Next weekends brisket

[lemans]

So my mother in law gave me a gift certificate for xmas to the local meat market. I went today and picked up an 18 lb packer brisket. $4.99 a lb( yes $90 worth of meat) the butcher said if it is too big I can cut it in half and charge you $5.99 a lb.. No way. You can't a packer in half .. Unless you are dividing the point from the flat!! He said I do it all the time!!! Give me the whole thing. I will trim it myself... That s..t ain't right!!
So next week I have a beautiful piece a beef for my WSM . I guess after it is trimmed it will be 15 lbs. 24 hours? I'm not getting much sleep sat night. Will keep you all posted.,

 

[pc farmer]

I am in.

 

[mike5051]

Sleep is overrated Lemans!  I'll be watching, I'd bet it takes more than 24 hrs at 250.  What smoker temp were ya gonna shoot for?  I kept my WSM at 250 overnight without touching it.  Outdoor temp was in the 40's.

Mike

 

[lemans]

I'm thinking 275 using my iq120

 

[crankybuzzard]

I'll be watching! Love brisket shots!

 

[lemans]

Oh the pressure!!! Lol

 

[nevrsummr]

I'm in. Wish I could find brisket that cheap here, looked at a 7 pounder yesterday. They wanted 55$ for it. I will wait till I'm a little more experienced.

 

[gary s]

Me too,  I'm in   

Gary

 

[mowin]

I'm in... looking forward to next weekend.

 

[lemans]

You think the second rack is hotter than the top rack in the WSM?

 

[SmokinAl]

No the top rack is hotter, but I would put it on the bottom rack. Then take all the fat you trim off & put it on the top rack so it will self baste all night. Good luck. Looking forward to some great q-view.

 

[lemans]

That's exactly what I'm thinking!!

 

[lemans]

Al , I got the idea from you pastrami post.. Lol