20 lb Brisket

[ANT0407]

I decided to pull out one of the briskets that I had in my freezer. We are having a dinner with about 20 friends for St.Patricks tomorrow. My girlfriend is making the traditional corned beef and cabbage and I am making the smoked brisket. It just went on the smoker. I'm running around 225 and using Kingsford hickory pellets. I used my own SPG and then some Kosmos cow cover. This thing is a beast, I'm in for the long haul!

 

[Jimsmokes]

At 225 that is going to be a very long cook I'd say about a case and a half worth! Pace yourself. LoL

 

[ANT0407]

At 225 that is going to be a very long cook I'd say about a case and a half worth! Pace yourself. LoL

I know I just wanted to do it once.Its an exercise in patience! My beer fridge is fully stocked

 

[Redoctapus]

I know I just wanted to do it once.Its an exercise in patience! My beer fridge is fully stocked

Nice!!!
Do you have a grinder? Everybody aughta have an old hand grinder for those trimming.
Might have a good burger or some great berf tallow!

 

[ANT0407]

Its ren

Nice!!!
Do you have a grinder? Everybody aughta have an old hand grinder for those trimming.
Might have a good burger or some great berf tallow!

The trimmings are rendering for smoked tallow on the smoker as well. It's the first time I've rendered my own. I'm excited to see how the tallow turns out!

 

[Redoctapus]

Its ren

The trimmings are rendering for smoked tallow on the smoker as well. It's the first time I've rendered my own. I'm excited to see how the tallow turns out!View attachment 3808

At work I grind 30lbs fat trimmings weekly. The ground tallow renders nicely and with a little H20 in the bottom of the pot it doesn't scorch and cleans up well. Depending of the meat content I get a little gelatinto paint on steaks or add to gravy and sauces.
I always strain it through a fine shinwa/chinois so it is adequately clarified.
Tallow is also good to blend with butter, it makes nice matre' d'hotel / compound butter where a slice of it melts nicely over a steak.

 

[ANT0407]

At work I grind 30lbs fat trimmings weekly. The ground tallow renders nicely and with a little H20 in the bottom of the pot it doesn'tscorch and cleans up well. Depending of the meat content I get a little gelatinto paint on steaks or add to gravy and spaces.
I always strain it through a fine shinwa/chinois so it is adequately clarified.
Tallow is also good to blend with butter, it takes matre' d'hotel / compound butter where a slice of it melts nicely over a steak.

I will have to pick up a grinder, it's one of the few tools I don't have.

 

[Cowboy1955]

Lookin awesome Ant!!!
First sentence in the pit masters handbook says stay hydrated

 

[ANT0407]

Lookin awesome Ant!!!
First sentence in the pit masters handbook says stay hydrated

Absolutely!

 

[Redoctapus]

I will have to pick up a grinder, it's one of the few tools I don't have.

Antique stores usually have them. These old ones are finger biters. The throat isn't deep enough to prevent finger tips from reaching the auger, but they get the job done.
And you can clamp it to the side of your boat to grind trash fish for chum!!!

 

[ANT0407]

Update 7 hours in. We're in the stall,stuck at 144 internal. I decided not to wrap and let it ride straight through. First time not wrapping....

 

[Jimsmokes]

Its ren

The trimmings are rendering for smoked tallow on the smoker as well. It's the first time I've rendered my own. I'm excited to see how the tallow turns out!View attachment 3808

Amazing!
I have a small cast iron pan and pot I use. Those two are permanently smoked flavored and make awesome browned butter too.

 

[ANT0407]

Amazing!
I have a small cast iron pan and pot I use. Those two are permanently smoked flavored and make awesome browned butter too.

Update 7 hours in. We're in the stall,stuck at 144 internal. I decided not to wrap and let it ride straight through. First time not wrapping....View attachment 3809

12 hours in. Still at 225. Internal is at 160

 

[Cornwallis]

12 hours in. Still at 225. Internal is at 160View attachment 3810

Looks absolutely scrumptious. How much longer did it need, did you up the temperature, and did you beat the stall and get to 190 internal?

 

[ANT0407]

Looks absolutely scrumptious. How much longer did it need, did you up the temperature, and did you beat the stall and get to 190 internal?

Thank you. I did not increase the temp, I'm letting it ride at 225 until it hits 190 when I'll check it. I started at 8 this morning and I figure it will be done when its done. This is the biggest brisket I've done at the lowest temp, without wrapping. Fingers crossed!