Three Briskets on the Masterbuilt 40" gasser

[rexster314]

I did 3 briskets on the Masterbuilt 40" gasser last week. 5 hours smoke using hickory wood chunks and briquets in a 12" cast iron skillet on top of the burner diffuser. Then about 2 hours more wrapped in pink paper. Pulled them as they reached 198 and let them set for an hour. One pic here is fresh out of smoker going into pink paper, other is final result. Nice smoke ring, thinking I should have used a little more of the briquets to make a larger ring. Anyway, taste was there, and it passed the Aaron Franklin tug test of a slice of brisket. I separate the points from flats, vacuum seal on my Vacmaster 320 and into the freezer. Two weeks ago I was eating chopped beef sandwiches using beef dated 2015 and tasted like fresh out of the cooker.

 

[banderson7474]

How in the world did you cook them in 7hrs??

 

[rexster314]

Cooked at 250. Gas give you a steady heat, not up and down like stick burners. I have a large stick burner but for just 3 briskets, didn't want to waste my wood. At end of 7 hours you can see it had a nice bark and was right at 198. I never have a stall on the gasser.