21.8 lbs angus brisket
So the local restaurant depot was having industry appreciation day yesterday... Tons of free food, coupons for items etc. I wound up getting coupons to use for a meat purchase. Anyway, I stumbled into a monster 21.8# angus with some amazing marbling. I'll have some pics up later tonight as I'm planning on throwing it on early tomorrow am.
What's the biggest brisket you guys have encountered? |
Blah, Blah, Blah,
The largest I've seen is 17 lbs. I see you're an Arrested Development fan. Dave |
Our RD has Bea's brand corned beef and they have corned beef briskets as big as 23 or 24 lbs. Fresh the biggest I've seen is about 18 lbs.
|
Largest I've ever cooked is 18 and something but I had to trim a ton of fat off it.
|
Quote:
|
Sorry Senor Loblaw....I needs a photo , on the scale, and an aftercook bit of pron
Wow, don't know its good or bad but a 21 pounder is huge, big time. |
Dang. Biggest I've seen is just a hair over 20 lbs I believe but was only one time. Usually the big ones I see round here are 14 - 16 lbs at Sams.
|
Here are a few pics of this bad boy...
http://imageshack.us/a/img541/255/imag0828u.jpg http://imageshack.us/a/img703/4151/imag0827k.jpg Solid marbling on the flat! http://imageshack.us/a/img94/4729/imag0832fa.jpg |
Before I really started trimming
http://imageshack.us/a/img248/1065/imag0830i.jpg seasoned up... I may have gotten a little carried away trimming. trimmed off ~4-5# of fat and meat. The hanging pieces of meat got cubed up and put into my Vitamix for grinding. Those are are being saved for my mother-in-laws meatballs. http://imageshack.us/a/img203/1390/imag0836y.jpg Here's the flat side. Sadly, it got hacked up bad @ the processing plant... oh wellhttp://imageshack.us/a/img46/1176/imag0835n.jpg That's all I got for now. It went on @11am this morning. I'm anticipating pulling it around the same time tomorrow. I rubbed it down w/ olive oil, and a rub of mostly kosher salt & black pepper, with a little bit of garlic powder, ancho, mustard seed & onion powder. Occasionally I'll inject, but this flat had so much marbling it wasnt needed. I'll post more pics when I wrap |
Biggest I've ever done is a 13#...That's a big SOB you've got. I'm curious how much fat you'll have to trim off.
Matt |
24 hour cook time?? Turn the heat up man. Looks like a good piece of meat.
|
I'm a low n slow guy through and through. I go hot only if I have access to a hot box, which I don't at the moment.
|
WOW!! That's incredible. Does it Moo?
|
What kind of cooker you got that on?
I have only found 16pounders at that same RD |
I'm running a 22.5 WSM. It didn't find when I put it on, I had to arch the middle to get it fit.
That RD is hit or miss. That had 5 of them on thurs, all over 17#. They were giving out RD bucks that day, got a nice deal on the sucker. |
All times are GMT -5. The time now is 04:23 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.