Maiden Run!!!

Former Member

First and foremost, Happy 'Holiday of Your Choice' to all of you and your families...

Second... My model 50 arrived today! If was supposed to be here last Friday but according to UPS, there was a train derailment somewhere that delayed shipment. I was forced to Q the 20 pound ham I had for the big family Christmas Eve shindig in the ECB. Turned out great by everyones standards but mine... Alas that is a thing of that past NOW!

While I was off at the parents, i seasoned the 50. Came back after many hours, it was still smoking away with a nice patina inside. I cooled it, cleaned the woodbox and yanked the briskets I had seasoning in the fridge.

Herein lies my only problem! I bought briskets that are WAY too large! Actually one is fine, it was around a 11# but long, had to fold back 1/3. The second was nearly 14#!!! I don't know what I was thiniking when I bought it but I had no visual on the actual size of a CS yet. I had to fold it nearly in half!!!! At least they have a wonderful fat cap.

You guys (and Gals)think this will be ok? I've read most everything on the whole site on briskets and keep telling myself not to worry about it. Either way, at 1.19 a pound it can only be so bad.

12/25/012:32 AM

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Former Member

Fold away. It will shrink and at some point you can unfold it (before it becomes too tender).

I fold it so the fat is on top, the meat below.

Good luck, it will be fine.

Smokin'

12/25/0110:50 AM

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Former Member

Thanks Smokin'!

When I got up in the morning my remote said 165. I read your post and unfolded them. They both fit fine at that point.

Many hours later when my little one hit 195 I pulled it and foiled it for an hour or so. I have to say, WOW! I should cut and paste every other CS new owner here... I feel the same. The best I have ever done. Strangely enough the big 14#er is even better. He took 2 more hours. Neither was quite as smoky as I like but I used Hickory, as much as the box could easily hold. Sorry Smokin but I am used to Mesquite.....

Either way this was the most tender and moist brisket I have ever tasted.... Anywhere in the country. Not only my back yard....

Thanks again!
Zedd

12/26/013:56 AM

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Former Member

Couple of things to help with the smoke.

1. Start the smoker and let the smoke start coming out, before you put your brisket in.

2. Put the brisket in COLD. Starting with a lower internal temp in the meat will allow it a longer time in the Smoke Zone. Most say that the meat will take the smoke until it reaches about 140. So, start with cold meat and you'll have a longer smoke.

3. As the Smoke starts dying down, add some more wood.

You'll probably be able to double your smoke this way.

Also, with a big honking brisket like the large one, next time, cut the deckle off and put it back in the smoker. Add some more wood and smoke this REAL heavy. This is how they create "burnt ends" in Kansas City. then Chunk it up into bite size pieces and you'll have Popcorn Brisket (my term). Little bite size pieces of brisket, throw them in a bowl and sauce them up and pop them in your mouth like Popcorn.

Glad they were a success.

Smokin'

12/26/0111:40 AM

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