This was a Costco choice brisket, 13.27 lbs, so approx 11 lbs after trimming. Put it on at 7PM last night, and figured I would wrap it this morning at 5 am when I woke up. But, turns out at 5 was almost done, so I let it ride until 6AM and confirmed it was probe tender in all parts of the brisket. Wrapped it in foil, and placed into my 170 degree oven. We won’t be eating until about 4pm or so. Since this was done early, I’ll leave it in the oven until about 2, then place in cooler before we go to my in-laws house to celebrate the 4th.
Happy cooking to you all!
Dopeydadd
Also, I used the double indirect method for this cook. I used the ceramic grill store spider with pizza stone on the bottom. Then their PSWoo with the plate setter and drip pan on top of that. I also used a rib rack to lay the brisket on so it would fit in my Large BGE (wish I had an XL). I cooked the brisket fat side up, since I was using double indirect method and wasn’t worried about bottom burning/overdone.
blackmexicans
Is that an un-trimmed whole packer? What internal temp did you get to and what external temp did you cook at?
3 Comments
This was a Costco choice brisket, 13.27 lbs, so approx 11 lbs after trimming. Put it on at 7PM last night, and figured I would wrap it this morning at 5 am when I woke up. But, turns out at 5 was almost done, so I let it ride until 6AM and confirmed it was probe tender in all parts of the brisket. Wrapped it in foil, and placed into my 170 degree oven. We won’t be eating until about 4pm or so. Since this was done early, I’ll leave it in the oven until about 2, then place in cooler before we go to my in-laws house to celebrate the 4th.
Happy cooking to you all!
Also, I used the double indirect method for this cook. I used the ceramic grill store spider with pizza stone on the bottom. Then their PSWoo with the plate setter and drip pan on top of that. I also used a rib rack to lay the brisket on so it would fit in my Large BGE (wish I had an XL). I cooked the brisket fat side up, since I was using double indirect method and wasn’t worried about bottom burning/overdone.
Is that an un-trimmed whole packer? What internal temp did you get to and what external temp did you cook at?