Back in the Brisket Saddle

Black_Badger · October 2014

Hello All,
It's been quite some time since I posted about one of my cooks, so i wanted to share my latest brisket attempt.

Started with a cryo from Costco. Didn't really look like a full 'packer', more like a truncated flat with the deckle removed. In any event it was pretty floppy in the cryo and had a decently even fat cap without any detectable hard patches of fat. I decided to forgo the trimming altogether and just rub it and run with it.

Rub was a medium but thorough coating of Butt Rub follow by a light dusting with DP Red Eye. I let the brisket rest at room temp for about 3 hours while I fiddled with the egg and tried to get to a temp I liked.

Egg was filled with BGE lump and about 8 big chunks of Pecan wood throughout. Would have used Oak if I had it,but I had Pecan...

I've had some trouble with fires dying O/N if I go for 225, so I was shooting for 250. Egg really seemed to want to stablilze at ~270, so I decided to just let it go. Brisket went on ~11pm, fat down. At ~8 am I too the first look. Nice bark had formed and the brisket was curling up a bit. Probe was still tough pretty much everywhere and temps were ~176. I choked down the DFMT a bit since I'd be up to pay closer attention and let it run. Temp stabilized right around 225 (go figure...) and when I next checked at ~ 12 noon it probed nice and buttery all over. TO be honest I didn't even look at temp, but probably should have.

2 X foil then 4.5hours of 3 X towels and cooler. When unwrapped the whole thing was still warm to the touch, but no longer hot. Sliced pretty nicely, although the fat cap tried to float on a few slices.

Brisket tended to break when given the 'bend test' if sliced at the width of a pencil, so I cut it just a bit fatter throughout.

Nice tender texture and maybe just a shade overcooked, but not much. Really nice flavor, although I could have used a bit more black pepper flavor. Fat was melty and delicious and each slice was good and moist. have some leftovers that will go into a chili in the very near future.

Only one pic, should be attached.

TL;DR version - Good brisket, little over cooked, moist and tasty!

Cheers all -
B_B