1 Weber Kettle, One 18 LB Brisket

When I bought it yesterday I didn't take the size into consideration and also when I woke up this morning at 7 am I didn't take time into consideration either. I put it on just before noon.

Its holding steady at 225. Pecan and a little mesquite.

I'm needing to have this done before I go to bed though. Have work tomorrow, plus I have a head cold.

Any advice on a higher temp/time for this monster brisket?






Made a little spice rub up. Nothing fancy. Salt, pepper, mortar'd and pestle'd mined garlic and onion, and a little Montreal.







Updates to come.

Its been at a stable 300 for the past 2 1/2 hours. Looking good so far.

Thanks go to all that helped with this one. Turned out great. I pulled it at about 10 hours. Wrapped and cooler'd for a few hours and sliced this morning.

It got real late last night and I havent done anything with the point yet. Its been in the fridge. I would assume it would be alright to put back on the kettle for burnt ends.

Never made burnt ends before. Advice on that would be well appreciated.

Depends on what I do next weekend. This might be my entry in the Ultimate Throwdown.