Dueling Briskets

Cookbook_Chip · December 2012

Did two 8 lb CAB briskets Saturday. Rub 1/2 turbinado sugar, 1/2 DP Cowlick. Best thing with 2? One is done first! Then lots of leftover goodness!

The Cen-Tex Smoker · December 2012

i love a good brisket fight. Those look really good. Nice smoke ring. I don't get many of those on my egg. every once in a while I get a good one, but I don't really try so have no idea why.

North_Is_Up · December 2012

I have a question. I thought that it was necessary, or at least recommended, to use a drip pan when going low and slow. I see some aluminum foil, but I can't see if it's acting as a drip pan.

Bottom line: Is it perfectly okay to use the plate setter with no drip pan? Will things get gunked up below because of it?

nolaegghead · December 2012

depends on what you're cooking. A butt spews out all kinds of funk. A prime rib not much of anything (unless you're overcooking it). You don't want fat to burn. Yucky smell = yucky taste.

Cookbook_Chip · December 2012

North, there is an aluminum pan there too. Just a bit smaller than the two briskys.

Plano_JJ · January 4

Cookbook_Chip said:

Did two 8 lb CAB briskets Saturday. Rub 1/2 turbinado sugar, 1/2 DP Cowlick. Best thing with 2? One is done first! Then lots of leftover goodness!

How long did you cook these? Looks outstanding. What was your internal temp when you took them off?

Cookbook_Chip · January 4

@Plano_jj they went about 10 hours at 240-260. One was ready at 195F the second at 190f. Thanks! They were both so tasty!

Plano_JJ · January 5

Cookbook_Chip said:

@Plano_jj they went about 10 hours at 240-260. One was ready at 195F the second at 190f. Thanks! They were both so tasty!

Cool, did you just rub them and put them on? Let them sit overnight? Also, did you let them rest after you took them off? Sorry for all the questions but I am going to do a brisket for the first time this weekend. I have the Turbinado and the Cow Lick, I am a big DP fan. Thanks.

Cookbook_Chip · January 5

I rubbed a few hours before. Room temp the last hour. And Foil, towel, cooler for an hour rest. Have fun!

Plano_JJ · January 5

Cookbook_Chip said:

I rubbed a few hours before. Room temp the last hour. And Foil, towel, cooler for an hour rest. Have fun!

Thanks, just picked me up a CAB at Sam's, bout 7lbs. Here goes nuttin. I'll post pics tomorrow evening.

Cookbook_Chip · January 6

Lookin' foward to it!

MrCookingNurse · January 6

Mmm looking good!! What size egg is that? I haven't done a brisket in a long long time

Cookbook_Chip · January 6

@mrcookingnurse it's a large. I really need a swing rack or a second layer soon.

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