Easter brisket

[ANT0407]

I am having easter dinner tomorrow and will be smoking a 25 lb prime brisket overnight. I am going with hickory pellets and using just SPG for a rub. Im going to run the 1600 around 300 degrees. It's going to be a long night . I'll post more pics throughout the cook. Look at that marbeling!

 

[ANT0407]

I am having easter dinner tomorrow and will be smoking a 25 lb prime brisket overnight. I am going with hickory pellets and using just SPG for a rub. Im going to run the 1600 around 300 degrees. It's going to be a long night . I'll post more pics throughout the cook. Look at that marbeling! View attachment 11325View attachment 11326View attachment 11327View attachment 11331

3 hours in

 

[Jimsmokes]

Hot and fast my favorite.

 

[ANT0407]

Hot and fast my favorite.

Still going to take a while. That's ok plenty of beer in the fridge

 

[ANT0407]

Still going to take a while. That's ok plenty of beer in the fridge

5 hours in!

 

[ANT0407]

5 hours in!View attachment 11337

I just foil boated it. It's now at 180 internal. Were 7 hours in at 300. The smell is killing me!

 

[Cowboy1955]

Delicious!!!!

 

[ANT0407]

Delicious!!!!

It will be!

 

[Jimsmokes]

Lookin good!

 

[sparkyv]

My, that's a fancy trim job!

 

[bobissmokin]

Beautiful brisket! I can almost smell it too!

 

[acroyle724]

Sitting here at work salivating over these pics!

 

[Sparky]

5 hours in!View attachment 11337

 

[ANT0407]

So to catch everyone up on my cook, the brisket was done WAAAAAAY earlier than I anticipated. It ended up taking 10 hours at 300 degrees( temp verified by my Thermoworks signals). I figure it was about 22 lbs after trimming. I thought it would take 16-18 hours on the smoker. But only 10??? That's crazy to me. I pulled it at midnight with an internal temp of 195. It was probing like butter. I let it rest and cool to 155 then wrapped it a put it in the refrigerator. Im going to slowly reheat it at 200 for dinner. I'll continue the pics when I pull it out to heat it through. Does anyone know what would cause it to cook so quickly? It was a prime brisket with beautiful marbeling. Could it be that the amount of fat caused it to cook quickly? Any thoughts would be appreciated.

 

[ANT0407]

Sitting here at work salivating over these pics!

Sorry man!