15 lb Prime Brisket


 
K

Kemper Morris

TVWBB Gold Member
I have 4 Briskets in the Freezer. I was at Costco & saw this Beautiful 15 lb Brisket. It looked so lonely I decided to give it a good home. Gotta stay out of Costco because I’m worse than a Woman in a Shoe Store. Anyway trimmed it up applied my Texas Trinity (Salt, Pepper, Garlic) then applied my Brisket Rub ( added Brown Sugar, Paprika, Onion Powder, & Oregano to the Texas Trinity for another layer of Flavor). I injected with Beef Broth & Worcestershire.
Cooked at 275 w/Hickory on the 18 WSM. Took 5 1/2 Hours till it was done. Let it rest 4 1/2 Hours in cooler packed with towels. Didn’t get to slice it because I sold it but I could tell it was one of the Best I have cooked. Customer called me & said it was so good they had to share with 2 other Families.
 

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I'm going to have to try brisket again soon. At 275 for 5 1/2 hours...what temp was the brisket at when you pulled to rest?
 
That's one beautiful brisket!

I know you from the WSM group on Facebook! I merely lurk and rarely comment, because the comment threads get out of hand on there when grown adults start some ridiculous asinine arguments LOL. Anyway, you are always throwing down some ridiculously awesome grub.
 
Erik Tracy said:
I'm going to have to try brisket again soon. At 275 for 5 1/2 hours...what temp was the brisket at when you pulled to rest?
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210 for Hot & Fast. Be sure & probe it to make sure its done
Troy S said:
That's one beautiful brisket!

I know you from the WSM group on Facebook! I merely lurk and rarely comment, because the comment threads get out of hand on there when grown adults start some ridiculous asinine arguments LOL. Anyway, you are always throwing down some ridiculously awesome grub.
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thank you
 
Kemper Morris said:
I increased temp to 325
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Great looking cook Kemper! - so you ran @ 275F until you hit the stall, then wrapped w/butcher paper and ran @ 325F until you hit 210F internal? I will probably go hot and fast on my next cook so interested in the clarification on this. I did similar size whole brisket a couple of weeks ago at 225F and it TOOK FOREVER to hit 198F internal.... I'm a patient man, but that took about 3 days worth of patience out of my bank ;)
 
I did similar size whole brisket a couple of weeks ago at 225F and it TOOK FOREVER to hit 198F internal.... I'm a patient man, but that took about 3 days worth of patience out of my bank

Same here. Last full brisket I did took 16.5 hours (including four hours PBP wrapped) while running at 240-ish.

So 5.5 hours @ 275F was making me think I lived someplace where different laws of thermodynamics applied. Especially since 275F to me means more "regular way" than hot/fast.
 
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