Brisket Help Please!!!!!!

FarmerTom

I have yet to cook a brisket.  However, I am planning to do so for a pot-luck get together my recently divorced cousin has been having on a regular basis.  A great time for old friends to come together.  Could be 7 or 8 or could be 50, never know, some folks I've never seen before, but that's all good (you would have to know my cousin, there could well be Buddhist Monks from the temple in Louisville, seriously).  I have been providing the meat. Have done Boston Butts, turkey, chicken, etc..., but need something different. Could you good folks please give me directions for a simple brisket cook.  I have an XL and am planning to go to Costco in the morning to purchase meat.  This will be for Sunday evening around 7.  
    Can I cook it Saturday and have it for Sunday night?  Or do I need to try to finish it only a couple of hours ahead of time?  What temp and how long am I looking at?  I realize the size of the brisket will determine a lot of this, but how do I plan?
   And that brings up another question.  I read about cooking tips, tri-tips, flats, packers, whole briskets, what do I look for?  I don't mind lot's of left-overs, actually I hope to have some.  Please help this first time brisket cooker.  Thanks in advance.  

Chubbs

Simple and brisket don't go together. Well the cook itself is as simple as any other long cook but getting the flat moist and tender is not simple. 
 
Just go 250 grate temp until thickest part of flat probes without resistance. Start checking it around 195IT. Make sure you let it rest before slicing it against the grain

lousubcap

Given you don't know the size of the crowd, find the largest prime grade floppy brisket that you can.  Ask the guys in the back if you don't see what you want in the counter.  Floppy is a great discriminator.
Check out the Aaron Franklin brisket you tube videos about trimming and how to slice for the finish.
If you don't have a grate thermo or you don't want to get confused, run at around 270-280*F on the calibrated dome and plan for an hour/lb and give yourself a couple hour margin to finish.
Trim ala Franklin and rub with simple salt and pepper mix.  I go lighter on the salt than Franklin's ratio.  BGE set-up: Indirect with an air-gapped drip pan to catch the renderings.  I run fat cap down with the point to the back.  Pay no attention to the point and as above, declare victory when the thickest part of the flat probes like buttah.
More info as you get closer.  FWIW-

bhedges1987

the amount of people that try to cook briskets for their first time FOR a crowd is fairly large!!! I would advise against this.

Acn

I agree with the caution.  You haven't said if you've done pulled beef - that's usually my go to to feed cow to a large group.  This is an old thread here I did a 3-lb chuck roast.  You could definitely scale up, even if you had to do some of the braising portion in the oven.

http://eggheadforum.com/discussion/1159549/pepper-stout-beef-much-needed-break-from-turkey#latest

If you're dead set on doing brisket, I would try and aim to finish 6ish hours before service.  You can FTC for a while, but if you cook Saturday for Sunday night you'll need to refrigerate and reheat, be I think you'll sacrifice a lot of quality that way.

Carolina Q

Rule of thumb... never cook something for guests that you have never cooked before. Especially if it's a tricky cook like brisket.

I have tried brisket three times. The first two were awful and the third, while not awful, was not good enough for me to want to try again. That was at least 3-4 years ago and I haven't tried another.

What I'm saying is... think of something else.

Thatgrimguy

I say fark it and go with it!! Just make sure you have a back up in case it goes to hell... But then again I'm also the guy who cooked 300lbs ranging over 5 different meats as my first cook on a new cooker and first cook on stickburner all for a charity!

MeatChurch

Get you a 12ish lb Choice grade from Costco and follow these steps. You will be golden. http://www.meatchurch.com/blogs/recipes/12989861-brisket-texas-style

SGH

@FarmerTom
Brother Farmer, I'm tied up at the moment and will be so until about 9:00pm tomorrow night. I'm witnessing some impulse testing and it usually takes 24 hours, give or take a little either way. With that said, after 9:00pm tomorrow night I'm free until Monday. If I can help in any way, feel free give me a call day or night. I will gladly offer anything that I can. Number is 228-627-5400. Name is Scottie. 

Jeepster47

@SGH ... damn, I called that number and got the Democratic Convention Center ... what's with that?

SGH

Jeepster47 said:

@SGH ... damn, I called that number and got the Democratic Convention Center ... what's with that?

No sir, you did not. Before I got this number, I had AT&T do a background check and be sure that a liberal had never had this number

YukonRon

Bunch of folks, I would go big. If you have leftovers, make chili. Costco had choice packers at 3.49/LB last Sunday, and RD had them at 3.45/LB. let me know if I can help.
I kept my brisket paper - towel - cooler for 6 hours after removing from the XL and it was awesome.
Good Luck and have fun.

FarmerTom

Thanks everyone.  I do want to try this.  But hearing the caution from some, I think I might get some chickens to have on hand and ready to go.  Wouldn't be the first time I've f***ed up a meal.  Doesn't take long to spatchcock  some chicken and have ready.  If I don't need them. into the freezer they will go.  

