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BBQ/Grill/Smoker/etc. Cooks

Somnos said:
Tomorrow will be baby brisket day. Just shy of 8.5 pounds of Canadian AAA Angus brisket. Trimmed quite nicely but I will clean it up a bit before breakfast.
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Nice! I saw this brisket yesterday in my local wegmans supermarket on my way home. We had no room in the jeep for it though unless i left one of my kids there (all the luggage and stuff filled the back and hitch platform already). I’ll be back for my kid later on today!! 😂

Seriously, Couldnt find a way to persuade my better half to pick it up. $126. I cant buy brisket with her around. She sees the fat and says she cant bear me paying for that. I told her i would render it and use it. She just doesnt see it the same way. She sees a flat and is happy/likes that, i want the point (and the flat).53C10F59-0922-4AAD-B6A6-047F2BFA1F2B.jpeg
 
global_dev said:
Nice! I saw this brisket yesterday in my local wegmans supermarket on my way home. We had no room in the jeep for it though unless i left one of my kids there (all the luggage and stuff filled the back and hitch platform already). I’ll be back for my kid later on today!! 😂

Seriously, Couldnt find a way to persuade my better half to pick it up. $126. I cant buy brisket with her around. She sees the fat and says she cant bear me paying for that. I told her i would render it and use it. She just doesnt see it the same way. She sees a flat and is likes that, i want the point (and the flat).View attachment 56814
Click to expand...
Understood but that bad boy was coming in at 23lbs? Holy smokes! I really just wanted a small one to get done tomorrow for us because it’s a long weekend up here. This one has a decently thick flat for its size and a decent point from what I can see. Little trim tomorrow but it should be pretty good to go.

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@global_dev….23 lbs even if you Samurai that guy…that’s like a seriously LOOOOOOOONG cook!
 
CVargo said:
Oh wow. And you didn't start last night? My last brisket was 10 pounds. I cooked at 225 and it took 18 hours to cook.
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It’s about 8.5 lbs and I trimmed some. I figure 8-9 hours. Went in at 9:30 so should be done around dinner time. But if I pooched the calculation….tomorrow’s breakfast will be epic. 😂
 
Somnos said:
It’s about 8.5 lbs and I trimmed some. I figure 8-9 hours. Went in at 9:30 so should be done around dinner time. But if I pooched the calculation….tomorrow’s breakfast will be epic. 😂
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Oh man I could be wrong. And every slab of meat is different. But I think you are going to have an epic lunch tomorrow. I think it is going to come down the stall and how long that lasts.
 
CVargo said:
Oh man I could be wrong. And every slab of meat is different. But I think you are going to have an epic lunch tomorrow. I think it is going to come down the stall and how long that lasts.
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Oh boy…..
 
Somnos said:
Oh boy…..
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So when you get to that stall usually 150-160 internal temp. If you see yourself stuck in the stall. You can wrap it and then put it in a 300 degree+ oven to push you through the stall. I have had briskets stall for 3+ hours and I have had others only stall for like an hour. You just never know. Which is why most people start briskets the night before and cook it through the night and when the brisket is finished just let it rest in a cooler for a few hours until it is time to eat. I am excited to watch your cook please keep us updated.

And a plug to a a great YouTuber that I enjoy watching and has great recommendations on cooks is called the Gallery Backyard BBQ.
 
CVargo said:
So when you get to that stall usually 150-160 internal temp. If you see yourself stuck in the stall. You can wrap it and then put it in a 300 degree+ oven to push you through the stall. I have had briskets stall for 3+ hours and I have had others only stall for like an hour. You just never know. Which is why most people start briskets the night before and cook it through the night and when the brisket is finished just let it rest in a cooler for a few hours until it is time to eat. I am excited to watch your cook please keep us updated.

And a plug to a a great YouTuber that I enjoy watching and has great recommendations on cooks is called the Gallery Backyard BBQ.
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Will do. I am just going to watch it all unfold. WSM has been steady at 250 for almost 2 hours. I am probably going to check it at 2 real quick.
 
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