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First Brisket on BGE - should be done soon!

tmackietmackie Posts: 67
edited March 2012 in EggHead Forum
Hello All!

I put my first brisket on my LBGE last night at 11:30PM before bed. It's a 10.3 lb Choice packer from Sam's. I filled the Egg with BGE lump along with 8 chunks of cherry and apple, set my new Stoker unit to 235* and went to bed.

I woke up this morning and the brisket was in its stall at 156*, but it has now left the stall phase and is at 178* in the flat and 176* in the point. The Stoker Log software estimates it will reach 195* at 11:57am

The Stoker Log software keeps all the temp data from the cook which is pretty neat to look at! The brisket hit 154* at 3:45am and stayed between 154-158 all the way until 8:25am at which point it began to climb again. Between 8:25 and 10am the temp climbed from 158* to 178*

I must say that the Stoker is worth what I paid for it! The initial overshoot of my target was only 238* and the temp has stayed between a low of 229* and a high of 238*

I will update the thread with pics when I pull it off to wrap and rest in my cooler and then again when I carve her up at dinner time this evening before the evening session of the NCAA tourney starts!

Comments

  • ChokeOnSmokeChokeOnSmoke Posts: 1,861
    Nice cook and interesting numbers.  Go Marquette and Badgers!
    Packerland, Wisconsin

  • troutgeektroutgeek Posts: 456
    Ditto what Choke said.  I am very happy with my DigiQ, but the data geek in me (I'm a data warehouse specialist) is very envious of the Stoker.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • boatbumboatbum Posts: 1,273
    Sounds like you are on the track to some good brisket....
    Cookin in Texas
  • ChokeOnSmokeChokeOnSmoke Posts: 1,861
    I am very happy with my DigiQ, but the data geek in me is very envious of the Stoker.
    I have the DigiQ too and am happy with it.  But I'm with you on this, I love all information the Stoker and from what I hear, the "new" DigiQ offers.
    Packerland, Wisconsin

  • centex99centex99 Posts: 231
    I"d love a stoker, just not sure that I can grasp spending $400... maybe I should make my own...
  • gerhardkgerhardk Posts: 893
    edited March 2012
    I hope your brisket turns out as good as ours did last weekend, we are having the last of the leftovers for lunch today.  I think it was one of best meals I have made on the egg so far, ours was 3.6 kg (just over 7 lb).

    Gerhard
  • troutgeektroutgeek Posts: 456
    I already have the Maverick, so the combination of the food probe/grate probe from the Maverick, and the grate probe from the DigiQ gets the job done.  I can't use ramping without the DigiQ food probe, but that's OK.  If I get an XL this summer, I'll probably get the Stoker as it handles multiple devices.  (I may have a nice Maverick 732 and DigiQ DX2 for sale this summer...)
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • tmackietmackie Posts: 67
    Thanks for the comments everyone! I almost waited for the new "Wifi enabled" DigiQ but my wife was clamoring for Pulled Pork and Briskets, and not having to get up every couple hours during the night for the hundreds of cooks I'll use this for was worth it!

    Discovered that the Stoker Tweets! I set up a separate account for it. @Trey_Stoker

    It tweets the Egg and Food Temp every 20 minutes! Real handy if you're on the go and want to check on your cook away from home. You can set it to it to tweet every minute if you want or as infrequently as once every few hours.

    Feel free to follow my Stoker - that way you'll always know when dinner will be ready 
    :D
  • centex99centex99 Posts: 231
    Where's the pictures of the done brisket? :-)
  • tmackietmackie Posts: 67
    It keeps trickling along on me. Not passing the fork test yet. It's at 190*, I'm sure it will be off soon, and pics will follow!
  • tmackietmackie Posts: 67
    Just pulled it off at 2:30P at 192* after 15hrs:15min at 235*

    image

    More pics at dinner tonight when it's carved up!
  • Village IdiotVillage Idiot Posts: 6,953
    I"d love a stoker, just not sure that I can grasp spending $400... maybe I should make my own...
    $400? Wow.  I think I remember mine being around $250.  But, that was before he had WiFi models.  The cost of my bridge probably moved me up to the $400 range.

    Brisket looks good, Tmackie!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • tmackietmackie Posts: 67
    The full setup for a BGE is $350 shipped. Got mine 3 weeks ago right after they came out with the WiFi firmware

    Village Idiot - thanks! I hope it comes out juicy. If not I'll just have to keep practicing!
  • tmackietmackie Posts: 67
    Pics from the finished brisket tonight. It was excellent! Pulled apart nicely but was firm, and even the flat was pretty juicy.

    Flat carved up:
    image

    Point diced up for burnt ends:
    image

    Sauced up & Ready
    image

    Plated up with asparagus and sweet potato fries:

    image

    Thanks for looking and all the help making my first brisket a success!!!
  • Village IdiotVillage Idiot Posts: 6,953
    You nailed it !  Nice smoke ring too !!!!!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • EddieK76EddieK76 Posts: 415
    That looks gorgeous!


    You nailed it !  Nice smoke ring too !!!!!
    One thing I've noticed is that I don't get as pronounced of a smoke ring on the Egg as I do with previous smokers I've had...Any idea why?
  • MaskedMarvelMaskedMarvel Posts: 1,477
    Awesome looks delicious!
    Large BGE -- Greensboro!


  • onedbguruonedbguru Posts: 1,062
    EddieK76 - depends on how much "smoke" you had going in the first few hours.  I typically use mesquite and sometimes hickory for brisket (small chips soaked and sprinkled throughout the lump). Keeps it smoking for a LONG time. 
  • troutgeektroutgeek Posts: 456
    Now that looks fantastic!

    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • ShawnShawn Posts: 356
    osome job on the brisket!
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
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