17lb Brisket this weekend

smokeNdude · Posted: May 03 2011 Post subject: 17lb Brisket this weekend

http://www.geocross.org/images/brisket_043011/brisket_01.jpg

http://www.geocross.org/images/brisket_043011/brisket_02.jpg

This one came out pretty darn good. Trimmed lots of the fat, more than usual, lightly rubbed with Big Ron's HOH and used cherry wood for smoke. Cooked exactly nine hours at 240 degrees in WSM, pulled it at 199 degrees for a one hour rest. Was worried it would be dry, but it was perfect.

Tried many cooking methods and think I've finally found what works for me.
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Korbs · Posted: May 03 2011 Post subject:

Wow, only 9 hrs for that beast? Looks great. Congrats on the success.

cheers,
Korbs

SoEzzy · Posted: May 03 2011 Post subject:

PMPNLT650pxOTLS!
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Toga · Posted: May 03 2011 Post subject:

Holy hunk O cow. Looks mighty fine. Well done!
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smokeNdude · Posted: May 03 2011 Post subject:

T00lman · Posted: May 03 2011 Post subject:

wow don,t think ya can fit that beastin regulation size pics
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BriGreentea · Posted: May 03 2011 Post subject:

omg with this pic regulation Rolling Eyes

That monster brisket looks incredible and this was on a WSM and only took 9 hours? You cooked it exactly how I like it...a little shredded not totally sliced. It looks juicy and the color looks perfect.
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Canadian Bacon · Posted: May 03 2011 Post subject:

Nice looking brisket smokeNdude,looks very moist and has a nice smoke ring.
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smokeNdude · Posted: May 03 2011 Post subject:

Yeah, I was surprised it was only nine hours too. Went to check the temp for the first time (9 hour mark) and the thermo just kept climbing all the way to 199, so I pulled it to rest. I was figuring at least 11 hours probably 13ish. Got to eat a little early, was okay by me.

This was my best yet, hope I can do it again.
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A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

SoEzzy · Posted: May 03 2011 Post subject:

thsmoker · BBQ Fan Joined: 05 Nov 2008 Posts: 322 Location: NC

Very nice. Looks good. Down to the last bag of brisket in the freezer -- need to get to the butcher for another.

Soapm · Posted: May 03 2011 Post subject:

I love the texture of your meat, mines comes out a lot smoother but yours is stingy like I wish I could make mine. Good job...

Big Bears BBQ · Posted: May 03 2011 Post subject:

It looks good.............

Big Ron · Posted: May 03 2011 Post subject:

Looks great to me. Also looks like you trimmed the fat, tht will speed up the cook time for sure. Either way I would eat it! Cool

Also good to hear you like the Hint of Houston, my personal favorite Smile

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