18 lb. Brisket.

Mirac

Mirac

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Went to Costco today and picked up this monster mound of meat. We're having the granddaughters over tomorrow and they are bringing their parents, so we needed something to eat.

Just done rubbing it down and put in the fridge. I'll be up ~3am to get it in the smoker.

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Nice. Ultimate bbq is some good brisket.
 
Mirac said:
Went to Costco today and picked up this monster mound of meat. We're having the granddaughters over tomorrow and they are bringing their parents, so we needed something to eat.

Just done rubbing it down and put in the fridge. I'll be up ~3am to get it in the smoker.

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3 am? I'd put that sucker on now. 18 lbs could a whole day. That's one giant brisket.
 
Nope , my calculations for my Treager its at 3am for a 5pm serve. No way would I want it too early then have to try and chill and reheat. blech.
And if it's an hour or 2 late till finished, they can wait, or go home.. :D
 
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Scsmith42 said:
Definately fills up that smoker!
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It sure did.. It's got the shrinks going on though.

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Pack72 said:
I'll bet it's smelling good around there by now! Be sure to post some pics of the finished product.
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Beautiful cool morning to be sitting on the deck, having coffee, watching the birds and squrrels and smelling that sweet sweet smoke


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What temp you cooking at? Must be a little higher than I run mine to get that big a brisket done in 14 hours. I have read that some competitive cooks are cookong brisket pretty high now and getting good results. I usually do mine around 225.
 
CZfool68 said:
What temp you cooking at? Must be a little higher than I run mine to get that big a brisket done in 14 hours. I have read that some competitive cooks are cookong brisket pretty high now and getting good results. I usually do mine around 225.
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I start at 180 and heavy smoke for 2 hrs. Then bump to 225 . once you get it past the stall at 165 and its wrapped, taking it to the 205-210 mark it can be run at a higher temp. The collagen been broken down, the moisture is sealed in.

I think the worst thing to ruin it is not resting it. Once it's "done" ( goes for butt and ribs) let it rest a good hour or more in a cooler to bring the temp down slowly. Cut or unwrap too soon and the moisture ends up on the cutting board and kitchen floor.

What kind of smoker do you use?
 
Mirac said:
I start at 180 and heavy smoke for 2 hrs. Then bump to 225 . once you get it past the stall at 165 and its wrapped, taking it to the 205-210 mark it can be run at a higher temp. The collagen been broken down, the moisture is sealed in.

I think the worst thing to ruin it is not resting it. Once it's "done" ( goes for butt and ribs) let it rest a good hour or more in a cooler to bring the temp down slowly. Cut or unwrap too soon and the moisture ends up on the cutting board and kitchen floor.

What kind of smoker do you use?
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I have a Big Green Egg at the house and a Good One up in the mountains. The resting debate is interesting. If you read Meathead by Goldwyn he claims nothing needs to be rested. Guess that is the great thing about cooking big hunks of meat. There are multiple ways to get to a good result. I have rested and not rested and it all seems to work. I did a tri-tip the other day and was running late so skipped the rest and it was still nice and juicy.
 
I've had more faults with not resting.

And you are right, lots of debate about the smoking of meat in general, let alone the resting debate.
What ever works for your smoker and the customers are happy is all that matters.
 
Cheese taster ?? What is a connoisseur of cheese's named? A turophile ....
 
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Did I mention our tasting services are discounted on weekends? :rolleyes:
 
Mirac said:
Went to Costco today and picked up this monster mound of meat. We're having the granddaughters over tomorrow and they are bringing their parents, so we needed something to eat.

Just done rubbing it down and put in the fridge. I'll be up ~3am to get it in the smoker.

View attachment 65038
Click to expand...
I'd eat it
 
CZfool68 said:
There's a whole lot of cheatin' going on there. That looks more like science than cookin'. Where's the beer, smoke and wood?
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Lovin' those photos and can just imagine the smell and taste. Think I've got the wood covered. :rolleyes:
 
Now for my next trick !!


Grilled marinated Pork Tenderloin .....


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