19lbs of brisket! electric smoker..........

[gnarlykaw]

28 degrees outside, and the snow came down last night. the tip, and one flat got a brown sugar rub, and the other rouge flat got a texan "warm" rub.
I have tried my hand at a 6lb brisket over the summer, and it turned out ok, i was really hoping for alittle more pink on the inside, but the bark was perfect! Im running two digital thermometers, and one is in the tip, on the top rack, and one is in a flat on the middle rack. running a catch pan under the brisket stak, to catch, and maybe reuse in smoke mac&cheese, but not sure....
its been 12 hours now, and only at 148. have opened the door only twice so far for refills....
It smells terrific! im looking for positive reinforcement here. ill peek at it one more time, around 1pm for another water refill, but other than that, the game plan is to stay warm, and throw back a couple of curls, and wait for 188......at which point, ill wrap and pack, and throw them in the fridge till tomorrow afternoon. will cut them, and warm them up, and serve....

Input????

Ill try pics in a bit.......

 

[tktplz]

I just smoked a 19.4 untrimmed fat. Mine took 12 hours total with an added 2-hour rest. I smoked mine at 240 with an outside temp of 45 or so. Cut mine in half since I used an MES 30, gen 1. I wrapped mine at 168 it stalled at 188. I smoked it for 4 hours at 240 oven temp and started the last hour and a half with the toothpick test. Never got above 188 but was juicy and tender-tender. Here's a link; http://smokingmeatforums.com/threads/started-a-brisket-7am.270093/

Good luck and a Merry Smokin' Christmas!

 

[gnarlykaw]

ok, 20 hours later.... toothpick goes in smooth on all three slabs.. I caught almost ALL the drippings. can I feed that back onto the briskets tomorrow when i warm them back up?? I was thinking that i could drizzle it over the meat, once its cut.

 

[tktplz]

Let them rest an hour and a half or so, wrapped up with the juices so the brisket will pull some back in. Yes, take the drippings and put in the fridge. Next day take the fat off the top and heat up the jelly and put back over the meat. Drizzling sounds fine. When temperatures start to not work out right, the toothpick method works for you as another alternative.

 

[husker3in4]

Question: how do you reuse the drippings? Whenever I have put a pan under my pork butts or brisket, the drippings are always dried up and stuck to the pan.

 

[daveomak]

Double pan with an air gap... or water in the bottom pan...