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Bob Loblaw 04-26-2013 06:38 PM

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?

VA-Dave 04-26-2013 07:18 PM

Blah, Blah, Blah,

The largest I've seen is 17 lbs.

I see you're an Arrested Development fan.


Ron_L 04-26-2013 08:38 PM

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.

martyleach 04-26-2013 10:01 PM

Largest I've ever cooked is 18 and something but I had to trim a ton of fat off it.

martyleach 04-26-2013 10:04 PM


Originally Posted by Ron_L (Post 2461690)
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.

Ron, I have bought the RD Corned Beef before. It is in a cryo with a ton of pickling fluid. At least a couple pounds. At our RD it comes in a 2 pack in a box so you can't see what you are buying......

plakers 04-26-2013 10:06 PM

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.

FireChief 04-26-2013 10:08 PM

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.

Bob Loblaw 04-27-2013 12:00 PM

Here are a few pics of this bad boy...

Solid marbling on the flat!

Bob Loblaw 04-27-2013 12:15 PM

Before I really started trimming

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.

Here's the flat side. Sadly, it got hacked up bad @ the processing plant... oh well

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

el_matt 04-27-2013 12:17 PM

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.


Rich Parker 04-27-2013 12:31 PM

24 hour cook time?? Turn the heat up man. Looks like a good piece of meat.

Bob Loblaw 04-27-2013 01:54 PM

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.

Brian in Maine 04-27-2013 02:19 PM

WOW!! That's incredible. Does it Moo?

Shinka 04-27-2013 02:56 PM

What kind of cooker you got that on?
I have only found 16pounders at that same RD

Bob Loblaw 04-27-2013 06:19 PM

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.

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