I love my local butcher...

[va_rider]

This thing is a monster

• Tweet
• 

[gregbooras]

Wow,

Aaron, I can hardly wait to hear how this bad boy turns out

Greg

[va_rider]

I won't be doing it until around the 19th, and I'm hoping to not have to cut it down at all, but even at a diagonal on the rack, it'll be a very tight fit on my little #2.

[gregbooras]

The biggest one I have done is a 12 lb., just tucked the point end under and it worked fine.

Greg

[SuperDave]

The biggest one I have done is a 12 lb., just tucked the point end under and it worked fine.

Greg

Weird terminology but the "pointy" end is the flat and the big, thick end contains the point cut.  The point cut is the flap that is separated from the flat with the thick, internal fat layer. 

[RSNovi]

Will you let it sit in the refrigerator until the 15th or will you freeze it?  I watched one Youtube video and the cook said he likes his brisket to sit in the refrigerator for 30 days to wet age.

[va_rider]

I've got it in the freezer now.

[RSNovi]

thanks.

[DivotMaker]

If you can get the door closed on it, Aaron, it'll work!  They shrink pretty fast.

[va_rider]

This isn't going in the smoker, but another recent purchase from the same shop...

[va_rider]

The monster is going on the #2 right now... Had to fold it in there... But it fit in one piece.

[DivotMaker]

Can't wait to see the results, Aaron!

[va_rider]

Right now, I'm just hoping for a BIG stall.  On the smoker at 6:30... Reading 165° at 10:20... I'm not planning for it to be done until noon tomorrow...

[DivotMaker]

The climb to 165 is quick, but it WILL stall!  I usually average around an hour per pound on brisket, so I'd prepare for an "early" finish!

[va_rider]

It's now 3:30am, and IT is 194°.

16lbs in 9 hours?