Ten pound brisket for NFL Sunday. with Qview of course

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joeski

Fire Starter
Original poster
Jun 26, 2015
54
20
SE Michigan
Fantasy league BBQ party.  I have a MES 30 and have done 2 briskets before, but this is the biggest.  Don't be disappointed but it's just the flat.  Apparently my butcher only sells flats. 


Put some rub on it. Little chili and cayenne SPGOP 


Party's at one and I just put it in at 7pm.  I'm hoping for 15 hrs but not sure what to expect. I left myself a few hours and It can be served late.  Any idea?

Hitting it with Hickory for 3-4 hours.  Gonna set it and forget it till morning,  At least that's the plan.  I'm sure I'll be up at 5 am

Any advice?


Not to disappoint but I'm not opening that sucker for more pics.  I'll post the final product.  
 
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Best of luck I think you'll be done early for sure,but you never know better safe then sorry!
I'd also look for a new butcher I think yours is taking all the points for himself,if you give them notice they should be able to get you the packer!
 
Yeah he gave me an explanation but it just sounded like he was trimming it up for me.  
huh.gif
 

I work at a meat packing plant but the problem is we sell meat by the box so unless you're in the mood for four briskets you go to the store.

I do buy a lot of stuff at work because I get a discount but not brisket, or pork butts.  We do have a lamb plant but I have smoked lamb yet. 

Early eh? I'm going for 200+ temps at 225.  Better early than late I guess. Smoking good now though

you may have to zoom in but the smokes a flowing. 

 
Sounds like a good job you could split the meat with a friend two each is possibly more manageable! One of our local GFS stores started to care bulk Tritips six per bag I jumped on the $4.95 pricing and just vacuum sealed the extras otherwise the summer pricing on them is $10# or more.
 
If you didn't know you can hold your brisket wrapped in foil then towels in a dry cooler got at least a few hours.
 
We sell to a lot if not all GFS in MI.  Yeah I split boxes all the time, best part is the broken box deals. You can't throw a rock without hitting someone who owns a smoker at work and that's how I got started.  Yeah I'm definitely going to wrap it to rest for two hours.  Thanks for the advice. 
 
Well now I'm wondering if I put the probe in correctly. I says it's 154 and it's only been in for two hours forty minutes,  I put it in the thickest part. dang now what?  Its been holding between 220 and 230.  Kinda chilly tonight 54 now low of 44.  Stupid Michigan
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I would try moving the probe it could be in a fatty area. But remember the meat has a mind of its own!
 
well i moved it.  says 160 now.  i'm puzzled but I cooked a 6lb one before and it took 14 hrs to hit 205  Sucks cuz I really didn't want to open the door. Like the Lions wish me luck
 
The first pic I posted showed the fat side and I'm cooking it fat side up.  but it's not that fatty.  here's the other side


Holding out on the pics and busted. lol
 
I remember cooking my first pork butt on a propane grill thought it would be lunch we ate around 9 or latter my parents were over and almost left hungry!
 
 
Don't get me started on that game last sunday! However your brisket looks awesome. How was the moisture? My flats always dry out.
It was really moist in the middle and a little dry but not bad on the ends.  I got a lot of nick complements on it though. 
 
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