why are all my posts getting deleted?

What did the mod say when you PM'd him?

I'm becoming very tempted to build my own brick bbq pit. Have a neighbor/friend who might be interested in helping me work on it, so that should help. I'll have to go through this thread again to see if anyone has done something similar. Once I get plans or specs, definitely will keep everyone up to date and hope for advice.

Yeah lucille's is actually a pretty decent restaurant but the bar-b-q is just okay imo.

Best BBQ in So Cal (OC/LA/IE) is Bludso's AINEC!

http://bludsosbbq.com/

le grille? what the hell is that?!

Try SmoquedBBQ in Downtown Orange. They are located where Beach Pit was. Excellent BBQ. Tell them Papa Perry sent ya!

I'm in north oc (brea/fullerton) I'll go there this week and report back. Hell, I might just go for lunch today. Thanks for the rec.

It's worse than that, I don't plan on getting a kit, but designing it myself!

I saw both of those sites, both look very nice. I really liked how the first one was designed. Trying to get some inspiration in making something that would be good for me. I'm not sure it's worth it to go with the big grill on it, but if it's not too much trouble or cost, can do that.

Bump for Christmas briskets cooking now. These are about halfway done.

Briskest look amazing!! How many lbs are each and what's your cooking temp and estimated time? I have tried cooking just the flat from Costco and they are never as juicy as I had hoped

These are about 18 lbs each & there are 5, (two more in the rack above). I'm doing these Texas style so I started them with the cooker cold and ramped the cooker temp up to 300 over 4 to 5 hours before butcher paper wrapping. They will probably go about 9 hours.

Those look phenomenal. Post some more pics when you slice one up!

I'm going to do a turkey breast and and shoulder on Christmas eve overnight for Christmas day lunch for the family.

Here ya go. This Brisket went about 9 hours. Bark was right on and the flat part was tender and moist without being mushy.

Brisket in the paper


Brisket unwrapped (point up)


Separated (flat showing)


Slicing the flat


On the plate - The big piece on top is from the point but notice how moist the brisket is. This was done with no injection or enhancement and just a simple rub.

Great work man! What temp did you pull them off at ?

It's more a matter of feel than temperature, but in this case it was 202,204,204,208,210.

Nice slicer is that the forschner granton edge?

No It's a 36cm curved edge slicer that I designed for Wusthof.

These look awesome. 18 lbs is damn big. Do you prefer them that big? The reason I ask is that I've had my best results with smaller packers (12-13 pounds).

Also, how does wrapping in butcher paper differ from foiling and did you keep the smoker temps up around 300 for the whole cook? Thanks.

Siiick knife.

I bought a case and that was what was in the case. Packers don't sort briskets by size so in a 70lb case you might get 4-5 18 pounders or or you might get 7-10 10 pounders. I personally prefer 14-16lbs for competition and for eating (like these) bigger is better (less trimming)

Foil ends up steaming the brisket and softening the bark. In extreme cases it steams the bark right off. Butcher paper allows the bark to continue to develop and creates the "sugar cookie" effect where the fat and the rub mix and caramelize creating a slightly sweet taste to the bark. You can't get that with foil.

I start the cooker cold with the meat in it and let it climb to 300. I leave it at 300 for the duration of the cook.

Doesn't look all that great in pics. Weak smoke ring and bark. What type of wood do you use?

Smoke ring doesn't really mean much; It's a myoglobin reaction that's pretty moisture dependent - there was plenty of smoke in the meat but the ring is there on that one, about 3/16" (It's hard to see in the pic). Interestingly three of the five were like this one while one had no smoke ring at all and one had a huge (almost 1/2") ring. They all tasted the same. Hot n Fast bark isn't as crusty as a 12 -14 hour cook or a sugar rub - no sugar in this rub.

This cook was cherry & hickory wood.