Lone Brisket

GusRobin · December 17, 2010, 07:22:32 PM

last week I did 5 butts for a luncheon at work (it was today and they loved it to the point I think I have at least 1 person thinking of buying a Bradley). I was going to do a 13# brisket also but didn't have room.
So I left it in the fridge to age a week and started it tonight.

Getting ready to slather and rub:

All rubbed with Salt Lick Clone and then some CT on top plus some Chili powder was standing by looking lonesome so I threw it on. Bent the brisket to fit the rack.

All loaded in with 4 hours of hickory.

As I was putting it in I realized that this was the first time I cooked a lone brisket in the Bradley. Usually I throw in a butt or two. Perhaps I"ll stop at the market in the morning and get some corned beef and make some pastrami. Hmmmm -pastrami..........

watchdog56 · December 17, 2010, 07:31:58 PM

nice job.

DTAggie · December 17, 2010, 09:33:13 PM

Nah do a lone brisket so you know how it acts with ime/temp/taste

Caribou · December 18, 2010, 06:29:59 AM

Looks fantastic Gus :)
Looking forward to seeing more pics when you're done.
Carolyn

BuyLowSellHigh · December 18, 2010, 06:33:12 AM

That's a beautiful beast, GR (or is it Mr. Dahmer ?).

Tenpoint5 · December 18, 2010, 06:37:54 AM

It's gonna be good Gus!!

GusRobin · December 18, 2010, 08:36:04 AM

stubborn cuss, 15 1/2 hours and at 159* --going to have to go get more beer or break out the Jack Daniels. its cold outside I may just stay in with the JD.

SouthernSmoked · December 18, 2010, 12:00:34 PM

Dang Gus, that's a big a$$ brisket.

TestRocket · December 18, 2010, 12:35:23 PM

Quote from: GusRobin on December 18, 2010, 08:36:04 AM
stubborn cuss, 15 1/2 hours and at 159* --going to have to go get more beer or break out the Jack Daniels. its cold outside I may just stay in with the JD.

Sounds like you need help there Gus...I'm on my way! ;D

GusRobin · December 18, 2010, 12:37:58 PM

bring beverages

classicrockgriller · December 18, 2010, 01:29:20 PM

That is a hugh Brisket!

Looking forward for the finish pics.

GusRobin · December 18, 2010, 02:13:59 PM

Quote from: classicrockgriller on December 18, 2010, 01:29:20 PM

Looking forward for the finish pics.

I'm looking forward for the damn thing to finish!!! 21 hrs and at 175*

BuyLowSellHigh · December 18, 2010, 02:16:55 PM

Quote from: GusRobin on December 18, 2010, 02:13:59 PM

I'm looking forward for the damn thing to finish!!! 21 hrs and at 175*

The bigger they come, the harder they fall.

The good part is, more time to enjoy Mr. Jack's pleasant company. ;)

OldHickory · December 18, 2010, 04:00:47 PM

Big brisket, big (long ) time cook, my bet is it will be worth it. The start looks great.

TestRocket · December 18, 2010, 04:54:19 PM

Yea! Still waiting on a PIC that confirms that big fat piece of brisket will show some shrinkage from all that smoke and love! ;D