One of the smallest briskets I've cooked

[16Adams]

Under 10# full packer. White fat, kind of floppy, even flat- nice point bump. Trimmed and seasoned up with John Henry Pecan Rub. Sucklebusters has their Pecan Rub BOGO so Si need to order some. Anyway. Primo Oval XL, Cowboy Lump and a hickory-Mesquite--Oak blend of smoking chunks.

 

[16Adams]

I think I'll grab a pork Butt and put on too. This gal will get lonely in that big Ol Primo.

 

[frognot]

Y'know, my fun-sized wife says dynamite comes in small packages.

 

[16Adams]

3.5 hour update photo

 

[ronbrad62]

Everything is looking good. Ring that dinner bell loud enough so that we all hear it.

 

[pjtexas1]

That's perfect to me. I prefer that size since I'm the only one eating brisket.

 

[smoke ninja]

Y'know, my fun-sized wife says dynamite comes in small packages.

:becky: refers to herself as fun sized. Lol


I use to get small packers and refered to them as briskette






Was the first successful brisket i did

 

[cowgirl]

Looks good Adams! :thumb:

 

[Norm]

Nice cook Adams!

 

[BBQ Freak]

nice looking food and I usually buy the smaller packers for cooking quicker .

 

[16Adams]

The brisket sliced.

 

[16Adams]

Easily removing bones from pork picnic

 

[16Adams]

For storage I cut the flat in halves and the point in 4ths.

 

[KevinJ]

Nice looking cook.

 

[16Adams]

Nice looking cook.

I want to make a pot of chili so bad with that cubed point.

 

[Big-Joe]

That looks wonderful Adams! Where do you get one of those slicing knives?

 

[16Adams]

That looks wonderful Adams! Where do you get one of those slicing knives?

Granton Edge Brisket knife. Amazon has several makes/models lengths etc. this one is Icel Brand

 

[jimstocks53]

Best lookin brisket on a primo I've seen. Now FEED me Seymour!

BTW what temp and did you use the deflectors or a temp controller? With that bark it does not look like you wrapped. Si?

 

[16Adams]

Best lookin brisket on a primo I've seen. Now FEED me Seymour!

BTW what temp and did you use the deflectors or a temp controller? With that bark it does not look like you wrapped. Si?

Coals stacked on left side only
Both defelector plates
Pork picnic fat side down left
Brisket fat side down right
Foil wrapped after 5.5-6 hours.
Thermometer read 100- still hot and could see glowing coals
Determined thermometer broke but didn't want to ruin
No temp controller
Put both foil wrapped meats in large pan 195 for 6 hours inside wine got me.

I've got a new Primo thermometer- the big one- time to install.

"Sometimes the dragon wins"

 

[16Adams]

Also I get that color when I use a high sugar content rub.

Ingredients: Sugar,salt,brown sugar,spices,paprika,smoke flavor,pecans,garlic powder,onion powder,lemon oil.