You Think The Brisket Is Big, You Should've Seen The Steer!

This is the biggest Brisket I've ever smoked. I told my guy Matt Bichelmeyer that I'd like some Certified Angus Beef Briskets with thicker flats for slicing. He told me he would do what he could. So, last Tuesday I picked up 3 cases of Brisket.

Got these babies back at my serving trailer and picked a winner. Man, this thing was a moose; I'm guessing it weighed close to 20 pounds. Did this come off of Babe The Blue Ox, I wondered.

So, before I cook my Brisket I break out the old fillet knife and remove every bit of fat I can, which I did with this particular Brisket. I'd say I trimmed off a good 3 to 5 pounds of fat. Let's face it, Brisket fat doesn't render down at all. So, unless you like a lot of fat in your mouth when you eat Brisket, my trim job probably isn't for you. Although, I do have a top secret way to replace the flavor of the fat without the lard turning into bubble gum when you chew up your Brisket. Enough said on that.

I cooked this bad boy low and slow for about 28 hours. Removed the Brisket from the Pit to rest so I can remove the point from the flat for future Burnt Ends. But, before I began that task I decided to weigh the cooked version. It still came in over 14 pounds, so low and slow( 180-190 ) keeps moisture in the meat and does not cook it out as it might at say 220-230.

Just had to share this "Brisket From The Deep" with you. Oh, the picture was shot with my iPhone, so quality isn't the best and it's a little noisy, too.