I'm back from the Mason-Dixon BBQ Brisket Bootcamp. It was a lot of fun, and very educational. I highly recommend their bootcamps (held at their shop in Greencastle, PA) if you can manage to get into one--they sold out for 2022 a couple of months ago.
We started at 6 am. They had 23 smokers available, from Weber Kettles used for indirect cooking up through big stick burning offset smokers and a couple of pig roasters. One student had dropped out, so we had 19 students, and 22 briskets, each about 14 lbs. I opted to use a Backwoods cabinet smoker, which worked out very well, burning lump charcoal with apple wood chunks.
A local butcher took us through the anatomy of a brisket and gave tips for trimming one, then a competition cook took us through another one with more of an emphasis on trimming for competition.
Each student received a different premixed injection and paired base rub (the base rubs, SPGs, are all variations on salt, pepper, garlic). We then picked an overlay rub. Briskets were prepped by 8:30 am, and on the smoker grates by 9:30. This was the 'hot and fast' class, so smoker temps were in the 275-325F range, depending on the smoker. The beer, which started flowing at 8 am, helped keep the cooks from overheating.
They had a handful of staff members circulating all day, helping out and answering questions. The youngster on staff had recently been accepted as a student at the Culinary Institute of America.
Downtime, both morning and afternoon, was spent cooking brunch and lunch on the smokers or a Blackstone griddle. We made omelette cups, french toast roll-ups, biscuits and gravy, sausage queso, quesadillas, cider-braised kielbasa, and probably some things I've forgotten. All were excellent. Just past noon, the briskets were pulled when they hit 160F or so, and wrapped in foil to which nearly a quart of au jus plus leftover injection was added. Back onto the smokers for a couple more hours. When tender, they were pulled to rest wrapped in towels for 45 minutes, then the points were separated to make burnt ends, cubed, tossed in sauce, and put in foil pans to return to the smokers for half an hour to set the sauce. Half an hour after that, the flats were sliced, and returned to the juice in the foil to stay moist.
Both burnt ends and sliced flat were the best I've ever made, and the brisket was done in just 6 hours! I came home with nearly all of the brisket, and all the gimmes from the class; knife, hot gloves, injector. Plus, I got to sample probably 20 rubs and a dozen sauces...before heading into the extensive shop to buy my favorites. The picture from their 'sauce room' shows maybe 1/3 of the inventory.
I've attached a few photos.