16 Pounds Of Brisket In The Imperial Kamado!

silverfinger · Sep 13, 2014

Bought a 17 pound choice brisket and only had to trim 1 pound of fat off this beautiful piece of meat!
Had to tuck the flat in just a bit to get the whole thing to fit in the Kamado.
Smells real good around here right now!
Updates to follow.
View attachment 101980

Enrico Brandizzi · Sep 13, 2014

It looks super!

Moose · Sep 13, 2014

Awesome Ray! What time shall we plan to arrive?

:biggrin1:

Decoy205 · Sep 13, 2014

Looking fwd to the results!

silverfinger · Sep 13, 2014

Moose said:
Awesome Ray! What time shall we plan to arrive?

:biggrin1:

I got it in the smoker at 8:30 this morning so I'm guessing around 10:00pm tonight. :becky:

93vpmod · Sep 13, 2014

Wow, looks like you are having an excellent day! Can't wait for the finished pron.

silverfinger · Sep 13, 2014

About 5 1/2 hrs in to this cook. Needed to add fuel. This old Kamado don't eat much so I dropped about a dozen more hardwood briquettes in the pit.
I started with about 24 and a fist sized piece of pecan if anyone is interested in the small details. Been cooking at low temps. 205 to 210. The meat is at 145 right now. I will bring the temps up later in the cook. Took a photo.
Seems something is already trying to eat my brisket.
View attachment 101986

loco_engr · Sep 13, 2014

Nice looking hunk o'beef!
Beer can, rib rack, etc. in middle to elevate might help oversize brisky fit.
HTH

landarc · Sep 13, 2014

Looks like a good start, you gotta watch those shadow geese, insatiable buggers

Garrett · Sep 13, 2014

Zat thang done yet??

silverfinger · Sep 13, 2014

Garrett said:
Zat thang done yet??

Not even close. Meat is at 165. This could be the stall.
Wonder if I cook my brisket longer then Big Mista? :wink:

I think I will be here awhile.
I'm gettin ready to grill some hot wings now. I'm hungry.

Decoy205 · Sep 13, 2014

smoke ninja · Sep 13, 2014

Maybe it'll be ready for brunch tomorrow?

Hahaha

Seriously how's it looking?

silverfinger · Sep 13, 2014

12 hours into this cook.

This is one big piece of meat and I don't want to rush it. It is also one of the best pieces of brisket I have ever found.

I reloaded the charcoal about an hour ago. It's still in the stall but the brisket itself shows different temps all over the meat.

I'm thinking I might not be pulling this thing till midnight. If I'm lucky.
I knew this might happen so I'm all good!

Was not planning on eating it tonight anyway.
Most of this brisket will go to my wife for her diet. (She loves my brisket). She has lost 60 pounds eating my BBQ. A portion of it will go to a brisket chili I'm going to make.

Stay tuned and hey, stay up with me and see the end results!

silverfinger · Sep 14, 2014

16 hours later.

Brisket is wrapped in tinfoil , blankets and put into a cooler.
I will cut it up in the morning.

Hope I did not over cook it. Thermapen went through it like butter.
That chunk missing. Tasted real good!

More to come tomorrow.

View attachment 102002

Stingerhook · Sep 14, 2014

Man that looks good.

Enrico Brandizzi · Sep 14, 2014

Great bark and the pink is shining in the camera! Well done.

seaham358 · Sep 14, 2014

Nice smoke. Great looking brisket

Al Czervik · Sep 14, 2014

Great looking brisket Ray... Anxiously awaiting my plate of brisket hash. :hungry:

HB-BBQ · Sep 14, 2014

Very nice brisket sir.

16 Pounds Of Brisket In The Imperial Kamado!

Babbling Farker

Babbling Farker

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Babbling Farker

Babbling Farker

is One Chatty Farker

Babbling Farker

is one Smokin' Farker

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Babbling Farker

Babbling Farker

Babbling Farker

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Babbling Farker

Babbling Farker

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Babbling Farker

Knows what a fatty is.

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is One Chatty Farker

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