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Brisket - my way...

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MaskedMarvel
MaskedMarvel Posts: 3,142
in EggHead Forum
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Large BGE and Medium BGE
36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    image
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Chubbs
    Chubbs Posts: 6,929
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    Nice! Are the probes switched?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • carter422
    carter422 Posts: 58
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    I am wondering the same thing Chubbs is?
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Chubbs said:
    Nice! Are the probes switched?
    They were.  This was a weird cook.  Lots went wrong.
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
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    Was the brisket good?
    Huntsville, Al LBGE
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  • Chubbs
    Chubbs Posts: 6,929
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    Still looks good from here...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Hi54putty
    Hi54putty Posts: 1,873
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    Looks awesome.
    XL,L,S 
    Winston-Salem, NC 
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Looks like a nice piece of meat.  Looks good from where I'm sitting.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • JohnInCarolina
    JohnInCarolina Posts: 30,947
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    Where did you order the brisket from?
    "I've made a note never to piss you two off." - Stike
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    image
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
    edited March 2013
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    Super fall apart moist inside. Super tough bark outside.

    Everything about this guy seemed to be a struggle. Both due to chef oversight as well as entropy.

    The reversed probes were just the beginning. I ended up replacing them altogether, as the original ones finally died after many many uses.

    I really dialed the temp in perfectly from the beginning this time. That was nice.

    Total cook time - 8 hours?!?!!

    For a 16 lbs brisket?!?!

    Little sleep. FTC for four hours to try and push it back more.


    Finally started slicing, but my just sharpened knife will not go through the bark. Basically starts pulling the meat apart. Had to use a disposable serrated blade that just got a new lease on life.

    No smoke ring. No discernible smoke flavour. Actually - no real flavour. Weird. I'm a harsh critic and everyone eating likes the meat.

    I used an old rub I had laying around instead of my usual. Last time I make that mistake.
    JohnInCarolina said:

    Where did you order the brisket from?

    This CAB came from US Foods. They are where I get all my briskets. I have a packet coming from some farm in Mt. Airey this weekend. I got a decent deal on that one so it'll be interesting to see the result side by side.

    Thanks for checking out the brisket. Back to using my new food saver. :)

    8-Damien
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    I just did a double take. I also get beef from a farm in Mt. Airy but that would be a REALLY long drive from Greensboro to Maryland for you.
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  • WiltOnTilt
    WiltOnTilt Posts: 102
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    That bark does look thick. Was there a lot of sugar in your rub? If so maybe it burned and sealed the meat so the smoke couldn't penetrate? Just an idea... Shouldn't happen if you were cooking indirect in the 200s
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  • Foghorn
    Foghorn Posts: 9,834
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    It would 't surprise me if it tasted plenty smokey to everyone except the guy who had spent portions of the previous 8 hours breathing in smoke.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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