So my wife brings home this...

[muebe]

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.

 

[HoDeDo]

Should be about 10 hrs.... if you hit 25 hrs, it will be wonderful, just wonderful jerky

 

[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. We shall see how it goes. Since it is a select cut I am shooting for a 195F IT

 

[TentHunter]

I can't imagine cooking a brisky for 25 hours. Like Andy, I'd say 10 - 12 hours including rest time.

Our last brisket was a 15 pounder put on at midnight and eaten at for the Church luncheon 12 hours later. Of course that utilized braising it for part of that time to avoid the stall.

http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/brisket-church-luncheon-3469/

Hope it helps.




Edit: BTW that's one heck of a price you got too!

 

[ewking53]

Why are you using oak pellets when you could be using something more aromatic like hickory or apple?

 

[Wing Commander]

My last brisket was 11 lbs and cooked 10 hours. Only if you're not foiling 25 hours would be a realistic - or even optimistic - cooking time.

 

[muebe]

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...

Onto the cutting board...

That gunpowder formed a great crust...

All sliced up...

Nice smoke ring...

Another shot of the flat sliced...

And the point...

It came out so tender...

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.

 

[squirtthecat]

Slam dunk!

 

[Dadnatron]

I'm new to smoking...

What seasoning are you referring to when you say 'gunpowder'? I assume some pepper base... but...

 

[muebe]

Don't know if I can post a link here but do a search for " gunpowder seasoning" on google. It is made by sure shot sid's

 

[sparky]

Slam dunk!

ya what squirt said. you nailed this one. great job.

 

[dconder1]

You had me at "another shot of flat sliced"

Yummmm

 

[Tatonka3A2]

Looks great!!

 

[TentHunter]

Simply beautiful Muebe!

I'll rake some of them point slices on a bun with some slaw (and maybe a little sauce).

 

[muebe]

Simply beautiful Muebe!

I'll rake some of them point slices on a bun with some slaw (and maybe a little sauce).

Thanks TH. Those point slices were over the top tender. That sounds like a plan

Time for lunch!

 

[muebe]

Some sliced point off the griddle, grilled sesame seed bun, KFC slaw, green habanero hot sauce, and some Famous Dave's BBQ sauce

BURP!

 

[sparky]

save one for me.

 

[JD McGee]

Money! Nice job!

 

[Chili Head]

Oh yeah buddy! Excellent job!
I've got some gunpowder but I've never used it on brisket.
Looks like I'm going to have to.

 

[soupyjones]

That is some good looking brisky. That smoke ring was perfect. Nice work.