Weekday Brisket

bbqking

bbqking

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4x SOTM Winner
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Location
Phoenix,Az
Grill
EX6, 3, 22” kettles, 18” kettle and a e310 gasser
I put some photos in weekday cooks. Put I’ll put more in here as we cut up later on. It kinda didn’t fit on top shelf so it dropped a litte but no biggie. Set it on Smoke boost for the first 4 hours. Started at 11:00pm last night. At 3:00am set the temp to 225. It’s stayed right there the whole time so far. It stalled at about 155 degrees. So we wrapped her in foil, removed drip pans and moved her to the bottom. Also removed upper shelf. It was sagging...lol
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bbqking said:
I put some photos in weekday cooks. Put I’ll put more in here as we cut up later on. It kinda didn’t fit on top shelf so it dropped a litte but no biggie. Set it on Smoke boost for the first 4 hours. Started at 11:00pm last night. At 3:00am set the temp to 225. It’s stayed right there the whole time so far. It stalled at about 155 degrees. So we wrapped her in foil, removed drip pans and moved her to the bottom. Also removed upper shelf. It was sagging...lolView attachment 3391View attachment 3392View attachment 3393View attachment 3394View attachment 3395View attachment 3396
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Brisket? Looks like half a cow. Fantastic work.
 
Looking good bbqking
 
So the area of probe 1 is super tender and done...probe 3, the flat still feels a little sticky
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Just pulled it off, now it’s in an ice chest, between two bath towels. The flat was probing very tender. It was 198 according to my probe. I’m probably going to have a big mess in the SF because it was dripping liquid like crazy at one end....oh well. Part of the journey. I’ll add more pics when cut up.
 
What time is dinner?? I bet that’s going to be good!
 
bbqking said:
I put some photos in weekday cooks. Put I’ll put more in here as we cut up later on. It kinda didn’t fit on top shelf so it dropped a litte but no biggie. Set it on Smoke boost for the first 4 hours. Started at 11:00pm last night. At 3:00am set the temp to 225. It’s stayed right there the whole time so far. It stalled at about 155 degrees. So we wrapped her in foil, removed drip pans and moved her to the bottom. Also removed upper shelf. It was sagging...lolView attachment 3391View attachment 3392View attachment 3393View attachment 3394View attachment 3395View attachment 3396
Click to expand...
How big a cow did you do? I have done a couple of full packers in the 18-20# (trimmed weight) without the upper shelf sagging.
 
Well I might be because I pulled the top shelf out a bit so meat would not touch in the back. It only bowed a bit. And this was a 20# trimmed probably 18-19. I didn’t trim very much at all
 
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