Rib-O-Lator Brisket

here are some pics of a brisket in my home made vacuum box. then cooked the brisket on the rib-o-lator.

the box is 20x10x4

this is the vacuum pump. it will pull about 25 inches of vacuum. 30 is about the max any pump will pull.

this is a brisket wit the fat cap trimmed off. i am experimenting.

i thought i would marinade in beer and inject with the same.

vacuum gauge

1. because of the cold weather i didn't have a good seal so it would only pull 15 inches. still allot.
   
   

here you can see the crossbar in the box, this is so the sides wont cave in. without it the sides will suck in a good inch.

this is my FlavorDome smoker box. thats right, i'm cooking it on the gasser.

i used some grillmor seasoning along with some my son made.

as an experiment i cut the brisket into fourths and placed on the rib-o-lator.and cooked at 300-325. this is 1 hr in

this is hr 2

this is 3 1/2 hrs in. at this point the internal temp was 190-200 so i pulled them and wrapped each one in foil with a little coke and some of my sons 1st place secret seasoning and then wrapped them all together and let sit for an hr. before i wrapped one i cut into it and tried it, it was very tender but a tad dry. i think i should have pulled them at 2 1/2 hrs. next time.

for some reason i couldn't get a good pic of the plate, but for my first attempt doing it this way, it was tender and tasted great. and it didn't take 14hr's, only 3 1/2. next time it will be less.

GAS RULES!!!...was that too much? maybe i should take that out... ya i'm gonna take it out, that was cruel, aaaggg to late!!! my hermonkuless hand clicked submit.

Follow Ups:

• Re: Rib-O-Lator Brisket EzEd 08:50:12 12/16/09 (0)

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