Big Brisket

Start it now for Saturday's dinner.

I personally don't like to ever cut them in half.

I don't think there is any issue with putting it in and letting it touch the sides... as LONG as there is sufficient air flow around it.

It will shrink up and likely be fine.

It will work. I also am doing a 15.5 lb brisket. After trimming it was 12 lbs. I didn't cut any off the ends and just folded the point around. I did not completely seperate (remove) the point from the brisket, but I did seperate it enough to fit it (squeeze it around) onto the top rack of my 025. It has been in the 025 since 11:00 pm last night. It is now 2:00 pm and I am going to FTC it.

I have a smo25 and have had 17 lb briskets in it, I just go corner to corner and stuff it in there. It will fit, it will fit, It Will Fit.

IT WILL FIT, just get er done!

Just got back from Sam's, seems like brisket for me this weekend, also. Good choice guys, I like the corner to corner approach with a hump in the middle if need be, just like loading a bullet in a gun, if you ask me.

Let's see some photos of those monster briskets!

SmokinMAINEiac

quote:

Originally posted by SmokinMAINEiac:
Let's see some photos of those monster briskets!

SmokinMAINEiac

That's easy, kind of hard to see but that bad boy is sitting on a full size cookie sheet>>sort of, it's hanging over a tad.

Holy cow (pun intended), that *is* a monster brisket!

Nice shot Bubba. I like to see that marbling(fat) in the grains of the beef. I tend to move the cryo till I can tell if the fat is just loose,setting on top or it does run down through the grain. People at the store looks at me funny, oh well. Some folks think selecting briskets only on size can be rather foolish, but I'd take that big brisket of yours, for sure!

Thanks for sharing.

That was the first packer brisket I ever bought. Downtown Detroit at the market. I asked if he had any briskets the butcher says one and I'll give it to you at a discount, it's been here for a while. 17.5 lb's of Prime brisket, haven't been able to find another(other than unmarked) beauties like that one. That is unless I want to order a case, hell I'd don't have room for a case in my fridge let alone my freezer. Oh well, I guess I'll just have to get good at cooking those unmarked guys, thats all I've been able to find.

As long as you are going to take the time to cook a brisket,you might as well cook a good sized packer.

You are looking at about 50% shrinkage,so you won't have that much left and leftovers freeze fine.

Many comp cooks like about 16 lb briskets ,as you could have more,better slices and enough point to make good burnt ends.