Did brisket for 20 this weekend on "Big Ugly". Gotta give a big thanks to "Getting Basted" for the white rabbit write up. I followed it pretty closely and the results were met with great approval by the guests.
Here's one all injected and rubbed down
Some naturally seasoned pee-can for smoke
This is the basket I made up from what I had laying around. It works pretty well. I bought some expanded metal and plan to make a new basket someday,, but at the same time "if it ain't brooke". The can holds water to keep things moist. When it's just about out, I pour more in by sticking a PVC pipe in through the access hatch and pouring water through the pipe like a gutter.
I left the igrill wifi meat probe in the kitchen and did this cook strictly by time and tenderness. This was tough for me, but I vowed to do this cook old school.
"Big Ugly" doing her thing,,
At 3 hours I wrapped in butcher paper. I did check temps while they were out and they were both in the 165 range.
12 pounder (pre-trimmed )
17 pounder ( pre-trimmed )
And after a couple more hours,,,, the results,,,
Bend test approved,,,,
Here's one all injected and rubbed down
Some naturally seasoned pee-can for smoke
This is the basket I made up from what I had laying around. It works pretty well. I bought some expanded metal and plan to make a new basket someday,, but at the same time "if it ain't brooke". The can holds water to keep things moist. When it's just about out, I pour more in by sticking a PVC pipe in through the access hatch and pouring water through the pipe like a gutter.
I left the igrill wifi meat probe in the kitchen and did this cook strictly by time and tenderness. This was tough for me, but I vowed to do this cook old school.
"Big Ugly" doing her thing,,
At 3 hours I wrapped in butcher paper. I did check temps while they were out and they were both in the 165 range.
12 pounder (pre-trimmed )
17 pounder ( pre-trimmed )
And after a couple more hours,,,, the results,,,
Bend test approved,,,,