Burnt, sliced, chopped/sliced. Briskets loaded on Jurassic

[Jerod Broussard]

Feeding 300-ish (adults and children) with 150 pounds (pre-trim). Cooking ahead makes it so much nicer.

Top right- the initial trim to get the thin edge off the flat. It's getting chopped and sprinkled amongst burnt point.

Top left- upper flat that covers too much point, thereby reducing darkening of a significant portion of the point. With fat on the backside thicker sections can still be sliced.

Bottom- brief brisket as it will hang.

That's a 21" pan. Thankfully I got the 18 and 20 pounders out the way first, accidentally.

When feeding a good number of people with small appetites, you need smaller portions for less waste. If it was all adult males, unless burnt ends are requested, it would take 300 pounds from the store and all sliced.

[Spinaker]

Is that custom offset ready for this meat?

[realdocBBQ]

I'm building a couple of offsets - Jerod has been doing the massive vertical box for a couple of months.

[Jerod Broussard]

Great that we have so much going on a Mod can't keep up.

Well that and sucking sap out of trees takes up time too.

[Spinaker]

LOL, too much time to keep up anyway.

[Jerod Broussard]

The last of 14. The heaviest was 20 with an average between 14 and 15 pounds. The lightest for last, fine by me.

[jtw]

Sorry this all seems out of context. Also, there's no way that's a 150# brisket unless the cow came from some other planet that produces gigantic cows.

[Michael_in_TX]

Sorry this all seems out of context. Also, there's no way that's a 150# brisket unless the cow came from some other planet that produces gigantic cows.

You forget, Jerod is in Texas. You need to see the sizes of our cows.

[Jerod Broussard]

Got Cherry and Hickory going. Slowly climbing to 225-250-ish. Depends where she is comfortable.

Able to seperate all 8 pretty well. The bottom 4 are gathered around the center, top 4 closer to the wall. Got the rest of the flat parts on the pellet.

[Porkies]

Looking to be delicious!

[DTro]

Big time cook!

[rlozinak]

looking good!

[Bob's BBQ]

Looking forward to details of the cook and pictures!!

[WayneT]

Wow! This maiden voyage is showing off some pretty sweet abilities. You should be proud of all the work you put into that cooker.

[Jerod Broussard]

8 hrs in. The bark is very soft, sitting at 159 internal. 225-235 temps.


My hickory splits were high in moisture. You could feel it as soon as you touched them. Roof is not insulated so they can dry up there.

[Jerod Broussard]

One nearest the door was way ahead. That 159 is actually the lowest. I don't want too many done at the same time.

This is identical to what my Pit Barrel would turn out when I loaded it down with 4. No wrap to 203.

[Clawbear57]

Purty. Good cook.

[mrichie1229]

Looks delicious!

[Jerod Broussard]

And there were three.

[Jerod Broussard]

The last is loaded. Pellet got flat trimmings, Jurassic has little bit of everything.

[Huskee]

How do you like that Smoke X4? I love mine, one of my most favorite pieces of gear.

[Jerod Broussard]

Huskee I like it.