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Brisket Just Because

bigguy136
bigguy136 Posts: 1,362
in EggHead Forum
I want to make some brisket chili and need some brisket drippings and trimmings so on went a brisket. It was a 16lb packer. I trim all of the hard fat off and most soft fat. That usually has the flat and point being separated. I did 280°F till 165° IT, wrapped in butcher paper then pulled at 207°F. Took 4.5 hrs total.




Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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Comments

  • WeberWho
    WeberWho Posts: 11,532
    That looks killer!
    "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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  • QDude
    QDude Posts: 1,068
    That is a fast cook!

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • bigguy136
    bigguy136 Posts: 1,362
    I go 16 hrs on pork butt but brisket, I want done in under 6. Beef is leaner and will dry out (like beef jerky) so I cook it faster. Years ago, I did 15 hour briskets and always had the dry edges (burt ends, chili meat) but I have never had any dry edges/ dry brisket cooking faster. Maybe if i left all of the fat on it would be different but I won't eat the fat.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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