It's a two brisket kind of day

[jcbigler]

Smoking a couple of briskets for the fundraising concession stand for my daughter's marching band today. Costco primes about 14 3/4 lbs each. Trimmed about 2 1/2 lbs of fat off each one.

Using my new Maverick XR50 quad probe thermometer.

Got a late start as it took me forever to get my fire started, so I'll probably have to finish these off in the oven.

 

[SmokinAl]

Looks like a great start!
You may want to crank the temp up to 270-280, & they will cook much faster.
That is how I do mine!
Al

 

[jcbigler]

Oh, I always cook at higher temps also. Sitting about 284 right now. And there’s just enough breez to keep the air moving through the smoker too, which should help.

 

[SmokinAl]

Sounds like you have all the bases covered!
Good luck!!
Al

 

[jcbigler]

Coming along nicely.

I think I'm going to Texas Crutch these to help them finish up sooner. Plus I'm getting low on butcher paper and I'd like to save it for a personal brisket, maybe for Thanksgiving.

 

[jcbigler]

And going for the old Texas Crutch with this one, finishing in the oven because I need to get some other things done this afternoon.

6 hours in and the IT of the points are 176 and 181. In the oven at 285.

 

[jcbigler]

Done and resting after just about 8 hours. 5 1/2 hours on the smoker and about 2 1/2 in the oven

Will rest for an hour or so before slicing and then into a roaster pan to be sold as sandwiches at the concession stand tonight. They probably won't last long.

 

[gmc2003]

Looks really good to me. Good luck at the concession stand.

Chris

 

[crazymoon]

JCB, They look good and as you said will sell quickly, nice job!

 

[jcbigler]

Sliced and ready to go. Ended up with about 13 lbs of brisket. Probably sell 1/3lb sandwiches for about $6 each.

 

[jcbigler]

Bamm!!!

3 dozen sandwiches and we're sold put by half way through the 3rd quarter. I could have sold a 3rd brisket. People are still asking for it. Even sold the scraps from the bottom of the pan to one guy for half price.