28# of brisket smoked

[chippewa]

Made 28# of brisket points for a neighbors 4th of July party.
I injected and soaked them for 2 days with the PA’s black bull marinade and the came out fabulous!!!
Patted the briskets dry and added a dry rub and brought up to room temp. Smoked at 140* for 2 hours then increased to 190* for 6 hours then pulled and wrapped in foil and increased temp to 225 and pulled at 190* IT and put in half pans to cool overnight. Sliced up the next morning and covered with the cooking juice and foil. (The pieces were a little tough but I knew I was going to reheat for the party the next day.)
I put the covered trays in the electric smoker at 225* for an additional 5 hours to get ready for the party and enjoy the grandkids… checked the temp when pulling out to serve and the IT was 200*. It was super tender but held together. Many rave reviews from the party!!!

[chippewa]

[gus4416]

chippewa looks like you should have Ben the hit of the party

[wdaly]

chippewa Looks like you went to a lot of work but it paid off. The briskets look fantastic. Thanks for sharing your process.

[cdavis]

chippewa man that’s a smoker load of brisket. It looks perfect. I bet there was alot of happy people at that party. Congrats to you

[Bob Stehlik]

chippewa Looks great. I’m definitely going to try your method. I’m a fan of Pa’s Black Bull, just haven’t done a brisket in a while.

[bocephus]

chippewa Very lucky neighbor.

[Craig Rice]

chippewa that looks great I see in the pics we have the same stove and smoker

[glen]

chippewa Job well done!

[Ted Frodyma]

chippewa Very nice!

[kyle]

chippewa they look great and a very nice description on how you did it. Good job

[mrobisr]

chippewa Looks great glad it turned out good. If you want to make it even easier on yourself next time since you do the Texas crutch method once you hit the 203-205f IT simply drop the temp in your smoker to 150f and let them rest for up to 12 hours and some say 24 hours and then it gives you the flexibility to pull them when the you or the guest or ready.

[cdavis]

mrobisr never thought of that. Great idea I’ll have to try that. Thanks

[wdaly]

mrobisr Great tip. Thanks for sharing it.

[Ted Frodyma]

chippewa I noticed you have the smoker by your mail box. Aren’t you afraid the mailman is going to steal one of those bad boys!

[chippewa]

Ted Frodyma gotta keep the mailman happy also!!

[chippewa]

mrobisr said in 28# of brisket smoked:

chippewa Looks great glad it turned out good. If you want to make it even easier on yourself next time since you do the Texas crutch method once you hit the 203-205f IT simply drop the temp in your smoker to 150f and let them rest for up to 12 hours and some say 24 hours and then it gives you the flexibility to pull them when the you or the guest or ready.
Thanks for the tip. I will have to try this next time.

[beekeeper84]

Looks good love the pas black bull

[chippewa]

beekeeper84 my first time trying and I was impressed!

[chippewa]

Craig Rice both have worked well for me