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Thread: Big Brisket

  1. #1
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default Big Brisket

    Thursday nite, 7:16 p.m.
    USDA Choice Brisket, Packer
    A whopping 18.10 lbs.
    Out of the Cryovac & Rinsed off, patted dry. 2 hours coming to room temp.
    Liberally seasoned with Butt Rub and Cracked Black Pepper.
    Going in at 10 p.m. @ 225
    9.9 oz. All Pecan, and some lump charcoal
    No worries, this baby won't be served until Saturday nite.

    Question...
    IT WILL be touching the side of my 1400 in a couple of places, any concerns there?
    Not going to TX. Crutch as time is of no concern, or should I... to improve the finished product.
    Going for the internal 195.

    Thanks guys...I'm going to take some pics
    "I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
    Ron White

  2. #2
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    155

    Default

    Hello metronome,
    Take a look at our great video, Smoking The Perfect Brisket by Scott Wallace. It's full of info for you.
    It's in our Video section here. Scroll down on the page to find it.
    Good luck and happy smoking!

  3. #3
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    598

    Default

    Wow, Metronome, that's a big boy! I usually stay in the 12 - 14 lb range for a 1400.

    How did it turn out? I bet it was awesome!

    The only deviation for me is taking my brisket to 205. I've done both temps (195 & 205) and the extra time appears to make a difference on juiciness. But that is simply MHO
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  4. #4
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    598

    Default

    Just watched Scott's video, great job, Scott! Gotta love summer in Texas
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  5. #5
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default

    Sorry guys, I never followed up on the big boy. And i don't remember the details, but I do remember it took right at 23 hours and was possibly the best brisket I ever made.
    And it's all long gone
    "I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
    Ron White

  6. #6
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Sounds like a great cook!!!!!

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

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