Franken Brisket

[u63405]

So Saturday I went to visit my meat place and asked them for a brisket,full packer. Butcher comes out with this Monstrosity!! Close to eighteen lbs!! Yikes!! I've done a coupla packers in the 10-12lbs range but nothing like this! the brisket looks like it's got a lot of point to it. Hoping some of you ringers that seen one like this could give me some pointers.

I was thinking I could trim some of the bottom point to kinda make it like a normal brisket?

side view


other side


top view


bottom view

[the420Angler]

So what did you end up doing with your brisket u63405? I find myself in the same situation. My briskets have always been 10lbs and the one I have to BBQ this weekend is 15lbs. Curious as to how much longer it might take or if I should try cooking it a bit hotter. Always used 230degrees but have heard of people using upto 300 degrees.

I am thinking of using the Dr.Pepper recipe however I dont like the idea of the Montreal Spice and would prefer a homemade rub. Does anyone have suggestions or advice about this?
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[snubnose]

I never change my technique regardless of size. It just will take longer to cook. Trim that of excess fat and cook it to internal temp of 193 degrees.

[the420Angler]

Hey thanks snubnose that is exactly what I did and it turned out fine...and it only took 16 hours, lol. The only thing I did different was to try the Dr. Pepper recipe that I had seen here in the Smoke Ring. Though it was great I think I still prefer my tried and true...beer. It is also more fun to have leftovers of beer, than Dr. Pepper.
_________________
Patio Cooker - in progress!
Char-Broil Offset
Napoleon Propane Grill

[u63405]

hey guys! didnt bother looking at this post cuz i didn't git any replies but ur both right!! after opening it up i found that the point contained a whole lotta fat and that's why you see what looks like a hump. i trimmed the fat and went on cooking as normal!took about 16hrs i thought it would take at least 19. started it on friday at about five o'clock and was done on saturday at about 9am. i cooked this brisket for my daughters 1st birthday so i held it in a cooler for about eight hours!! when i first sliced it it looked kinda dry so i got all frantic cuz people were already showing up and i was just cutting this thing. butt after a i kept slicing it seemed to be more tender (probably in the money muscle). anyhew, I had no time to think about it being dry, etc. good thing i made the no. 5 sauce which i poured over the whole thing. let me tell you the brisked was a WINNER!! went faster than chit! I did git to try it since i didn't eat at the party cuz was too busy. wife put some scraps aside for me and I gotta say it was pretty darn good. Thank God!! This is my first brisket that I served to people beside my wife and now I'm getting requests to do briskets for birthday parties and such

[u63405]

hey guys! didnt bother looking at this post cuz i didn't git any replies but ur both right!! after opening it up i found that the point contained a whole lotta fat and that's why you see what looks like a hump. i trimmed the fat and went on cooking as normal!took about 16hrs i thought it would take at least 19. started it on friday at about five o'clock and was done on saturday at about 9am. i cooked this brisket for my daughters 1st birthday so i held it in a cooler for about eight hours!! when i first sliced it it looked kinda dry so i got all frantic cuz people were already showing up and i was just cutting this thing. butt after a i kept slicing it seemed to be more tender (probably in the money muscle). anyhew, I had no time to think about it being dry, etc. good thing i made the no. 5 sauce which i poured over the whole thing. let me tell you the brisked was a WINNER!! went faster than chit! I did git to try it since i didn't eat at the party cuz was too busy. wife put some scraps aside for me and I gotta say it was pretty darn good. Thank God!! This is my first brisket that I served to people beside my wife and now I'm getting requests to do briskets for birthday parties and such