Could it be?! Another first brisket post!! Pics started.

noregard

Wow, seems like I'm in good company this weekend doing my first brisket, there's a lot of us!

The butcher says it's AA grade, I'm not sure how that correlates to US grading, but it's very floppy so that's a good start I suppose.  The prices have gone up considerably as of late, a few months ago this would have been $60.







Molly approves!



I'm not sure yet about rub, lots say a simple 50/50 S&P, but I'm pretty intrigued by Adam Perry Langs 'Get a book brisket', but that seems like a lot of work.  I'll probably keep it simple… hopefully no wrap, spritzing with apple cider vinegar/apple juice mix after a few hours (or it starts getting too dark).  

Going to use hickory and pecan wood chunks (2 of each), hoping to keep it just under 275*.  Planning to eat about 6pm, I'd like to have it done by 2pm to give me some buffer room and the chance to do burnt ends if I'm feeling ambitious. 

After the brisket comes off I'll be doing ABT's for an appy. 

Since I'll be up late I"m also putting almost 9 lbs of venison jerky on the dehydrators.  

Probably missing something, but the Mrs wants to have a birthday shot, and me to get the MM going for nachos.  Talk soon.

NPHuskerFL

Floppy is good. Welcome to the club. Oh and GBR!  Doing a packer this weekend too. Enjoy the ride my friend. 

noregard

@NPHuskerFL  Thanks man, looking forward to some pics from you as always.  GBR????

NPHuskerFL

Go Big Red!  Huskers!  My bad thought you were a Husker fan too. Either way. GBR!!!   So....watcha gonna rub it with?

noregard

Here's the birthday girl with her Christmas present  

noregard

Ok, here's something I haven't thought about or read about I don't think…

Do I use my platesetter with the factory grid, or the AR with possibly a raised grid??

I'm fairly sure I'll need to prop the brisket up with a rib rack to get it started if that factors in at all.

Another thing that's throwing me now is where to put my temp probe in the meat.  Most everyone seems to say the fattier point, but Playing with Fire and Smoke seems to say it should go in the thinner flat because that will be done sooner??

loveTheEgg

my suggestion would be S&P. temp probe in the thickest part of the flat. no reason to put in point...it cooks much faster. I use the platesetter and factory grid all the time with no problem. good luck! I also would not spritz. no need. if you are looking you ain't cooking...... 

noregard

@NPHuskerFL  Now I'm thinking of using some BGE Cosmic Cow rub.  All spice with no sugars according to the label.

@lovetheegg thanks for the suggestions.

bigalsworth

I see you have a LBGE, you may have to fold the brisket under itself to get it to fit.  I had to do that and it still turned out perfect so don't worry about it if you have to do that.  I believe I folded a bit of the flat under itself.  I have also seen a few others here needing to fold it as well.

gmac

noregard said:

Here's the birthday girl with her Christmas present  

Since everyone in Alta is issued a rifle at birth, I assume the present is the rustic retreat in the background?   
i may seriously consider retiring out there. The fly fishing alone makes it worth it. Love the countryside. The picture makes me jealous. 

noregard

@gmac , I truly wish that was my land but it belongs to a friend, I'm stuck in the city an hour away.  Alberta definitely has some of the most amazing landscapes in the world, we're lucky enough to have a bit of everything, except for ocean front I suppose.

noregard

I'm really getting nervous about this brisket, hard to tell if it's done or not.  My thermo is reading 184* in the flat now (it was at 191*, I moved it a couple inches and found a colder spot so I'm watching there now.) 

It's been on for 12 hours at an average of 250* dome.  Brisket started out 12.3lbs, I trimmed lbs… hoping I didn't over do it.

I can't help but think that it's drying out  in the flat, but with a temp of only 184 and resistance to probing I'm thinking it needs more time.

I've spritzed it 3 times in the last 5 hours.

Thoughts???

THEBuckeye

Have another adult beverage.

noregard

Ha! Point taken.