16.07 lbs...

MaskedMarvel · October 2012

Get ready...

Fred19Flintstone · October 2012

The anticipation is killing me!

YEMTrey · October 2012

:subscribe:

Village Idiot · October 2012

That looks like a Travis style packer, to me.

travisstrick · October 2012

Village Idiot said:
That looks like a Travis style packer, to me.

:ar! :ar! :ar!

r270ba · October 2012

I am sorry to sound dumb but what is this? I am making an assumption that is a brisket because of VI's reference to Travis...

Be gentle :)

nolaegghead · October 2012

Your assumption is correct - brisket. It's a "packer" - the whole thing, flat and point in cryovac.

r270ba · October 2012

Guess I need to read up on briskest :)

FanOfFanboys · October 2012

I've never done one but I'm hoping to soon.

travisstrick · October 2012

r270ba said:

I am sorry to sound dumb but what is this? I am making an assumption that is a brisket because of VI's reference to Travis...

Be gentle :)

You will have to forgive Gary. His wife beats him and he has slight brain damage. I begged Pam to stop but she said "he never listens and doesnt know nuthing". I suppose he deserves it. :ar!

MaskedMarvel · October 2012

MrCookingNurse · October 2012

Finally someone is cooking again!! Sub'd

Little Steven · October 2012

MaskedMarvel said:

Is that in the fridge rubbed? When you doing the beast? If you don't have an xl you can put a foil wrapped brick under it to make it fit.

MaskedMarvel · October 2012

YEMTrey · October 2012

and here we go!!!!!!! Can't wait for the finished pics.

MaskedMarvel · October 2012

Rolling Egg · October 2012

What grade is it?

MaskedMarvel · October 2012

MaskedMarvel · October 2012

COegger · October 2012

I feel like I'm watching a silent movie...is this your brisket back on the Egg?

Budgeezer · October 2012

Is that the point and your making burnt ends? If so it looks massive.

MaskedMarvel · October 2012

cazzy · October 2012

Words? We don't need no stinkin' words!

COegger · October 2012

It's charades...I thought the brisket was already at 203 degrees. Is it now reassembled?

MaskedMarvel · October 2012

MaskedMarvel · October 2012

MaskedMarvel · October 2012

Thank you very much for watching!

MaskedMarvel · October 2012

A quick write up on how I did this cook..

Obviously, some of the pictures are a little out of order.

I got a 16 lbs packer brisket a week before the cook. Let it sit in the cryo until the day before, when I rubbed it with San Antonio brisket rub (still my favourite) and wrapped it to rest for 24 hours.

The LBGE was stocked with Peach wood for this burn.

Some in the forum recommend a 300* burn - I usually shoot for 225*. i decided to try the 300* for this one.

I DO use a water bath with spices and some vinegar, so that maaaay accelerate the cook, but the whole packer was 200* in 12 hours. Too fast.

The point was removed and cubed and put back in the BGE in pans, tossed with extra rub and Zarda BBQ sauce. These sat for four more hours and turned out FANTASTIC.

The Flat, very small for a normal packer, saw FTC for four hours. Final product was delicious, mildly smoked, and so delicate it was hard to slice without destroying it. Sadly, no smoke ring. I've never had one without any smoke ring at all. I'm guessing a shorter cook time and using Peach wood is my flaw there.

Final plate - Brisket two ways, home baked bread, collards and apple slices, creamy mashed potatoes, and butternut squash soup. Really really good...

Thanks to everyone here for the great advice and information I use every cook!

8-Damien

Griffin · October 2012

MaskedMarvel said:

Obviously, some of the pictures are a little out of order.

And here I thought he used meat glue to glue the burnt ends back together. I kid, i kid. Goood looking brisket. Thanks for sharing.

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16.07 lbs...

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