One of the Albertson’s that’s on my normal route, started putting these Choice brisket flats out not too long ago. This seems like a really good value to me, so I said what the heck and brought one home.
I trimmed it up a bit and gave it the SPOG treatment. Here it is ready to go into the cooker.
Today, I used my Outrider, with a Cajun Bandit Stacker. Stubb’s briquettes and several good size chunks of hickory were loaded into the bowl.
I used my 16” pizza steel as the diffuser. I got this idea from
@swamprb a while back (thanks man!) and have been using it since. After taking this pic, I put in a foil drip pan, filled with water. You can see the grease outline from my last cook on the steel.
I snapped this pic at the 4-hour mark and went shopping with my daughter for a couple hours.
We got home and the cooker was still holding a very steady temp. 225*-240* seems to be the sweet spot for low and slow on this thing. This is currently where I have my cookers set up. My red 78' MBH is hiding under cover on the right.
Using my Thermapen, it was probing tender all over and had an average internal temp of 199*. I pulled the brisket at the 7-hour mark and wrapped in foil.
After resting on the counter for an hour or so, I sliced a couple off to take a pic and have a sample. We actually had leftovers for dinner, from a birthday party last night. This will be tomorrow night’s dinner though!
As of right now, the Outrider, with Cajun Bandit Stacker, is my favorite cooker that I have to do cooks like this with. This set-up is extremely fuel efficient and easy to clean up.
Thanks for looking!
Topic: Brisket Flat on the CB Stacker Rig (Read 1963 times)