16.5 lb brisket at HEB

They were out of big ones. :biggrin:

Had to buy it, it looked good, bent easily from tip to tip. 99cents/lb.
I think I will inject it with FAB B and try cooking it at 240-275.

Watcha think Kapn?

PICS ADDED AT THE BOTTOM - 6-3-06

Well, the brisket is going to have to go into the freezer until next weekend. Daughter is in labor and we are heading to Fort Hood this weekend to see the new grandchild. Now I wish I had a trailer smoker.

Thanks, she delivered just about an hour ago, everyone is fine.

Thawed out the brisket and a shoulder roast, safely I might add. Here are 2 pics of the brisket and one of the shoulder after they had been injected with FAB B and rubbed down with mustard and Txbbqrub.

These are 3 knives I picked up last Tuesday in San Marcos. Got the Sabatier slicer for $38, the 8" Calphalon chef knife(german steel, made in China)for $21 and the 6" Japanese steel(made in china though) for $32.

The 6" knife came fairly dull, I will need to take it down and get it sharpened. The Calphalon is great and so is the Sabatier.

The brisket and shoulder went in at 12:30 pm with the shoulder just about the water pan and the brisket above the shoulder. Ran the temps at an average of 275. The shoulder was foiled at 4PM and came off at 6PM at 190. Tried to let it sit, be were hungry and we sliced it after 20 minutes. Came out great!

The brisket hit 165 at 7PM and is in the foil. Cooking very quickly. I am taking Kapns advice on cooking hot with Fab B. I really did not want to babysit that monster for 20 hours! I figure it will be done around 11PM to Midnight at which time I will throw it into the cooler overnight. I will have some pics and reviews tomorrow.

Tomorrow we are heading down to South Padre Island to eat at Dirty Als. Great shrimp and very inexpensive!!

BTW, that brisket is sitting on an 18" cookie sheet. This brisket had very little fat.