16.5 lb brisket at HEB

[jgh1204]

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

[Samichlaus]

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?

Start it early Saturday morning, should be ready for dinner on the 4th of July.

[Arlin_MacRae]

Holy fark that's a big one!

[brdbbq]

That is One Hell of A Dino Turd.

[Jeff_in_KC]

I'd get bored (or pass out drunk) before THAT beast was done!

[Ron_L]

I cooked a 15 lb+ brisket a while back. Long cook, but not bad. About 1 1/2 hours per pound.

[Draughter-TB]

You guys grow 'em bigger down in TX, eh??? What a piece of meat! WHEW and BREW!!!

[NCGrimbo]

I don't even want to think about the moster that thing came form.

I hope your cooler is stocked!!

[kcquer]

jgh, go for it Bro!! You can never really be for sure, but usually I find bigger turds take less time/# than smaller ones. The last biggy I did was 18.45#s, I cooked it in just under 13 hours in the FE. I started for 2 hours on smoke (about 120*), 2 hours on 180, 2 hours on 240 and the remainder of the cook on 275. One of the best briskets I ever cooked.
Best of luck, take some pics and enjoy the smoke!!!

[seth711]

So true.... The 1.5 hour per pound rule starts to go down over a certain weight. We cooked a 15.5 pounder in our last contest and it took us about 12 hours to do the total cook on it. Just think if a whole hog actually took 1.5 hours per pound......

[jgh1204]

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.

[racer_81]

You guys grow 'em bigger down in TX, eh??? What a piece of meat! WHEW and BREW!!!

Yep.

Our meat is bigger down here in Texas.

:biggrin:

I've seen briskets close to 20lb. Damn near hurt myself picking one up.

[kcquer]

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.

Congrats Grandpa!! Hope everyone is well, have a safe trip.

[jgh1204]

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

[Arlin_MacRae]

Excellent! Congrats, bro. Got names and pix and sizes and all that?

[VitaminQ]

Congrats, bro!

[jsmoker]

Congrats G'Pa! That dino turd weighs twice as much as the new addition???

[Qczar]

Good thread, ............. just like fishermen bragging about the big one they got! ................ Geez, I hope I`m able to land one that big one day?

[racer_81]

Who's bragging?

8)

[jgh1204]

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.

[jgh1204]

If I had taken that roast a little hotter and let it sit longer, that connective tissue would have dissolved better into jelly. The last one I did, that stuff was just about completely dissolved.

BTW, did mainly pecan with a little oak and just 1 chimney of kingsford.

If I could find these roasts more often and at that price(99¢), I would probably pick that over brisket. Easier to cook, great flavor and gets done faster.

[Q_Egg]

........ I'll slink off and get mine slow cooked .... and NO PICS!
(here in Utah mine is still a fairly big one).

[jgh1204]

14+ lbs is pretty large. This was just a monster.

[roknrandy]

One of our local walmarts is now carrying 15+ pounders now so I'm starting to keep a couple on hand (got a 15.3 and 16.4 today) at all times now :-D There going for 1.28 a pound

[jgh1204]

The brisket just hit 196 in the flat, has been double foiled and put into the cooler to rest for 2 hours. MIDNIGHT SNACK!

[jgh1204]

Good stuff maynard. Never would have thought I could cook that hot and this thing is very juicy. Not the best tenderness, but I probably should have let it sit just a while longer. Very good beefy taste, I can see why Fab B is popular.

I scraped off the fat layer so these pics look a little mutilated.

This brisket as stated weighed 16.5 lbs, went on at 12:30PM and came off at 10PM and sliced a little after midnight.

[jgh1204]

BTW, I am really liking that sabatier slicing knife.

[kcquer]

Good lookin' beef Bro!! I'm hungry now <going on a leftovers hunt>!

[Arlin_MacRae]

Starving! I'm starving here! :D