Turkey Day Eve Brisket

[ifitsdeadsmokeit]

Family started arriving yesterday. Rest will be here this afternoon/ evening. Cooking a brisket for those here by dinner and those that show up after can have something if hungry and lunch for rest of week.

Cleaned up a 16.5 # prime packer from costco yesterday. Trimmed fat and mostly separated the point and trimmed fat layer between that and flat but left it attached. Will be making burnt ends with the point. Coated with rub, wrapped and back in fridge til morning.

Chilly and breezy start at 37 degrees. Using the yoder today. Put it on at 275 at 7 this morning.

 

[Flatrate]

Off to a great start!

Dave

 

[chopsaw]

Nice . That might be my next smoker if the SmokeFire ever dies .

Chilly and breezy start at 37 degrees

I get up around 5:30 . Made coffee , then took the dog out . That wind was tough .
Nothing like the smell of smoke on a cool day .

 

[ifitsdeadsmokeit]

3 hours in and flat at 165, point at 125. I flipped it over.

 

[JLinza]

Lookin good. Im in for the finish

 

[SmokinEdge]

Looks good. My Ys640 runs hot on that right hand side.

 

[mneeley490]

Looks sooo good! I have to commend everyone on here that's doing brisket packers.
I can't seem to find one lately that is under $100.

 

[crazymoon]

IIDSI, Looking good !!!!

 

[ifitsdeadsmokeit]

Flat is done probe tender at 203. Put it into cooler to rest. Point was at 185. Detached point, cubed up, added rub and sauce in pan. Back into smoker to finish. Tried a cube, tastes good but still chewy.