Have been grilling, Qing, slow smoking..in one form or another..for over 40 years.
Last couple of years we did a lot of offset smoking...first with a mobile Lazy-Q, and then with a Klose pit, burning logs, lump, etc, both straight or gas assisted.
Hosted two Qfests in the past couple of years at our home.
Bought an M50 recently at the urging of Bob Yeats (a judge at KC Royale and Cookshack owner), seasoned it, cooked some spares last week. That's my sole experience with Cookshack until this weekend.
Seasoned 2x10lb Angus Choice packer cuts with my rub, and put them in untrimmed Friday night at 7pm at 225, using 10oz hickory. At 11pm I turned it down to 200 because (not knowing the pit) I didn't want to take a chance on them finishing before I woke up Sat am.
Turned back up to 225 at 7am. Larger brisket done at 9:30 and smaller brisket done around 10:30. Both removed at 188 internal in the flat. Double wrapped with heavy duty foil. Let cool on counter for couple of hours and put in fridge.
Reheated today in same wrap in oven at 225. Took to 160 internal. Removed from oven and pulled foil. Let sit naked for 30 mins. Sliced the flats and chopped the points.
I've never tasted brisket this good, this juicy, nor this smoky before....and, it was a total no-brainer to cook. Nice bark, too.
I'll be a walking testimonial for Cookshack from this day forth. We served 20lbs (raw weight) of brisket to 21 people. There was virtually none left.
I simply can not wait to hit some pork butts next weekend.
Do I sound enthused?
I'm a happy camper.
Thanks for listening.
