Hot and Fast Brisket

[Neil]

I've had five 15-18# whole packers wet aging in the downstairs fridge for the past six weeks and only four would fit in the freezer, decisions,decisions. Guess I'll have to invite a few over for dinner.

 

[landarc]

Very nice Neil. Some lucky folks coming over

 

[jcpetro97]

that looks real good!

 

[Phubar]

Thanks Brother Neil!

 

[Rusted Truck Ranch]

Nice bark on that bad boy!

 

[PatAttack]

That is a juicy, barky, piece of love there my friend! Great job and nice pics.

 

[HawgNationBBQ]

What time should we be over?

 

[Saiko]

Looks great! What temps did you run at?

 

[padawan]

Looking good that Brisket

 

[Neil]

Looks great! What temps did you run at?

It was a 16#er and it went on the WSM top shelf at 250*. Kept it at @ 250* for the first two hours then let it climb as high as 375* then brought it back to 300* for the last hour. Total cooking time was 7 hours with only one hour at 375*. In the past I would have kept it 225* for 18-20 hours!!

Thanks for the kind words everyone. BTW, it is gooooood.

 

[bigsapper]

Yowza! Great looking cook.

 

[daninnewjersey]

I hope to one day get as good with brisket as you are. BTW.....homie don't see no burnt ends......:becky::becky:

 

[Mister Bob]

Nicely done, that's a beautiful brisket! :thumb::thumb:

 

[Big George's BBQ]

Very nice Do you dind that wet aging makes that big of a difference

 

[Smokeadelic]

Looks so juicy! I'd be a lot happier if I had some right now.

 

[bigabyte]

I'd be happy to help out with that!:thumb:

 

[El Ropo]

Sleep is not overrated! Nice job, looks great!

 

[bbqbull]

I cna be there before 11 pm if there are leftovers Neil.

Outstanding looking brisket!

 

[---k---]

She does look like a beauty. :thumb:

 

[HeSmellsLikeSmoke]

Boy, looks like you nailed that one.