On Monday I finally got to cooking that first brisket.
I decided to use NB's Eggfest 2000 recipe for no other reason than it just looked plain good...mmmmmm moooolasses! The 6lb flat marinated for 14 hours and just before it went on I layered the top with srips of bacon to supplement the thin fat cap.[p]I gleaned all the gems from the great discussions over the past few weeks on briskets, dome vs. grid temps, h2o in drip pan or no, foil or not, stalling in the plateau, so on and so on yadda yadda... and I took notes throughout the whole cook. I tried to be as detailed as I could for all of you retentive-detail-heads :~) and for reference on my next brisket. Glad I did and I learned alot.[p]The Setup:
~Large BGE using C~W's lo and slo firebuilding method, Cowboy Brand Lump filled to about 3" below main grid with a couple handfuls soaked pecan chips and one small chunk of white oak .
~15"x11"x2" drip pan filled with 1" near boiling water set on main grid. No firebricks underneath.
~brisket grid (supported by two bricks)extended 4" above main grid.
So, brisket was 3" above water and 2" above lip of drip pan.
~To monitor the air temp just ABOVE the MIDDLE portion of the meat, I angled a Polder probe into the side of beef so that the notched probe tip (where it measures temperature) protruded 1/2" above the surface of the meat. I chose that area to record temp because I only had one Polder and it seemed like a good compromise location.[p]Due to complications unrelated to BBQ, the brisket went on at 11:30am.
The barometer read 30.16 inches. Humidity 27%. It was very windy and about 38F. I tried to write down the temps every 15 minutes but missed a few. I also forgot to write down where I tweaked the vents but they kinda correspond the temp. changes.
I was surprised at how closely the dome temp and air temp above the meat paralleled.[p]D= Dome Temp
P= Polder Air Temp [p]11:30 D 140 1:15 D 230 3:30 D 230
P 122 P 231 P 228[p]12:00 D 180 1:45 D 220 4:00 D 225
P 165 P 215 P 224[p]12:15 D 225 2:15 D 225 4:15 D 225
P 230 P 215 P 222[p]12:30 D 235 2:45 D 220 4:30 D 225
P 233 P 210 P 226[p]12:45 D 240 3:15 D 230 4:45 D 225
P 237 P 219 P 224[p]1:00 D 240
P 237 [p]After the 4:45 reading I moved the probe and inserted into the thickest part of the cut. Was the first opening of the egg. No mop.[p]M= internal meat temp.[p]5:00 D 225 7:30 D 205 10:00 D 260
M 161 M 170 M 182[p]5:15 D 215 7:45 D 200
M 161 M 170[p]5:30 D 215 8:00 D 190
M 161 M 168[p]5:45 D 220 8:15 D 195
M 161 M 167[p]6:00 D 210 8:45 D 200
M 163 M 167[p]6:30 D 215 9:00 D 195
M 165 M 167[p]6:45 D 225 9:15 D 215
M 167 M 168[p]7:15 D 210 9:30 D 230
M 168 M 170 [p]At 10pm I gave it the fork test and stuck the probe in another area which read 185 so I pulled it off and tented it with foil on a cutting board. After 40 minutes I sliced thin. The texture was tender not chewy, moist and full of beef flavor. The smoke flavor was strong but not too strong to cover up the flavor of the meat.
The marinade made a nice crust but not as carmelized as I would have guessed. Maybe keep it on a touch longer next time for that.
Next time I'll will possibly eliminate the wood chips and use less spice so the flavor of the meat will be even more prominent.
Overall, very happy with how it turned out. Went to bed with a full belly.
My fingers are tired now.[p]WD