:o
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2085.jpg)
It is a 15lb monster! I have made hundreds of Tri-tips but only a few briskets and never this large. Gonna need some help from the brisket experts. I plan on smoking it in the Memphis. I am figuring 25 hours plus. Your input needed... Thanks.
Naw, it won't take that long. Does the Memph have a hotter side? (my Traeger is hotter on the right, while my MAK runs a little hotter on the left) Put the point towards that end..
I had a ten pounder take 10 hours at 225*. Used Zacks brisket rub. Kept whole.
Let's see what the experts say. Sure Larry (KyNola) will chime in soon and Pachanga has some great info on briskets also.
Sent from my iPhone using Tapatalk
Mike are we having a party, that chunk will feed a bunch...lol...
It was nice that your wife left the rest of the cow for someone else :D
Thats huge, I've never cooked nothin that big. Well maybe a turky on the primo but thats a whole nother ball game. I'll be rootin for yah.
Should be a fun cook.
I did a 13 pounder a while back in the Bradley and it took about 18 hours. It took a long while to get the temp up to 225 and keep it there because of the load. I had even preheated the Bradley to 250 before putting the meat in. Using a pellet popper you should be able to get the temp up and hold at 225 a lot faster so it should not take that long to smoke. I bet that you can get that 15 pounder to IT in under 19 hours cooking at 225 using a pellet popper.
I used Jan's rub on the one I did and it was sure nuff good! The company polished it off and left nuttin to bag and freeze. Good luck and keep us posted on the progress.
Mike if you can get a hold of some of that Gunpowder seasoning. That will be the ticket on a brisket.
Nice
Good price to.
Quote from: Tenpoint5 on June 06, 2012, 01:54:31 PM
Mike if you can get a hold of some of that Gunpowder seasoning. That will be the ticket on a brisket.
I got it! You reading my mind Chris :o
I was just thinking about using that.
Well I trimmed her up and rubbed her with gunpowder. I left most of the fat cap on...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2086.jpg)
I set the Memphis to 230F, loaded the hopper with oak pellets, and placed her on the rack fat cap down...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2087.jpg)
The hotter spot on the Memphis is dead center so that should work out.
Thanks for the advice guys. We shall see how it goes. Since it is a select cut I am shooting for a 195F IT :)
Looking good.
Kind of curious! Why fat cap down? I would have put it up so it would self baste. But that is one Gorgeous hunk of meat. Bet it will be good.
Quote from: viper125 on June 06, 2012, 06:55:10 PM
Kind of curious! Why fat cap down? I would have put it up so it would self baste. But that is one Gorgeous hunk of meat. Bet it will be good.
My thought is it will insulate the meat from the direct heat at the drip tray. And the dripping fat will sizzle and flavor the meat. You could argue either way ;)
nice, should be fun,
So at 1am it reached 190F IT so I pulled it. That was 9 1/2 hours. I did not baste or foil it the entire time...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2089.jpg)
Onto the cutting board...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2090.jpg)
That gunpowder formed a great crust...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2091.jpg)
All sliced up...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2092.jpg)
Nice smoke ring...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2093.jpg)
Another shot of the flat sliced...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2095.jpg)
And the point...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2094.jpg)
It came out so tender...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2096.jpg)
Well I learned a few things. I have never made a large brisket like this and was surprised that it took less than 10 hours to smoke. I am used to smaller pork butts taking 15 hours so I figure more time for a 15lb brisket. And I also now understand the layout of a full packer and how to carve it.
No boating, foiling, or basting was done and it still came out great.
This brisket was super tender. It carved like butter but not too tender where the pieces just fall apart and the gunpowder is perfect on brisket. Thanks for all the advice and help.
Just had lunch.... And I could put a hurting on that in a hurry.
That looks superb!
That's Money!!
Great job Michael..... that looks soooo good!
You nailed it!
Nice job and awesome smoke ring!!
Looks good over here too! ;)
Sent from my iPhone using Tapatalk
Thanks guys. Came out better than I thought it would. It blows away any small briskets I have made :)
Nice Brisket
Some sliced point off the griddle, grilled sesame seed bun, KFC slaw, green habanero hot sauce, and some Famous Dave's BBQ sauce ;)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2097.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2098.jpg)
BURP! :)
Awesome!
Ya hit that one outta the park!
All that grub looks GREAT!
That smoke ring is killer! Great money shots!
Really nice Mike, you sure knocked that one out of the park...money shot is awesome...
Mike that looks great. I only have one question for you. Have you found another one yet? ;D
Can't argue with that. It looks awesome! Keep them coming!
Quote from: Tenpoint5 on June 08, 2012, 04:18:17 AM
Mike that looks great. I only have one question for you. Have you found another one yet? ;D
I told my wife if she sees another "used meat special" like that to pick one up ;)
Took all that meat to the in-laws for dinner last night and it is gone :o
Everyone enjoyed it.