22lb Snake River Farms brisket

[mpanelli]

A friend gave me 2 - 22lb Snake River Farms WAGU briskets with the only condition that I invite him and his family over when I smoke them.
I figured the holiday weekend would be a great time to smoke 1.

This is the largest brisket I have ever done and have never smoked such an expensive cut of meat.

The plan is 200 degrees to hit 165 then wrap and raise to 225 until 205-210.

I know this is a loaded question but I was planning on smoking it fat side up. (I would hate to waste all of that flavor from the fat)
Just using SPG as a rub.

Looking to the experts here for a little advice as I would hate to mess this up!
What are your thoughts?

Thanks

 

[Slimpicker]

I've had 'fat side down' make it stick to the grates when pulling off to wrap... I like 'fat up' most of the time, my advice tho would be top rack instead of low one, top rack would be more uniform heat and not dry out the 'meat side down'
I don't know the insides to the 650 but somehow I'd get that thing as high as possible. But once there's a good BARK on that meat side, you should be okay anyway.

At 200/225, I'll bet that monster takes forever... dude, you could be lookin at 20 hours?

I can fly to CAL and help you out with this one...

 

[mpanelli]

HAHAHA,
I figured it would be a 20+ hour cook but this is usually the temps I work with.
How would you run it?

Thanks

 

[Slimpicker]

HAHAHA,
I figured it would be a 20+ hour cook but this is usually the temps I work with.
How would you run it?

Thanks

Then that's all I meant really, nothing 'wrong' with your temps or your plan

 

[mpanelli]

Cooked a lot faster than I anticipated.
9-10 hours then wrapped another 4 hours.
Turned out great.