pjtexas1
somebody shut me the fark up.
Had another request for briskets and sausage. That seems to be all anybody wants. friday night they bring me 8 briskets ranging from 9lbs to 15lbs, some ungraded, some select and 1 prime. this is pretty much what the do every time. it was really cold for Texas, 40 degrees and windy. wind was blowing directly at my intake and hard enough that ash was blowing up into the cook chamber everytime i opened the cook chamber doors. used more wood than normal and had to switch to bigger sticks. i believe all that wind was cooling off my cook chamber. got up at 5am saturday. fired up the shirley and put the first 4 briskets on at 6am and 4 more on at 7am. i spend way too much time trimming and i don't like to make a mess in the fridge so doing it the night before isn't an option. i may have to prep them the night before next time and just keep them in my cooler in pans or wrapped in foil. anybody ever try this before??? will most of the rub come off when the foil is removed?
back to the cook...ran a little lower than normal 275-300. pulled the first brisket at 12:30 (small prime brisket). the rest came off between 1:30pm and 3:30pm. i noticed one had some of the rub taken off probably from the brisket above it dripping too much. 30LBS of sausage took up a whole 24x44 rack and they were done in about 40 minutes. i have decided to chunk my cheap butcher paper i got at sam's. it tears too easy and at 18" it just isn't big enough for briskets over 10LBS. probably going to get a 30" roll. they did not have warming/holding ovens this time so i let the briskets breathe for about 15 minutes and double wrapped them in foil, put them in covered pans and threw them in my carlisle and my cooler.
interesting note...the group were all from Texas. this time i used the rub that frankin and la barbecue use. mostly salt and pepper and what i normally use for them. they said they liked the Dink's better...weird.:crazy: I only used the Dink's last time because i didn't have enough pepper. who would have thought Texans would prefer a commercial rub to salt and pepper?
oh well, i guess i am going to order a big bag of Dink's. WARNING: you do NOT want to google "dinks rub"...just trust me...seriously don't do it...i know you want to but just don't!!! ok...so you did it anyway...no big surprise...but why did you click images?:shock:
I wasn't able to attend the party this time so no pics of the food being sliced or served. other than the request for Dink's they said the briskets were good. my friend that does the slicing said they were all cooked perfectly and moist.
appreciate you guys taking a look!
back to the cook...ran a little lower than normal 275-300. pulled the first brisket at 12:30 (small prime brisket). the rest came off between 1:30pm and 3:30pm. i noticed one had some of the rub taken off probably from the brisket above it dripping too much. 30LBS of sausage took up a whole 24x44 rack and they were done in about 40 minutes. i have decided to chunk my cheap butcher paper i got at sam's. it tears too easy and at 18" it just isn't big enough for briskets over 10LBS. probably going to get a 30" roll. they did not have warming/holding ovens this time so i let the briskets breathe for about 15 minutes and double wrapped them in foil, put them in covered pans and threw them in my carlisle and my cooler.
interesting note...the group were all from Texas. this time i used the rub that frankin and la barbecue use. mostly salt and pepper and what i normally use for them. they said they liked the Dink's better...weird.:crazy: I only used the Dink's last time because i didn't have enough pepper. who would have thought Texans would prefer a commercial rub to salt and pepper?
oh well, i guess i am going to order a big bag of Dink's. WARNING: you do NOT want to google "dinks rub"...just trust me...seriously don't do it...i know you want to but just don't!!! ok...so you did it anyway...no big surprise...but why did you click images?:shock:I wasn't able to attend the party this time so no pics of the food being sliced or served. other than the request for Dink's they said the briskets were good. my friend that does the slicing said they were all cooked perfectly and moist.
appreciate you guys taking a look!
