Well after spending a week looking around here for a packer brisket, and only being able to find 4 lb flats, I finally found a place that had full briskets. Only problem is the smallest one they had was 18.5 lbs
and has very little of a fat cap.
So does everyone think this will smoke up ok. I'm planning on starting it on my propane GOSM tonight for a few hours, then once I get the temp right top the water pan and wood box off and let it go all night. I figure it will be ready to wrap early tomorrow morning and finish cooking by lunch.
I've cooked smaller ones (10-12 lbs) overnight before the same way, but I'm a little worried about this monster taking to long, and without a good fat cap drying out too much.
Any suggestions, or tips? Any one ever cooked a ~19 lb brisket before?
I'm going to reheat it Saturday for a cookout, and add some Chickens, Beef Sausage links, a couple of fatties, and some Salmon to the smoker Saturday for everyone that is coming over Saturday afternoon.
So does everyone think this will smoke up ok. I'm planning on starting it on my propane GOSM tonight for a few hours, then once I get the temp right top the water pan and wood box off and let it go all night. I figure it will be ready to wrap early tomorrow morning and finish cooking by lunch.
I've cooked smaller ones (10-12 lbs) overnight before the same way, but I'm a little worried about this monster taking to long, and without a good fat cap drying out too much.
Any suggestions, or tips? Any one ever cooked a ~19 lb brisket before?
I'm going to reheat it Saturday for a cookout, and add some Chickens, Beef Sausage links, a couple of fatties, and some Salmon to the smoker Saturday for everyone that is coming over Saturday afternoon.