18lb brisket

[david]

A friend found an 18lber for us to cook up this weekend. I've never seen that big a brisket (9's the biggest I've ever cooked)!!! He claims the thing's 30" across, not sure how that'll fit in the bandera even.

What the heck do I do? I'm thinking maybe the TK brisket juice is the way to go for this monster.

[slat]

I've seen some close to that big, but never cooked one. The one's I've seen aren't quite that wide either, 15.5# was only about 18 to 20 inches across.

[BBQchef33]

Biggest i've seen was a 16lber. and that was no where near 30" across. Sounds like this one may be real thin if its 30" across. take a pic... label it 'mother of all briskets.' MOAB :)

[jminion]

We cooked a 19#er at a competition once, I'm not sure it's done yet.
A lot of the Kobes I've seen are wide but because of the fat content they cook rather quickly.

[Wayne]

Two words: Balogna Bull. Be sure to use at least one can of Adolfs and slow cook the thing for many hours. You might also put the thing in a big church roaster till the thing is tender. Could take days, and the Bologna might have tasted better.

[willkat98]

First off, Slat, great seeing you on!!

David,
is it possible to take one rack and put it on or near the very top.

Then hook that 18#'er with a meat hook and hang it from the underside of that top rack.

You could turn it every once in a while, and spray it down.

Then, after it shrunk a bit, throw it on a grate and finish horizontally

I never would have thought of this if not for one of those Roker type episodes at a competition where I saw ribs not only hanging, but also rotissering around in this cooker, all vertically.

Probably a lame idea, but its a thought.

[kcquer]

We cooked a 19#er at a competition once, I'm not sure it's done yet.

LMAO

Some one posted about hanging briskets, even provided a link to the hook apparatus they used (think it was a bacon hook), I'll see if I can find it.

[racer_81]

Ja. Bacon hooks work well for hanging briskets for smoking in a vertical chamber.

It might even have been me that posted but I've slept since then so I forget. I do
recall seeing a foodtv.com show where Paul Kirk was touting bacon hook hanging
for briskets.

For a 18#'er or 19#'er, you might need a gaff. :shock:

[racer_81]

And...here's a link...

http://www.alliedkenco.com/handling/hook_bacon_hanger.htm

[BBQchef33]

If ya cant find a hook, how about using 2 turkey slings. Ya know.. like those things ya get with buttterballs that slide under the turkey like a hammock so you can lift it. If ya dont have the sausage hangers that came with the bandera, Make a sling out of some cookers twine and hang it from a wire coat hanger bent accordingly and dropped into the chimney.

[kcquer]

Racer, thanks! It was in the brisket thread that's in the Roadmap.

[brdbbq]

how about using 2 turkey slings


Use thongs instead. Ones that glow in the dark.

[tommykendall]

Biggest I've ever seem and cooked was 18.75#. It was a real beauty with little fat. I draped it over a large can to fit it into the 'dera. After it cooked down, like a day later :roll:, I removed the can.

[kcquer]

I'm thinking maybe the TK brisket juice is the way to go for this monster

Anyone ever inject with the DP marinade? Thinking of trying this on my next turd. Maybe make the whole recipe, inject and marinade in what's left.

[brdbbq]

Where did your neighbor find a Texas Brisket in Oregon ?

[smokeemifyougotem]

Hello all,

Inject with anything good - I often use simple cherry or apple juice for injection and then rub the outside. Nice flavor and sweet tenderness!


Smokeemifyougotem

[hornbri]

You have got to post a picture of the Brisket. 19# WOW

[david]

Where did your neighbor find a Texas Brisket in Oregon ?
Found it on sale at the grocery store. I haven't seen it yet, he's bringing it over tomorrow night, and we'll fire up the bandera and the gamecube and have at it...

Usually around here, whole brisket means they haven't cut the flat in half. :P

[kcquer]

David, Best of luck with the Big 'un (I said Big 'uns Peg<Al Bundy mod>) A photo or two would be really cool!

[tommykendall]

Usually around here, whole brisket means they haven't cut the flat in half.


That's a shame...