Just a little brisket dinner from last week

:becky:

CT-Mike said:

Damn Dave,

How many people are you feeding here? Does that Cooker maintain pretty even temps or do you have to rotate the briskets?

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My son is a large animal (primarily cattle) vet and offers quartery seminars on some aspect of cattle herd management for his clients, families and other guests. For this one we cooked 7 briskets, 16 pound average, 112 pound total before trim & cook. Fed about 110 with mac-n-cheese, green beans, sweet tea & chocolate cake; had 1 full brisket left over. The cooker likes a full load and likes to run at 275*-300* wide open with a couple splits every 45-60 minutes. Top shelf runs a little hotter early on but it evens out after an hour or so. I don't intentionally rotate briskets but when I wrap in BP at 4 hours I'm sure the mixed up a little.

bluetang said:

Way fine fo sho!

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Hope you noticed the knife I use to trim the briskets.:thumb:

pjtexas1 said:

nice cook! if that's a little cook you need to get busy building a bigger cooker. :heh:

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Yep, in the plans for this winter after I knock out a few other projects. Have a 42" diameter X 108" long (about 600 gallon) anhydrous amonia tank that I'll marry up to part of a 30" diameter, 250 gallon propane tank for a fully insulated firebox to make a trailer mounted, Franklin style traditional direct flow, maybe with a Jambo style inlet from the firebox to the cook chamber. We are still in the design and CAD rendering stage but my best guess is it will weigh about 3500-4000 pounds and cook +30 briskets or about 450 pounds at a time :shock::shock::shock: