Prime brisket on the 26" kettle & Slow 'N Sear

[Huskee]

Shout out to Powersmoke_80 for hooking me up with a killer brisket at a killer price. 15.4lb Prime brisket, wet aged 39 days (if my math is correct). Acquired for $2.69/lb.








Trimmed up, including most of the fat between the point & flat, and dry brined Thursday evening.







Liberal coating of Big Bad Beef Rub as the kettle is heating up. This is the fat cap side.






On the kettle with a few post oak & cherry chunks.

I put it on when the kettle was up to 180. I'll slowly bring it up to 230ish over an hour or two. Trying to get a deeper smoke ring. Why? Because. It's an experiment.









Not the best picture, but I snapped this real quick as I was wrapping it, at about the 8.5hr mark (3:30pm). Flat hit 190 and point 176 by this time. Some scuffs in the bark from flipping, but hey who cares this is no competition.





I'll update this post later on as I get more pics....

[fuzzydaddy]

Mmmm, that's going to be good!

[richinlbrg]

HOOOWEEEEE

Kudos to Powersmoke_80 !!!

Huskee , I put my meat on at about 190 as long as my smoke is pretty light. Works well. Looks like you are going to have one heckofa day!! Looking forward to more pics!

[RonB]

I'm looking forward to the full report, and, of course, PICTURES.

Edit to add: I'm trying to figure what size brisket I can fit on my 22.5" Weber. Yours looks fairly big. Do you think it would fit on the 22.5 incher?

[Potkettleblack]

Favorite bit so far: "Why? Because it's an experiment."

[Huskee]

Lol. I was just picturing someone saying 'Why do you want a deep smoke ring, you can't taste it'

[Potkettleblack]

Maybe you perceive a texture difference. Who am I to judge. Excelsior! Science!

[Huskee]

I'm looking forward to the full report, and, of course, PICTURES.

Edit to add: I'm trying to figure what size brisket I can fit on my 22.5" Weber. Yours looks fairly big. Do you think it would fit on the 22.5 incher?

Ron I fit a 14lb'er on my 22" last summer, pic below. There was 1" - 1.5" at the narrowest point between the meat & kettle wall, and much more at the wider point as you can see. I'd suggest sticking to a packer in the 12-14lb range and you'll be fine on your 22". Thsi cook turned out beautifully, it was my best to date. (Hopefully today's at least ties it).

[Powersmoke_80]

Looking good! how much trim came off that dude?

[Huskee]

Looking good! how much trim came off that dude?

Not much actually, it was very impressive. It might look like a lot but it was less than 5lbs, I'd guess 3, maybe 4lbs max. To me that's good based on what I read form some others' experiences.

[Powersmoke_80]

Yeah I have had some pretty heavy on fat between the point and flat.
I had to teach my sister (in a delicate fashion as not to screw up my source )how to make sure they are somewhat flexible when cold and not to thin on the flat end.

[Huskee]

Powersmoke_80 Most of the fat on this one was between the flat & point. I wasn't too aggressive trimming the main fat cap, there may be 1/4" and there may be a pinch more left. Your sister did very well!

[GBA]

Meat bliss! !

[HouseHomey]

Huskee add that to the grind pile. I LOVE LOVE brisket fat in my burger grind. That looks like a helluva cook!

[AdamJG]

Looks killer! Great price too

[SoonerBQuer]

Prime, way to go. That guy is going to be sick!

[Jerod Broussard]

If I ever find a Prime full packer in this town I am going to make a replica of it and hang it on the wall.

"Where'd you find that one?"

"Wal-Mart, no joke, was there for bleach and toilet paper, walked out with that dude at $1.97/lb."

[fzxdoc]

Manohman, did you ever hit the brisket jackpot, Huskee , getting a prime brisket at that price. It's available as a flat only, in my neck of the woods, for about $9 a pound. This is my boo-hoo face: .

It's good to see you're treating it with TLC, putting it on that kettle/SnS combo. I bet it's going to be grrrreat. Enjoy the cook!

Kathryn

[Huskee]

That's been my only option too- flats at $9 or SRF splurge pricing. If it weren't for Powersmoke_80 I'd be in the same boat still. No Costcos in your area? I never even knew there were any in MI.

[fzxdoc]

Closest Cosco stores are 2.5 hours away. Oh the joys of rural mountain living.

[Huskee]

Same here, except for the mountains.

[Huskee]

The stall....

Here's ~11:40am (5.5hrs in). Red is point (top) and flat (bottom) Copper is cooker.







And here's about 1.5hrs later (Notice the drop in meat temp over that hour & a half) ...and notice the beverage has changed too

[Jerod Broussard]

Mucho cooling, the "system" really is metastable.