"My recent brisket. I squeezed 24 lbs. into the 1100!"
by Sean McD.
"Three 8 lb briskets; one on each rack. I definitely maxed out the available space. Dry rubbed with salt, pepper, chili powder paprika, cumin, onion powder, garlic powder, dry mustard; I think that's it on the rub. 2 small chunks of hickory, I didn't have any charcoal briquettes so I added 2 pieces of lump charcoal. I cooked it at 220°F for I think 20 hrs, est. I should have written it down at the time; going by my not so good memory. I normally go by internal temp using the Maverick wireless probe. I started the cook around 1pm last Saturday and the internal temperature reached 190°F around 9am Sunday morning, so of course I had some for breakfast with some BBQ sauce. Delicious!
One small problem I had was because I jammed so much brisket in there, the grease overflowed from the stainless steel tray onto the table. I had a little extra clean up but not too bad. The table was glass so it wiped up easily."
"15 hours at 200°F and I think this Yankee did all right! Thank you SmokinTex! And I got some great advice from a book, about getting past the stall and being patient to wait until I get the internal temp up near 200°F degrees. I know I've pulled some early." David M.
Look for a 10-12 lb. select grade or better packer's cut.
Make sure it's flexible in the package. This will insure a tender brisket. Read more
Smoked Brisket Tips
Photo by Xyzzy