So my wife brings home this...

[muebe]

 :o



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.

[squirtthecat]

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.. 

[mikecorn.1]

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

[ghost9mm]

Mike are we having a party, that chunk will feed a bunch...lol...

[Keymaster]

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.

[Kahunas]

Should be a fun cook.

[Sailor]

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.

[Tenpoint5]

Mike if you can get a hold of some of that Gunpowder seasoning. That will be the ticket on a brisket.

[NePaSmoKer]

Nice

Good price to.

[muebe]

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.

[muebe]

Well I trimmed her up and rubbed her with gunpowder. I left most of the fat cap on...



I set the Memphis to 230F, loaded the hopper with oak pellets, and placed her on the rack fat cap down...



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 :)

[SamuelG]

Looking good.

[viper125]

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.

[muebe]

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 ;)

[beefmann]

nice,  should be fun,