20 Briskets and 150lbs of Sausage

[Smoke-n-Ice]

Thats really cool. I've always loved cooking for big crowds. The challenge seems to bring out your best. Best wishes!

[PaulstheRibList]

Update, I learned today that not only did they buy select briskets, they are frozen... Thinking I am going to have to inject the heck out of them to keep them moist. My injection will be Beef broth intensified with home made aus jus, and better than bullion, along with Worcestershire sauce a little sugar, salt, and MSG. Ill go back behind with some canola oil and inject the flat again. Ill pull around 150ish (I know its early but I don't want to loose much moisture) and add 1/4 cup of injection to foil when I crutch along with some parkay squeeze butter. After it hits probe tender, towel it and slow cool it in a cooler. I am worried the bark will suffer. Maybe put it back in the pit after the crutch to tighten it back up. Not sure yet, any ideas, suggestions, or critiques?

That sounds really complicated, and not simple to do for 20 briskets.

Couple questions: Do you the fridge available to thaw those frozen briskets?

Have you cooked briskets before with the plan you described?

[texastweeter]

Yes, they are fridge thawed. I changed up the injection, as I usually use CAB briskets fresh never frozen. Never injected fat though.

[texastweeter]

Biggest batch of BEVO Bark Rub made to date.

[PaulstheRibList]

Nice!!

[Thunder77]

Never heard of that one before.

[texastweeter]

IT is a home brew concoction heavy on the chilies, and black pepper

[texastweeter]

Perfect for that 13-0 longhorn, if anyone knows the story or gets my drift.

[FireMan]

Super cool man! Can’t wait for the big day.

[Troutman]

Good luck on your cook, sure it will be exhausting. One thing I will say....we do things Bigger in Texas !!!!

[Danjohnston949]

Troutman! Someday when You're a Bit Older❗️ I'll tell You the Story about the Texas Farmer and the ND Farmer who Met for the First Time at the Big National Ag Show and were Comparing the Sizes of Their Operations❓❓
From a Backyard Cremator in Fargo ND, Dan

[texastweeter]

Hahaha

[Troutman]

My college room mate was from Fargo, I know more than you think .....

[texastweeter]

How much sauce do you folks think I should make for the brisket alone?

[texastweeter]

I think I did. I usually use CAB briskets, and no crutch. I only crutched this one due to the utter failure of the practice brisket #1. I think it is because very little fat in the select, looks like rump roast so lean

[PaulstheRibList]

I've never sauced a Brisket. And I STONGLY encourage all my brisket eaters to "just trust me" and skip the sauce!

[texastweeter]

I don't sauce, and I encourage people not to as well, but... What can you do? Hahaha

[texastweeter]

By the way, the test brisket went fine. Not the best, but WAYYYY better than I was worried about. Process was this:

24 hours before being put on the smoker, briskets were trimmed. 1/2 inch on the cap, removed the deckle fat, and cleaned up all silver skin.
Injected from the side in the flat and in the top of the point about 2 cups of injection (beef ajus, better than bullion, salt, sugar, worchestershire, and MSG). Then came back and injected about 3/4 cup of canola oil in the flat from the top. Dry brined with kosher salt and wrapped in plastic.
The day of the smoke, I took the briskets out, washed them off and patted dry. While cooker was coming up to 225 with a LARGE water pan in it, rubbed the briskets with oil and then seasoned with my BEVO Bark Rub, heavy on top, light on the fat cap.
Smoked for about4.5 hours over mesquite and oak until about 160 degrees. then pulled, and dropped into a foil pan with 1/4 cup injection liquid. Sealed up with two sheets of aluminum foil and back on the cooker at 225. I cooked until 203ish degrees and probe tender. Rested in a pre warmed yeti cooler for 3 hours.

The only problem I had with it was that it was a little too overtender. The slices would not hold together when sliced properly. I should have started checking it at about 185 instead of waiting on the 203. plenty moist, and not oily. could not even tell that I added canola to it. I will repet this process for the cook Saturday, but start checking probe tender earlier and rest longer if need be. Any suggestions and or comments are welcome. Remember there is no such thing as positive or negative feedback as long as it is honest. Its all just feedback to make us better.

[kmhfive]

Never cooked more than 2 briskets at a time. Never injected and never wrapped a brisket. That said, if it was falling apart, you may have gone too high in the temperature.

[texastweeter]

One cauldron of brisket injection... CHECK

[texastweeter]

Gonna be hittin' tha SAUCE soon...

[HawkerXP]

That is a super size pot!

[hoovarmin]

You are definitely the man for the job. Keep the pics rollin' bro

[texastweeter]

Trimmed, injected, butterballed, wrapped back up, and chilling in fridge till noon tomorrow. Hands ache, and back is tight, but got a lot done.

[kmhfive]

Great work!

[richinlbrg]

Good luck!

[Troutman]

Luck? Shoot he's a Texan, this is child's play. He's got brisket in his DNA

[texastweeter]

been toying with the idea if getting the USDA beef stamp tattooed on me somewhere. honestly.

[kmhfive]

texastweeter , you are what you eat!!

[texastweeter]

Me and KenC52 (dad) after we got them nestled in.

[texastweeter]

thanks. my wife took the pic, and she knows her handgun inside and out... And she's always packin...no worries there.

[Steve B]

Damn. The great state of Texas!!👍
That’s one beautiful rig you guys got there.
I bet you’re crime rate is pretty low. Knowing most everyone is carrying. It’s gotta feel a lot safer than some of the big cities like NY and Detroit ect.......

[texastweeter]

we definitely feel safer. God bless Texas.