I do 20-35 full packer briskets a week now, they have been great the past few months once I learned the sweet spot on running and wrapping with our cooker. The past week though they have been exceptionally good, to the point that I actually eat a bit of them (I never eat when I cook and rarely eat the BBQ I make anymore as I do it 7 days a week), just some pit porn on a Sunday night for ya guys!
Good Lord that looks good, I can almost smell it through the computer screen.
Crappie fish fry. It don't taste any better.
SeaArk ZX200DC Mercury 115 FourStroke
Drool
What are your cook times / temp ?
Temps have been running between 265 and 280 depending on weather and humidity, been taking pork butts and briskets 7 hours total to finish up lately, usually wrapping them in butcher paper after 4 hours.Originally Posted by Axkiker
What are you cooking on?
We cook on a custom built reverse flow cabinet smoker made by big d's smokers in tecumseh, Michigan
I have a few posts showing the smoker if you look at my profile. I'm out at a tourney currently otherwise I'd upload the photos and video I have of it.
Most recipes I am seeing are calling for lower smoker temps and longer cook times.
How did you come up with yours?
2006 Triton TR196 w/ 200 Optimax \ 2021 AlumaRyder 1860 w/ 200 Rotax
I've typically done briskets and pork low and slow, but with the opening of our business I looked into the "hot and fast" method of cooking, which is something one of the best brisket cookers in the world has done for years for his own restaurant. Hot and fast is definitely a balance and for me our cooker runs best at those temps and honestly it's stupid simple to produce good Q by using this method. Granted there are some things I do that not everyone else does, but overall, I've cooked salt and pepper rubbed briskets that people rave about just as much as what we produce to sell to the public.
Is that cook Myron Mixon ?
No sir, I'm not a fan of his in any degree at all, I look towards Franklin and Soo for the outline for how I approach producing product for our restaurant.
If I were a betting man I'd say the king of brisket, Aaron Franklin.
Was writing mine while you were posting, probably. hahaha
Why is that... well other than he seems pretty arrogant lol. His name came to mind as he has a video out there doing a hot / fast brisket smoke.
I don't know the guy so its just curiosity.
Is that Harry Soo? Slap your daddy or something like that bbq lol. I follow him on youtube.
That looks like a well cooked brisket. Smoke ring is not that strong but it looks like good eats.
Delicious picture.
Hope you're successful with your food. My son in law cooks on a top 10 team (in shoulders and sauce) at Memphis in May the last two years, and he has a buddy in the South Chicago suburbs that's opened a second restaurant in two years--and just doing great.
Although we are in the Deep South, our local bbq restaurants are really not up to Memphis standards. I can drive 40 miles to Chris Lilly's restaurant, but his commercial barbeque is just not the quality that he's capable of.
I'm still looking for that barbeque restaurant that blows me away. Back in the day, Memphis had places like John Wills, Gridleys and Willinghams, but they were not successful because they didn't know how to run a restaurant. But boy could they cook.
Reply With Quote
