EFGM
New member
6 BRISKET COOK
Prime Cut Brisket from Costco
SEPARATED POINT AND FLAT BEFORE COOKING
USED 50/50 KOSHER SALT AND BLACK PEPPER AS BASE RUB ON TOP OF MUSTARD
SPRINKLE OF TATONKA DUST ON TOP OF THAT.
SMOKED AT 275*
Well, my 4-5 brisket cook date finally arrived and it became 6 briskets. It started out with torrential rain, a roof leak over patio cooking area, gfi outlets working, or not working depending on further investigation, 3 temp probes not functioning, internet and wifi down, etc. With some improvising, overcoming and adapting I managed to get the Brisket flats started a hour later than planned. Moved everything to garage. Things were chaotic for me and I failed to get what I consider proper picture documentation of the event, but when I figure out how to post the 3 I do have I will get them added. Hope you can make sense of my data here and get some measure of enjoyment from it. This was my first large cook and it did it for the company I retired from having an open house for their customers. They anticipated 150 customers plus vendors. The sausage melted in your mouth and both the points and Flats were excellent, moist and tender. I was very pleased.
TOTAL WT POINT FLAT TRIM SCRAP NET COOK #
14.85 5.2 8.2 1.9 13.4
16.74 6 9.4 1.1 15.4
15.43 6 8.2 1.7 14.2
14.37 5.4 8.4 1.0 13.8
14.96 5.6 8.4 1.4 13.1
11.64 4.6 5.6 2.0 10.2
87.99 32.8 48.2 9.1 80.1
Begin Time Finish Time TOT COOK TIME
1500 CXLD
RACK 1 2 FLATS TQ PROBE 1 3PM 11:30 PM 8.5 HRS
RACK 3 2 FLATS 3PM 11:30 PM 8.5 HRS
RACK 5 2 FLATS 3PM 1@10PM 1@1130PM 1-7 HRS/1-8.5 HRS
RACK 7 2 POINTS 4PM 10:00 PM 6 HRS
AQ
1 2 points 4PM 10:00 PM 6 HRS
2 2 points 4PM 10:00 PM 6 HRS
SLEPT FROM 12:30 TO 3:45
50# SAUSAGE DOUBLE SMOKED
ECKRICH SMOKED SAUSAGE from Sam's Club 42oz Pkgs (3 links per package)
SMOKED AT 250*
SAUSAGE DOUBLE SMOKED 50 LBS
4:30 8:30 4 HRS
1500 CXLD Used top six racks
Things that went wrong
Very Heavy Rain
Back Porch Roof leak returned
GFI on back porch tripped
Moved smokers and meat to garage
Tappeque quit except for 1 probe (Electrical Maybe)
Internet and TV went down (no WIFI, no Tappecue Remote Capability)
To Panicked to take pictures except at the beginning.
Things that went right
Improvising, overcoming and adapting all that went wrong
Brisket was awesome on test of Point and Flat
Sausage was awesome melt in your mouth good
Brisket was awesome after extended hold time, moist and tender
Things to do different
Don't buy Brisket right after a holiday from Costco, selection not as good.
Check power before smoke time.
Have a side kick to help especially to take pictures and moral support
Taken by Employee while I was chopping up a Point
Picture of 6 Flats with Rub
Picture of 2 Flats with Rub
Prime Cut Brisket from Costco
SEPARATED POINT AND FLAT BEFORE COOKING
USED 50/50 KOSHER SALT AND BLACK PEPPER AS BASE RUB ON TOP OF MUSTARD
SPRINKLE OF TATONKA DUST ON TOP OF THAT.
SMOKED AT 275*
Well, my 4-5 brisket cook date finally arrived and it became 6 briskets. It started out with torrential rain, a roof leak over patio cooking area, gfi outlets working, or not working depending on further investigation, 3 temp probes not functioning, internet and wifi down, etc. With some improvising, overcoming and adapting I managed to get the Brisket flats started a hour later than planned. Moved everything to garage. Things were chaotic for me and I failed to get what I consider proper picture documentation of the event, but when I figure out how to post the 3 I do have I will get them added. Hope you can make sense of my data here and get some measure of enjoyment from it. This was my first large cook and it did it for the company I retired from having an open house for their customers. They anticipated 150 customers plus vendors. The sausage melted in your mouth and both the points and Flats were excellent, moist and tender. I was very pleased.
TOTAL WT POINT FLAT TRIM SCRAP NET COOK #
14.85 5.2 8.2 1.9 13.4
16.74 6 9.4 1.1 15.4
15.43 6 8.2 1.7 14.2
14.37 5.4 8.4 1.0 13.8
14.96 5.6 8.4 1.4 13.1
11.64 4.6 5.6 2.0 10.2
87.99 32.8 48.2 9.1 80.1
Begin Time Finish Time TOT COOK TIME
1500 CXLD
RACK 1 2 FLATS TQ PROBE 1 3PM 11:30 PM 8.5 HRS
RACK 3 2 FLATS 3PM 11:30 PM 8.5 HRS
RACK 5 2 FLATS 3PM 1@10PM 1@1130PM 1-7 HRS/1-8.5 HRS
RACK 7 2 POINTS 4PM 10:00 PM 6 HRS
AQ
1 2 points 4PM 10:00 PM 6 HRS
2 2 points 4PM 10:00 PM 6 HRS
SLEPT FROM 12:30 TO 3:45
50# SAUSAGE DOUBLE SMOKED
ECKRICH SMOKED SAUSAGE from Sam's Club 42oz Pkgs (3 links per package)
SMOKED AT 250*
SAUSAGE DOUBLE SMOKED 50 LBS
4:30 8:30 4 HRS
1500 CXLD Used top six racks
Things that went wrong
Very Heavy Rain
Back Porch Roof leak returned
GFI on back porch tripped
Moved smokers and meat to garage
Tappeque quit except for 1 probe (Electrical Maybe)
Internet and TV went down (no WIFI, no Tappecue Remote Capability)
To Panicked to take pictures except at the beginning.
Things that went right
Improvising, overcoming and adapting all that went wrong
Brisket was awesome on test of Point and Flat
Sausage was awesome melt in your mouth good
Brisket was awesome after extended hold time, moist and tender
Things to do different
Don't buy Brisket right after a holiday from Costco, selection not as good.
Check power before smoke time.
Have a side kick to help especially to take pictures and moral support
Taken by Employee while I was chopping up a Point
Picture of 6 Flats with Rub
Picture of 2 Flats with Rub
