Stacked Brisket

[Jerod Broussard]

nice....

[The Burn]

Too late for this cook, but I found a recipe for a sauce, for those who need it, from LBJ's Pitman, Walter Jetton. It's a good thin sauce with awesome flavor. Not a bad addition for leftovers when the brisket gets a little dry.

1 1/2 cups water
1 cup ketchup
1/2 cup cider vinegar
3 stalks celery, chopped
1/4 cup butter
1/4 cup Worcestershire sauce
2 tbsps chopped onion
3 bay leaves
1 clove garlic, minced
1 tsp sugar
1 tsp chili powder
1 tsp paprika
1 tsp salt
pinch of black pepper

Mix all ingredients together. Place in a saucepan and bring to a boil. Remove from heat and strain.
Makes about 3 cups

(Personally, I skip the celery because I never have any in the house.)

[Jerod Broussard]

Yeah, drippings bring nuttin' but goodness.

[emil.glatz]

Ran two webers, one for each brisket using John's fuse. Worked pretty well. Outside temp was steady between 58 and 62 degrees, we got 3 hours of cooking time with 12 starting coals and 40 in the fuse.

Instead of sauce we made a large pot of beans that simmered below the meat while cooking. I think the beans were better than our meat. We'll spiral the process a few more times, it's getting better (this is our second stab).

Thanks for the recommendations, good fun.

[Jerod Broussard]

Meathead's Texas Mop Sauce compliments brisket nicely. I leave out the beer, and add some Wondra flour (while cooking a little longer) to thicken it up some.

http://amazingribs.com/recipes/BBQ_sauces/texas_BBQ_mop-sauce.html

I add a little water when I crutch, that also provides some nice gravy/juice when it is complete.

[emil.glatz]

Perfect comments, thanks. Yep, Weber 22. Couple holes drilled for my probes. Otherwise stock. I'll give John's method a whirl.

Have you tried the recommended Texas sauces? I'm not a big sauce guy.

Going to cook whole. This is the beginning of the experiment. Gotta start somewhere.

I'm wide open to suggestion, BBQ4FUN!

[_John_]

Welcome, I concur with no stacking. If you have the 22" Weber kettle which I am assuming by the charcoal you can take a look at this, I posted how I kept a really long burn going with minimal coals.

[Jerod Broussard]

What Weber you cooking on?

I wouldn't stack by any means.

[emil.glatz]

Weber man, no frills.

Gotta cook two packers, so how about stacking them? Which way would you stack? Going salt-pepper dry rub. Starting early tomorrow morn, already rubbed. Serving late afternoon. Texas crutch = yes. Trimmed, no injection. Garnish/toppings will be on the fly.

Problem with the Weber is heat. Gets too hot. Realize I'm from the smoking-cooking, flaming-done BBQ background. You know the style, fire a pyramid of Kingsford and pray. Would love some guidance on number of plain-jane Kingsford briquettes. I'm now well institutionalized thanks to Meathead: reverse sear/slow cook many cuts.

Beans. Planning a dutch oven of beans to help indirect heat.

Wife made bread, I can't let her down. Well that wouldn't be a first, but I don't want to again. <ouch>

We're setup with a few thermometers, and attempt to regulate temps exactly. Love the science bent, but of course there's no pure science for flavor.

Thoughts? Suggestions?