Prime Brisket on the Smokin-It #3

[dert]

Picked this giant prime brisket up from Costco today it was 18 3/4 pounds, not a bad price compared to choice at $5.49 for flats only:

http://s660.photobucket.com/user/de...CCF994B1-E2F7-4D85-8969-51E3B4DF5113.jpg.html

Trimmed about 4 pounds of excess fat off:

http://s660.photobucket.com/user/de...A99420EB-61A9-4A46-8E38-18439BB8F217.jpg.html

Rub it down with this:

http://s660.photobucket.com/user/de...C3FFBFA1-78BD-48EE-90BE-4C4F844D795F.jpg.html

When into the smoker today (9/25/2015) at 1:30 in the afternoon with a full load of hickory chips:

http://s660.photobucket.com/user/de...DBF62B09-DCA8-4CFA-BBE5-500D222C6268.jpg.html

http://s660.photobucket.com/user/de...636D8F74-6AEF-4090-808D-6510021A4510.jpg.html

 

[b-one]

:110: can't wait:drool

 

[slow smoker]

Can't wait to see the final product. My butcher shop flat was $77 for 9.23 lbs but I didn't have to remove any fat. What kind of wood are you using?

 

[dert]

At about 1:20 AM today:

http://s660.photobucket.com/user/de...77AAC0F5-96B8-41CB-9107-E2571782C209.jpg.html

 

[demosthenes9]

Looking good.   If this is your first Prime, be warned that they often cook faster, and are done at a lower IT than choice/select briskets.   I'd start probe testing for tenderness around 180 degrees.

 

[dert]

I see that, I checked at 2:30 AM and it's almost ready to get separated for burnt ends.

My probe was going in pretty easy, with lots of rendered fat coming out....I think I'll pull her out in an hour or so. It's at 185*F now.

 

[dert]

Out at 4:00 AM, 188*F:

http://s660.photobucket.com/user/de...F1DB9B3B-2F1D-4C36-8C28-06890D433FB6.jpg.html

http://s660.photobucket.com/user/de...6B9A9C34-76EF-48C2-A284-821FDCFA7633.jpg.html

http://s660.photobucket.com/user/de...AA001472-CD16-4AFB-AA49-137D83DCF18F.jpg.html

http://s660.photobucket.com/user/de...31978674-FA1D-4201-A3FA-3BBE34657E57.jpg.html

 

[dert]

Split the point off:

http://s660.photobucket.com/user/de...CF1F2F58-DBD6-4369-ADFB-5B64BBA3E201.jpg.html

Here's the flat:

http://s660.photobucket.com/user/de...6C82B549-4D34-4051-BFA3-1AEA6283E74F.jpg.html

Some point sliced up:

http://s660.photobucket.com/user/de...29FF1EB2-006F-4D0C-AE91-8C129B90CC61.jpg.html

And some chunked up for burnt ends with some rub (+ brown sugar):

http://s660.photobucket.com/user/de...238452F2-A213-4AA1-B646-1CDAC31043BA.jpg.html

http://s660.photobucket.com/user/de...CB8AED04-229C-4BCF-A30B-62ABF5EF9A9D.jpg.html

 

[dert]

The point slices and whole flat into the cooler:

http://s660.photobucket.com/user/de...341479F6-88D2-4BE4-B07B-FFE460AD5086.jpg.html

 

[dert]

Burnt end chunks back into the smoker...

 

[dert]

The whole brisket cut like butter!

 

[dert]

Ends out at 7:00 AM:

http://s660.photobucket.com/user/de...0A70354F-99DD-4C90-B5E3-879FB7DFD5A3.jpg.html

 

[slow smoker]

I'll be right over! Looks delish as Rachael would say. Those are some mighty fine burnt ends too.

 

[dert]

Had to hit hold from 4:00 am till dinner at 8:00 pm:

http://s660.photobucket.com/user/de...BE4454E9-B6AE-49DD-BD40-9207F28B9415.jpg.html

http://s660.photobucket.com/user/de...790247-6FAB-4771-8EE9-B340CF6B74C7_1.jpg.html

 

[b-one]

I'll take a burnt ends sammie, please! It all looks tasty!

 

[jim williams]

Lots of labor earning the reward! Good Job.