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Brisket for the Office

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dlk7
dlk7 Posts: 1,053
in EggHead Forum
We were having a going away lunch for one of our contractors and I was asked to bring a brisket.  It was a 15 pound choice packer, prepared with Dizzy Pig coarse grind Dizzy Dust.  Smoked at 225 degrees with a few chunks of cherry wood mixed in with the Rockwood charcoal.  It took a little over 22 hours to get to "like butter" consistency.  Went fast with lots of compliments.

Two XL BGEs - So Happy!!!!

Waunakee, WI

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  • Foghorn
    Foghorn Posts: 9,842
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    "Went fast with lots of compliments."

    No doubt.  I suspect this won't be the last time you are asked to bring brisket to work.  That looks awesome.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • KiterTodd
    KiterTodd Posts: 2,466
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    That looks awesome.

    Man, that 15 pounder looks tiny on that XL!

    Did you have to add lump or did it make it the full 22 hours?   Low an slow, can't beat it.
    LBGE/Maryland
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  • dlk7
    dlk7 Posts: 1,053
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    I was using rockwood charcoal and at 225 had over two thirds left after 22 hours.  I've gone as long as 27 hours on some other larger briskets and still had at least a third left.  The XL is extremely efficient on low and slows.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • WeberWho
    WeberWho Posts: 11,027
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    That's awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Looks awesome,  but I can't wait 22 hours for brisket to get done, that's why I like smoking at 250 to 275.  Pound an hour to me is just fine.  @dlk7, you have more patience then me.  I agree that the XL is efficient when doing low & slows and I usually have a lot leftover on a long cook. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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