prepping the feast that I rush the fire, make it work and have to work it all day. This morning must have meant to be a good cooking day, I had my fire going by 6:15 and established a good bed of coals before adding my thicker wood. 4.) Like I said, I'm always late getting up, I never really allow the meat to get up to room temp. I had the meat out and sitting since 6, sat for 1.5 hours, better than nothing
Since I'm doing two briskets, I did two different techniques, trim and no trim to see if there is actually a difference. Will see if there is a noticeable difference.
I bought a ThermPro thermometer with the stainless steel cord from Amazon. I was around $10. I've never used one before, usually go off time and use a digital instant meter. We will see how she does
Now it's time for honeydews. I'll check in as the days go by. I addded a few pics of my rig.
Since I'm doing two briskets, I did two different techniques, trim and no trim to see if there is actually a difference. Will see if there is a noticeable difference.
I bought a ThermPro thermometer with the stainless steel cord from Amazon. I was around $10. I've never used one before, usually go off time and use a digital instant meter. We will see how she does
Now it's time for honeydews. I'll check in as the days go by. I addded a few pics of my rig.
