Here are the details:
Found a 16.5 lb. packer cut brisket at Wal Mart for 98 cents a lb. It was not a choice-but rather a select grade. I figured I was beat before I got started-because of the size and the grade.
I almost cut it in half because of the size-but didn't.
I wanted to do the yellow mustard thing-but didn't have time to let it sit overnight. I figured this bad boy would be at least a 24 hr. smoke.
I combined the last of my c.s. rib rub with some Excaliber steak and roast rub, along with a shot of garlic powder. I then gave the brisket a double coat of rub.
With a little Houdini magic I folded the brisket onto one rack and slammed the door. Temp. was set at 225.
I also made up some beans and had them in a foil pan on a rack underneath.
After 10 hrs. the temp. was 179. At this time I opened the door and took out the beans.
At 14 hours meat temp. was 190. I'm now thinking something is wrong cause my cook time is less than an hour a lb. So I open the door and give this hunk of meat the fork test. Tines went in easily and pulled out easily in 3 places, plus juice really came out of the meat.
Okay,I'm thinking it's done-but decided to leave it in another hour. The last 45 minutes I cranked the temp. up to 250 degreess just to see if any more grease would release. Got some, but not much.
So after 15 hours in the Model 50 I took the brisket out,foiled and put in cooler. Temp of the meat was 192 degrees. After three hours in the cooler it was still to hotto handle with bare hands. I then set it on the cutting board for another half hour to rest.
I then sliced with an electric knife. The burnt ends were chopped up with a knife and added into container.
Some of the meat was pullable but most sliced very easily. Had to use paper towels ot mop up the juice so it didn't run off onto the floor.
The meat was very tender,juicy and very flavorful. I impressed myself,but give all the credit to my Cookshack.
So there you have it. It's done when it's done and this big hunk was done in less than an hour per lb.
Had to pitch the beans. They were way too smokey for my taste.
BTW I used maybe 6 oz. of hickory and 4 oz. of peach wood. Part of that was added when I took the beans out.
The meat is darn good without any sauce added to it. It is even tender right out of the fridge. Think I will go have another piece.....
