Well with all the craziness, there are lots of unknowns we are all dealing with. Just a week ago, I was prepping to compete in a big local bbq fundraiser. Literally the day we were set to pick our hog to be slaughtered (150lb), the event canceled and within 24 hours of that our fundraiser canceled as well.
So when I was at work on Monday, not knowing even how long I’m going to have a job, I get a text from a friend asking if I would cook them a brisket. I didn’t have any brisket and wasn’t even sure there would be any available at Costco. So I text the mgr, he has two cases left. I’ve never bought a case of brisket so after a few minutes of thinking (can I cook/store/sell enough to make it worth the purchase? Is it smart to spend $265?) I decided to go for it.
So I made a quick announcement that I was doing brisket. I have a handful of folks that always buy some from me so it wasn’t too difficult. There are 5 briskets to a case, and I picked the 4 I felt would cover what I needed, and threw one in the deep freeze for later.
From there I needed to figure out when this was going to happen. Work is still up in the air and the weather has been iffy. Well, after Tuesday they start sending all of us home, so I decided to cook Thursday morning. I had a case of bacon cold smoking, and it was going to finish up in the morning. As soon as I got it pulled off the fatboy, I fired it up with pecan and got to work on my brisket cook about 10am.
I got a new fire grate and was eager to try it out. Broke it in nicely with a long 12 hour cook. It worked like a champ!
I don’t know how much these weighed pre trim, they didn’t have individual labels. But two of them were giant, 17/18+lbs I would say. Then there was a medium sized brisket w a really thick flat and a smaller brisket that was very nicely marbled. Those two briskets cooked weights were 6&8lbs. I know this bc two different folks bought two whole briskets.
See how nice and thick that flat is?
My go to rub for brisket. Just absolutely love it.
Some pics on the pit. Poor guys look lonely by themselves. (I did also cook two whole chickens on the middle rack). But I’ve learned unless I have help, filling the fatboy is hard to handle all by yourself. It’s doable but one full rack is plenty for now!
I ran my temps a little lower than normal. I wanted to try 225-230 instead of 250-275. It really made a difference in cook time, but I didn’t find the finished product any better. If anything I will go back to 250-275 because that seems to make a big difference in cook time. This cook was right at 12 hours, but there were some big boys like I mentioned.
Here are the two smaller briskets. One was 8 & the other was 6. Both sliced up beautifully.
Now for the fun part, slicing and weighing out for vacuum sealing.
And here are some sliced pics. They don’t really do justice (May look a tad dry) but they were juicy and supple, perfect pull but not crumbly at all. I love my Lang for prime brisket!!
Sold out of brisket by 10am friday, and had one little old lb for our dinner tonight.
I hope everyone stays safe during this crazy time! Be careful out there, and thanks for looking!
So when I was at work on Monday, not knowing even how long I’m going to have a job, I get a text from a friend asking if I would cook them a brisket. I didn’t have any brisket and wasn’t even sure there would be any available at Costco. So I text the mgr, he has two cases left. I’ve never bought a case of brisket so after a few minutes of thinking (can I cook/store/sell enough to make it worth the purchase? Is it smart to spend $265?) I decided to go for it.
So I made a quick announcement that I was doing brisket. I have a handful of folks that always buy some from me so it wasn’t too difficult. There are 5 briskets to a case, and I picked the 4 I felt would cover what I needed, and threw one in the deep freeze for later.
From there I needed to figure out when this was going to happen. Work is still up in the air and the weather has been iffy. Well, after Tuesday they start sending all of us home, so I decided to cook Thursday morning. I had a case of bacon cold smoking, and it was going to finish up in the morning. As soon as I got it pulled off the fatboy, I fired it up with pecan and got to work on my brisket cook about 10am.
I got a new fire grate and was eager to try it out. Broke it in nicely with a long 12 hour cook. It worked like a champ!
I don’t know how much these weighed pre trim, they didn’t have individual labels. But two of them were giant, 17/18+lbs I would say. Then there was a medium sized brisket w a really thick flat and a smaller brisket that was very nicely marbled. Those two briskets cooked weights were 6&8lbs. I know this bc two different folks bought two whole briskets.
See how nice and thick that flat is?
My go to rub for brisket. Just absolutely love it.
Some pics on the pit. Poor guys look lonely by themselves. (I did also cook two whole chickens on the middle rack). But I’ve learned unless I have help, filling the fatboy is hard to handle all by yourself. It’s doable but one full rack is plenty for now!
I ran my temps a little lower than normal. I wanted to try 225-230 instead of 250-275. It really made a difference in cook time, but I didn’t find the finished product any better. If anything I will go back to 250-275 because that seems to make a big difference in cook time. This cook was right at 12 hours, but there were some big boys like I mentioned.
Here are the two smaller briskets. One was 8 & the other was 6. Both sliced up beautifully.
Now for the fun part, slicing and weighing out for vacuum sealing.
And here are some sliced pics. They don’t really do justice (May look a tad dry) but they were juicy and supple, perfect pull but not crumbly at all. I love my Lang for prime brisket!!
Sold out of brisket by 10am friday, and had one little old lb for our dinner tonight.
I hope everyone stays safe during this crazy time! Be careful out there, and thanks for looking!
