The Weber Summit (aka the Beast) has found accompaniment with the Weber Smokey Mountain’s (Grand Teton on the left, and Devils Tower on the right) in preparation for the 10 Smoked Beef Brisket Marathon starting tomorrow morning. This is gonna be fun! I just need to make sure that I have enough beer in the garage refrigerator! Will keep you posted with pics!

Okay…Saturday morning has arrived. I am 2 cups of Peetes coffee into the day and the smokers are ready to be lit. Time 9:00am.

It is hot out… but the Hamm’s Beer Refreshing is ice cold! We pulled each brisket off the smoker one the internal temp hit 200 degrees. That was about 8pm. We set them still wrapped into the oven just to slow cool slowly. The oven was not on but it acts just like a nice cooler and we all know it retains heat.

They were still warm to the touch at 11:30pm when we sliced them all. The slices are layered into the pans and there is plenty of good juice. The 6 briskets rendered 3 full pans with a solid 60-70 lbs. considering we started untrimmed with 96 lbs, I am delighted with the yield. Off to bed..long day in the heat!

Well, Sunday fun day has arrived and it is time for round 2. We are only firing up 2 smokers today as these briskets are from Sam’s club and they are Angus Briskets. Yesterday’ we’re Top Choice and came from HyVee.

This is just 1 of the 4 pans filled with sliced brisket. I think we yielded about 120 lbs net out of the 155lbs we started with. Todays brisket was much more fatty but it was very tender.

It was another long day as it was 90 degrees today on the deck. We did cool down the deck midafternoon for some relief.