Monster Brisket

DrCJ

Charter Member

Joined: Oct 2014

Posts: 39

Location: Cranberry Township PA
#1

Monster Brisket

February 2, 2017, 09:29 AM

Had to post this bad boy I cooked 2 weeks ago!

Picked up a 18lb whole brisket as Restaurant depot, trimmed, injected with Butchers BBQ brisket injection, and rubbed with Kosher salt, course ground black pepper, and some chipotle pepper. Sat in the fridge for about 3 hrs, then thrown on the Stumps XL Baby at 225 for 18 hrs. Rested for 3 hrs in the Cambro, sliced, and enjoyed! Although the Packers lost to Atlanta that day, this did ease the pain a little!
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Steve B

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Joined: Jun 2016

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Location: Rockland county New York

Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.

22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

Napoleon gas grill (soon to go bye bye) rotting out.

1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red

Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
#2

February 2, 2017, 09:36 AM

That is one huge hunk of beautifulness. Nice cook.
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tbob4

Charter Member

Joined: Nov 2014

Posts: 3063

Location: Chico, CA

BBQ's
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California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill

Beer
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Wood
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Oak
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#3

February 2, 2017, 09:59 AM

I'm not kidding - I can't decide if I like the brisket or the pride you have in those photos better! Great job.
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Jerod Broussard

Moderator

Joined: Jun 2014

Posts: 13435

Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#4

February 2, 2017, 10:00 AM

Kneeeee-Ice!!!
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Shane Rakow

Club Member

Joined: Oct 2016

Posts: 573

Location: Nebraska

Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)

Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
#5

February 2, 2017, 10:10 AM

Nice looking chunk of heavenly goodness right there!!!
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DeusDingo

Founding Member

Joined: Jul 2014

Posts: 1250

Location: Madison, WI

Weber Q320 grill
Camp Chef Smoke Vault 24 Propane Smoker
Maverick and thermo Pen thermometers
#6

February 2, 2017, 10:21 AM

don't throw your back out carrying that thing around
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DrCJ

Charter Member

Joined: Oct 2014

Posts: 39

Location: Cranberry Township PA
#7

February 2, 2017, 10:28 AM

Thanks everyone!
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Catmandu

Club Member

Joined: Mar 2016

Posts: 225

Location: Everett, WA

I have a Charbroil gas grill, Big Easy, Large gas smoker and small electric smoker, GMG Davy Crockett pellet grill. I also have a 160L Cabelas dehydrator which I use for beef jerky.

I'm on a mission to visit every brewery in WA!
#8

February 2, 2017, 10:34 AM

Looks like you had to sneak up on it in the second picture. Great looking brisket!
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HawkerXP

Club Member

Joined: Jul 2016

Posts: 10340

Location: Virginia

Lots of knives
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
#9

February 2, 2017, 10:36 AM

That is a monster! Congrats on a great looking slab o meat!
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RonB

Club Member

Joined: Apr 2016

Posts: 19374

Location: Near Richmond VA

Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
#10

February 2, 2017, 10:41 AM

That's a great looking hunk o' meat.
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Wolverine4400

Former Member

Joined: Sep 2016

Posts: 39

Location: Aiken, SC
#11

February 2, 2017, 10:46 AM

what did you cook it on (type of grill/smoker)?
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1 comment

#11.1

DrCJ commented

February 2, 2017, 10:48 AM

Editing a comment

I have a Stumps XL Baby
DWCowles

Founding Member

Joined: Jul 2014

Posts: 9697

Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#12

February 2, 2017, 12:44 PM

Beautiful!!!
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CurlingDog

Charter Member

Joined: Sep 2014

Posts: 551

Location: Port Washington, WI

Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
#13

February 2, 2017, 12:49 PM

Proper!
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ecowper

Founding Member

Joined: Jul 2014

Posts: 5715

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#14

February 2, 2017, 01:26 PM

And you didn't invite me over? How rude ;-)

Awesome looking brisket. Not to mention freaking huge. I hope you had a couple other guys to help you with that thing.
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HorseDoctor

Charter Member

Joined: Sep 2014

Posts: 1147

Location: Central Iowa
#15

February 2, 2017, 04:25 PM

A huge hunk of well "Q'ed" beef does help allay the pain of a season ending loss. Well done my friend!!!
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1 - 2

2 comments

#15.1

EdF commented

February 2, 2017, 07:24 PM

Editing a comment

"Comfort Food" at its best!

#15.2

tbob4 commented

February 2, 2017, 08:51 PM

Editing a comment

That's why I, a 49er fan, have been eating big hunks of beef since the second game of the season.

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