My largest brisket yet/Movember

[Eric-NH]

Every year I have a fundraising party for Movember. If you don't know what that is, here's a link
Movember - About Us - The Movember Foundation https://share.google/2ZpnhYwyyBeU18BXH

The short version is there raise money for men's health. Cancers and mental health. For me my motivation changed a few years ago when a close family friend committed suicide and it totally rocked my world. And every year I host a party, smoke a brisket, and raise some funds with friends. Before trimming, this one was 18.28 lbs, and as you can see it FILLS the old performer! I'm excited to enjoy this tomorrow with some great friends, and I promise to post the results!

 

[Eric-NH]

Coming along!

 

[Kevin L (NKY)]

Very nice looking color is amazing.

 

[Timothy F. Lewis]

Yessir! That looks grand!

 

[Eric-NH]

Reached temp at about 8pm last night. I had started it at about 7am. Let it rest in a cooler overnight. I've now got it in the oven with the temp set at 225 and leave it there, fat side up, for the day. Last 2 times I've done this it comes out absolutely AMAZING

 

[JKalchik]

I've now got it in the oven with the temp set at 225 and leave it there, fat side up, for the day.

For anybody else contemplating this...... be aware that some ovens have a safety feature that will automatically turn the oven off after 8 hours or so.

 

[Timothy F. Lewis]

That’s a fine looking brisket, post sliced pix if you remember!

 

[Eric-NH]

For anybody else contemplating this...... be aware that some ovens have a safety feature that will automatically turn the oven off after 8 hours or so.

I hadn't heard of that. It won't be in the oven that long anyhow

 

[AndyK]

I think your foundation is very cool Eric.
Thank you for spreading the awareness .

I never knew that ovens can shut off but it makes sense.
I have never let my cook soak at 225 all day long either though.

Our oven is only a couple years old but it did allow a long low & slow Dutch Oven pot roast cook so I guess I did leave it on all a day (10 hours) before.
I’m just not sure if I messed around with the temps though so I need to revisit this before I ruin a cook.

Brisket wise,
Yes let’s see some slice cuts when you’re ready .
My usual MO is to trim off fat to render, cook on low all night, turn up the heat in the morning to finish it, add rendered fat to the wrap, place in oven, burp the heat out of my wrapped brisket then let that sit in a cooler until served.
For me this means the cook starts resting at noon or just before that and bbq is served 4-5 pm +/-.
The best one rested for 6 hours and it sure made me look good .

 

[Eric-NH]

And it's absolutely PHENOMENAL. This method is just perfection, I'll never vary I don't think. Anyone that says you can't smoke on a kettle is silly, but everyone here knows that The only challenge is cutting it because the bark set so well that it's hard to cut without shredding the tender meat.

 

[JKalchik]

I'd concur that a long slow rest is key to a good brisket, regardless of what it's been smoked on.