The #BrisketSperiment: Stickburner vs. Insulate Cabinet #WhoDat1

[PaulstheRibList]

Well, it's that time. Time to put logs on that beautiful fire that burns with such BBQ elegance upon the end of my stick burner. And, since I've been heavy learning-by-smoking on the new big insulated cabinet smoker, #WhoDat1, and whereupon I have 4 gorgeous 6+ week aged 1855 Choice+ Briskets in the icebox, it seems good to me to put the two smokers in a little Head-2-Head competition: Stickburner vs Cabinet!

Oh, and I got one of those cool new 4 needle injectors with the 1 gallon pump bottle, and it worked great

Now time to light the 2 fires

Only hickup is that one of my buddies is cooking his first full packer, so I sent over there about 11...and didn't come back home until 3:30. So my 3 splits in the stick-burner were just about burnt out when I returned from that great conversation, so I had to re-build the coals. No hill for a stepper!

Which gave me time to pat off the Butcher's Prime injection, oil the beauties down and apply generous coatings of Big Bad Beef Rub from our ole pal Meathead

They were both 14 pounds before trimming, and trimmings were 2.25 pounds on one and 2.75 pounds on the other. So almost the same size and weight

I prepped the fires and put the ice-cold meat in at 4:30, 225 degrees for the first 4 hours, then I'm planning to raise the temp to 275.

 

[PaulstheRibList]

Morning Update.

I was faitful to wake up in 50 minute increments twice, then apparently forgot to set my alarm because the sun was up and slept for 2+ hours, fire down to 170ish on the stick burner. Internal at 129. Fire rekindled! Bark is really nice except for the curled area holding liquid on the flat. Fat cap up.

Raised the temp on the cabinet to 265, and we're off to the races! Internal at 157. Bark looking nice except where there are pools of liquid.

Stickburner is def far ahead on bark formation, even with the period with diminished fire.

 

[landarc]

Looking good

 

[layne]

Great experiment!

 

[pga7602]

Fun experiment. My bet is on the stick burner... why else would one incure the extra hassel. Keep the progress coming!

 

[Diesel Dave]

Looking good so far, will be awaiting the results :bored:

 

[STLBBQer]

Nice! Can't wait to see the final results.

 

[Fwismoker]

My bet is bark goes to the stick
Eatable slices goes to the cabinet
Flavor deeper into the slices edge goes to the stick
Overall Juiciness goes to the cabinet

 

[Bludawg]

I HATE BIG FARKIN PICTURES especially when PB has a resizer built in all you need to do is apply it under settings. Who wants to scroll around to read a post.

 

[jbounds286]

im not having to scroll lol...23" screen tho

 

[jsmorrow2s]

i wouldnt mind trying both as both look mouthwatering good!

 

[PaulstheRibList]

Well, I had to go to and fro a bit, ended up wrapping them about 2-230, and pulled both about 3:40, all probe tender and around 205 in the deepest part of the flat.

Here's the joy emitting from #LilTex, the stick-burner:
When I wraped it, about

And about 90 minutes later when I pulled it

And the bark in the Cabinet really ended up looking nice. Here she is before I wrapped. Forgot to take a pulled pic.

Guests on #theRibList will be swinging by starting about 5, and I can't wait to dig in and see what she looks and tastes like!

I was hoping to have time for a long rest for them, but my 4+ hour convo at my friends house last night starting at 11 prevented that opportunity.

I guess we'll just have to suffer through it!

 

[PaulstheRibList]

My bet is bark goes to the stick
Eatable slices goes to the cabinet
Flavor deeper into the slices edge goes to the stick
Overall Juiciness goes to the cabinet

I'm going to print this out so we can get the guests to vote on all categories!

 

[PaulstheRibList]

I HATE BIG FARKIN PICTURES especially when PB has a resizer built in all you need to do is apply it under settings. Who wants to scroll around to read a post.

Sorry about that. Posting pics here is not as simple, maybe I'm missing something. I load mine onto my Google+ account, then copy the URL's and past into these posts. Maybe I'm missing a simpler alternative?

 

[fat heads bbq]

Need pics of slices.....yum.

 

[twatsonr1]

Looks very nice! What kind of cabinet cooker is that?

 

[JoeSmoker]

That is one fine looking cabinet.... WHO DAT!!!!!!!!

 

[Diesel Dave]

They look great!

Hope to see some sliced pics. and don't worry about the size it's not that big a deal.
But if your computer has paint you can size them down quick and easy

 

[Oakswamper]

Looks great

 

[PaulstheRibList]

‪#‎theRibList‬ took flight again today, with Briskets in 2 different smokers, and a pile of friends to come over for taste testing, then taking some succulent smoked brisket home. Friendship is a gift, a part of the Kingdom of God, and we so enjoy sharing friendship over beautiful food, smoked with care and love. Bart Glatt broke out the spontaneity and wowed the crowd with his magic. The kids, young and not as young, Loved It! Oh, and the brisket was, well, Great! ‪#‎LiveIsMoreFunOntheRibList‬‪#‎HoldMyMule‬

Here are the 3 main cooks on team #theRibList They took home a brisket from the fridge tonight to cook for their friends tomorrow

The Briskets were really good! The next 3 pics are from the stick burner. It tasted great. Bark was great, except for that spot in the middle of the flat? I'm seeing that a few times and still need to figure it out. There was a little spot on the bottom, in the flat about 8 slices in, that was crusty on the bottom. Adjusted the cut and it was fine. The flavor was a little more "Robust" on this one, and I preferred that! And the fat was rendered a little more completely on the stick burner one. The fat on the Cabinet one was fine, but the stick burner was even better.

Behold, the Mighty #BrisketSword

and more

The Point slices from the stickburner were really really good!

The Brisket out of the Cabinet smoker, #WhoDat1. It was more moist. Both briskets went into the smokers weighing 11.75 pounds. The one out of the Cabinet weighted 1/2 pound more than her stick-burning sister. The flavor of the wood (Hickory Chunks, about 2/3's of a Western Wood bag, and 2 bags of Frontier Lump Hardwood Charcoal) was a little less pronounced.

The smoke ring on the Point was, well, Beautiful!!!! This pic is probably 90 minutes after we started slicing, so the edges are drying a bit, but she's still pretty!

The Cabinet smoker held more moisture, and the fat was not quite as rendered. But is was moist and delicious.

Yeah!