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Prime Brisket on the Smokin-It #3

post #1 of 16
Thread Starter 
Picked this giant prime brisket up from Costco today it was 18 3/4 pounds, not a bad price compared to choice at $5.49 for flats only:

CCF994B1-E2F7-4D85-8969-51E3B4DF5113.jpg

Trimmed about 4 pounds of excess fat off:

A99420EB-61A9-4A46-8E38-18439BB8F217.jpg

Rub it down with this:

C3FFBFA1-78BD-48EE-90BE-4C4F844D795F.jpg

When into the smoker today (9/25/2015) at 1:30 in the afternoon with a full load of hickory chips:

DBF62B09-DCA8-4CFA-BBE5-500D222C6268.jpg

636D8F74-6AEF-4090-808D-6510021A4510.jpg
post #2 of 16
110.gif can't wait:drool
post #3 of 16

Can't wait to see the final product. My butcher shop flat was $77 for 9.23 lbs but I didn't have to remove any fat. What kind of wood are you using?

post #4 of 16
Thread Starter 
At about 1:20 AM today:

77AAC0F5-96B8-41CB-9107-E2571782C209.jpg
post #5 of 16

Looking good.   If this is your first Prime, be warned that they often cook faster, and are done at a lower IT than choice/select briskets.   I'd start probe testing for tenderness around 180 degrees.

post #6 of 16
Thread Starter 
I see that, I checked at 2:30 AM and it's almost ready to get separated for burnt ends.

My probe was going in pretty easy, with lots of rendered fat coming out....I think I'll pull her out in an hour or so. It's at 185*F now.
post #7 of 16
Thread Starter 
Out at 4:00 AM, 188*F:

F1DB9B3B-2F1D-4C36-8C28-06890D433FB6.jpg

6B9A9C34-76EF-48C2-A284-821FDCFA7633.jpg

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post #8 of 16
Thread Starter 
Split the point off:

CF1F2F58-DBD6-4369-ADFB-5B64BBA3E201.jpg

Here's the flat:

6C82B549-4D34-4051-BFA3-1AEA6283E74F.jpg

Some point sliced up:

29FF1EB2-006F-4D0C-AE91-8C129B90CC61.jpg

And some chunked up for burnt ends with some rub (+ brown sugar):

238452F2-A213-4AA1-B646-1CDAC31043BA.jpg

CB8AED04-229C-4BCF-A30B-62ABF5EF9A9D.jpg
post #9 of 16
Thread Starter 
The point slices and whole flat into the cooler:

341479F6-88D2-4BE4-B07B-FFE460AD5086.jpg
post #10 of 16
Thread Starter 
Burnt end chunks back into the smoker...
post #11 of 16
Thread Starter 
The whole brisket cut like butter!
post #12 of 16
Thread Starter 
Ends out at 7:00 AM:

0A70354F-99DD-4C90-B5E3-879FB7DFD5A3.jpg
post #13 of 16

I'll be right over! Looks delish as Rachael would say. Those are some mighty fine burnt ends too.:drool:

post #14 of 16
Thread Starter 
Had to hit hold from 4:00 am till dinner at 8:00 pm:

BE4454E9-B6AE-49DD-BD40-9207F28B9415.jpg

31790247-6FAB-4771-8EE9-B340CF6B74C7_1.jpg
post #15 of 16
I'll take a burnt ends sammie, please! It all looks tasty!
post #16 of 16

Lots of labor earning the reward! Good Job.

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