Latest problem, errr, opportunity to excel

[richinlbrg]

I just pulled out my 14.3# prime SRF left side brisket to thaw. It is my Memorial Day weekend endeavor.

Much to my surprise, I laid it on my grill, and it will fit. This beauty is only about the third brisket I have ever done, and it deserves to be done perfectly.

Of course I have been through MH’s discussion of briskets, but I remain concerned about the difference in thickness from one end to the other.

Anybody want to chime in with tried and true advice before I embark on this one?

[rickgregory]

Take the wrap off.

[richinlbrg]

Good thinking!

[FireMan]

Well, at least ya won’t look like bbqLuv hangin over the edge of the grill n’ such.

[bbqLuv]

Hey! I resemble that remark.

[FireMan]

yes you do.

[Steve B]

At least he doesn’t have your eyes. 😳😂

[Jerod Broussard]

The thick end is fatty and ignore it during the cook. DO NOT poke it and check for tenderness. DO NOT temp it. Just pay attention to the flat (the thickest area of the thinner end) and starting checking for probe tenderness around 190 internal.

[richinlbrg]

Great advice - thank you!!

[HawkerXP]

+2

[Richard Chrz]

I highly recommend cooking it before you serve it to friends.

[richinlbrg]

No worries, no friends! LOL

[58limited]

Try lighting the pit, helps with cooking a lot.

But seriously, rotate it periodically during the cook to even out the heat exposure on all sides. Good luck and post pics!

[richinlbrg]

Only if it turns out well! LOL

[bbqLuv]

Remove the cryovac before cooking, unless it is a cook-in-the bag brisket. Bag-O-Brisket.

[RolfTaylor]

Or you can separate the flat and the point and cook them separately. Here's a good brisket video from the founder of Dizzy Pig:

https://www.youtube.com/watch?v=UWKQOk4xvKQ

[HawkerXP]

Put the hooks in the fat end before hanging in the PBC.

[Potkettleblack]

Your grill looks a little cold, you might want to light it.
Also, I think the cryovac is a new way to wrap to power through the stall... I don't think it will be better than pink butcher paper or foil, but ya never know.