OT What Are Your 4th Plans?

That's me, I'm an invalid and that's about all I can do.

 

Let the festivities begin! (there will be a bit of trimming involved...)

I lightly salted with kosher salt, pepper, and coffee/herb rub. My plan is to smoke that bad boy @ 250-degrees until the internal temp reaches 165-degrees. At that point, I pull it out, wrapy snugly in parchment paper, put it back in the smoker until internal tem reaches 205-degrees. I then pull it our for good, place it (still wrapped) in a large cooler to rest for an hour. It's then eatin' time!! The entire process may take 7 hours or so. It's my first brisket, so I'm not sure.

 

We had a nice parade in our neighborhood today. Met some great folks!

 

You sure are an easy one to fool.

 

Oh, that. Yeah, it flies at the entrance of the neighborhood. We were back by the clubhouse area so it was out of sight.

 

We live on a col-de-sac. Our neighbors and us are having a bbq and then fireworks afterwards.

 

You’ve inspired me to go to my butcher shop and see if they got briskets for sale.

I’ve never done one before.

 

Costco has the very best (and good prices), if you're a member. Mine's sitting at 181-degrees right now, wrapped, and smelling fantastic! I plan on posting a pic of the final product.

 

Just ordered a 12 lber from Costco as per your suggestion. Should be delivered along with some St. Louis style ribs and a bag of wood pellets by around 1:30 this afternoon

 

Couple questions on this. How many lbs is your brisket. I guess ours is 15lbs (only size they had left). Also, do you trim your fat prior to cooking or post cooking?

 

Their ribs are to die for, as well!

 

1) It's a smaller one. 7 1/2 lbs. It was part of 1/2 side of beef we had purchased earlier this year. It appears they just cut a whole one in half. I started at around 8 AM this morning. It's 2 PM now, and I probably have 1 1/2 to 2 hours to go - not counting the 1-hour resting time in the cooler. If you have a 15-pounder, that will probably take you 11 hours. Maybe more. Some people start these things overnight.

2) Definitely did some trimming You need some fat on there, but anything over 1/4" or so is excessive. I'd trim that away the best you can.

Man, I'm psyched for you! Post pics if you can!

 

We’ll I’ll be damned. The shopper at Costco just called and said they’re all out of brisket. Just called up my local butcher shop and they said they have plenty in stock.

Might be a blessing in disguise. I didn’t really want a 15lber.

will def post pics

 

I’ll have to check out that place sometime! Looks good.

 

Ended up getting an 11 lb bad boy. Now gotta figure what to rub it with

 

You can't really go wrong with just kosher salt, pepper, and garlic powder, but there are a LOT of great rubs out there!