17.5lb brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jcbigler

Smoking Fanatic
Original poster
SMF Premier Member
Jun 1, 2015
520
76
Chouteau, OK
Put my 17.5lb brisket on at 01:00 this morning.

2 hours later the probe in the point reads 109 degrees.

This was a little bigger than I was looking for. I wanted one in about the 14-14.5lbs. range. But this was it at Wal-Mart. The others were even bigger, except for one that was all of 7.5lbs.

Trimmed off a good 2 lbs of fat. But this brislet had a very uneven fat distribution..parts of the flat had almost no fat at all, and other parts had a half inch.

Going to be another all night smoke. Planning to eat by 17:00 on Friday.

 
Last edited:
Done. Sliced and ready to eat.

Not as moist as my last couple wrapped with foil. The very end of the flat was not as tender as I like. But the closer to the point, the more tender and moist it was. The point was super tender and moist.

The bark was definitely more crusty. But I'm not sure yet how much of it was due to the butcher paper or just that it was a very large brisket and took much longer to cook. Also, I think my smoker is a bit too small for briskets this large. I think it's better suited for 12-13 lb. briskets.

Also I think the uneven fat distribution on this brisket had a lot to do with the overal quality.




 
  • Like
Reactions: dirtsailor2003
Wowza, that is one awesome smoke my friend. Looks delicious.

One great Christmas dinner. Good job!

Looks-Great.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky