1st brisket

piney · September 2012

I started my first brisket today at 5:30am I injected it yesterday with beef broth, this morning I covered it with yellow mustard, then coated it with John Henry's Sugar Maple Rub. As of right now the temps are 228 grid 154 meat I feel I have hit "the stall" because the meat temp just stopped climbing sometime ago. Just wish me luck on this one I have been listening close to what Travis, Cen-Tex, Bubba Tim, and everyone else suggest. I will keep everyone posted.

GreenhawK · September 2012

Good Luck. Briskets are tough. Hope all goes well.

piney · September 2012

Thanks Greenhawk, I am now at 158 meat 223 grid I think it is in "the stall" This thing is only 7 lbs I put it on at 5:30 am hoping to pull around 4:00pm

travisstrick · September 2012

Good luck

piney · September 2012

Thanks Travis, I am still at 158/223 do you think I'm still ok for 4pm est? Also what target temp am I looking for 195-200?

MaskedMarvel · September 2012

piney said:

Thanks Greenhawk, I am now at 158 meat 223 grid I think it is in "the stall" This thing is only 7 lbs I put it on at 5:30 am hoping to pull around 4:00pm

Hey Lenoir! Smells good!

You're definitely good for a 4pm meal - you'll prolly go at least another two hours in the Egg, and the brisket can sit in a cooler, wrapped first in Heavy Duty Aluminum Foil and then in towels, for another four or so....

FTC (foil/towel/cooler) will really improve your brisket. It allows all those juices and flavours to redistribute and absorb into the meat, instead of spilling out when you slice it. One hour is the minimum, imho...

Congrats and enjoy!

travisstrick · September 2012

I think you're fine on time. I would start checking the tenderness at about 190. Mine are usually done between 195-200.

piney · September 2012

Thanks Travis and Marvel, I think everything to this point is ok just waiting out the stall.

Also Marvel I noticed your post on knives do you mind sharing the name of the Asian Market I am in that area every week and would love to check them out.

MaskedMarvel · September 2012

piney said:

Thanks Travis and Marvel, I think everything to this point is ok just waiting out the stall.
Also Marvel I noticed your post on knives do you mind sharing the name of the Asian Market I am in that area every week and would love to check them out.

Dynasty on Spring Garden St. Best woks for the Egg there, too - and look at their sharpening stones while you're at it..

piney · September 2012

Thanks I know where Spring Garden is I will check this out. I go to Altamahaw to Glen Raven every week.

DonWW · September 2012

piney said:

Thanks Travis, I am still at 158/223 do you think I'm still ok for 4pm est? Also what target temp am I looking for 195-200?

Piney, my suggestion is cook to neither a specific time nor a specific temperature. Cook it until it's tender. Start checking about 195 internal. But if you feel resistance to sliding in a temperature probe, you are not quite finished. Each piece of meat can be different.

piney · September 2012

Thanks Don, I was using time & temp as a rule of thumb, plus I injected this beast heavy with Au jus and beef broth. I am in a stall now at 158 where I have been for 5hrs. I hope it will pick up soon.

Thanks Gary

piney · September 2012

Well I bumped the grid to 240 and I have internal at 169 might be coming out of stall

DonWW · September 2012

Well...??? How did it turn out? Inquiring minds want to know!

piney · September 2012

Sorry about the delay, the brisket on Sunday was a huge success. When dinner was over there was 3 small slices left, when everything is eaten I consider that a huge complement!

Thanks again for everyones advice. I will learn to post pics so I can share some of my cooks.

Thanks again, Don, Travis, Marvel you guys were a lot of help.

MaskedMarvel · September 2012

Awesome!

DonWW · September 2012

It's what we're here for. Trust me, I have received much more advice than I have given.
But...... it's early......

Glad to know the cook worked out!

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