This is it.....

[bondobill]

For my Memorial weekend cooking.

Threw a 14 pound Angus choice brisket in block smoker about 6:30 this morn.
Doing kinda a hot and fast smoke. Been running between 275-300 with a combo of cherry and apple wood. About 5 hours in got a IT of 158.
Probably will tin it at 170 IT.
This is a test run....got to smoke up 4 or 6 next month for our shop ReGrand opening. Just trying to figure out what time I need to start those to be ready to slice at 4:00 in the afternoon.
There again if this one don't turn out I may have to rethink my strategy for that cook.

Plan on having a few slices of this one for dinner tonight. I told my son when he comes over in tomorrow morning to let Buck out, to take the rest of the brisket home with him.
Wife and I are leaving for Cancun at 4 AM in the morning.

Bill

[OldUsedParts]

Cancun GRRRRRRRRRRRRRR - - - - Cow looks nice - - - Y'all have a great and safe trip, Wild Bill

[bondobill]

Cancun GRRRRRRRRRRRRRR - - - - Cow looks nice - - - Y'all have a great and safe trip, Wild Bill

Ain't ever been there....but they tell me it's nice.
Also first time doing the all inclusive package. We will see on that one.
I told the missus that was fine but if they try to make me wear a braclet I'm going to tell them to shove it where the sun don't shine.

Brisket at 171 IT after 6 hours. Now in the tin

[Copasspupil]

Looks great!

[Russ]

Cancun GRRRRRRRRRRRRRR - - - - Cow looks nice - - - Y'all have a great and safe trip, Wild Bill

Ain't ever been there....but they tell me it's nice.
Also first time doing the all inclusive package. We will see on that one.
I told the missus that was fine but if they try to make me wear a braclet I'm going to tell them to shove it where the sun don't shine.

Brisket at 171 IT after 6 hours. Now in the tin

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Lol, so you are wearing one of those home detention ankle bracelets.??


Russ

[CaptJack]

[bondobill]

Total cook was 8 hours. Probed tender at 198 degrees around 2:30 this afternoon. Let it rest in the cooler till dinner time at 6:00.
My conclusion.....couldn't really tell any difference on the final product between this choice grade Brisket or the prime grades Ive always done from Costco. One notable difference was this choice required far less trimming of fat off the point then the Primes from Costco.

Anyways...I was happy with the results, and I think my son will be also with the leftovers.

Hope yall have a good weekend

Thanks for looking

Bill

[RUBYRW]

Would rather stay home for left overs than go to Cancun.


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[bsooner75]

Looks great! Safe travels


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[bobcat1]

Absolute Perfection!

[Rambo]

Be safe Bro - Nice, nice brisket

[bondobill]

Thanks all
Left the house at 3 this morn
Sitting at SeaTac. Next stop LA.

One flight down, 2 to go. Going to be a dang long day

[OldUsedParts]

Enjoy the Date and Safe Travels to Y'all - - - OH, Briskie looks Larapin