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I've been looking for a small and semi-affordable brisket to cook since early November and finally found one in the 12-13lb range at Costco.  Didn't break the bank but still not cheap at $65.  This cook began in the dark at 7pm and ended in the dark about 7 hours later - much faster than I expected.  Seasoned with Lane's brisket rub and an olive oil binder, cooked to stall at 165F, wrapped in two layers of pink butcher paper and added about 1/4 cup of tallow in the wrap.  Finished at 205F at 2am, wrapped in towels and into the cooler until 7am.  Not much sleep needless to say, and it was a bit strange slicing brisket at 7am while having a cup of much needed coffee.  No grill pics, too dark and too tired lol. 

We've eaten about half of it, vac sealed the remaining slices and point cubes for burnt ends soon.  All in all a good cook that I've been wanting to do for some time.

Cheers!

great job bama

Looks really good. Brisket for breakfast doesn't sound so bad.

Thanks guys, it was a really fun late hour cook but I was pretty wiped out most of Sunday morning.  Watched football and napped a bit which helped....

Looks awesome Greg!!

Quote from: JEBIV on January 16, 2026, 09:57:41 AMLooks awesome Greg!!

Thanks Joe!

Great cook.  Nice to see those burnt ends ! ! !

Looks great that! Grill sessions like that are what make it fun! Kinda stressful, but fun.


Haven't done a proper brisket myself yet, it's a bit different over here and the only ones you really see out and about are "rolled brisket" which is cut really thin and curled and tied into a roll for roasting. Tried unrolling it once and grilling and it was a major fail


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Quote from: Big Dawg on January 17, 2026, 10:31:46 AMGreat cook.  Nice to see those burnt ends ! ! !

Thanks BD, will be a couple weeks before the burnt ends come out of the freezer.  Had burgers last night and tonight Kellee wants steak.  It's been a beefy new year!  Might do some fish tomorrow to balance things out.  We are both off work for the MLK holiday.....

Cheers

Quote from: Tommie on January 17, 2026, 01:17:06 PMLooks great that! Grill sessions like that are what make it fun! Kinda stressful, but fun.


Haven't done a proper brisket myself yet, it's a bit different over here and the only ones you really see out and about are "rolled brisket" which is cut really thin and curled and tied into a roll for roasting. Tried unrolling it once and grilling and it was a major fail


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Thanks Tommie!  Agree, stressful at times, but I enjoy the challenge.  Briskets are everywhere over here, but usually 18lbs+ (usually larger than that) which is a bit much for us to handle and freeze leftovers.  I find a 12lb is perfect and usually turns out really good.  Never seen the rolled type - sounds interesting, but agree too thin for a low and slow cook.

Cheers

Nicely done

That smoke Ring!  Good looking brisket.