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15

Giant 20Lbs brisket!!!

submitted by HeyJames to NutziHiveKickers 1 yearApr 15, 2024 23:15:51 ago (+17/-2)     (files.catbox.moe)

https://files.catbox.moe/v8ea0y.jpg

Turned out really nice. Flat a little overdone on outside and the point slightly bland on the thickest parts due to the sheer size of this beast. However if you dip in tallow and sprinkle a little lawrys it's all really good


23 comments block

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[ - ] Doglegwarrior 0 points 1 yearApr 16, 2024 15:44:13 ago (+0/-0)

Op about how much does that cost?

[ - ] HeyJames [op] 0 points 1 yearApr 16, 2024 17:41:31 ago (+0/-0)

About $4/lbs but after it has been cooked brisket typically goes for $25-35/lb

[ - ] iSnark 1 point 1 yearApr 15, 2024 23:22:59 ago (+1/-0)

Looks amazing! How long from start to finish?

[ - ] HeyJames [op] 2 points 1 yearApr 15, 2024 23:29:02 ago (+2/-0)

Believe it or not, 23 hours cook time. This is why I kind of avoid briskets this big. A 12lber can be done in 12-14.

I normally let them rest at least 5 or 6 hours but I did a 3 hour rest just cause this was such a long process. Dry brined for a day prior

[ - ] iSnark 0 points 1 yearApr 16, 2024 00:02:17 ago (+0/-0)

Man that's Awesome. I've been eyeing a more "professional grade" type rig for all-things BBQing. Now did you end up nursing that throughout the night?


What I didn' know when I turned down mod-[ship when you offered it, is that you had many mods, I thought you were just abandoning it....

[ - ] HeyJames [op] 1 point 1 yearApr 16, 2024 00:05:31 ago (+1/-0)

Oh no I offer the mod spot to anyone who has a sense of humor

Anyhow I made this one on a pellet smoker. I do have an offset wood burner but honestly I find myself using this pellet smoker more and more. It's just too damn easy and convenient. The flavor is about 75% of an offset wood burner but honestly 10% of the effort

If you want the best of the best, the camp chef woodwind pro is the ultimate pellet smoker. You can add wood chunks to get that authentic smoke flavor too

[ - ] iSnark 0 points 1 yearApr 16, 2024 00:09:40 ago (+0/-0)

I have to look that up, and read about it.
WELL, did you end up staying up all night nursing the smoker? Or were you able to get some winks in?

[ - ] HeyJames [op] 1 point 1 yearApr 16, 2024 00:32:32 ago (+1/-0)

Nah I just filled the hopper and went to bed lol
.refilled the hopper then wrapped it when it's time. Pellet smokers are really really nice

[ - ] bobdole9 1 point 1 yearApr 16, 2024 10:05:26 ago (+1/-0)

I just filled the hopper and went to bed

I love my chip smoker, but next one will have an auto feeder. 18 hour pork shoulder smokes are getting old.

[ - ] HeyJames [op] 0 points 1 yearApr 16, 2024 11:30:08 ago (+0/-0)

I made a pork shoulder as well. Getting my top secret recipe perfected on that as well and I'm enjoying the results

[ - ] DestroyerofSquirrels 0 points 1 yearApr 16, 2024 02:01:27 ago (+0/-0)

Yeah I'm liking my traeger. Super easy and low maintenance smoking

[ - ] DestroyerofSquirrels 1 point 1 yearApr 16, 2024 01:54:48 ago (+1/-0)

Nicely done. I have a point in the freezer that I need to smoke.

[ - ] Laputois 1 point 1 yearApr 16, 2024 08:56:01 ago (+1/-0)

It's overcooked.

[ - ] HeyJames [op] 0 points 1 yearApr 16, 2024 11:28:51 ago (+0/-0)

About 30% of it is which is why I usually don't cook these 20lber often. It's inevitable with a piece that size that the outside will get a little overdone. Still, a little bit of over cooked is significantly better than undercooked. Overcooked can be chopped up and used for sandwiches or different recipes. Undercooked is completely useless

[ - ] Laputois 0 points 1 yearApr 16, 2024 12:31:08 ago (+0/-0)

When I smoked a large brisket I start around 7 pm and it will be ready the next day for lunch, 16 to 17 hours. All the fat melted and the interior is red from the smoking process. I use a plain garbage can smoker with charcoal, a water pan and sticks I pickup in the yard that I soak the day before. I have to add coal every 3 or 4 hours go to bed at 10, wake up at 2am and 6am I dump the water and coal pans, refill them, wrap the meat with parchmant and cook till noon.

[ - ] HeyJames [op] 0 points 1 yearApr 16, 2024 14:02:38 ago (+0/-0)

You cooked a 20lber in 17 hours? I have some very very serious doubts about that too be honest but if you pulled that off then kudos.

[ - ] UncleDoug 1 point 1 yearApr 16, 2024 10:15:18 ago (+1/-0)

Very nice.

[ - ] iSnark 2 points 1 yearApr 15, 2024 23:44:19 ago (+2/-0)*

@HeyJames I turned down the Mod offer, BUT, I subscribed to your sub...

[ - ] HeyJames [op] 2 points 1 yearApr 15, 2024 23:45:33 ago (+2/-0)

You're under no obligation, I simply offered our protection because I saw blumen4alles the pedophile was after you. Cheers

[ - ] iSnark 3 points 1 yearApr 15, 2024 23:47:36 ago (+3/-0)

I appreciate that, Not sure what got stuck sideways up his ass!

[ - ] Fascinus 3 points 1 yearApr 15, 2024 23:17:22 ago (+3/-0)

Nice!

[ - ] HeyJames [op] 3 points 1 yearApr 15, 2024 23:30:06 ago (+3/-0)

You can see all the fat is nice and yellow. Thats ideally what you want. Even if it gets a little overcooked, rendering that fat is super important. Nobody wants a bunch of stiff white fat to bite into

[ - ] bobdole9 2 points 1 yearApr 16, 2024 09:58:29 ago (+2/-0)

Nobody wants a bunch of stiff white fat to bite into

My pork belly burnt ends agree.