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- 59
- Grill(s) owned
- BFG
Same ground rules as my 1st Big Brisket cook. Same issues out there. This missive will focus on the fixes I implemented this cook and what worked.
About 170 lbs of Briskets. Again, I went 4/3/3. Because I still don't want to cut down the brisket height on the points of these restaurant quality commercial briskets I was addressing the Trapped Brisket problem. When you put a grate into it's slider you can't lift the grate to go over a large point deckle. I beat the "trapped brisket" issue by stacking the racks ON TOP of their slides not in them as designed. It worked. I had NO trapped Briskets.
I ran this cook at 250 degrees the whole time. (Previously tried 225 and the cook to wrap ran way too long for my timing needs).
250 knocked the run to wrap time down to a little under 9 hours and from wrap till the last one was off (205 +/-) at 4.5 more hours. This makes a total time including actually doing the wraps at a bit less than 14 hours. I can work with this timing. I put them on at 5:50 PM and was pulling finished briskets as early as 7 am. These are "commercial" choice packers by the case lot so I have weights that run all over the place. Finish time is going to vary by which brisket decides it is done.
No rain, but was prepared.
The tallow buckets can become an issue. For me, I may need to find bigger buckets. 180 pounds of brisket makes a LOT of tallow. Interestingly, my BFG seems to fill the right bucket faster than the left. It has to be that I am stacking more meat on the right side. I DID need to do a bucket change (empty the buckets) before I was done.
Last note:
When I finished the briskets, I scraped one of the grates with a bit of foil, put it back into the BFG in the mid position and ran about 35 pounds of Chorizo Sausages at the same 250 degrees used for the brisket. About an hour to finishe They looked pretty good. Good color.
My lessons for me:
Don't need to use the sliders for the grates. Place each grate on top of it's slider at the height you want, then load the meat.
250 in the BFG seems to be a nice temp for the brisket to be brisket.
Watch your tallow buckets. They will need to be emptied.
250 degrees is pretty good for "fresh" sausages.
Happy New Years to all.
v/r r
About 170 lbs of Briskets. Again, I went 4/3/3. Because I still don't want to cut down the brisket height on the points of these restaurant quality commercial briskets I was addressing the Trapped Brisket problem. When you put a grate into it's slider you can't lift the grate to go over a large point deckle. I beat the "trapped brisket" issue by stacking the racks ON TOP of their slides not in them as designed. It worked. I had NO trapped Briskets.
I ran this cook at 250 degrees the whole time. (Previously tried 225 and the cook to wrap ran way too long for my timing needs).
250 knocked the run to wrap time down to a little under 9 hours and from wrap till the last one was off (205 +/-) at 4.5 more hours. This makes a total time including actually doing the wraps at a bit less than 14 hours. I can work with this timing. I put them on at 5:50 PM and was pulling finished briskets as early as 7 am. These are "commercial" choice packers by the case lot so I have weights that run all over the place. Finish time is going to vary by which brisket decides it is done.
No rain, but was prepared.
The tallow buckets can become an issue. For me, I may need to find bigger buckets. 180 pounds of brisket makes a LOT of tallow. Interestingly, my BFG seems to fill the right bucket faster than the left. It has to be that I am stacking more meat on the right side. I DID need to do a bucket change (empty the buckets) before I was done.
Last note:
When I finished the briskets, I scraped one of the grates with a bit of foil, put it back into the BFG in the mid position and ran about 35 pounds of Chorizo Sausages at the same 250 degrees used for the brisket. About an hour to finishe They looked pretty good. Good color.
My lessons for me:
Don't need to use the sliders for the grates. Place each grate on top of it's slider at the height you want, then load the meat.
250 in the BFG seems to be a nice temp for the brisket to be brisket.
Watch your tallow buckets. They will need to be emptied.
250 degrees is pretty good for "fresh" sausages.
Happy New Years to all.
v/r r