28 pound brisket in the MES (Had to get creative to fit it in!)

[smoketrailsteve]

Purchased a 28 pound brisket and it still wouldn't fit in the MES after trimming. Here's how I solved it:

YouTube

10 Hours total at 225 degrees (wrapped after 4 hours)

Rub Recipe: 2 TBSP Paprika 1 TBSP Chilli Powder 1 TBSP Pepper (Course Grind) 1 TSP Garlic Powder 1 TSP Onion Powder (Note: Assumes you will apply salt first and dry brine)

 

[SmokinVOLfan]

I don't think I have ever seen a brisket that size wow! You got any pics of it? Did you wrap in butcher paper or foil?

 

[gary s]

Did you really wan't that big a brisket, or just wasn't sure of the size you needed, I usually stick to 14 to 15 lb range, need more I cook 2. Just wondering ?

Gary

 

[smoketrailsteve]

They were the only sizes available. It might be because I'm in Canada and the beef has lots of fat on it in the winter. Not sure the reason

 

[sawhorseray]

That's a big hunk of meat to get smoked up at 225º in ten hours. How'd it come out? RAY

 

[creek bottom]

28#!!! WOW! That's a HUGE brisket... I've never seen one bigger than 18# around here... How did it turn out?

 

[PoukieBear]

Holy smokes ! (pun intended) That is the biggest brisket I've ever seen. How did it turn out? I'd be afraid of it drying out because of the longer cook time needed.

 

[gary s]

I see, When that's all you got, that's all you got. I have smoked 20+ pounders in the past,
that were tender and very, very good.

Gary

 

[Jabiru]

Holy smokes ! (pun intended) That is the biggest brisket I've ever seen.

I can’t see the pic for some reason?

 

[jcam222]

Cool tip on injecting while still in the wrapper. I inject briskets and chuck clods often and it usually is messy. I’ll have to give this a try.

 

[smoketrailsteve]

That's a big hunk of meat to get smoked up at 225º in ten hours. How'd it come out? RAY

turned out great. cooked fast because i seprated the point and flat