When Loblaws had the whole brisket on sale last week, I bought one that was 15.5lbs.
I got it out of the fridge and the packaging yesterday and trmmed off 2.5lbs of fat.
So 13 lbs to go in the Bradley. Really too big for the rack and I had to fold it rather than just tenting it. Also the point end was quite thick.
Followed my usual recipe and when it came out of the smoker after 8 hours, it was only up to 144 degrees at the thickest part. So as usual, into 2 layers of HD foil and into the oven. I usually do it in the oven at 300 degrees, but with the temp so low, I did 325 and in fact put it up to 350 after 45 minutes and it finally came to the desired 205 degree temp at 6:50. You need to get Brisket to that temp as it is tough cut of meat and the slow cooking and the high temp breaks down the tough fibres.
It may have been more of a challenge this time around, but still turned out tender, tasty and juicy.
For future, I shall aim for briskets that will be around 10lbs after trimming.
First pic is while it is still in the packaging.
SDC
SDC
SMOKED ANOTHER BRISKET TODAY, Biggest I've ever done.
