Bodacious Brisket

[WeberDie]

Trimmed an 18.5 lb whole packer today. It has a light rub on it. Getting ready to cover it up and put it in the fridge in preparation for a low n slow Saturday smoke session on my weber smoky mountain this weekend.. I'll post more pics post-cook. Happy grilling everyone!!

 

[flatbroke]

Looks nice. Good luck

 

[tallbm]

Hi there and welcome!

Word of advice. Plan your timing so you finish about 4 hours before u want to eat. If you do finish 4 hours early then tightly double wrap in foil then tightly wrap in 3 bath towels and set on the counter until 4 hours later and it will b epiping hot!
If u dont finish 4 hours early... well it gives u 4 hours of extra time to keep it cooking. #1 first brisket failure is usually do to not having enough time planed for it to cook and pulling it because everyone is ready to eat but the brisket is not yet tender haha

Best of luck! :)

 

[sandyut]

nice trim! what time should I be over? Im staving.

 

[SmokinAl]

Looks like a fine chunk of meat!
Looking forward to seeing the progress!
Al

 

[WeberDie]

Here's how she turned out. A brisket, a tritip and 2 racks of beef ribs. All n all, a great day. Everyone was chowing down.