Must be TBBQF Brisket Week...

[mgwerks]

Got a wedding reception this weekend - good friend's daughter is getting hitched. Wanted brisket, pulled pork, sausage, chicken and sides for 75 hungry folks.

Two pulled butts already vac'ed and in the freezer, briskets are in the WSM now, hot and fast at 300°.

Briskets all rubbed up, ready for the bullet:


The WSM up to temp - perfect thin blue smoke:


Closeup of the thermo - running along at 300° for a hot/fast smoke (airflow mod):

[simon]

looks good so far. I´m lookin forward to your 300 F bisket result. Your last one came ou fantastic. This also, for sure...

Much fun with that cook !

[mgwerks]

Status update:

Briskets are done - getting foiled to rest:



Two more pork butts going on the smoker (as well as the points for some burnt ends):

[ChileFarmer]

I have never cook a brisket in a pan, but those are lookin pretty good. Watching for butts. CF

[mgwerks]

Update:

Here are the three brisket flats, vacuumed and ready for Saturday:


And a nice pan of burnt ends!:


CF - no sliced pics, gonna do that after they are reheated on Sat. I'll try to remember to snap some pics...

[NewBQ]

Looks great, gonna be some good eatin on Saturday!

[OSD]

Very nice! That's gonna be great eatin' Sat. at the reception.

[mgwerks]

Thanks all for the kind words!

[Smokey Al Gold]

Nice job neighbor! I really need to get me a WSM.

[simon]

very good !

I have to try it again...

[SteerCrazy]

looks great. are those briskets sitting in their own juices or did you add something to it? I gotta try that hot and fast method but I usually have too much time on my hands

[mgwerks]

Those are just the juices, flavored by the rub. I can de-fat them and use them in mixing up a nice table sauce.

[DATsBBQ]

You got it going on for sure. Good job!

[lure buddy]

Give me some of those burnt ends please.

[Surfinsapo]

Good job Mark!!!!