2 prime briskets

[gmannel]

2 prime 12 pounders started in brine, tomorrow to inject w Butchers, rub w TexasBBQRub Original on one, Old # 2 on the other, then 225 w 6+ oz oak. No wrap, finish at 195, then wrap and rest. 1st brisket w/ the enlarged drain hole.

 

[gregbooras]

Sounds like a feast George!

Greg

 

[Grampy]

George, just out of curiosity why did you feel the need to enlarge the drain hole?

 

[DivotMaker]

Should be great!  Let us know how it performs with the bigger drain hole.

 

[gmannel]

George, just out of curiosity why did you feel the need to enlarge the drain hole?

Wanted to increase airflow for better bark per prev poster "Airflow", plus placing the 1" nut under front of smoke box to keep it off the floor and blocking the hole.

 

[gmannel]

Coming out of the brine now and rinse and then inject, pat dry, then rub , then in frig for a few hours to be started on #3 this evening

 

[gmannel]

Injected, rubbed on pit. Does anyone else have an issue w most of the rub from the bottom 1/2 staying w the pan instead on the meat?

 

[DivotMaker]

Injected, rubbed on pit. Does anyone else have an issue w most of the rub from the bottom 1/2 staying w the pan instead on the meat?

Are you talking about when you apply it?  If you rub, right before going in the smoker, you should be able to do one side, flip, and do the top side pretty quick.  Then, immediately place the rubbed meat on a smoker shelf (I lay them on top of a cookie sheet, or foil).  If you let it sit for very long, on the foil, you will lose some rub on the bottom.

 

[gmannel]

Rub applied hours in advance like commonly posted

 

[gmannel]

11 hrs - Maverick dual probe said 196, 349!! Instaread said 201 for middle shelf and 186 for upper shelf, so pulled lower one, like jello, and left upper one on til 201 and pulled, again like jello. Somewhere, here or amazingribs.com or one of the many other bbq sites I read 'something magic happens at 200-202 deg'

 

[gmannel]

Point

 

[gmannel]

Flat

 

[SuperDave]

George, would you cook to those temps again if you were to do another one? 

 

[DivotMaker]

George, would you cook to those temps again if you were to do another one?

+1

They look fantastic.  I find 200+ dries them out, but maybe that's just my experience.  No more than 195 for me.  The "magic" happens during the stall, imo.  But hey, sure can't dispute those pics!  I hope that beautiful point is going to become burnt ends!

 

[FunkedOut]

DAYUM!!!  That smoke ring is beautiful!
Any pink salt in the rub or brine?
How much of what went in the wood box?  Just the oak?
Nicely done.

 

[gmannel]

yes i think those temps were perfect for my tastes, moist and falling apart tender. There was 1.5 tsp pink salt in brine(2gal).No burnt ends cause all consumed by pool crowd, rapidly. ;D

 

[Trip]

That's a good bark, what did you have in the wood box?

 

[gmannel]

10 oz of the oak blocks that came w smoker

 

[DivotMaker]

10 oz of the oak blocks that came w smoker

That's about 4 oz more than anyone else uses, for briskets/butts, but if you liked the extra smoke, good for you!