DoubleEgger

Brisket isn't as hard as some folks make it out to be. The only tricky part is knowing when to pull it off. If you can build and maintain a fire in your egg, you'll be just fine. I'd cook just one brisket, if it runs out that's great. You'll get some street cred. "You didn't get to try Farmer Tom's brisket?... Man you missed out!"

You've got this. Enjoy the ride. 

bgebrent

DoubleEgger said:

Brisket isn't as hard as some folks make it out to be. The only tricky part is knowing when to pull it off. If you can build and maintain a fire in your egg, you'll be just fine. I'd cook just one brisket, if it runs out that's great. You'll get some street cred. "You didn't get to try Farmer Tom's brisket?... Man you missed out!"

You've got this. Enjoy the ride. 

Brother double speaks the truth.  Go with a whole packer and you'll be fine.  When it probes like butta, you're done.  Rest it and slice against the grain.  Have fun!

nolaegghead

Brother brent speaks troof about brother double.  Regarding brisket.

FarmerTom

I'm gonna try this.  But a couple of questions.  What temp? and what is a general rule of thumb for time per pound?   Well, three questions.  When you say a whole packer, what am I looking for?  Remember, this is my first shot at this.

bgebrent

nolaegghead said:

Brother brent speaks troof about brother double.  Regarding brisket.

You make me laugh so much!  Never trust @nolaegghead.  He's just a troll that only likes @SGH posts.  

DoubleEgger

@FarmerTom a packer brisket has the point and the flat together. The point will be thicker than the flat so a whole packer will be wedge like.  They look like this. 


Cook the brisket in the 225-250 ish range. Whatever temp your egg settles in best. My experience have ranged from 1.25-1.50hrs per pound depending on the individual cook. Throw a few oak chunks in and you'll be good to go. If you want to show off and make a nice smoke ring, put the brisket in the fridge after seasoning and put it on the egg cold. 

bgebrent

DoubleEgger said:

@FarmerTom a packer brisket has the point and the flat together. The point will be thicker than the flat so a whole packer will be wedge like.  They look like this. 


Cook the brisket in the 225-250 ish range. Whatever temp your egg settles in best. My experience have ranged from 1.25-1.50hrs per pound depending on the individual cook. Throw a few oak chunks in and you'll be good to go. If you want to show off and make a nice smoke ring, put the brisket in the fridge after seasoning and put it on the egg cold. 

Good advice right there.  Place your temp probe in the base of the point (entering the thicker part of the brisket).  Start probing at 185 if it's choice and assume it probes like butter between 190 and 200.  Some finish in the 180's but more often higher..  Resting it is key.  Please post it up.

FarmerTom

Thanks for the advice.  Heading to Costco today.  Intend to get 2.  Will freeze one for another time.  Or is it best to only cook them fresh off the shelf?  
I will make an extra effort to document this cook.  I have lots of pics of preps and on the egg, but I fail miserably at taking pics of the final product.  Always to eager to start eating.   

DoubleEgger

No worries with a frozen brisket. Give it three days to thaw. When picking out a brisket today, look for one that is floppy and has a even thickness across the flat. 

MelSharples

Glad you are going for it! In my experience a good/decent brisket isn't overly hard to achieve as long as you maintain your temp and cook by feel, not IT. The tricky part is cooking a great "slap yo momma" brisket which can really only be done with practice and repetition. Good luck!

blind99

Season it well.  Give it a lot of smoke.  Cook until it's done.  Around 2/3 or so should get jiggly and loose, somewhere between 190 and 205.  If the thinnest corner of the flat doesn't cooperate, don't worry it'll still taste awesome.

For sunday 7 pm eat time I'd look for 12 # packers and start them in the morning.  I cook them at 275.  I like to have a goodtime window when they're done and I can finish the cook and not be rushing at the end.  Overnight.... only if you like staying up and tending the fire and being tired the next day!

Wrap it up and keep warm until you serve. 

I think a key is that you cut it to order.  Ideally, you cut it and the slice falls off the table into the guests drooling maw.  if you slice it all up and let it sit, it cools off and dries out.

Keep us posted.  Brisket cooks are the best, maybe followed by bacon cures doh! when did I start curing the bacon in my fridge @chubbs ???

henapple

Egg it ahead of time. If it's good enough, vac seal, reheat and serve... If not, make a big pot of chili with it. 

Jeepster47

Brain storming question ... could/can you make the big pot of chili (sans meat) ahead of time.  If the brisket turns out good, then serve it in slices with a smile of accomplishment.  If it turns out dry, then cut it up, throw it in the pot of chili pre-mix, and serve with a smile of accomplishment.

Yes, you might end up with a big pot of meatless chili, but that's where the Foodsaver and freezer come into play.

Tell the folks you're making brisket surprise ...