See how bad I wreck THIS brisket...

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inkjunkie

Master of the Pit
Original poster
Nov 25, 2014
2,020
50
Hoping that tomorrow is the day I smoke...
It is a 19 pound select from Cash and Carry. Was hoping to find a lighter one. Dug thru 2 case, one of them was a case of Choice. Thin fat caps, not very flexible. All of the Choice ones were on the light side. All the Choice ones had very thin flats. Unsure if I will be using the Egg or the RF yet.
Last attempt was overcooked. Just don't have the probe tender touch just yet.
Hopefully I don't go OCD when I trim this one.
 
I don't trim until after it's cooked. A little less bark but greater protection. On a long smoke much will render away. Score it if you wish to get more rub to the meat. Good Luck...JJ
 
I'd leave the fat, too, unless it's overly excessive.  You're looking at a longgggggggg smoke on this one.  My only advice is to keep the temp consistent, don't peek, and go to 200-205 IT.  You might find your IT will range from one end of the brisket to the other.  
 
I'd leave the fat, too, unless it's overly excessive.  You're looking at a longgggggggg smoke on this one.  My only advice is to keep the temp consistent, don't peek, and go to 200-205 IT.  You might find your IT will range from one end of the brisket to the other.  
Not to put you on the spot but....

Assume that not much trimming is needed. Let's say you wanted to have this thing for dinner on Wednesday at 5. Assume 225*. When would you start it?
 
IMHO, 19 lbs, I'd start it around 5 the previous day, assuming you stay consistent at 225. Shorten this time if you go around 235. If you get done a little early, wrap it in foil, a few beach towel and put it in the cooler.  It will stay hot for several hours.  My disclaimer...I've never tackled a 19 pounder.
 
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IMHO, 19 lbs, I'd start it around 5 the previous day, assuming you stay consistent at 225. Shorten this time if you go around 235. If you get done a little early, wrap it in foil, a few beach towel and put it in the cooler.  It will stay hot for several hours.  My disclaimer...I've never tackled a 19 pounder.
I agree, and I also don't trim any fat.  I may score, but I leave almost all fat.  I only remove the very loose or the sticky fat.  Hard fat stays.

Once it's smoked to completion, most of the fat will scrape right off if you scrape with the grain of the meat.
 
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Good luck with the monster!:110:
Thank you. I mixed up some rub today. By weight..40% ground smoked black pepper, 40% kosher salt, 10% garlic powder and 10% onion powder. Going to clean out the XL BGE tomorrow, fill it to the plate setter. Hook up the Auber controller and start it around 4 p.m.
May take some of the rock hard fat off...have to see what it looks like when I cut the cryovac open tomorrow morning.
 
Congrats, !!!  Looks great from my seat  Nice Job  
points1.png


Gary
 
Have to be honest....I didn't make the baskets. Ernies friend did...wish I had that kind of talent
 
So how long did it end up taking? What temp did you yank it at? What kind of wood did you use?
Started 4:30 on Tuesday, finished at 2 p.m. on Wednesday. Would have to check my notes...think the thin end of the flat was 208 thick end 199. Used Mesquite chunk charcoal, no additional wood was added. Thanks for asking me, you reminded me I need to ask you folks something.
 
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