17 1/2 lb Brisket Done on a Large BGE

bigguy136

I love cooking and eating brisket. I stopped at the butcher Saturday morning and they had some fresh butchered briskets (never frozen) so I grabbed a few. Here is the 17 pounder I did today. As I look back, I remember it was my dad who gave me his BGE and this forum that got me where I am today. I had my mom over for some brisket and we ate and talked about things my dad did. A lot of great memories and more being made talking with my mom.

I knew this was going to be good as it was very flexible. I separated the point and flat so I could remove the hard fat and get a nice trim. I took 3 lbs off of this. I smoked at 320° with oak for just under 6 hours. I put the point on about an hour after the flat so they both get done at the same time. I wrap them when they get around 160° and keep wrapped till 205° and then FTC for an hour.

 The weigh-in

The bend test

 

Separated, trimmed and starting a Salt/ Pepper/ garlic rub

 

Couple hours in and ready to be wrapped in foil

 

Here is the point

 

The flat

 

All sliced up in a 48 qt Pyrex pan

 

And a few sammies

 

lakewade

Outstanding!

smokesniffer

@bigguy136. WOW! That looks so good. I have been wanting to do another brisket myself and you have diffinetly wet my appetite with your post. Nice job. Can I offer to help you eat the left overs.

SGH

@bigguy136‌
Looks like a winner to me brother Big.

tulocay

Looks great.

JRWhitee

That was a Big Guy, nice job.

Philly35

Looks good! Gotta love brisket!

bigguy136

Thanks everyone. I forgot to add my screen shot of my Stokers controller.

 

cazzy

Looks great big man...i'll take some point!  I've done some really large briskets on the egg.  When they're a tad too long, I usually drape them over something (a bread pan).