Brisket

[Rodcrafter]

I felt like you guys may want to see some Q today. So here is a 16 pound brisket going on my backyard RF at 6:00 am.




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[Gizmo]

Out cooking in the frozen weather down your way RC?

Either way it looks tasty - I'll be right over….

[Rodcrafter]

I know it was cold this morning but it is up to 54 now. lol

I had to put my cold weather shoes on.




Things are going well so far.

[Puff]

It was cold here too this morning but it's 29 right now

[Rodcrafter]

Ouch


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[Puff]

When I was a kid in Miami, we would get up to go to school and at 7am, we'd be scraping a solid frost off of the Buick windshield . But, by 11 am it was in the 70's.

For information point....will a brisket this size be used up in one meal or is there a plan for heating and eating a few times. I was looking in Sam's but they were about that large and many times it's just my wife and I. And is there a size zone that will be best regardless in terms of cooking?

[Rodcrafter]

I prefer the size to be between 12 and 17 pounds. We will bag about 2 other dinners for the two of us. Yes that means I will eat a lot of this each time. Lol


Making memories.

[Rodcrafter]

4 hours in to the cook, and add a little chicken for lunch.


Making memories.

[Rodcrafter]

Chicken is done just in time for lunch.

I'd eat that.


Making memories.

[Smokeone]

Those shoes would have done you good here this am. Would have made u go right back in. Brisk 18 here at 6am.

[Rodcrafter]

That is just too cool for me S1, but I did get this ole brisket cooked. I will have to get my electric knife out to get some pretty slices. I'm not in a contest so this will do for a sample. Now where was I supposed to be sending samples?


Making memories.

[Big T]

[Puff]

That does look super tender. You could see the the shred on the larger ends. From your posts it would appear that the cook time was about 8 hours? would that seem like a typical time for that sized piece?

[Rodcrafter]

It is the way I do it. When these large pieces of meat get to 160 inside temperature. They won't take any more smoke. So I wrap it up and continue the process. This keeps the "stall" from happening. I have waited on a brisket before and all it does it seems is dry the outside more. If you wrap it there is no stall. This makes it easy to plan what time you will serve too.


Making memories.

[Pete Mazz]

[Clover Ridge Smokers]

[The Czar]

You sent my samples right?

[Rodcrafter]

Oops


Making memories.

[The Czar]

Not cool bro....

[Tom_Heath]

That sucker is ji-normous. Looks amazing, nice job.