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How to cook a 17.5 lb brisket???

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Eggtuary
Eggtuary Posts: 400
edited November -1 in EggHead Forum
I've cooked a bunch of briskets over the past year, but none over 12 pounds. Tonight I went a little crazy and got a 17.5 pound packer cut at Sam's. Anything special I need to know? I was thinking I could cook it until the flat hits about 190, then slide the point off and cook them separately. I should get a TON of burnt ends off this thing...[p]I'm open to ideas. If anyone has had success with one this large, I'm all ears![p]Thanks,
Mike
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  • thirdeye
    thirdeye Posts: 7,428
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    Eggtuary,[p]I would hate to see the steer it came off of angry. Hehee. First, I would break out your tape measure and see if it will fit. You may have to do some fancy rigging with a V rack for a few hours until it shrinks.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    Eggtuary,
    i did a 17 pounder at chesapeake last year ...it was a beauty! ...by the time i trimmed it out first, it was probably down to around 12 - 13 pounds (i pulled a good 4 -5 pounds of fat out of it). . .i barely left the point attached, and so i was able to get it on the large egg by shifting the point a bit (i like to go point up). .. i gave it a good coating of sugar, wrapped it and let it sit in the fridge for a few hours. . .then a good rubbing of dizzy cowlick and on to the egg att 250 dome temp, indirect. . .let er go till it hit 160 internal. ..then i wrapped it in triple foil till and back into the egg till it was 195 in the flat. ..then put in the cooler for a few hours, then when i was ready to present it, i took off the point and put it back in the egg at 350 direct, turning it over every 5 - 10 minutes or so for about 30 minutes. ... it was fantastic . ..won us first place down there ... .
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  • Haggis
    Haggis Posts: 998
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    mad max beyond eggdome,[p]Why aren't you in Waldorf . . .[p]Whoops . . .I forgot . . . you live here! [p]How was lunch?
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  • Rollocks
    Rollocks Posts: 570
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    I did a 22 lb chuck roll last year. It was a tough fit on my XL egg. I got it done though. Since then though I've stuck with one less than 18 lbs. I imagine a brisket is thinner than my chuck roll was. If it won't fit , cut it in half and use a second shelf is my recommendation.
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