Brisket on the Excel 20

I got my ProBBQ Excel today and put it together and fired it up for a test run. I got a 12 lb Canadian CAB brisket from my good friend Lawrence at "The Butcher Shop" here in Barrie for my test cook.



This one has a lot of fat on it. I dont think I have seen one with the fat so thick.. Lets hope that means moist and juicy...



I tried something different this time with the brisket. Normally I use a slather but since I didnt have any I decided to try using just a coat of oil to hold the rub on. I am using some of that fancy Hawaiian red salt and fresh cracked pepper along with a light coating of my usual brisket rub.



The brisket fits onto the Excel with no problem at all. No more bending trimming or cutting off the point to get a brisket to fit.. I am sure I could have fit one half again the size.



I am using a mixture of Great Charcoal lump and briquettes for this smoke session with some pecan and hickory chunks for smoke.

Oh what a cooker. More pix to come.



2 hours into the cook and looking good.



3 Hours in and not much difference. Oh I hate waiting.



4 hours and it looks the same to me.



6 hours and some nice bark is developing.



8 hours and its sitting at 170 internal temp. Another couple hours and it should be done.



Its finally done and ready for a rest. Time for bed..



It was not as moist as I had hoped given all the fat that was on the flat but pretty darn good none the less.

I liked the flavour that the meat has. I think there might be something to keeping the rub simple with brisket.

Lookin' Good!

So, did you put the red washers on the inside or the outside??

I put them between the leg and the cooker body figuring they would act as a buffer against any chipping when I tightened down the nuts.

I dont know.. made sense to me..

Looking dam good there Roxy. Are you going to seperate the point from the flat or just start slicing into that monster?

I will keep it whole for a day or so and slice the point and when I get down to where the flat is all most gone I will make a big batch of burnt ends..

Roxy,

That's what I did with the red washers also...it didnt' say in the instructions, so just made a guess as to where they might do the most good.

After cutting up your point, do you continue to smoke the point for your burnt ends? We typically chunk the point, put in a pan with sauce and continue to smoke for a couple of hours...mmm...tasty.

I've got 3 briskets on (since 8:45pm last night; it's 7:10am now) for a catering job. Alas, it's not on the Excel...still have to run it through the ringer vs. the WSM before I get to do any real cooking on it. This weekend is the big battle! It's been tough NOT firing it up, but the day is almost here!

It was 1 am when I took it off and I was to tired to make me some burnt ends. I sliced it up for some sammiches this time round.

Roxy wrote:It was 1 am when I took it off and I was to tired to make me some burnt ends. I sliced it up for some sammiches this time round.

Nothing wrong with that...it's ALL good!