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Full Version: Cooking the huge brisket.
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I got a late start today and didn't get it on until around 10:30. So I thought it wouldn't get done until late. But to my surprise after only 7 hours the flat was at 193. I should come off here in the nect few minutes after about 8 1/2 hours total. Here are a few pics.

After the first turn.

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The BDS holding steady at 250

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193 after only 7 hours.

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Pulled after 8 1/2 hours and rested for an hour before slicing.

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Wow Doug. That looks good. It is only 9am in Spokane (where I am visiting) and I already want to eat some brisket. Nice job with that chunk of meat.

Looks great Doug. You conquered Brisketzilla Big Grin . Any theory on why it cooked that fast? I just want to get inside the mind of the brisket and find out why individuality is so important to them, why can't they just play nice and get along well with other briskets?
That looks abslutely amazing. Thanks so much for sharing.
It tasted pretty good too, I got a nibble from the monster today... no I'm not calling love2grill a monster!
Nice looking brisket Doug!
What size brisket was this Doug? Was it a packer or flat? I picked up a real nice looking packer from a place nearby , 11.71lb for 2.19/lb was thinking of smoking it on the WSM tonight but ran out of time.

Maybe I'll start it Thiursday night and bring some for the potluck at Rock n Ribs.
Doug....that brisket really looks great....I've done 3 so far.....and I have had to go longer then 8 hours......Please.....what's your secret..... Sad Sad Sad .....And in the words of Sampson......I'd hit that.!!!!!
BEAUTY! I only wish I was at your house when that baby came off.
That was the flat from a whole packer that I picked up at Sams. It was just over 21 lbs. As for the cook time, the BDS generally cooks things faster because of the convection type cooking it does.I was still surprised that it didn't take longer to get to temp.

I can pretty much guarantee that you are cooking alot hotter than 250 degrees.
The thermometer you are going by has a short stem and is really not giving you the temp in the center of your barrel where all the heat is. Combine this and the fact that you are cooking directly over the coals is the reason for such a short cook. Sure does look tasty. You did a good job. Love my BDS's.
Looks great Doug! And Sarge is right, I'd hit that!!! I agree with Jaybird on the reason it cooked so quick, maybe it says something for hot and fast cooking...
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