JimK
TVWBB 1-Star Olympian
It's maybe been a dozen years since I've done a brisket, but I've been having the urge lately. We've got a gorgeous weekend and a kid turning 16, so there's no excuses. And when you can get packers at Costco for $2.99/lb, why not? I picked up a 13.85 pounder that I plan to trim somewhat aggressively so I can get some burgers out of it as well. Following a Meat Church vid where I'll go for 11-13 hours at 200, then wrap and finish at 250-275. Planning to start at 7 or 8 this evening. I'm going to just go with a healthy dose of Holy Cow for seasoning. A little nervous, but excited. I expect I'll have an extended rest in the cooler, but it'll work with our Sunday schedule. I think it'll be going into the cooler around 11-12 and we'll eat around 7pm. Open to any tips, tricks or other advice. Here's the start:

