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My biggest brisket ever

mrw123
mrw123 Posts: 202
in Beef
 19.5# untrimmed.  By far the thickest point I've ever seen. This thing is beautiful. Squared off, thick flat, nice even fat cap. Boy do I hope I don't mess this up. 

It's a special delivery for a couple friends. Should be enough for a small army though.

Temp is stabilized at 275, thin blue smoke. 

Time for bourbon.

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Comments

  • feef706
    feef706 Posts: 853
    Wow that is a nice uniform looking piece of meat. I see its choice, mind sharing the price per pound?

    Any updates? Would love to know how long it cooked and finished pics.
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  • GATraveller
    GATraveller Posts: 8,207
    That's a thing of beauty.  Look forward to the finished product.  Thanks for sharing.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • mrw123
    mrw123 Posts: 202
    feef706 said:
    Wow that is a nice uniform looking piece of meat. I see its choice, mind sharing the price per pound?

    Any updates? Would love to know how long it cooked and finished pics.
    I only eat kosher meat, so my costs are usually much higher than most. This one was on sale though. $6 per pound. Believe it or not, that was a bargain! 

    I think I trimmed about two pounds of fat off (probably more than that). I was expecting around 1 hour per pound, but after 9 1/2 hours, it felt like a full water balloon, probed like butter and was around 195-200 so I wrapped it to rest. I couldn't believe it cooked so fast.

    Looks and smells good! 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks fantastic. How did it slice up? Happy recipients I'm sure :smiley: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Man that is a big briskey.  Not to trying to 1up...but I saw a 20lber at Sam's last night.  It intimidated me and I went with a 14 lb.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    Love to see some sliced pics! Nice work!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • GATraveller
    GATraveller Posts: 8,207

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • mrw123
    mrw123 Posts: 202

    Turned out great! I meant to get a picture of the chopped too, but got caught up in getting everything ready for delivery. I had a bunch because the brisket was so big a bunch was hanging directly over the coals.

    I kept some of the point for burnt ends. They were already 'melt in your mouth', but I tossed them with 'melting garlic' and threw them on for another 45 minutes anyway. Turned out crazy good.

    Everything is vacuum sealed. Now I just need my friends to get home so I can deliver. 

    And now I need to find another brisket like this for myself! I want a point the exact same size and shape.....
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  • Lit
    Lit Posts: 9,053
    edited November 2015
    @SmokeyPitt what's the price per pound at Sams? Been thinking about joining there.

    The brisket and burnt ends look great.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Lit said:
    @SmokeyPitt what's the price per pound at Sams? Been thinking about joining there.
    @Lit it was $2.69 a lb at the Woodstock location that just opened.  We joined a couple of months ago and I was going to Alpharetta and I think it was just over $3 a lb.  It was the same brisket at both locations: Excel brand choice grade Angus. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    @mrw123 the finished Brisket looks amazing.  Nice job! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • DaveRichardson
    DaveRichardson Posts: 2,324
    Wow.  Absolutely mouthwatering!!!!  Bravo!

    LBGE #19 from North GA Eggfest, 2014

    Stockbridge, GA - just south of Atlanta where we are covered up in Zombies!  #TheWalkingDead films practically next door!

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  • logchief
    logchief Posts: 1,426
    Wow, can I be your BFF???  Nice job on that one.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • WeberWho
    WeberWho Posts: 11,210
    I'm home now, when can I expect you? =)

    Looks 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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  • YYZegger
    YYZegger Posts: 231
    That is one huge brisket!  Nice find.  Your end results look delicious, I want a brisket snack now...
    Toronto, Canada  LBGE
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  • slovelad
    slovelad Posts: 1,742
    120 dollar piece of meat, I mean I love being a fatboy and pigging out, but I would be so hesitant to eat too much at that price lol

    It looks absolutely fantastic though, and I know you get what you pay for with meat! 

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  • mrw123
    mrw123 Posts: 202
    slovelad said:
    120 dollar piece of meat, I mean I love being a fatboy and pigging out, but I would be so hesitant to eat too much at that price lol

    It looks absolutely fantastic though, and I know you get what you pay for with meat! 

    I hear you! I have a hard time spending money like that on myself (unless it's bourbon). But for family and friends I just go for it.  As much as I love eating my cooking, I think I love sharing the food even more.

    There's something about putting in the effort and then seeing the smiles. Totally worth it.
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  • Lit
    Lit Posts: 9,053
    If you have a restaurant depot near you you can get a KCBS membership for a year for like $30 and that gets you into RD. The one buy me has halal briskest for around $3 a lb last time I got one. 
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  • lousubcap
    lousubcap Posts: 33,520
    Most excellent cook and results.  Congrats all the way around.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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