17 lb prime brisket on the stick burner

[motolife313-2]

Got it from Costco and put it on this morning at 8 am. Let’s hope it’s done by 8pm lol. Put the meat on before starting the fire and I bring the temp up slowly. Got to 210 in 1 hour. And going to be shooting for 250-275. Put a new door gasket on yesterday, smoking with white and red oak with a little plum mixed in

 

[motolife313-2]

Start the fire fast and clean with propane and weed burner, should be a good coal bed later today

 

[Brokenhandle]

I'm in for the ride!

Ryan

 

[JLeonard]

I'm riding along with @Brokenhandle. You got any pics of your cooker. Trying to get a grasp on how it looks.

Jim

 

[motolife313-2]

Yes I do. Just to this pic when adding water. Took me a year to build it abs 1500$ back in 2016-2017. All stainless and I got everything for a good deal.

 

[Brokenhandle]

Yes I do. Just to this pic when adding water. Took me a year to build it abs 1500$ back in 2017-2018. All stainless and I got everything for a good deal. View attachment 660011View attachment 660012View attachment 660013View attachment 660014

With your 3 helpers I think that chicken is dead meat when it comes out of the smoker!

Ryan

 

[motolife313-2]

Unfortunately Hannah passed away about 3 years ago. Super good cattle dog that was a good patient hunter. Lived to about 20. Added a husky to the group

 

[seenred]

Looking forward to seeing how this goes!

That smoker is cool!

Red

 

[crazymoon]

ML31, Your brisket is looking good and your smoker looks great, I'm in !

 

[JLeonard]

Thanks for the additional pics. From the original pics I couldnt get my head around it. I like it. And a great looking pack guarding it.
Jim

 

[yankee2bbq]

I agree with what Jim says ^^^^

 

[3montes]

Nothing, I mean nothing can compare to a properly cooked brisket on a stick burner. It's the way God intended it to be! Prime briskets can cook pretty fast so keep a eye on it. I've had a 14lb'er get done in seven hours last year.

 

[motolife313-2]

What temp were u running? We’re u wrapping it?I’ve had it right around 250 all day. It’s been on 10 hours I should stick the probe in it soon. I don’t foil tho

 

[3montes]

I usually run around 250 and no wrap. I do put it in a pan around 160 with a some beef stock or beer in the bottom to catch all the juices. I don't cover it until I take it off to rest.

 

[motolife313-2]

Ok good call on checking the temp because I just put the probe in and it went in easier then butter and the temp went up to 207. I hope it’s not dry inside. Got Mac and cheese in the smoker now and the brisket in foil with a few hand towels on top. So it got to 207 in 10 hours! Fingers crossed

 

[Texas Cookin']

Great looking piece of meat! I bet it’s plenty moist being a prime cut.

 

[motolife313-2]

Texas cookin you were right. It came out moist still. Next time I’ll put the probe in at the 9 hour mark or cook it lower and slower maybe also, I did cook it fat side up and only opend the door twice to add water to the water pan, never touched the brisket besides putting the temp gauge at the 10 hour mark

 

[motolife313-2]

Gota figure out what I’m going to do with the point meat. Maybe make some chili with it

 

[Texas Cookin']

Gota figure out what I’m going to do with the point meat. Maybe make some chili with it View attachment 660083View attachment 660084View attachment 660085View attachment 660086

Delicious! I say take that point and either chop it for sandwiches or cube it and make burnt ends. It would be great in a pot of chili as well.

 

[ConrodM]

Texas cookin you were right. It came out moist still. Next time I’ll put the probe in at the 9 hour mark or cook it lower and slower maybe also, I did cook it fat side up and only opend the door twice to add water to the water pan, never touched the brisket besides putting the temp gauge at the 10 hour markView attachment 660079View attachment 660082View attachment 660080View attachment 660081

Ooooohhhh maaannn,,,, That looks Awesome!! Nice job & you are certainly living the dream!