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This brisket is DONE

CatCat Posts: 556
edited 10:21AM in EggHead Forum
[p]After 22 hours of almost unbearable excitement, the internal temp hit 181 and the thing was fork-tender everywhere. JJ, I didn't want to lose precious heat while I figured out how to separate flat from point, never having done this before. So I wrapped the whole thing in 2 layers of foil,then in a dryer-warmed towel, and put it in a collapsible cooler (the kind lined with some space-age material).[p]I left the thermometer probe in so I could see what happens while it sits.[p]Thanks to all you great people for your advice and encouragement!


  • JJJJ Posts: 951
    Little Sis:[p]As we say here in the Deep South. It sounds like it is "Jam up and Jelly tight". Ya'll will be in high cotton tonight.
  • CatCat Posts: 556
    Big Bro -[p]Oh, I like that one. If I use it tonight, I'll give you full credit![p]Suthrun Belle-in-Training[p]
  • Char-WoodyChar-Woody Posts: 2,642
    Cat, Hurrah for ya and hugs for success..Hope JJ doesn't mind my messin with his Sis...LOL..C~W[p]
  • CornfedCornfed Posts: 1,324
    Cat,[p]Congrats on the brisket success! Your trials and tribulations throughout today provided some much needed entertainment to the bored working schleps of the world (like me!).[p]Feel free to send leftovers over the bridge (or through one of the tunnels) to lovely NJ![p]Cornfed

  • CatCat Posts: 556
    Cornfed,[p]Thanks, but I'll declare success after I see if it can be cut - and eaten! [p]Who would have thought there could be so much adventure in a slab of dead cow?[p]Cathy

  • CatCat Posts: 556
    Char-Woody,[p]Thanks, Fred...nice to know you're in my corner.[p]Cathy

  • SpinSpin Posts: 1,375
    Cat,[p]I just finished reading of your adventure. A great experience and lots of fun shared with all. [p]Congratulations and thanks - I learned also.[p]Spin

  • Nature BoyNature Boy Posts: 8,378
    Adventure is what makes those chunk-o-chests so much fun.
    Will be looking for your taste results. I am confident they will be excellent.[p]Slabs of Dead Cows Rule.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • RhumAndJerkRhumAndJerk Posts: 1,506
    Out of curiosity, do you think that the beer in the drip pan made any difference?

  • CatCat Posts: 556
    RhumAndJerk,[p]Well, it sure smelled good. ;-}[p]There were so many variables in this cook that I can't figure out what had an effect and what didn't. Liquid in the drip pan doesn't actually add much moisture to the air or to the meat; it just buffers the meat from direct heat.[p]Science aside, there's a lot to be said for magic...and the beery offering to the Brisket Gods certainly didn't hurt![p]Cathy
  • Char-WoodyChar-Woody Posts: 2,642
    Cat, your hitting on all 4 pads :-)

  • CatCat Posts: 556
    Char-Woody,[p]And I've still got 8 of those 9 lives to go! [p]When the Egg flamed out yesterday I loaded fresh lump atop the smoldering remnants, and had no trouble keeping the temp down. I know you light up this way but I was always afraid the fire would get too big. Now that I know otherwise, I'm going to try it the next time I do ribs - it will solve the hot-spot problem.[p]Cathy
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