Prime Brisket on the Smokin-It #3

Discussion in 'Grilling Beef' started by dert, Sep 25, 2015.

  1. dert

    dert Master of the Pit

    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:



    Trimmed about 4 pounds of excess fat off:



    Rub it down with this:



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



     
    Last edited: Sep 25, 2015
  2. b-one

    b-one Smoking Guru OTBS Member

    :110: can't wait:drool
     
  3. slow smoker

    slow smoker Fire Starter

    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?
     
  4. dert

    dert Master of the Pit

    At about 1:20 AM today:

     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
     
    Last edited: Sep 26, 2015
  6. dert

    dert Master of the Pit

    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.
     
    Last edited: Sep 26, 2015
  7. dert

    dert Master of the Pit

    Out at 4:00 AM, 188*F:







     
  8. dert

    dert Master of the Pit

    Split the point off:



    Here's the flat:



    Some point sliced up:



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



     
    Last edited: Sep 26, 2015
  9. dert

    dert Master of the Pit

    The point slices and whole flat into the cooler:

     
    Last edited: Sep 26, 2015
  10. dert

    dert Master of the Pit

    Burnt end chunks back into the smoker...
     
  11. dert

    dert Master of the Pit

    The whole brisket cut like butter!
     
  12. dert

    dert Master of the Pit

    Ends out at 7:00 AM:

     
  13. slow smoker

    slow smoker Fire Starter

    I'll be right over! Looks delish as Rachael would say. Those are some mighty fine burnt ends too.[​IMG]
     
  14. dert

    dert Master of the Pit

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



     
  15. b-one

    b-one Smoking Guru OTBS Member

    I'll take a burnt ends sammie, please! It all looks tasty!
     
  16. jim williams

    jim williams Meat Mopper

    Lots of labor earning the reward! Good Job.
     

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