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I had to give this another go. My first two brisket cook was quite disasterous. So, this time I had added a DIY extension rack.

 

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There's got to be better things to do @ 1:30 am other than trimming briskets.

 

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Good, that's done. Now to catch an hour or two nap before the cook.

 

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up at 4:15 to start the fire

 

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First brisket on

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Both briskets on.

 

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Spun the second 90° for better air flow between them.

 

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Held steady between 215° and 225° all day.

 

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Just giving a little spitz a couple of hours in...

 

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Hit the stall. Was going to wrap in butcher paper but, did not have the color or bark that I like. Hmmm, starting to wonder if I can get it on a Kamado.

 

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Then disaster hits.

 

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I have tried the 'no drip pan' method and it's ok on a single brisket cook but, this is the second time the grease started to burn on a double cook. I over it. Good thing one brisket was at 194° and almost like butter when probed. Wrapped it in butcher paper, out in a foil pan and placed in a cooler surrounded by thick towels for 2 hours. Wrapped the other in butcher paper and finished in the oven. It too was close but need just an extra push.

 

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sampling brisket #1

I know it's sliced the wrong way but, I was dividing into portions for pickup. I sold 'shares' 1/3 interest in each brisket to my family to distribute the cost

 

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brisket #2, ready to be cut into thirds.

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Anyway, fat rendered wonderfully- tender- my only gripe is that I can't can't get the smoke that i am looking for. But, maybe I've just been smelling smoke all day and it's compromised my sense of smell and taste. My wife just called downstairs asking if I am cooking something. I cut another slice or two off the brisket and she says the smell upstairs is thick as stew.

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they both look great. If you want more smoke I guess add more wood or use a stronger wood if possible. I'd definitely use a drip pan for this sort of cook as well, anything low and slow I put the X rack in and squash a foil pan on to it under the grates. Seems to work well and not had a grease fire yet!

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Great looking cook... And great idea on the extender rack. What did you use for the supports?

 

3/8" by 8" ss carriage bolts, with ss fender washers, ss nuts and ss lock washers. I used the Weber 22.5" Hinged Cooking Grate (has thicker ) so, I was able to position the carriage bolts to prevent the 'wings' from opening.

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they both look great. If you want more smoke I guess add more wood or use a stronger wood if possible. I'd definitely use a drip pan for this sort of cook as well, anything low and slow I put the X rack in and squash a foil pan on to it under the grates. Seems to work well and not had a grease fire yet!

 

I think my assessment of being around smoke all day was spot on. This morning I can definitely smell the smoke still permeating through the fridge. It has plenty.  :)

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nice job!  I am curious about your home made rack there?  What did you use there?

 

The 22.5" Weber Hinged Grill Grate http://www.homedepot.com/p/Weber-Hinged-Plated-Cooking-Grate-Set-8835/202509599. (4) 3/8" x 8" Stainless Steel Carriage Bolts; (8) 3/8" SS Nuts; (4) 3/8" SS Fender Washers and (4) 3/8" SS Lock Nuts. Used the lock nuts under the fender washers directly beneath the grill to keep that secure. The nuts at the bottom I use to adjust the height. Right now, there is about a 1/2" of carriage bolt that extends between the grate. For the size of these briskets - two 17 plus pounders- that was about right  (about 7" of clearance).

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