I love my local butcher...

[va_rider]

This thing is a monster

 

[gregbooras]

Wow,

Aaron, I can hardly wait to hear how this bad boy turns out

Greg

 

[va_rider]

I won't be doing it until around the 19th, and I'm hoping to not have to cut it down at all, but even at a diagonal on the rack, it'll be a very tight fit on my little #2.

 

[gregbooras]

The biggest one I have done is a 12 lb., just tucked the point end under and it worked fine.

Greg

 

[SuperDave]

The biggest one I have done is a 12 lb., just tucked the point end under and it worked fine.

Greg

Weird terminology but the "pointy" end is the flat and the big, thick end contains the point cut.  The point cut is the flap that is separated from the flat with the thick, internal fat layer. 

 

[RSNovi]

Will you let it sit in the refrigerator until the 15th or will you freeze it?  I watched one Youtube video and the cook said he likes his brisket to sit in the refrigerator for 30 days to wet age.

 

[va_rider]

I've got it in the freezer now.

 

[RSNovi]

thanks.

 

[DivotMaker]

If you can get the door closed on it, Aaron, it'll work!  They shrink pretty fast.

 

[va_rider]

This isn't going in the smoker, but another recent purchase from the same shop...

 

[va_rider]

The monster is going on the #2 right now... Had to fold it in there... But it fit in one piece.

 

[DivotMaker]

Can't wait to see the results, Aaron!

 

[va_rider]

Right now, I'm just hoping for a BIG stall.  On the smoker at 6:30... Reading 165° at 10:20... I'm not planning for it to be done until noon tomorrow...

 

[DivotMaker]

The climb to 165 is quick, but it WILL stall!  I usually average around an hour per pound on brisket, so I'd prepare for an "early" finish!

 

[va_rider]

It's now 3:30am, and IT is 194°.

16lbs in 9 hours?

 

[va_rider]

So...  This brisket appears to have a very late stall?  Probe #1 is in the thick end, #2 is down in the thinner part of the flat.  Even with temp on probe #2 at 194 at 3am, #1 was in the low 180's,so I decided to let it keep going until the temp got higher at probe #1... But, temp at #2 hasn't changed...  It's looking good, and I went out and moved the probes around and it's feeling just about perfect.

 

[va_rider]

Aaaaaannnnnd 9am,  it was done.  So,  14.5 hours for a 16# brisket. Less than 1 hour per pound, at an indicated 225° for 3 hours, then 215° overnight. 

 

[BedouinBob]

Looks delishious Aaron! Let us know how it tastes!

 

[DivotMaker]

Looks great, Aaron, but boy, was that FAST!  I've never had a briskie go less than an hour per pound!  How low did you have it in the smoker?  Was it as high as you could fit it, or "in the middle" nearer to the smoke box?