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Picked up a 17lb prime brisket from cost co last night. Plan to rub Thursday night, put on the Big Joe Friday night for an overnight smoke. I typically pull at 160 degrees and wrap in butcher paper, then put it back on until it gets to 200-210. Expect I'll pull it sometime Saturday, slowly bring the temp down wrapped in a cooler. After 4-5 hours in the cooler I'll move it to the frig to rest overnight, then reheat in the oven before the big game Sunday! Go Chiefs!
Quoted from zermeno68:Normally I’d say screw the Chiefs, but given the Eagles got an easy pass by defeating my 49ers I have to route for AFC.
Hoping the injuries for Kelcey and Mahomes does not affect the game. If MVS shows up again it’s trouble.
That Brisket should be super tender!!!
Hoping the same on the injury front! They were looking pretty banged up in the AFC championship game. These prime briskets from cost co are the best. Tried buying at a local meat market for a while but everything was choice or select. Plus the price is unbeatable.
Quoted from RVH:Last time on my big Joe I used a tinfoil boat instead of my normal butcher paper and the double indirect method smoking dad uses on YouTube, worked great.
That guy definitely knows how to run a joe. I'm still trying to figure out my go-to method, but the last few I've done like this and had excellent results.
Quoted from JustEverett:Picked up a 17lb prime brisket from cost co last night. Plan to rub Thursday night, put on the Big Joe Friday night for an overnight smoke. I typically pull at 160 degrees and wrap in butcher paper, then put it back on until it gets to 200-210. Expect I'll pull it sometime Saturday, slowly bring the temp down wrapped in a cooler. After 4-5 hours in the cooler I'll move it to the frig to rest overnight, then reheat in the oven before the big game Sunday! Go Chiefs!
This turned out pretty good. A lady I’ve never met told me “you cook brisket like an old Jewish woman.” Forgot to take any pics of it after I cut it up, but it was fork tender.
C89F6F3D-D0D1-4959-812D-FA9B45A0082A (resized).jpegQuoted from vid1900:[quoted image]
Pastrami has been high on my list of things I want to try. Thanks for sharing your process!
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Wichita, KS