The Fire has been lit on #WhoDat1 for 4 days straight. Brisket Brisket Everywhere! As well as ribs and chicken.
What I'm needing to learn on the most is bark formation. The cabinet has lower airflow than a stick burner as well as my WSM, so the bark formation is slower.
I did a test with one rack laying flat, another vertical in the regular up and down rack.

The vertical rack had the better bark formation and a little more smoke on it.

I cooked 10 racks of Ribs on her Saturday, using the same rib racks as I do on the WSM. Results were tasty, but the racks on the middle of the rib rack had unset bark. Those of you who know me know that I'm all in for Mrs. Brown...So, I'll have to skip a rack. I forgot to take a good picture of the wet bark...sorry. This is an ok pic showing the less than Mrs. Brown...

We then went to Brisket...Oh Yeah!
Another buddy is planting a church in a nextdoor city, and he volunteers at a pair of schools, and he wanted to serve the teachers lunch during one of there workdays before school starts, and he really wanted to show the love...so he sprung for Brisket! We did Brisket for 60 today (5 Briskets) and are doing it again tomorrow.
Yesterday's were trimmed, oiled and given a beautiful coat of BBBR, put on at 11:30 at about 250 degrees. I wrapped the smallest one at 6:30 amin butcher paper, pulled it at about 8 am, and steadily wrapped and pulled until 10:45. One of them was a little dry, the rest were great.

As you can see on the one on the Right, the bark is slow to crust on the center of the brisket. In the end, it firms up, cuts well and is really tasty. But the lower airflow means the bark is not as good as the other forms. I'll keep learning.
I'm going to try tuning the Briskets over at about 5 am this morning, and see how that works for us.
Here's a pic of the cut stuff today...we got terrific feedback from the guests, they loved it!

We didn't inject these, and they didn't seem quite as good as the 10 we did 2 weeks ago for another friend.
So, tonight we preped 6 briskets, injected with Butcher's Prime, oiled and rubbed with BBBR. Here they are about to go on the smoker about 45 minutes ago.

And in the racks...yeah!

Oh, and I have some Beef Short Ribs on there with Oak Farms Black Ops Rub...Brisket on a Stick!
I'm thinking I'll need to try to install a convection fan inside the cooker? And, as I said, I'm going to turn them over in the morning.
This will be fun!
paul
PS, here's my chef friend and the chicken and pineapple on the stick burner Saturday. #2CookersAtATime
What I'm needing to learn on the most is bark formation. The cabinet has lower airflow than a stick burner as well as my WSM, so the bark formation is slower.
I did a test with one rack laying flat, another vertical in the regular up and down rack.
The vertical rack had the better bark formation and a little more smoke on it.
I cooked 10 racks of Ribs on her Saturday, using the same rib racks as I do on the WSM. Results were tasty, but the racks on the middle of the rib rack had unset bark. Those of you who know me know that I'm all in for Mrs. Brown...So, I'll have to skip a rack. I forgot to take a good picture of the wet bark...sorry. This is an ok pic showing the less than Mrs. Brown...
We then went to Brisket...Oh Yeah!
Another buddy is planting a church in a nextdoor city, and he volunteers at a pair of schools, and he wanted to serve the teachers lunch during one of there workdays before school starts, and he really wanted to show the love...so he sprung for Brisket! We did Brisket for 60 today (5 Briskets) and are doing it again tomorrow.
Yesterday's were trimmed, oiled and given a beautiful coat of BBBR, put on at 11:30 at about 250 degrees. I wrapped the smallest one at 6:30 amin butcher paper, pulled it at about 8 am, and steadily wrapped and pulled until 10:45. One of them was a little dry, the rest were great.
As you can see on the one on the Right, the bark is slow to crust on the center of the brisket. In the end, it firms up, cuts well and is really tasty. But the lower airflow means the bark is not as good as the other forms. I'll keep learning.
I'm going to try tuning the Briskets over at about 5 am this morning, and see how that works for us.
Here's a pic of the cut stuff today...we got terrific feedback from the guests, they loved it!
We didn't inject these, and they didn't seem quite as good as the 10 we did 2 weeks ago for another friend.
So, tonight we preped 6 briskets, injected with Butcher's Prime, oiled and rubbed with BBBR. Here they are about to go on the smoker about 45 minutes ago.
And in the racks...yeah!
Oh, and I have some Beef Short Ribs on there with Oak Farms Black Ops Rub...Brisket on a Stick!
I'm thinking I'll need to try to install a convection fan inside the cooker? And, as I said, I'm going to turn them over in the morning.
This will be fun!
paul
PS, here's my chef friend and the chicken and pineapple on the stick burner Saturday. #2CookersAtATime
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